Gochujang Chicken Recipe

Introduction

Gochujang Chicken is a flavorful Korean-inspired dish that combines tender chicken thighs with a spicy, sweet, and savory marinade. Perfect for a weeknight dinner, it’s easy to prepare and bursting with bold flavors.

Ingredients

• 600 g boneless, skinless chicken thighs
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 tbsp sesame oil
• 1 tbsp neutral oil (like vegetable or canola)
• 2 spring onions, thinly sliced
• 1 tsp sesame seeds (for garnish)

Instructions

1. Step 1: In a medium bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth. Taste a tiny bit and adjust sweetness or saltiness if needed. If too thick, add a splash of water to loosen the sauce.
2. Step 2: Pat the chicken thighs dry with paper towels. Add them to the bowl and toss thoroughly to coat each piece. Cover and marinate for at least 30 minutes in the fridge.
3. Step 3: Preheat your oven to 200°C (400°F) if baking, or heat a large skillet over medium-high heat with the neutral oil. For baking, arrange the chicken on a lined baking sheet, spoon over extra marinade, and bake for 18–22 minutes until cooked through and slightly charred.
4. Step 4: For pan-cooking, place the chicken in the hot skillet and cook 5–7 minutes per side until caramelized and the internal temperature reaches 75°C (165°F). Avoid moving the chicken too much to achieve a good sear.
5. Step 5: Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Drizzle with sesame oil, sprinkle with sliced spring onions and sesame seeds, then slice or serve whole with extra sauce spooned over the top.

Tips & Variations

• For a milder heat level, reduce the gochujang or balance it with extra honey or maple syrup.
• You can substitute chicken thighs with chicken breasts, but thighs stay juicier.
• Add a squeeze of lime or lemon juice after cooking for a fresh citrus twist.
• Serve over steamed rice or noodles with steamed vegetables for a complete meal.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce may thicken when chilled—add a splash of water when reheating if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this recipe with other proteins?

Yes, this marinade works well with pork, beef, or tofu. Adjust cooking times accordingly based on the protein.

Is gochujang paste spicy?

Gochujang has a mild to moderate heat with a deep, fermented sweetness. You can adjust the amount to suit your spice preference.

Gochujang Chicken Recipe

Print Recipe

★★★★★

5 from 75 reviews

This Gochujang Chicken recipe features tender boneless, skinless chicken thighs marinated in a flavorful blend of Korean gochujang paste, soy sauce, honey, rice vinegar, garlic, and ginger. The chicken can be either baked or pan-cooked to achieve a perfectly caramelized crust and juicy interior. Finished with toasted sesame oil, spring onions, and sesame seeds, this dish offers a balance of sweet, spicy, and savory notes perfect for an easy weeknight dinner or meal prep.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Gochujang Chicken

• 600 g boneless, skinless chicken thighs
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 tbsp sesame oil
• 1 tbsp neutral oil (vegetable or canola)
• 2 spring onions, thinly sliced
• 1 tsp sesame seeds (for garnish)

Instructions

1. Prepare the marinade: In a medium bowl, whisk together the gochujang paste, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth. The sauce should be thick and deeply colored. Adjust the sweetness or saltiness to taste, and add a splash of water if needed to loosen the sauce.
2. Marinate the chicken: Pat chicken thighs dry with paper towels to help the marinade cling better. Add the chicken to the marinade bowl and toss thoroughly until each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Cook the chicken – Baking method: Preheat the oven to 200°C (400°F). Arrange the marinated chicken on a lined baking sheet, spooning any extra marinade over the top. Bake for 18–22 minutes until cooked through and slightly charred at the edges.
4. Cook the chicken – Pan method: Heat a large skillet over medium-high heat with the neutral oil. Place the chicken thighs in the skillet and cook for 5–7 minutes per side until a caramelized crust forms and the internal temperature reaches 75°C (165°F). Avoid moving the chicken too much to ensure good searing.
5. Rest and garnish: Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Drizzle sesame oil over the chicken and sprinkle with sliced spring onions and sesame seeds. Slice or serve whole with extra sauce spooned over if desired.

Notes

• Marinating the chicken for longer (up to 2 hours) will intensify the flavors.
• You can substitute honey with maple syrup for a vegan option or to adjust sweetness.
• Use a meat thermometer to ensure chicken reaches 75°C (165°F) internally for safety.
• If the marinade is too thick, add a splash of water to thin it for easier coating.
• Serve with steamed rice or a fresh salad to balance the spicy and savory flavors.

Keywords: Gochujang Chicken, Korean Chicken, Spicy Chicken Thighs, Marinated Chicken, Easy Korean Recipe