Gotta admit, I’m kinda obsessed with this gochujang chicken lately. Been making it on repeat at my house cuz it’s that good! If ur looking for a quick weeknight dinner that packs a serious flavor punch, this is it. The sticky-sweet-spicy combo from the gochujang paste gives the chicken this amazing glaze that’s totally addictive. First time I made it, my kids actually asked for seconds – that NEVER happens with new recipes! The best part? Takes like 30 mins start to finish. Perfect for those crazy nights when everyone’s starving and you need something fast but don’t wanna sacrifice flavor.
Why You’ll Love This Gochujang Chicken
Honestly, this recipe saved me from the weeknight dinner rut I was stuck in. Know that feeling when you’ve made the same 5 meals over and over? This gochujang chicken totally broke that cycle for me.
Making Korean-inspired food at home used to intimidate me. Always thought I needed fancy ingredients or special equipment. Then my neighbor brought over some homemade gochujang chicken for a potluck and I was blown away. She shared her simple method and I’ve been hooked since.
What’s awesome is how flexible this recipe is. Got chicken thighs instead of breasts? Works great. Need to use up those veggies in the fridge? Throw ’em in. Plus it reheats amazingly for lunch the next day – maybe even tastier!
My hubby’s not usually big on spicy food but he requests this gochujang chicken all the time now. That’s when you know you’ve found a keeper recipe!
Ingredients You’ll Need for Gochujang Chicken
For this killer gochujang chicken, you’ll need:
The Basics:
- 2 lbs boneless chicken thighs (can sub breasts but thighs stay juicier)
- 3 tbsp gochujang paste – this is the star! Find it in Asian food aisle or online
- 4 tbsp brown sugar (light or dark both work)
- 3 tbsp soy sauce (low sodium works too if that’s your thing)
- 2 tbsp rice vinegar (apple cider vinegar works in a pinch)
- 1 tbsp sesame oil (don’t skip this – adds amazing nutty flavor)
- 4 garlic cloves, minced (or 1 tbsp pre-minced from jar)
- 1 tbsp ginger, grated (can use paste if fresh isn’t available)
For Serving:
- Sliced green onions
- Sesame seeds
- Rice or veggies for serving
The gochujang paste is super important here – it’s a Korean fermented chili paste that’s got this perfect balance of sweet, savory and spicy. Can’t really substitute it with anything else. If you’ve never tried it before, start with less if you’re worried about heat. My kids actually like it and they’re pretty picky!
Brown sugar balances the spice and helps create that sticky glaze that makes gochujang chicken so amazing. Honey works too if you’re out of brown sugar.
How to Make the Best Gochujang Chicken
Making this gochujang chicken couldn’t be easier:
- Mix the sauce first. Combine gochujang paste, brown sugar, soy sauce, rice vinegar, sesame oil, garlic and ginger in a bowl. Whisk till smooth. The sauce should be thick but pourable – if too thick add a splash of water.
- Prep the chicken. Cut chicken into bite-sized pieces about 1-inch chunks. Season with pinch of salt and pepper. Don’t go crazy with salt cuz the sauce has plenty.
- Cook the chicken. Heat large skillet over med-high heat. Add bit of oil. When hot, add chicken pieces without overcrowding (might need to do 2 batches). Cook about 3-4 mins each side till golden brown and almost cooked through.
- Add the gochujang sauce. Pour sauce over chicken and stir to coat everything. Lower heat to medium and let simmer about 5-7 mins until sauce thickens and chicken is fully cooked. Should reach 165°F inside.
- Finish it off. Remove from heat, sprinkle with green onions and sesame seeds. Let sit for 2 mins before serving so sauce can set a bit.
The sauce will get really sticky and coat the chicken perfectly. If it gets too thick, just add splash of water. You’ll know it’s done when the sauce clings to the chicken pieces and looks glossy.
Tasty Variations of Gochujang Chicken
Want to switch things up? Try these awesome variations:
Gochujang Chicken Bowl
Serve over rice with quick pickled cucumbers, sliced radishes, avocado and a fried egg on top. The runny yolk mixes with the sauce and it’s incredible!
Crispy Gochujang Chicken
Dust chicken pieces with cornstarch before frying for extra crispy exterior before adding sauce. Reminds me of korean fried chicken but way easier!
Sheet Pan Gochujang Chicken
Toss chicken with sauce, spread on baking sheet with broccoli, bell peppers and onions. Roast at 425°F for about 20-25 mins. One pan dinner!
Grilled Gochujang Chicken
Perfect for summer! Marinate chicken in half the sauce for 30 mins, grill, then brush with remaining sauce. If you like my Orange Dijon Grilled Chicken, you’ll love this version!
Spicy Gochujang Chicken Stir-fry
Add snow peas, carrots, and water chestnuts for a veggie-packed dinner. Kinda similar to my Thai Chicken Bites but with different flavor profile.
