Print

Sticky Honey Gochujang Chicken: Quick Weeknight Dinner

Close-up of crispy gochujang chicken pieces piled high, coated in a glossy red sauce and sprinkled with sesame seeds and green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this Sticky Honey Gochujang Chicken for a satisfying weeknight meal. It balances sweet honey with spicy gochujang for a flavorful, glossy glaze over tender chicken.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup water or chicken broth
  • 1 teaspoon cornstarch (optional, for thickening)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. In a medium bowl, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until the sauce is smooth. This creates your flavorful gochujang sauce.
  2. If using chicken thighs, you can skip marinating. If using chicken breasts, toss the chicken pieces with half of the sauce mixture and let it sit for 10 minutes while you prepare the pan.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan.
  4. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Remove the cooked chicken from the skillet and set it aside.
  5. Pour the remaining half of the sauce mixture into the hot skillet. Add the water or broth. Bring the sauce to a simmer, stirring constantly.
  6. If you prefer a thicker glaze, mix the cornstarch with 1 tablespoon of cold water in a small bowl, then whisk this slurry into the simmering sauce. Cook until the sauce thickens, about 1 minute.
  7. Return the cooked chicken to the skillet. Toss the chicken pieces gently until they are fully coated in the sticky, sweet and spicy glaze.
  8. Remove the skillet from the heat. Garnish generously with sesame seeds and sliced green onions. Serve this quick Asian chicken immediately over steamed rice for a complete dinner.

Notes

  • For an air fryer gochujang chicken variation, toss the chicken with the marinade and cook at 380°F (195°C) for 12-15 minutes, flipping halfway. Brush with the thickened sauce during the last 2 minutes of cooking.
  • If you like extra heat, add 1/2 teaspoon of gochugaru (Korean chili flakes) to the sauce mixture.
  • This dish pairs well with simple sides like steamed broccoli or quick-pickled cucumbers.

Nutrition

Find it online: https://gourmetgaze.com/gochujang-chicken-sticky-honey-recipe/