Easy Gochujang Chicken
If you ever get a craving for Korean fried chicken but do not want to deal with deep frying, this easy gochujang chicken is the answer. It has all the bold, sweet and spicy flavors you love, but comes together in about 30 minutes right in your home kitchen. The chicken gets coated in a glossy gochujang sauce that hits all the right spots, and the best part is that it makes amazing leftovers for lunch the next day. It is quick, satisfying, and perfect for busy weeknights when you want something comforting without the extra work!
What is gochujang?
Gochujang is a Korean fermented chili paste that brings together heat, sweetness, and deep savory flavor in one container. It is traditionally made from red chili peppers, sticky rice, fermented soybeans, and salt, then aged to develop its rich, complex taste. The texture is thick and smooth, almost like a concentrated sauce, which makes it easy to mix into dishes. It is slightly spicy but not too overwhelming, slightly sweet, and packed with that an umami kick that makes food instantly more satisfying and crave worthy.
It has a gentle heat rather than an aggressive spice. It is more about depth and savory sweetness than pure heat. If you are sensitive to spice, you can reduce the amount slightly or add a bit more honey or sugar to mellow it out. If you enjoy heat, a small spoon of gochugaru or chili oil stirred in at the end takes it up a notch.
What else can I use gochujang for?
Gochujang is one of those pantry staples that can upgrade simple meals with very little effort. You can mix it into stir fries, noodles, or fried rice for a quick flavor boost, or use it as a base for marinades on chicken, beef, pork, or tofu. It works really well in soups and stews to add warmth and depth, and it can even be mixed with honey, soy sauce, or vinegar to create a bold glaze for roasting vegetables. Once you start using it, it becomes an easy go to ingredient for turning everyday cooking into something more exciting!
Gochujang is also a key ingredient in making ssamjang, the thick, savory dipping sauce served with Korean barbecue. It is mixed with soybean paste, garlic, sesame oil, and sometimes a touch of sweetness to create a bold, punchy sauce that is perfect for wrapping grilled meats in lettuce and fresh herbs. This is one of the most classic and loved ways to use gochujang in Korean cooking. Click here to see how to make ssamjang!
Tips for making the best gochujang chicken
Use chicken thighs if possible. They stay juicer than chicken breast thanks to its higher fat content.
Keep the heat at medium-low when adding the sauce. Gochujang contains sugar and can burn if the pan is too hot.
Taste and adjust at the end. Some brands of gochujang are sweeter or spicier than others, so adjust with a splash of soy sauce or a bit of honey to suit your taste.
Let the sauce simmer briefly. A short simmer helps the sauce thicken and cling to the chicken instead of staying watery.
Ingredient substitutions and variations
Chicken breast: As mentioned above, it can be used instead of thighs. Cut evenly and cook just until done to avoid dryness. Be very careful as it is more prone to over-cooking
Vegetarian option: Firm tofu or mushrooms work well with the same sauce.
No gochujang?: The flavor will be different, but a mix of chili paste and a small bit of miso can work in a pinch.
Add vegetables: Bell peppers, onions, or zucchini can be tossed into the pan for a more complete meal. I also like having it with a side of cabbage for a complete meal.
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Ingredients
4 medium Chicken thighs, boneless
- 1/2 medium Onion, sliced
- 1/2 tsp Salt
- 1/2 tsp White pepper
- 1 tsp Corn starch
2 tbsp Soy sauce
1.5 tbsp Gochujang
- 1.5 tbsp Mirin
1 tbsp Sugar
1/2 tbsp Rice vinegar
- 2 tbsp Water
- Green onions to garnish
- Sesame seeds to garnish
Step by step instructions
1. Prep the chicken
Season the boneless chicken thigh cubes with a pinch of salt, white pepper, and toss with the corn starch until evenly coated.
2. Heat the pan
Warm a skillet over medium low heat and add a little oil.
3. Sear the chicken
Add the chicken pieces and pan sear for about 5 minutes on each side, flipping once, until they are golden and crispy. Transfer the chicken to a plate and set aside.
4. Cook the onion
Add the sliced onion to the same pan and cook for about 3 minutes, until softened and fragrant.
5. Return the chicken
Put the seared chicken back into the pan and toss briefly with the onion.
6. Make the sauce
In a bowl, whisk together the sugar, soy sauce, mirin, water, and gochujang until smooth.
7. Combine and simmer
Pour the sauce into the pan and bring to a gentle bubble over medium low heat. Let it simmer and thicken for about 2 minutes, stirring so the sauce coats the chicken evenly. If the sauce gets too thick, add a splash of water to loosen.
8. Finish and serve
Once the sauce is glossy and clings to the chicken, remove from heat. Serve the gochujang chicken over hot rice and garnish with sliced green onion and a sprinkle of sesame seeds. Enjoy!
Easy Gochujang Chicken
Ingredients
- 4 medium Chicken thighs, boneless
- 1/2 medium Onion, salt
- 1/2 tsp Salt
- 1/2 tsp White pepper
- 1 tsp Corn starch
- 2 tbsp Soy sauce
- 1.5 tbsp Gochujang
- 1.5 tbsp Mirin
- 1 tbsp Sugar
- 1/2 tbsp Rice vinegar
- 2 tbsp Water
- Green onions to garnish
- Sesame seeds to garnish
Instructions
- Prep the chicken:Season the boneless chicken thigh cubes with a pinch of salt, white pepper, and toss with the corn starch until evenly coated.
- Heat the pan:Warm a skillet over medium low heat and add a little oil.
- Sear the chicken:Add the chicken pieces and pan sear for about 5 minutes on each side, flipping once, until they are golden and crispy. Transfer the chicken to a plate and set aside.
- Cook the onion:Add the sliced onion to the same pan and cook for about 3 minutes, until softened and fragrant.
- Return the chicken:Put the seared chicken back into the pan and toss briefly with the onion.
- Make the sauce:In a bowl, whisk together the sugar, soy sauce, mirin, water, and gochujang until smooth.
- Combine and simmer:Pour the sauce into the pan and bring to a gentle bubble over medium low heat. Let it simmer and thicken for about 2 minutes, stirring so the sauce coats the chicken evenly. If the sauce gets too thick, add a splash of water to loosen.
- Finish and serve:Once the sauce is glossy and clings to the chicken, remove from heat. Serve the gochujang chicken over hot rice and garnish with sliced green onion and a sprinkle of sesame seeds. Enjoy!