Gochujang Chicken: The Ultimate Sticky Spicy Korean Skillet Dinner

Bite-sized charred Gochujang Chicken pieces heavily coated in a glossy reddish-orange sauce in a white bowl. (Gochujang Chicken)

Gochujang Chicken: The Ultimate Sticky Spicy Korean Skillet Dinner

This Gochujang Chicken features tender thigh pieces seared to perfection and coated in a thick, glossy, spicy-sweet Korean glaze. Served over fluffy rice, it's a 30-minute meal that delivers bold, authentic flavors.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 people

Course: Dinner, Lunch

Cuisine: Korean

Calories: 415

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless skinless chicken thighs cut into 1-inch chunks
2 tbsp neutral oil avocado or grapeseed
3 tbsp Gochujang paste Korean chili paste
2 tbsp honey or brown sugar
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp fresh garlic minced
1 tbsp fresh ginger grated
1 tsp toasted sesame oil
2 cups short-grain white rice steamed, for serving
1 tbsp toasted white sesame seeds for garnish
2 stalks green onions sliced, for garnish

Equipment

1 Cast Iron Skillet Essential for achieving charred edges.
1 Small mixing bowl For whisking the glaze.

Method

Preparation

Pat chicken thighs dry and cut into 1-inch pieces. Season lightly with salt.
In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, garlic, and ginger until smooth.

Cooking

Heat oil in a heavy skillet over medium-high heat. Add chicken in a single layer and sear for 4 minutes without moving to develop charred edges. Flip and cook for 3 more minutes.
Reduce heat to medium. Pour the sauce over the chicken and toss to coat. Let it simmer for 2-3 minutes until the sauce is thick, translucent, and glossy.
Stir in the sesame oil and remove from heat. Serve over steaming white rice and garnish with sesame seeds and sliced green onions.

Notes

Ensure the chicken is patted dry for the best sear.
Adjust honey levels if you prefer a less sweet glaze.