Gochujang Chicken Recipe
Equipment
- Mixing bowl
- Large skillet
- Cutting board
- Knife
- Measuring Spoons
- Cooking spoon or spatula
Ingredients
Main Ingredients:
- 2 lbs boneless chicken thighs or chicken breasts
- Pinch of salt and pepper
- 1 tbsp oil for cooking
Sauce:
- 3 tbsp gochujang paste
- 4 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 garlic cloves minced
- 1 tbsp grated ginger
For Serving:
- Sliced green onions
- Sesame seeds
- Cooked rice or veggies
Instructions
- Make the Sauce: In a bowl, whisk together gochujang paste, brown sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth.
- Prep the Chicken: Cut chicken into 1-inch chunks. Season lightly with salt and pepper.
- Cook the Chicken: Heat oil in large skillet over medium-high heat. Sear chicken pieces on both sides (about 3-4 minutes per side) until nearly cooked. Work in batches if needed.
- Add the Sauce: Pour sauce over chicken, lower heat to medium, and simmer for 5-7 minutes, until chicken is cooked through and sauce thickens and glazes the meat.
- Garnish and Serve: Top with sesame seeds and green onions. Serve with rice or veggies.
- Serving Size: 1/4 of recipe
Notes
Nutrition
FAQ About Gochujang Chicken
How to use gochujang paste with chicken?
Gochujang paste works amazing as both marinade and sauce for chicken! For marinade, mix 2 tbsp gochujang with soy sauce, garlic, ginger and little sugar. Let chicken sit in it for 30 mins up to overnight. For cooking sauce, dilute with soy sauce and honey or brown sugar, then simmer till thick. Little goes long way – start with less if ur new to it!
What does gochujang pair well with?
Gochujang pairs perfectly with chicken, pork, and tofu! Also great with veggies like brussels sprouts, broccoli and cauliflower. The sweet-spicy flavor works with rice, noodles, in soups, and even as sandwich spread when mixed with mayo! Try it in bibimbap, stir fries, or marinades. If you like my Bang Bang Chicken, gochujang chicken has similar appeal!
How much gochujang to use for marinade?
For chicken marinade, use about 2-3 tbsp gochujang paste per pound of meat. If new to gochujang, start with 1-2 tbsp and taste. Mix with 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp oil, and garlic. Can always add more next time! Balance with something sweet like honey or brown sugar to mellow heat.
Is gochujang chicken spicy?
Gochujang chicken has moderate spice level that’s balanced by sweetness! The heat builds slowly rather than hits you immediately. On scale of 1-10, I’d rate basic gochujang chicken around 4-6 depending on how much paste you use. Can easily adjust – use 1-2 tbsp for mild version or 4+ tbsp for serious kick! Adding more sugar or serving with rice also tones down heat.
How long to marinate gochujang chicken?
For best flavor, marinate gochujang chicken for at least 30 minutes, but 2-4 hours is ideal! Overnight works great too if planning ahead. The longer it sits, the deeper flavor gets. Even 15 mins gives good results if ur in rush! Don’t go beyond 24 hours though – the acids can make chicken texture weird. If short on time, just use sauce as glaze during cooking like my Hot Honey Roasted Chicken.
Tips for Perfect Gochujang Chicken Every Time
Couple things I learned making this recipe tons of times:
- Don’t skimp on marinating time if possible. Even 30 mins makes huge difference!
- Chicken thighs work better than breasts cuz they stay juicier.
- Let chicken come to room temp before cooking for more even results.
- If sauce gets too thick while cooking, add splash of water or chicken broth.
- Don’t wash the pan after! Use some water to deglaze and make quick sauce for veggies.
- For meal prep, this keeps amazingly well for 3-4 days in fridge.
Gochujang chicken makes awesome leftovers too. I sometimes make double batch just to have for lunches. Goes great in wraps or on salad!
What to Serve with Gochujang Chicken
Need some side ideas? Gochujang chicken pairs perfectly with:
- Simple steamed rice (white or brown)
- Quick cucumber salad (just slice cukes, rice vinegar, pinch sugar, sesame seeds)
- Kimchi (store-bought is fine!)
- Stir-fried bok choy or spinach
- Avocado slices (the creaminess balances the spice)
For a full Korean-inspired spread, add some quick pickled veggies and Peruvian Chicken with Creamy Green Sauce on the side – not traditional but flavors work surprisingly well together!
Best Homemade Gochujang Chicken You’ll Ever Make!
First time I made this gochujang chicken, was for friends who’d never tried Korean food. Was kinda nervous they wouldn’t like it. By end of dinner, everyone was asking for recipe! That’s when I knew this one was special.
What I love most is seeing my family get excited about trying new flavors. My youngest used to be so picky but now asks for “the red chicken” regularly! It’s become our Friday night tradition – gochujang chicken and movie night.
Don’t be intimidated by ingredients you might not use everyday. Once you try this gochujang chicken, you’ll find yourself reaching for that red tub of paste for all kinds of dishes!
Give it a try and make it your own. Maybe you’ll add more garlic or throw in some veggies. That’s the beauty of cooking – starting with a recipe then making it uniquely yours.
Bet this’ll become regular in your dinner rotation just like it has in mine! If you try it, lemme know how it turns out.
Love finding new chicken recipes? Check out my Chicken Gloria Recipe for another family favorite!
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