Quick & Easy Gochujang Chicken

Jump to Recipe Video

Crispy chicken coated in a spicy, sweet, smoky sauce packed with gochujang flavor! This easy Korean-inspired gochujang chicken is ready in 30-minutes with simple ingredients! Great as a main dish with rice and veggies.

Jump to:

What is Gochujang?
Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
More like this
📖 Recipe
💬 Reviews

There is nothing like crispy fried chicken tossed in a delicious, sweet and spicy sauce. This Korean dish hits the spot like no other and I know many of you enjoy it too!

My recipe is inspired by Korean fried chicken, specifically Yangnyeom chicken. The main difference is my version contains chicken that is lightly starched and shallow fried. The other version features heavily battered and deep-fried chicken.

Why you'll love this recipe:

easily made in 30-minutes or less!
super flavorful!
great for busy weeknight meals.
can be made in advance for meal preparation.
made in one-pan with simple ingredients.
shallow fried and not deep-fried, so less oil is wasted. I also share how to air fry the chicken (see FAQ section below).

What is Gochujang?

Gochujang is a sweet, spicy, and savory Korean red chili paste. It's thick, sticky and ranges in various spice levels, from mild to very hot. It's a common ingredient used in Korean cuisine, from popular dishes like dak galbi to tteokbokki (spicy rice cakes).

Furthermore, it's made of fermented Korean chili flakes (or gochugaru), glutinous rice, salt, and soybeans. Korean grocery stores will sell this paste in red rectangle tub. Once the package is opened, it can last for months stored in the fridge!

I also share different ways on how to use up this ingredient in other recipes (see the FAQ section below).

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Boneless Skinless Chicken Thighs: or substitute with skinless boneless chicken thighs but reduce the cooking time so it doesn't overcook.
Onion: or substitute with red onion or shallots.
Cornstarch: or substitute with potato starch. Avoid substituting with tapioca starch or rice flour.
Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
Green Onions
Toasted Sesame Seeds (optional)

Sauce

Gochujang Paste: a fermented Korean red chili paste that is spicy, sweet, and savory. It's available at the Korean market in various spice levels, from mild to hot.
Garlic Cloves
White Granulated Sugar: or substitute with cane sugar, or honey.
Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce, tamari sauce, coconut aminos or a gluten-free soy sauce.
Toasted Sesame Seeds (optional)
Toasted Sesame Oil: if you're allergic to sesame, please omit.
Cornstarch: or substitute with potato starch, tapioca starch or arrowroot starch.
Water: cold or room temperature.

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

Expert Tips

Don't pat dry the chicken thighs! Some moisture is needed on the chicken, so the cornstarch can adhere to it.
Evenly dice the chicken, so it can fry consistently.
Use a heavy-bottomed pan if possible to maintain the oil temperature.
Heat the oil to 325-350 degrees F before frying - using a digital instant read cooking thermometer to check the temperature. If you don't own one, insert a wooden chopstick into the hot oil and look for rapid bubbles.
Fry the coated chicken in small batches for a crispy texture! Avoid overcrowding the pan or it can cause uncooked soggy chicken.
Avoid moving the chicken as it fries until you're ready to flip, so it can develop a golden crispy crust.
Drain the fried chicken on a wire rack or paper-towel lined plate to remove excess oil, which leads to soggy chicken.

Instructions

Below are step-by-step instructions on how to make gochujang chicken:

Dice chicken thighs into 1.5-inch pieces. Place the diced chicken in a large mixing bowl and set aside.

Dice chicken thighs into 1.5-inch pieces. Place the diced chicken in a large mixing bowl and set aside.

In a small bowl, combine the sauce ingredients as listed above and set aside.

In a small bowl, combine the sauce ingredients as listed above and set aside.

Add the cornstarch to the bowl of diced chicken and toss until evenly coated.

Add the cornstarch to the bowl of diced chicken and toss until evenly coated.

Heat vegetable oil in a large pan on medium-high heat until it's shimmery. Fry coated chicken in small batches until golden and crispy, about 5-7 minutes. Remove and transfer the fried chicken to a wire rack or paper-towel lined plate to remove excess oil.

Heat vegetable oil in a large pan on medium-high heat until it's shimmery. Fry coated chicken in small batches until golden and crispy, about 5-7 minutes. Remove and transfer the fried chicken to a wire rack or paper-towel lined plate to remove excess oil.

Then cook sliced onions until translucent, about 30-45 seconds. Pour in the sauce and simmer to thicken.

Then cook sliced onions until translucent, about 30-45 seconds. Pour in the sauce and simmer to thicken.

Reduce to medium heat. Add the fried chicken and toss to coat evenly. Garnish with green onions and sesame seeds. Enjoy!

Reduce to medium heat. Add the fried chicken and toss to coat evenly. Garnish with green onions and sesame seeds. Enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or reheat on the stovetop until hot.
Freezer friendly? This can be stored in a freezer friendly bag after cooling down and frozen up to 3 months. To reheat, defrost it overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.

Pairing Suggestions

Gochujang chicken serves well with:

white or brown rice, or plain noodles.
appetizers like Pajeon, or Kimchi Fries.
Korean side dishes like: kimchi, potato salad, Korean cucumber salad, beansprout salad, zucchini fritters, braised tofu, gamja jorim, Korean spinach, or Korean corn cheese.
noodles like jajangmyeon (Black bean noodles), ganjang guksu (soy sauce noodles), perilla oil noodles or japchae.
rice dishes like Spam Kimbap, Spicy Tuna Kimbap, or Kimchi Fried Rice.

FAQ

Can I make this in advance?

Gochujang chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat until hot.

Can I air fry the chicken?

To air fry the chicken:
1. Lightly spray the air fryer basket with neutral oil. Then place the coated chicken in a single layer giving each piece enough space. Do not overlap. You may need to air fry in small batches.
3. Then lightly spray the coated chicken with neutral oil.
4. Air fry at 400 degrees F for 10-14 minutes, or until golden brown and crispy. No flipping required.

What else can I use gochujang for?

There are many ways to use gochujang in your cooking! You can add it to spicy sauces, meat marinades like in Jeyuk Bokkeum, stews like Budae Jjigae (Korean Army Base Stew), noodles like Bibim Guksu, Korean rice cakes, Kimchi fried rice and more!

📖 Recipe