Gochujang Chicken Recipe
A sweet, spicy, sticky gochujang chicken that’s packed with bold Korean-inspired flavors. Quick to make, perfect for weeknight dinners, and guaranteed to wow your family.
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
Can use chicken breasts if preferred, but thighs are juicier.
Adjust gochujang amount to control spice level.
Leftovers keep well for 3-4 days and reheat beautifully.
Great in wraps, bowls, or over salads.
Nutrition
Calories: 410kcalCarbohydrates: 22gProtein: 35gFat: 20gCholesterol: 130mgSodium: 940mgPotassium: 530mgFiber: 1g
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