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image of realistic top down mise en place shot showing fresh gochujang boneless skinless chicken thighs soy sauce garlic ginger honey sesame oil green onions sesame seeds arranged on white marble kitchen counter with healthy clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight

The Heart-Stirring Spice: Quick and Easy Gochujang Chicken

A fast, flavorful Korean-inspired chicken dish featuring tender chicken thighs coated in a sweet, spicy, and sticky gochujang glaze. Ready in about 20 minutes, it's perfect for busy weeknights and pairs beautifully with rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 Tbsp neutral oil for searing
  • salt and pepper
For the Gochujang Sauce
  • 4 Tbsp gochujang adjust to spice preference
  • 3 Tbsp soy sauce low-sodium preferred
  • 3 Tbsp honey maple syrup is a substitute
  • 1 Tbsp sesame oil
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated, or ground ginger in a pinch
  • 1 tsp rice vinegar
  • 1/2 tsp sriracha optional, for extra heat
For Garnish
  • sesame seeds toasted
  • sliced green onions

Equipment

  • Large Skillet or Wok
  • Mixing bowl

Method
 

  1. Cut chicken thighs into 1-inch pieces. Season lightly with salt and pepper.
  2. Whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, ginger, rice vinegar, and sriracha (if using) in a bowl. Reserve 2 Tbsp for a final brush. If time allows, marinate chicken in the sauce for 20 minutes to 4 hours.
  3. Heat neutral oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (work in batches if needed). Sear 3-4 minutes per side until golden brown and mostly cooked through.
  4. Pour the sauce (minus the reserved 2 Tbsp) over the chicken. Reduce heat to medium-low and simmer, stirring constantly, for 2-3 minutes until the sauce thickens into a glossy glaze that clings to the chicken.
  5. Remove from heat. Brush with the reserved sauce. Garnish with toasted sesame seeds and sliced green onions. Serve immediately over rice if desired.

Nutrition

Calories: 380kcalCarbohydrates: 32gProtein: 28gFat: 14gSaturated Fat: 3.5gCholesterol: 120mgSodium: 920mgPotassium: 410mgFiber: 1gSugar: 22gVitamin A: 1200IUVitamin C: 2mgCalcium: 30mgIron: 2.5mg

Notes

For a crispier version, lightly coat chicken pieces in cornstarch before searing. This sauce also works well with chicken breast, but reduce cooking time slightly to prevent dryness. The dish can be served as a stir-fry with vegetables or turned into a cheesy “buldak” by topping with mozzarella and broiling.
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