Name: Gochujang Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Korean
Ingredients: 1.5 lbs (680 g) boneless, skinless chicken thighs; 1/4 cup (60 g) gochujang paste; 3 tbsp soy sauce; 2 tbsp honey; 1 tbsp toasted sesame oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp rice vinegar; 1 tbsp neutral oil (like avocado or grapeseed), for greasing; 2 green onions, thinly sliced (for garnish); 1 tsp sesame seeds (for garnish)

Jump to Recipe

Introduction

Gochujang Chicken is a wonderfully sticky, sweet, and spicy dish that’s perfect for a flavorful weeknight dinner. Made with juicy chicken thighs and a rich Korean chili paste marinade, it caramelizes beautifully under high heat for a crave-worthy finish.

The image shows a close-up of several pieces of grilled chicken with a dark, sticky, and slightly charred glaze, giving the chicken a rich reddish-brown and black color. The chicken is topped with thinly sliced bright green scallions and sprinkled with small pale sesame seeds. The chicken pieces are placed in a shallow white bowl with a rough texture, sitting on a white marbled surface draped with a dark cloth underneath the bowl. The overall look is rustic and appetizing, focusing on the details of the caramelized glaze and fresh toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs (680 g) boneless, skinless chicken thighs
1/4 cup (60 g) gochujang paste
3 tbsp soy sauce
2 tbsp honey
1 tbsp toasted sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp rice vinegar
1 tbsp neutral oil (like avocado or grapeseed)
2 green onions, thinly sliced, for garnish
1 tsp sesame seeds, for garnish

Instructions

Step 1: In a medium bowl, whisk together the gochujang, soy sauce, honey, toasted sesame oil, minced garlic, grated ginger, and rice vinegar until smooth and the honey is fully incorporated.
Step 2: Pat the chicken thighs completely dry with paper towels to ensure a good sear. Add them to the marinade and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 3: Prepare your cooking method: For broiling, set an oven rack about 6 inches from the top element and preheat the broiler on high. Place a wire rack on a baking sheet and lightly grease with neutral oil. For grilling, heat the grill to medium-high and oil the grates well.
Step 4: Remove the chicken from the marinade, letting excess drip off. Reserve leftover marinade. Arrange chicken on the wire rack or grill and cook for 6-7 minutes on the first side until well-colored with some char. Flip and cook 5-6 minutes more. Brush the chicken with reserved marinade and cook an additional 2-3 minutes until the glaze is bubbly and internal temperature reaches 165°F (74°C).
Step 5: Transfer chicken to a clean board and let rest for 5 minutes to keep the juices inside. Optionally, bring remaining marinade to a boil in a small saucepan for 2 minutes to use as extra sauce. Garnish with sliced green onions and sesame seeds before serving.

Tips & Variations

Double the marinade amount to reserve extra sauce for drizzling over the finished chicken and rice.
If gochujang is very thick, stir well or loosen with a splash of warm water before mixing.
Substitute one tablespoon of honey with pear or apple puree for a fruity depth.
Use chicken thighs for juiciness and better caramelization; breasts tend to dry out.
Try broiling as a convenient alternative to grilling for that same caramelized crust.
For a milder spice, reduce gochujang and replace with miso or doenjang paste.

Storage

Cool the cooked chicken completely and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat gently in a covered skillet with a splash of water or in the microwave at low power to preserve moisture and glaze texture.

How to Serve

The image shows a close-up of a dish with several pieces of dark reddish-brown grilled chicken arranged closely in a white bowl. The chicken is glazed with a shiny, sticky sauce that has a slightly charred and caramelized texture. On top of the chicken, there are thin, bright green slices of scallions scattered evenly, along with a light sprinkle of small white sesame seeds. The bowl sits on a white marbled surface with a dark cloth partially visible underneath. The focus is on the front pieces of chicken, showing their rich color and texture clearly, while the background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this Gochujang Chicken ahead of time?

Yes! Marinate the chicken in the refrigerator for up to 24 hours before cooking to deepen the flavors. Cooking is best done fresh to enjoy the caramelized glaze at its peak.

My dish turned out too spicy! How can I tone it down next time?

Reduce the amount of gochujang used and replace some of it with miso or doenjang paste to keep the umami while lowering the heat. You can also add a bit more honey to balance the spice.

Is there a substitute for gochujang if I can’t find it?

While nothing replicates gochujang’s unique flavor perfectly, a mix of miso paste, sriracha, and a bit of sugar can work in a pinch. However, it’s worth seeking out gochujang at Asian markets or online for the authentic taste.

Can I use this marinade for other proteins?

Absolutely! This flavorful glaze is excellent on salmon, grilled tofu, shrimp, or pork chops. Adjust cooking times accordingly depending on the protein.

How should I store leftovers and for how long?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water or microwave at lower power to keep the chicken moist and preserve the glaze.