Spicy Gochujang Korean Chicken (Printable Version)

Sweet and spicy Korean-style chicken thighs glazed with gochujang chili paste, soy sauce, and honey.

# What You'll Need:

→ Chicken

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

→ Marinade

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

→ Garnishes

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

# Directions:

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 well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Let the chicken marinate for at least 20 minutes at room temperature, or cover and 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 fully cooked through and nicely caramelized on the outside.
04 - Remove the skillet from heat. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately alongside steamed rice or in crisp lettuce wraps.

# Expert Tips:

01 -
  • The sticky caramelized edges on the chicken taste like something you would wait forty minutes in line for at a food market.
  • It uses one pan and comes together fast enough for a Tuesday but impressive enough for Saturday guests.
  • The marinade doubles as the cooking sauce, so nothing gets wasted and every bite is packed with flavor.
02 -
  • Do not skip the marinating time because the chicken needs those twenty minutes to absorb the sauce or it will taste flat.
  • Keep the heat at medium high, not high, because the honey in the marinade will burn before the chicken cooks through if the pan is too hot.
03 -
  • Pat the chicken dry before adding it to the marinade so the sauce clings instead of sliding off wet meat.
  • Let the pan get hot before adding the chicken because that initial sear is what creates the caramelized crust that makes this dish unforgettable.

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