Korean Gochujang Chicken is a quick and easy dinner with a big, bold flavor. You'll love the crispy yet tender chicken in a sticky gochujang sauce. Ready in 15 minutes.
Korean Gochujang Chicken is a delightful fusion of spicy and sweet flavors that takes dinner to the next level.
With its easy preparation, customizable ingredients, and bold, satisfying taste, this dish is perfect for busy weeknights or casual gatherings with friends and family.
Gochujang, a spice paste that is a staple ingredient in Korean cuisine, lends its rich, spicy flavor to this dish. Along with the combination of garlic, ginger, and soy sauce, this chicken dish has a bold depth and complexity.
But it's also super simple to whip up in no time. You need just 15 minutes minutes for this flavor bomb of a dish! It's one of our family's main go-to dishes for busy nights.
You just need to pan fry chicken tossed in a little cornstarch to make it nice and crispy, then set it aside. Then whisk the sauce ingredients, thicken and heat it in the pan, then add the chicken back and toss to coat.
Serve it on a bed of rice alongside some steamed veggies and you have a full meal that's ready in no time and has a big big flavor.
If this is your sort of easy International chicken dish, then be sure to also try Moroccan Chicken Couscous, Easy Chicken Paprikash, Spanish Chicken Stew, or Chicken Shawarma Salad. That's a whole week of easy, healthy chicken dishes with very different flavors!
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Why You'll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this recipe comes together in a flash, allowing you to enjoy a homemade meal without the hassle.
- Flavorful: From the spicy kick of gochujang to the savory notes of garlic and soy sauce, every bite is bursting with irresistible flavor.
- Customizable: Feel free to adjust the heat level to suit your taste preferences. Add more gochujang for an extra kick or dial it back for a milder flavor.
What is Gochujang?
Gochujang is a fermented Korean chili paste that serves as a cornerstone of Korean cuisine. It's made from red chili powder, glutinous rice (or rice powder), fermented soybeans, and salt.
The mixture is left to ferment in large clay pots outdoors for several months to develop its characteristic deep, complex flavor.
Gochujang is known for its vibrant red color and rich, spicy taste with a hint of sweetness. It adds depth and complexity to a wide range of Korean dishes, including stews, marinades, stir-fries, and sauces.
Ingredients
You only need simple pantry ingredients for this recipe!
- Chicken (breasts or thighs): Choose boneless and skinless chicken for easy preparation and a tender texture. You can also use tofu or tempeh as vegetarian alternatives.
- Gochujang Paste: The star ingredient, providing a spicy and umami-rich flavor profile. Look for it in Asian grocery stores or online.
- Soy Sauce: Adds depth of flavor and richness to the sauce. Use tamari for a gluten-free option.
- Brown Sugar: Balances the heat of the gochujang with its subtle sweetness.
- Garlic: Enhances the savory notes of the dish with its aromatic flavor.
- Sesame Oil: Infuses the sauce with a nutty aroma and adds depth to the overall flavor profile.
- Ginger: Provides a fresh and zesty kick to the sauce.
- Cornstarch: Used to coat the chicken, creating a crispy exterior when fried. You can substitute potato starch or rice flour if needed.
- Vegetable Oil: Ideal for frying the chicken and creating a golden-brown crust.
See the recipe card for quantities and method.
How to make Gochujang Chicken
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Cut the chicken into bite-sized pieces, then add to a bowl and toss with the cornflour to coat the chicken. Set aside.
For the gochujang sauce, whisk the cornstarch into the water, then add all other sauce ingredients and whisk well to combine. Set aside.
Cook the rice according to package instructions, and boil or steam the vegetables until tender.
Meanwhile, heat the oil in a wok or large skillet over a medium/high heat. Add the coated chicken and fry on all sides until browned and cooked through.
Remove and place onto a plate lined with paper towels to absorb excess oil.
Without cleaning it first, add the sauce to the wok and let it bubble and thicken. Add the chicken back to the pan and stir to coat it in the sticky sauce.
Serve the chicken topped with sesame seeds and scallions, with the rice and vegetables.
