Gochujang Chicken

This Gochujang Chicken is ready in just minutes, with tender chicken coated in a sticky, savory-sweet sauce with just enough spice. Adjust the gochujang depending on who’s at the table, then serve over Instant Pot rice with refreshing Asian cucumber salad to balance the heat.

Holly’s Recipe Highlights: Gochujang Chicken

Why Make It: One skillet and bite-sized chicken mean quick cooking, easy cleanup, and plenty of sticky sauce in every bite.
Technique: Cornstarch gives the chicken lightly crisp edges and helps the glossy sauce cling to every bite.
Prep Note: Whisk the sauce before heating the skillet so everything is ready once the chicken starts cooking.
Tools: A large skillet and two mixing bowls.

Holly preparing an onion

Total Time:: 15 mins
Serves:: 4

Ingredient Notes

chicken , vinegar , oil , gochujang paste , cornstarch , soy sauce , ginger , garlic , honey with labels to make Gochujang Chicken.

Chicken Thighs: Boneless, skinless thighs stay juicy during high-heat browning. Chicken breast works too, but it cooks more quickly, so be careful not to overcook it.
Cornstarch: A light coating encourages browning and gives the chicken a lightly crisp exterior before the sauce is added.
Gochujang: Korean fermented red chili paste adds savory, sweet, and spicy flavor to the sauce. Heat levels vary by brand, so start with less and add more to taste.
Soy Sauce: Low-sodium soy sauce adds savory depth without overpowering the other flavors, or replace with Tamari.
Honey: Brown sugar or maple syrup can be used in a pinch; each will give the sauce a slightly different flavor.
Rice Vinegar: Use unseasoned rice vinegar for the most control over the overall sweetness.
Fresh Ginger: Keep ginger in the freezer and grate it straight from frozen for easy prep.

Variations

Add Vegetables: Add steamed broccoli, bell peppers, snap peas, or green beans for a colorful chicken-and-vegetable skillet.
Reduce the Heat: Use a lower amount of gochujang and add a little extra honey to balance the heat.

Brown in Batches: Give the chicken plenty of room in the skillet. Cooking it in two batches will give you better browning than overcrowding the pan.
Let It Brown: Once the chicken hits the skillet, leave it undisturbed for a few minutes so a golden crust can form.
Adjust the Heat: Gochujang brands vary in heat. Use 2 tablespoons for a gentler level of spice or up to 4 tablespoons for more pronounced heat and flavor.
Whisk the Sauce: Whisk the sauce again just before adding it to the pan because the cornstarch settles quickly.

Save It For Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Store rice separately.
Store leftovers in an airtight container or freezer-safe bag and freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened.
Leftovers are especially good in rice bowls with cucumbers, shredded carrots, Asian slaw, or steamed vegetables.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Toss the chicken with 1 tablespoon cornstarch.
In a small bowl, whisk together gochujang, soy sauce, honey, 3 tablespoons water, rice vinegar, sesame oil, garlic, ginger, and 1 teaspoon cornstarch. Set aside.
Heat the oil in a large skillet over medium-high heat. Add half of the chicken and cook until browned and cooked through, about 5 to 6 minutes. Transfer it to a bowl and repeat with the remaining chicken.

When browning the chicken, smaller batches brown better. After adding it to the pan, let it sit undisturbed for a few minutes until one side is golden.

Turn the heat down to medium. Whisk the sauce in the bowl before adding it to the pan, as the cornstarch can settle to the bottom. Add the sauce to the skillet. Continue whisking until the sauce thickens.
Add the chicken, along with any juices, back to the skillet and cook until coated and heated through. Stir in an additional tablespoon of water if the sauce gets too thick.
Garnish with green onions and sesame seeds. Serve over rice.

Gochujang can be spicy. Adjust the amount based on your spice level preference.
To make gochujang mayo sauce for serving: Stir together ¼ cup mayonnaise, 1 ½ teaspoons gochujang, and 1 teaspoon rice vinegar.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American, Asian

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