Spicy Gochujang Glazed Chicken (Printable)
Juicy chicken thighs glazed in a bold, sweet-spicy gochujang sauce. Ready in 40 minutes with bold Korean flavors.
# What You'll Need:
→ Chicken
01 - 1.75 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade & Sauce
02 - 3 tbsp gochujang (Korean red chili paste)
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tsp toasted sesame seeds
10 - 1 spring onion, thinly sliced (for garnish)
→ Optional for Serving
11 - Cooked white rice or steamed vegetables
# How To Make It:
01 - In a large bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to coat evenly. Let sit for at least 10 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor penetration.
03 - Preheat a large skillet or grill pan over medium-high heat until a drop of water sizzles on contact.
04 - Add the marinated chicken pieces to the hot skillet in a single layer. Cook for 6 to 8 minutes per side until the chicken is cooked through and develops a caramelized, golden-brown exterior.
05 - Remove from heat and transfer to a serving platter. Sprinkle generously with toasted sesame seeds and sliced spring onion. Serve hot alongside steamed rice or vegetables.
# Expert Suggestions:
01 -
- The sauce caramelizes into something sticky and glossy that clings to every piece of chicken like it was meant to be there.
- It comes together faster than delivery and tastes like you spent hours over a hot stove.
- The balance of sweet honey and fiery gochujang will make you question why you ever reached for plain old hot sauce.
02 -
- Crowding the pan is the fastest way to steam your chicken instead of searing it, so cook in two batches if needed.
- Gochujang brands vary wildly in heat level, so taste yours before adding the full amount if you are sensitive to spice.
03 -
- Pat the chicken dry before marinating so the sauce adheres instead of sliding off wet skin.
- Reserve a spoonful of marinade before adding raw chicken and brush it on during the last minute of cooking for an extra glossy finish.