Serving Suggestions
- Serve over steamed rice or noodles for a satisfying meal.
- Pair with a side of steamed or stir-fried vegetables for added nutrition and color.
- Garnish with sliced green onions and sesame seeds for a finishing touch.
- Accompany with kimchi or pickled vegetables for a traditional Korean flair.
Variations
- Spice Level: Adjust the amount of gochujang to suit your preferred level of heat.
- Protein: Swap chicken for shrimp, pork, or beef for a different twist on this recipe.
- Vegetarian/Vegan: Substitute tofu or tempeh for the chicken and use maple syrup instead of honey for a vegan-friendly version of the sauce.
- Gluten-Free: Ensure your soy sauce and gochujang are gluten-free certified if you have dietary restrictions.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop until warmed through.
- Note that the chicken may lose some of its crispiness upon reheating.
More Dinner Recipes
Recipe Tips
- Coat Chicken Thoroughly: Ensure each piece of chicken is evenly coated with cornstarch for a crispy exterior.
- Cook in Batches: Fry the chicken in batches to avoid overcrowding the pan, which can lead to uneven cooking.
- Adjust Seasonings: Taste the sauce before adding the chicken and adjust the seasoning to your liking.
- Garnish Generously: Don't skimp on the sesame seeds and green onions for a visually stunning presentation.
FAQs
Yes, but adjust the cooking time accordingly to ensure the chicken is cooked through.
Yes, gochujang has a spicy kick, but you can control the heat level by adjusting the amount you use in the sauce.
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📖 Recipe
Korean Gochujang Chicken
Equipment
- Skillet or wok
Ingredients
- 1 pound chicken breasts or thighs boneless and skinless
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Korean Gochujang Sauce
- 1 tablespoon cornstarch
- ¾ cup water
- 2 tablespoons gochujang paste Korean red pepper paste depending on hot hot you like it
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 cloves garlic minced
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
To Garnish
- 1 teaspoon white or black sesame seeds
- 2 green onions sliced
To Serve
- 4 cups cooked rice 1 ⅓ cups uncooked
- 1 scallion chopped
- Steamed vegetables such as broccoli and zucchini
Instructions
- Cut the chicken into bite-sized pieces, then add to a bowl and toss with the cornflour to coat the chicken. Set aside.
- For the gochujang sauce, whisk the cornstarch into the water, then add all other sauce ingredients and whisk well to combine. Set aside.
- Cook the rice according to package instructions, and boil or steam the vegetables until tender.
- Meanwhile, heat the oil in a wok or large skillet over a medium/high heat. Add the coated chicken and fry on all sides until browned and cooked through. Remove and place onto a plate lined with paper towels to absorb excess oil.
- Without cleaning it first, add the sauce to the wok and let it bubble and thicken for a minute or two. Add the chicken back to the pan and stir to coat it in the sticky sauce.
- Serve the chicken topped with sesame seeds and scallions, with the rice and vegetables.
Notes
- Coat Chicken Thoroughly: Ensure each piece of chicken is evenly coated with cornstarch for a crispy exterior.
- Cook in Batches: Fry the chicken in batches to avoid overcrowding the pan, which can lead to uneven cooking.
- Adjust Seasonings: Taste the sauce before adding the chicken and adjust the seasoning to your liking.
- Garnish Generously: Don't skimp on the sesame seeds and green onions for a visually stunning presentation.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Colleen
I'm so happy I found this recipe! I have some gochujang paste left from another recipe and now I know exactly what to do with it. I can't wait to make this delicious chicken.
Caroline
I love the flavors in this - simple yet so packed with deliciousness!
Charah
I saw this recipe on pinterest and I had to try it out. The chicken was super tender and had so much great flavor. Loved it, and the seasonings.
Andrea
Fresh flavors and easy to make, this is a perfect meal for my family. Loved the heat.
Ellie
WE LOVED IT! I swear I will put the korean sauce on everything!
Judy
This is one of the best Gochujang recipes I've made to date and I have made many. Definitely a keeper! I looked like a super star at the dinner table! Thank you.
Sarah
My family loved this recipe!