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A large metal pan filled with glossy Gochujang Chicken, garnished with sesame seeds and green onions, beside plates and cutlery.
Daniel

Spicy Gochujang Glazed Chicken

Tender pieces of chicken coated in a sticky, sweet, and spicy Korean gochujang sauce. This dish is quick to prepare and packed with authentic Korean flavors, perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Thighs cut into 1-inch pieces
For the Gochujang Sauce
  • 1/4 cup Gochujang Korean chili paste
  • 2 tbsp Soy Sauce low sodium preferred
  • 1 tbsp Mirin Korean cooking wine
  • 1 tbsp Brown Sugar packed
  • 1 tbsp Rice Vinegar
  • 1 tsp Gochugaru Korean chili flakes, optional for extra heat
  • 1 tbsp Sesame Oil
  • 3 cloves Garlic minced
  • 1 tsp Fresh Ginger grated
  • 1 tsp Cornstarch
  • 2 tbsp Water
For Cooking & Garnish
  • 1 tbsp Vegetable Oil or other neutral oil
  • 1 tsp Toasted Sesame Seeds for garnish, optional
  • 2 tbsp Green Onions sliced, for garnish, optional

Equipment

  • Large Mixing Bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Large skillet or wok
  • Air Fryer (optional)

Method
 

Prepare the Chicken and Sauce
  1. Pat the chicken thigh pieces dry with paper towels. Set aside in a large mixing bowl.
  2. In a separate medium bowl, whisk together the gochujang, soy sauce, mirin, brown sugar, rice vinegar, gochugaru (if using), sesame oil, minced garlic, grated ginger, cornstarch, and 2 tablespoons of water until well combined and smooth. This is your gochujang sauce.
  3. Pour about 1/4 cup of the gochujang sauce over the chicken pieces. Toss to coat evenly. Let it marinate for at least 10-15 minutes at room temperature while you prepare for cooking, or up to 30 minutes in the refrigerator for deeper flavor.
Cook the Gochujang Chicken
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches. Cook for 3-4 minutes per side, until browned and cooked through.
  2. Once all chicken is cooked, return all pieces to the skillet. Pour the remaining gochujang sauce over the chicken. Stir constantly, allowing the sauce to simmer and thicken for 1-2 minutes until it coats the chicken beautifully and becomes glossy and sticky.
Serve
  1. Remove from heat. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with steamed white rice, a side of kimchi, or your favorite Korean side dishes.

Notes

For best flavor, marinate the chicken for at least 30 minutes, or even overnight in the refrigerator.
**Air Fryer Method:** Marinate chicken as directed. Preheat air fryer to 375°F (190°C). Arrange chicken in a single layer in the air fryer basket (work in batches if necessary). Air fry for 10-12 minutes, flipping halfway through, until cooked through and slightly crispy. While chicken is air frying, simmer the remaining sauce in a small saucepan until thickened. Once chicken is done, toss with the thickened sauce.
**Spice Level:** Adjust the amount of gochujang and gochugaru to your preference. For less spice, reduce gochujang to 3 tablespoons and omit gochugaru.