Quick & Easy Gochujang Chicken Recipe
If you’ve been craving something that’s both bold and comforting, you’re going to love this Quick & Easy Gochujang Chicken Recipe. It’s one of my favorite go-to dishes when I want something spicy and savory without spending hours in the kitchen. The magic lies in the sticky, flavorful sauce that clings to every crispy piece of chicken, creating a perfect balance between heat, sweetness, and umami.
What makes this recipe stand out for me is just how versatile and friendly it is for weeknight dinners or last-minute guests. You don’t need fancy ingredients or complex techniques, but you get a dish that tastes like you’ve been cooking Korean food for years. Trust me, once you try this Quick & Easy Gochujang Chicken Recipe, it’ll become a staple in your meal rotation!
Ingredients You’ll Need
The ingredients come together in such a way that every step builds layers of flavor. I like how easily you can find everything at your local store, and they all play a starring role — from the tender chicken thighs to the rich, spicy gochujang sauce.
- Chicken thighs: I prefer skinless and boneless for quick and even cooking, plus they stay juicy and tender.
- Onion: Adds a subtle sweetness and crunch when diced finely.
- Cornstarch or potato starch: Essential for that crispy exterior on the chicken – don’t skip it!
- Vegetable oil (or any neutral oil): You’ll need this for frying so the chicken crisps up perfectly without overpowering flavors.
- Green onion: Adds a fresh, bright note as a garnish.
- Sesame seeds: Optional but highly recommended – they give a nutty crunch that I adore.
- Garlic: Fresh minced garlic gives the sauce a punch of flavor that’s hard to beat.
- Sugar or honey: Balances out the spicy heat from the gochujang beautifully.
- Gochujang: This Korean chili paste is the heart of the recipe – sweet, spicy, and deeply savory.
- Soy sauce: Adds saltiness and depth; light soy sauce is great if you want to keep it mild.
- Sesame oil: Just a touch finishes the sauce with a rich, toasty aroma.
- Water: Helps create the right sauce consistency when mixed with cornstarch.
Variations
One of the things I love about this Quick & Easy Gochujang Chicken Recipe is how flexible it is. You can shift flavors or ingredients based on what you have or your mood, and still end up with something delicious.
- Make it spicy or mild: I often adjust the gochujang amount depending on how fiery I’m feeling — less for casual dinners, more when friends come over and we want some heat.
- Protein swaps: Tried this recipe with chicken breasts, but I honestly prefer thighs for juiciness. You can also try tofu if you want a vegetarian version.
- Add veggies: Bell peppers or snap peas stir-fried alongside add color and crunch, perfect for an easy one-pan dinner.
- Sweetener options: Sometimes I toss in brown sugar or maple syrup instead of white sugar for a richer sweetness.
How to Make Quick & Easy Gochujang Chicken Recipe
Step 1: Prep and Coat Your Chicken
Start by trimming your chicken thighs into bite-sized pieces. This not only helps them cook quickly but makes for easier eating. Toss the diced onion in – it’ll cook with the chicken and add subtle flavor. Then, coat every piece evenly with cornstarch or potato starch; this step is my secret weapon for that crispy, golden exterior. Be generous but shake off any excess, so you don’t get clumps frying.
Step 2: Fry the Chicken
Heat your neutral oil over medium-high heat, then carefully add the coated chicken. Make sure you don’t overcrowd the pan, or the chicken will steam instead of crisp up. Fry for about 3-4 minutes per side until golden brown, then transfer to a paper towel-lined plate to drain any extra oil. I like to keep the heat steady so it’s crispy but not burnt.
Step 3: Make the Gochujang Sauce
While the chicken is frying, combine all the sauce ingredients in a bowl: minced garlic, sugar (or honey), gochujang, soy sauce, sesame seeds, sesame oil, cornstarch, and water. Whisk it up until smooth—this slurry will thicken quickly once it hits the pan.
Step 4: Bring it All Together
Remove excess oil from the pan but keep a tiny bit for flavor. Pour the sauce in and cook over medium heat, stirring constantly until it thickens—usually about 2 minutes. Then add the crispy chicken back into the pan and toss it so every piece is coated and glossy. This is my favorite moment because you see the sauce cling and bubble, promising big flavor.
How to Serve Quick & Easy Gochujang Chicken Recipe
Garnishes
I always top this dish with finely chopped green onions and a sprinkle of toasted sesame seeds. They add that fresh crunch and a pop of color that makes the dish feel complete. Sometimes, I also add a few thinly sliced fresh chilies if I want a little extra kick and visual flair.
Side Dishes
My favorite pairing is steamed white rice or jasmine rice, which is perfect for soaking up the sauce. You could also serve it over noodles or alongside simple steamed veggies like broccoli or bok choy to keep things light and balanced.
