If you need a fast weeknight dinner that doesn't skimp on flavor, this easy gochujang chicken recipe is ready in just 30 minutes. You only need one pan and a handful of simple ingredients to create crispy chicken coated in a spicy, smoky, and sweet sauce that beats any restaurant takeout.
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This recipe is a lighter spin on Korean Yangnyeom chicken. Traditional versions are heavily battered and deep-fried. I loved the bold flavors at a local Korean restaurant and I wanted to make that spicy glaze at home without the deep-frying mess.
I used the same method from my gochujang honey shrimp. This shallow-fried version gives you the same big crunch. It cuts down on cleanup and leaves you with plenty of extra sauce for your rice.
Why My Recipe Works
- No Messy Battering: Dusting chicken in cornstarch creates a crisp shell without a heavy, dripping wet batter.
- Tested with Thighs and Breasts: After kitchen-testing both cuts, I recommend boneless chicken thighs as they stay incredibly juicy and don't dry out.
- Guaranteed Crispy, Not Soggy: Frying the chicken in small batches keeps the oil hot so the crust crisps up fast and doesn't steam in the pan.
- Balanced, Pourable Sauce: The homemade glaze strikes the ultimate balance of sweet and savory, with a generous yield meant for soaking into your rice.
Ingredients & Substitutes
The exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs for best juiciness. Sub: Skinless chicken breasts. Cook to 160°F and let carryover cooking bring the internal temperature to 165°F.
- Onion: Adds sweetness and cuts the richness of the sauce. Sub: 1 large shallot.
- Cornstarch (for coating protein): Coats chicken for a crisp texture. Sub: Potato starch. Avoid tapioca or arrowroot starch.
- Neutral Oil: Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke-point oils.
- Green Onion: A garnish for color and aroma.
- Toasted Sesame Seeds: A garnish that adds a nutty aroma. Look for roasted or toasted labels.
Sauce
- Gochujang: A Korean chili paste that adds a spicy, sweet, and smoky flavor to the sauce and chicken. I prefer Chung Jung One or Sempio. Level 1-3 heat ideal.
- Garlic: Adds aromatic flavor. Sub: Jarred minced garlic.
- White Granulated Sugar: Balances salinity. Sub: Granulated cane sugar.
- Regular Soy Sauce (for sauce): Adds salt and umami to balance out the sweetness of the sauce. I prefer Kikkoman or Lee Kum Kee. Subs: Low-sodium or light soy sauce.
- Toasted Sesame Seeds: Adds extra nutty flavor to the sauce.
- Toasted Sesame Oil: Adds a nutty aroma. I prefer Kadoya or Maruhon, but other brands work too. Avoid untoasted sesame oil.
- Cornstarch (for sauce): Thickens the sauce. Subs: Potato starch or tapioca starch.
- Cold Water: A neutral liquid base for the gochujang chicken sauce.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make gochujang chicken:
- Cube the chicken: Dice the chicken thighs into even 1.5-inch cubes, place in a large mixing bowl, and set aside. Do not pat them dry; the natural surface moisture helps the cornstarch stick smoothly before frying.
- Mix the sauce: In a small bowl, combine the listed sauce ingredients and mix until the gochujang and sugar have fully dissolved. Set aside.
- Dredge chicken: Add cornstarch to the chicken pieces and toss until each piece is evenly coated. If you have time, press the starch into the meat for an extra crispy texture.
- Fry in batches: Heat vegetable oil in a large pan over medium-high heat until shimmering. Working in small batches, fry the chicken until golden and crispy, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Sauté and simmer: Sauté the onions until translucent, about 30-45 seconds. Add the sauce and simmer until it thickens.
- Combine and garnish: Reduce heat to medium, add the fried chicken, and toss until evenly coated. Garnish with green onions and sesame seeds, then serve.
Expert Tips
- Slice chicken into matching shapes. Tiny pieces cook fast. Big pieces cook slow. Matching sizes makes them finish together.
- Squeeze the meat firmly into the cornstarch. This creates textured, flaky ridges that stay extra crunchy under the wet sauce.
- Fry two minutes after coating. Letting chicken sit too long makes the starch wet. Wet starch turns into soggy mush.
