Gochujang Spicy Korean Chicken (Printable)

Spicy Korean-style chicken tossed in a sweet and savory gochujang chili paste glaze with sesame and ginger.

# Ingredient List:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - 3 tablespoons gochujang (Korean chili paste)
03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 2 tablespoons honey (or brown sugar)
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon toasted sesame oil
09 - ½ teaspoon freshly ground black pepper

→ Garnishes

10 - 1 tablespoon toasted sesame seeds
11 - 2 green onions, thinly sliced

# How to Make:

01 - In a large mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper until smooth and fully combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Let rest for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken along with any excess marinade and cook for 6 to 8 minutes per side, until the chicken is cooked through and nicely caramelized on the exterior.
04 - Remove the skillet from heat. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately alongside steamed rice or tucked into crisp lettuce wraps.

# Helpful Tips:

01 -
  • The marinade does all the heavy lifting, so you get layers of heat, sweetness, and depth with almost zero effort.
  • It caramelizes into a sticky glaze that makes everyone think you spent far longer than you actually did.
02 -
  • Do not drain the marinade before cooking, because that liquid reduces into the glaze that makes this dish special.
  • If your pan gets too dry midway through, drop the heat slightly and add a splash of water to keep things from burning.
03 -
  • Cut all your chicken pieces roughly the same size so everything finishes cooking at the same time.
  • Let the skillet get genuinely hot before adding the chicken, because that initial sear is what creates the caramelized edges you want.

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