Creative Ways to Present
For special occasions, I’ve tried plating the chicken in lettuce cups with a drizzle of the sauce and a sprinkle of chopped peanuts for crunch. It makes for a fun, interactive meal everyone seems to enjoy. I’ve also served it in a bowl with pickled radishes and a soft boiled egg – it feels restaurant-worthy but is so easy!
Make Ahead and Storage
Storing Leftovers
After cooking, I let the chicken cool completely before placing it in an airtight container in the fridge. It keeps well for about 3 days. Just make sure to separate any garnishes like green onions so they stay fresh and crisp.
Freezing
I’ve frozen this dish a couple of times with good success. Freeze in a single layer on a baking tray first, then transfer to a freezer-safe bag to prevent clumping. It’s best eaten within a month for optimal flavor and texture.
Reheating
For reheating, I pop the chicken in a skillet over medium heat to help it crisp back up instead of becoming soggy in the microwave. Add a splash of water and cover the pan briefly if you want to keep it juicy but still saucy. This method keeps the flavors vibrant and texture just right.
FAQs
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Can I use chicken breasts instead of thighs for this Quick & Easy Gochujang Chicken Recipe?
Yes, you can use chicken breasts, but be mindful that they cook faster and tend to be drier than thighs. To keep them juicy, I recommend cutting them into larger pieces and avoiding overcooking. The sauce helps add moisture and flavor either way.
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What can I substitute for gochujang if I don’t have it?
If you don’t have gochujang on hand, you can mix a bit of chili paste or sriracha with a touch of miso paste and honey to mimic the sweet and spicy depth. However, gochujang has a unique fermented flavor that’s hard to replicate exactly, so it’s worth buying a small jar for this recipe.
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How do I make the chicken extra crispy?
Coating the chicken evenly with cornstarch or potato starch and frying it in hot oil without overcrowding the pan is key. Also, avoid stirring too much while it cooks so the crust can form uninterrupted.
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Is this recipe spicy?
The Quick & Easy Gochujang Chicken Recipe has a moderate heat level from the gochujang. You can easily adjust the spice by adding less gochujang or more sugar/honey. It’s flexible to your preference!
Final Thoughts
This Quick & Easy Gochujang Chicken Recipe holds a special spot in my heart — it’s that perfect blend of spicy, sweet, and savory that doesn’t disappoint. I love sharing this with friends who think Korean cooking is complicated because it breaks down all that intimidating stuff into simple steps. You really can whip this up anytime and still impress everyone at the table. Give it a try, and I promise it’ll become a favorite for your weeknight dinners too!
Print
Quick & Easy Gochujang Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Description
Quick & Easy Gochujang Chicken is a flavorful Korean-inspired dish featuring tender boneless chicken thighs coated in a spicy-sweet gochujang sauce. The chicken is crispy on the outside from a cornstarch coating and stir-fried with a savory sauce made of garlic, soy sauce, and sesame, delivering a perfect balance of heat and sweetness. This recipe is perfect for a fast weeknight dinner or when craving bold flavors with minimal effort.
Ingredients
Main Ingredients
- 1 lb skinless boneless chicken thighs
- ½ onion, diced
- ⅓ cup cornstarch or potato starch
- ¼ cup vegetable oil or any neutral oil
- 1 green onion, finely chopped
- ½ teaspoon sesame seeds (optional garnish)
Sauce Ingredients
- 2 cloves garlic, minced
- 2 tablespoons white granulated sugar or cane sugar or honey
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons regular soy sauce or light soy sauce
- 2 teaspoons sesame seeds
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch or potato starch or tapioca starch
- 1 cup cold or room temperature water
Instructions
- Prepare the Sauce: In a bowl, whisk together the minced garlic, sugar (or honey), gochujang, soy sauce, sesame seeds, sesame oil, starch, and water until smooth. Set aside to allow starch to dissolve and flavors to meld.
- Coat the Chicken: Cut the chicken thighs into bite-sized pieces. Place them in a bowl and coat evenly with the cornstarch or potato starch. This will help create a crispy exterior when cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the coated chicken pieces and cook for about 5-6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté Onions: In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent and slightly soft.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the onions. Pour the prepared sauce over the chicken and stir continuously. Cook for another 2-3 minutes until the sauce thickens and coats the chicken evenly.
- Garnish and Serve: Remove the skillet from heat. Sprinkle with chopped green onion and optional sesame seeds for garnish. Serve immediately with steamed rice or your choice of sides.
Notes
- Use potato starch or tapioca starch as alternatives for a crispier texture.
- Adjust the amount of gochujang to suit your desired spice level.
- Honey can be used instead of sugar for a natural sweetness.
- Make sure the sauce is cooked until thick to properly coat the chicken.
- This dish pairs well with steamed vegetables or a simple salad.
Keywords: Gochujang chicken, Korean chicken recipe, spicy chicken, quick dinner, stir-fry chicken