- Choose a heavy-bottomed pan and heat your oil to 350°F. Thick metal holds onto heat so the oil does not cool down into a greasy sponge.
- Fry chicken chunks in small batches. Shoving too much meat together traps wet steam. This steams your chicken instead of frying it.
Variations
- Gluten-Free: Use tamari or coconut aminos, and choose a certified gluten-free brand like Sempio or Jinmi.
- Vegetarian: Swap chicken for cubed extra-firm tofu. Pat the tofu dry, coat in cornstarch, and pan-fry until crisp.
- Less Spicy: Use a mild-grade paste (like Chung Jung One Level 1) or stir in an extra teaspoon of honey to mellow the heat.
Pairing Suggestions
This gochujang chicken stir-fry pairs well with:
- Appetizer: Kimchi Fries - The sharp, tangy kimchi cuts right through the rich chicken glaze.
- Rice: Steamed white rice - For soaking up the extra sweet and spicy sauce.
- Side: Korean Potato Salad - The creamy texture instantly cools down the heat from the gochujang.
Storage & Reheating
- Fridge: Keep in an airtight container up to 3 days.
- Freezer: Keep in a freezer bag up to 2 months. Thaw overnight.
- Best Practice: Store chicken and sauce separately to prevent sogginess.
- If Stored Together: Air fry at 350°F for 8 minutes, or bake at 400°F for 12 minutes.
- If Stored Separately: Air fry chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes. Warm sauce in a skillet over low heat with a splash of water, then toss.
FAQ
Can I cook gochujang chicken in advance?
Yes, you can cook this dish ahead of time. Please follow our specific storage and reheating instructions listed in the section above.
Can I make air fryer gochujang chicken?
Yes. Arrange the coated chicken in a single layer in a greased air fryer basket, leaving space between pieces. Spray the tops generously with oil. Air fry at 400°F (200°C) for 10-14 minutes until golden and crispy (no flipping needed). Meanwhile, prepare the onions and the sauce on the stovetop as directed, then toss with the crispy chicken just before serving.
More Like This
📖 Recipe
Easy 30-min. Gochujang Chicken (Shallow Fried)
If you need a fast weeknight dinner that doesn't skimp on flavor, this easy gochujang chicken recipe is ready in just 30 minutes. You only need one pan and a handful of simple ingredients to create crispy chicken coated in a spicy, smoky, and sweet sauce that beats any restaurant takeout.
Ingredients
- 1 lb skinless boneless chicken thighs
- ½ small 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 toasted kind
Sauce
- 2 garlic cloves minced
- 2 tablespoon white granulated sugar or granulated cane sugar
- 2 tablespoon Gochujang mild
- 2 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon sesame seeds toasted kind
- 1 teaspoon sesame oil toasted kind
- 1 tablespoon cornstarch or potato starch / tapioca starch
- 1 cup water cold
Instructions
- Dice the chicken thighs into even 1.5-inch cubes, place in a large mixing bowl, and set aside. Do not pat them dry; the natural surface moisture helps the cornstarch stick smoothly before frying.
- In a small bowl, combine the listed sauce ingredients and mix until the gochujang and sugar have fully dissolved. Set aside.
- Add cornstarch to the chicken pieces and toss until each piece is evenly coated. If you have time, press the starch into the meat for an extra crispy texture.
- Heat vegetable oil in a large pan over medium-high heat until shimmering. Working in small batches, fry the chicken until golden and crispy, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Sauté the onions until translucent, about 30-45 seconds. Add the sauce and simmer until it thickens.
- Reduce heat to medium, add the fried chicken, and toss until evenly coated. Garnish with green onions and sesame seeds, then serve.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 327kcal | Carbohydrates: 30g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 814mg | Potassium: 489mg | Fiber: 1g | Sugar: 10g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
S Bo
Note - I only made the sauce.
The sauce is fantastic. I bought my container of gojuchang months ago but felt intimidated by it. I finally opened it for this recipe and I am so excited I can make something this good at home! Excited for my family to taste it. Thanks so much.
By the way how long will the sauce part keep in the fridge?
Christie Lai
Thank you so much making my the sauce in the recipe and for leaving this review! Glad it worked. The sauce can keep for 1 week when stored in an airtight container in the fridge.
