Crispy bite-size chicken pieces generously coated in a glossy, sticky gochujang sauce and finished with green onions. It's quick, ready in 20 minutes, and made in one pan.
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Gochujang chicken is a Korean-inspired dish made with gochujang. If you're not familiar with it, gochujang is a popular Korean condiment primarily made from Korean red chili powder (gochugaru), fermented soybeans, glutinous rice, and salt. Gochujang is quite concentrated, so a little goes a long way. It's a bit spicy and funky, with a salty, savory flavor.
Gochujang makes a delicious sauce for smothering the chicken. The spice level can vary by brand, but the heat mellows quite a bit when combined with the other ingredients in the sauce.
In this version, the chicken is lightly coated with cornstarch before pan-frying. This helps it develop a light golden crust and gives the sauce something to cling to.
The sauce is simple but loaded with flavor. Garlic and ginger are briefly cooked until fragrant, then the sauce is simmered until thickened and glossy.
Ingredients You'll Need
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
- Chicken: Boneless chicken cut into bite-size pieces cooks quickly. You can use either chicken breast or chicken thighs.
- Cornstarch: Gives the chicken a light, crisp coating and helps the sauce cling to each piece.
- Cooking oil:I used canola oil. You can use any neutral-flavored oil, such as avocado, vegetable, peanut, or sunflower oil.
- Gochujang: The key ingredient in this recipe. You can find it at most Asian grocery stores or online, including Amazon.
- Soy sauce: Use light or all-purpose soy sauce, just not dark soy sauce. Dark soy sauce has a much stronger flavor and will make the sauce too dark.
- Honey: For sweetness and a sticky, glossy finish.
- Rice vinegar: For a touch of tang. You can also use apple cider vinegar.
- Fresh garlic and ginger: For a flavorful base.
- Toasted sesame oil: Be sure to use toasted sesame oil. It is brown in color and has a strong aroma. A little goes a long way.
- Green onions: For freshness and some color.
- Toasted sesame seeds: Add a little nuttiness and texture.
Instructions (Step-By-Step)
1. Prepare the sauce mixture
In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and water. Set aside.
2. Coat the chicken
Place the chicken pieces in a bowl and season with salt and black pepper. Go easy on the salt, as the gochujang and soy sauce already contain salt.
Add the cornstarch and toss until the chicken is evenly coated. Shake off any excess and set aside.
3. Cook the chicken
Heat the oil in a large pan over high heat. Add the chicken pieces in a single layer, working in batches if needed.
Cook for about 2 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Make the Sauce
Add a little oil to the same pan over medium heat. Add the garlic and ginger and sauté for 30 seconds, until fragrant. Pour in the prepared sauce mixture and stir well. Let it simmer for a minute, until slightly thickened and glossy.
5. Toss everything together
Return the cooked chicken to the skillet. Toss well to coat every piece with the sauce.
6. Garnish and serve
Turn off the heat and garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice or your favorite side dishes.
Recipe Tips
- Don't overcook the chicken: Bite-size pieces cook quickly, so keep an eye on them to prevent them from drying out.
- Don't overcrowd the pan: Cook the chicken in batches if necessary so it browns nicely instead of steaming.
- Adjust the heat: Gochujang varies in spiciness by brand. If you're new to it, start with a small amount. You can always add more if needed.
- Let the sauce thicken: Give the sauce a minute to bubble before adding the chicken. This helps it become glossy and cling to each piece.
- Serve immediately: The chicken is best while it's crispy and the sauce is warm, sticky, and glossy.
What to Serve with Gochujang Chicken
Serve it with steamed white rice and garnish with green onions and sesame seeds. For a complete meal, pair it with Egg Fried Rice, Asian Cucumber Salad, or Asian Broccoli Stir-Fry. Steamed vegetables of your choice also make a great side.
Storage
Refrigerate leftover gochujang chicken in an airtight container for up to 3 days. Warm it gently in a skillet, adding a little water if needed to loosen the sauce.
FAQs
The spice level is mild to moderate and depends on the gochujang you use. Gochujang brands can vary in heat, so start with a small amount if you prefer less spice. You can always add more to taste.
Yes. Prepare and cook the sauce as directed, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. When ready to make the chicken, cook the chicken separately, reheat the sauce, then add the chicken and toss to coat. Garnish and serve.
More Easy Chicken Recipes
- Honey Garlic Sriracha Chicken
- Crispy Sweet Chili Chicken
- Panda Express Kung Pao Chicken
- Honey Sriracha Chicken Tenders
- Hibachi Chicken Fried Rice
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Recipe
Gochujang Chicken (Easy 20-Minute Recipe)
Ingredients
For the chicken
- 250 g ½ lb boneless chicken cut into bite-size pieces
- ¼ cup cornstarch
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons canola oil or any neutral oil for cooking
For the gochujang sauce
- 1 teaspoon gochujang
- 2 tablespoons light soy sauce
- 1½ tablespoons honey
- 1 teaspoon rice vinegar
- 2 tablespoons water
- 2 cloves garlic minced
- ½ teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
For garnishing
- 1 green onion thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
Prepare the sauce mixture
- In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and water. Set aside.
Coat the chicken
- Place the chicken pieces in a bowl and season with salt and black pepper. Go easy on the salt, as the gochujang and soy sauce already contain salt.
- Add the cornstarch and toss until the chicken is evenly coated. Shake off any excess and set aside.
Cook the chicken
- Heat the oil in a large pan over high heat. Add the chicken pieces in a single layer, working in batches if needed.
- Cook for about 2 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce
- Add a little oil to the same pan over medium heat. Add the garlic and ginger and sauté for 30 seconds, until fragrant. Pour in the prepared sauce mixture and stir well. Let it simmer for a minute, until slightly thickened and glossy.
Toss everything together
- Return the cooked chicken to the skillet. Toss well to coat every piece with the sauce.
Garnish and serve
- Turn off the heat and garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice or your favorite side dishes.
Notes
- Don't overcook the chicken: Bite-size pieces cook quickly, so keep an eye on them to prevent them from drying out.
- Don't overcrowd the pan: Cook the chicken in batches if necessary so it browns nicely instead of steaming.
- Adjust the heat: Gochujang varies in spiciness by brand. If you're new to it, start with a small amount. You can always add more if needed.
- Let the sauce thicken: Give the sauce a minute to bubble before adding the chicken. This helps it become glossy and cling to each piece.
- Serve immediately: The chicken is best while it's crispy and the sauce is warm, sticky, and glossy.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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