Spicy Gochujang Korean Chicken (Print Version)
Sweet and spicy Korean-style chicken thighs glazed with gochujang chili paste, soy sauce, and honey.
# What You Need:
→ Chicken
01 - 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 3 tbsp gochujang (Korean chili paste)
03 - 2 tbsp soy sauce
04 - 1 tbsp rice vinegar
05 - 2 tbsp honey (or brown sugar)
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - ½ tsp freshly ground black pepper
→ Garnishes
10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
# Directions:
01 - In a large bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper until smooth and well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Let marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor penetration.
03 - Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken along with any excess marinade and cook for 6 to 8 minutes per side, until the chicken is fully cooked through and slightly caramelized on the exterior.
04 - Remove from heat and transfer to a serving dish. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot alongside steamed rice or in lettuce wraps.
# Expert Tips:
01 -
- The gochujang marinade does double duty, caramelizing into a sticky glaze while keeping the chicken incredibly juicy inside.
- It comes together fast enough for a tired Tuesday but tastes like you spent all afternoon perfecting it.
02 -
- Do not skimp on marinating time because those 20 minutes are the difference between good and unforgettable.
- Keep the heat at medium high, not high, or the sugars in the honey and gochujang will burn before the chicken cooks through.
03 -
- Pat the chicken pieces dry before adding them to the marinade so the glaze clings instead of sliding off.
- Cut all pieces roughly the same size so everything finishes cooking at the same time.