L B
I made this for dinner, it was really good. My wife and I both thought it needed a little boost. I added a heaping tablespoon of apricot preserves. It really set it off.
Thanks
Christie Lai
Thanks for making my recipe and glad you enjoyed it with the extra boost!
Cassie
This was the first recipe with Gochujang that I tried and it is so delicious! Perfect balance of savoury, salty and sweet. I’ve made it with both chicken and tofu and both are great. Will definitely be adding this to my regular meal rotation!
Christie Lai
Thank you so much for making my recipe, Cassie! Glad you found it to have a perfect balance of all those falvors.
Rita
Tried this with the leftover random gotchujang paste in the fridge to get rid of it. Very pleasantly surprised. I didn’t measure anything so it was a tad sweet but it was my fault. Added shredded carrot, beetroot and a bunch of broccolini. On diet so didn’t fry the chicken. I marinaded in the sauce and then just added it to the pan. Served with garlic butter rice. Divine. Saved this recipe for next time. Thanks so much for getting me to try something I’ve never tasted with an ingredient I’ve never used.
Christie Lai
Thanks for making my recipe and glad you found it divine with the additions!
Ciara
Hi! How many grams is the serving size?
Christie Lai
Hello! Roughly 151 grams of chicken per serving.
Larry Wilhite
I've never done something like this before, but was able to make this dish successfully. Good recipe! It took me longer than the time stated in the recipe, but that has more to do with my inexperience than anything else. : )
Christie Lai
Thank you so much for making my recipe, Larry! Happy it worked out well for you.
KJ
I love this gochujang chicken so much!! And it’s gluten free even betterrr.
I’m finding it hard to get the sauce to thicken though. I’m not sure if it’s because I’m not leaving it long enough to simmer? I’ve not made a sauce like this before so please help because it’s delicious!
Do I need to leave it for a specific time? I don’t add the onion to mine because my little brother doesn’t like it haha, could it be that?
Thank you! 🙂
Christie Lai
Thanks so much for the kind review! Glad you enjoyed it.
For your case, this could be due to the removal of onions which is causes for your sauce to not thicken as quickly. So I recommend to add another 1/2 tbsp of cornstarch into the sauce mixture. This will help to thicken it. Hope this helps!
Joanne
Absolutely the best recipe. I use the base sauce and as well as the chicken and onions, I also add diced carrots, peas, tender stem broccoli (or any other veg you can stir fry). It's my family's favourite recipe! I always have leftovers which they fight over the next day. Whoever gets there first wins🤣
Christie Lai
Haha! Omgosh I loved reading this! Thank YOU so much for making my recipe and sharing this kind review. So happy this is a family favorite. I hope you all continue to enjoy this recipe, Joanne!
Maryanna
Wow! This was a wonderful find! I used rice vinegar and added carrot spirals and sweet peppers to the onion mix. My family loves it!
Christie Lai
Thank you so much for leaving such a positive review and glad your family loved it! I hope you consider leaving a 5-star review for it 🙂
Barry
Really delicious! All my family loved it.
Christie Lai
So thrilled to read this, Barry! Thank you for making my recipe!
Geoff Adair
Nice...added some bell pepper and a chili to the onion.
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it!
Archemma
Absolutely delicious. Super quick and easy.
Found this recipe after discovering I had gochujang in my cupboard and no idea what to do with it.
I used cornflour instead of cornstarch. Red onion instead of white and didn’t have sesame oil so used truffle oil (randomly in my cupboard). I love peas so added some frozen ones when I added the onion. Served with savoury rice. 5*****
Christie Lai
Thank you so much for making my recipe and for sharing all your substitutes with us so others may find it helpful! So glad you enjoyed it!
R
Excellent! Easy to make and quick to prepare! Full of flavor and the whole family loved it ❤️
Christie Lai
Happy to hear that the whole family loved it, thank you for making it!
Sara
This recipe was so easy to make. I adjusted the quantities as I made a larger batch. I added a bit of rice vinegar to just give it that slightly tangy kick, and some peppers. Came out lovely.
Christie Lai
Thanks so much for making it! Glad you enjoyed it!
Chris
Echo this suggestion about adding Rice Vinegar! Really gave an already great recipe a nice zing ☺️
Christie Lai
Thank you so much for making my recipe and appreciate the echo on the rice vinegar!