Crispy chicken coated in a spicy, sweet, smoky sauce packed with gochujang flavor! This easy spicy gochujang chicken recipe is ready in 30-minutes with simple ingredients! Delicious as a main dish with rice and veggies or for meal prep on busy weeknights.
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This quick chicken stir-fry recipe is inspired by my love for Korean fried chicken but my version is shallow-fried and less labor intensive (woo hoo!) so you're going to love it!
What is Gochujang?
Gochujang is a delicious Korean red chili paste that tastes spicy, smoky, sweet and savory. The texture of this paste is thick and sticky. It also has different spice levels ranging from mild to very hot, so pick wisely!
What is gochujang sauce made of?
Gochujang is a red paste made of Korean chili flakes, sticky rice (or glutinous rice), salt and soybeans that have been through a fermentation process.
Where do I find gochujang?
Korean grocery stores will carry gochujang paste in the sauce aisle and it comes in a red rectangle tub, with the spice level indicated. Once you open the package, store it in the fridge and it'll last several months or before expiry.
Ingredient & Substitutions
Please scroll down to below recipe card for exact measurements.
- Boneless skinless chicken thighs: I prefer using skinless boneless chicken thighs for that tender dark meat and to make the preparation process easier. But feel free to substitute with chicken breast for a leaner alternative. If you do, please reduce the cooking time.
- Onion or red onion
- Cornstarch: or substitute with potato starch to make our chicken crispy and golden. Avoid using rice flour or tapioca starch as these will make the chicken stick together in the pan.
- Neutral 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 onion or spring onions: optional but recommended for color and flavor
- Toasted sesame seeds: optional so feel free to omit if you're allergic
Gochujang Stir-Fry Sauce
- Garlic cloves
- White granulated sugar: or substitute with honey, maple syrup or brown sugar. The sugar is necessary for that sweet flavor.
- Gochujang paste: a Korean red chili paste that offers a spicy, sweet and smoky flavor. The Korean market will carry this ingredient.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Toasted sesame seeds: omit if allergic as this is optional
- Toasted sesame oil: to add a nutty flavor. If you're allergic, omit altogether.
- Cornstarch: or substitute with potato starch. This helps thicken the sauce.
- Room temperature water
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
Follow these helpful tips for success:
- Evenly Dice Chicken. This ensures an even cooking time across all the pieces so that each piece becomes crispy and golden brown and prevents overcooked chicken.
- Do Not Pat Chicken Dry. You will need the excess moisture on the chicken so the starch can adhere. If for any reason, the chicken is not moist, mix in 1 teaspoon of cold water to your diced chicken BEFORE coating it in starch. You can also add more cornstarch or potato starch until each piece is coated.
- Fry chicken in small batches. It's important not to overcrowd the pan or this will reduce the heat in the pan causing for less crispy chicken or undercooked chicken!
Instructions
Below are step-by-step instructions on how to make this gochujang chicken:
Dice Chicken Thighs
Dice chicken thighs into 1-inch pieces. Place chicken in a large mixing bowl. Set aside.
Make Sauce
In a small bowl, combine Sauce ingredients as listed. Set aside.
Coat Chicken
Into your large bowl of diced chicken, add cornstarch. Mix until chicken is coated in starch.
Fry Chicken
In a large wok or large pan on medium-high heat (around 350-375 degrees F), heat vegetable oil or any neutral oil. Once hot, add coated chicken. Fry until golden brown and crispy, about 7-10 minutes. Remove and set aside on a baking dish or large plate lined with paper towel to absorb excess oil.
Sauté Onions
Back into the pan on medium high heat, fry onion until translucent, about 30-45 seconds.
Simmer Sauce
Pour in sauce. Allow it to simmer to thicken.
Add Fried Chicken
Once the sauce has thickened, reduce to medium heat. Add in fried chicken. Mix to coat evenly.
Garnish
Garnish with green onions and sesame seeds. Enjoy!
Storage & Reheating
- Leftovers will last up to 4 days stored in an airtight container in the fridge.
- To reheat: microwave for 2-3 minutes or in a large pan on the stovetop over medium heat.
Pairing Suggestions
This dish serves well with white rice, brown rice, cauliflower rice, fried rice, noodles like chow mein or plain noodles, cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans, zucchini, mushrooms, steamed broccoli, cauliflower, or bell peppers.
FAQ
There are different ways to use this versatile red chili paste in Korean cooking as it's key ingredient in Korean cuisine. You can use it in spicy sauces, in Korean BBQ to marinate meats like in Dak Galbi or Jeyuk Bokkeum, Budae Jjigae (Korean Army Base Stew), noodles like Bibim Guksu, Korean rice cakes or tteokbokki, Kimchi Fried Rice and more!
Yes! To air fry, follow these instructions:
Line the air fryer basket with air fryer parchment paper or lightly spray the basket with neutral oil.
Place coated chicken in a single layer giving each piece enough space. Do not overlap. You may need to air fry in small batches depending on the size of your air fryer.
Lightly spray the coated chicken with neutral oil.
Air fry at 400 degrees F for 10-14 minutes, until golden brown and crispy.
Other chicken recipes you may enjoy!
📖 Recipe
Quick & Easy Gochujang Chicken
Ingredients
- 1 lb skinless boneless chicken thighs diced
- ½ onion or red onion diced
- ⅓ cup cornstarch
- ¼ cup vegetable oil or any neutral oil
- 1 green onion finely sliced (optional garnish)
- ½ teaspoon sesame seeds toasted (optional garnish)
Sauce:
- 2 cloves garlic minced
- 2 tablespoon white granulated sugar or sub with honey or brown sugar
- 2 tablespoon Gochujang
- 2 tablespoon regular soy sauce (not dark soy sauce)
- 2 teaspoon sesame seeds toasted
- 1 teaspoon sesame oil toasted
- 1 tablespoon cornstarch or potato starch
- 1 cup water room temperature
Instructions
- Dice chicken thighs into 1-inch pieces. Place chicken in a large mixing bowl. Set aside.
- In a small bowl, combine Sauce ingredients as listed. Set aside.
- Into your large bowl of diced chicken, add cornstarch. Mix until chicken is coated in starch.
- In a large wok or large pan on medium-high heat (around 350-375 degrees F), heat vegetable oil or any neutral oil. Once hot, add coated chicken.
- Fry until golden brown and crispy, about 7-10 minutes. Remove chicken and set aside on a baking dish or large plate lined with paper towel to absorb excess oil. Keep the residual oil in the pan.
- On medium high heat, fry diced onion until translucent, about 30-45 seconds.
- Pour in prepared sauce. Allow it to simmer to thicken.
- Once the sauce has thickened, reduce to medium heat. Add in fried chicken. Mix to coat evenly.
- Garnish with green onions and sesame seeds. Enjoy!
Xeladj
Yup...It so yummy and perfect. Thanks
Christie Lai
Thank you so much for making my recipe and for sharing this kind positive review!
Jd Dumlao
Yes, I do enjoy your recipez
Christie Lai
Thanks so much for leaving a positive review and for making my recipes!
Tara
Great recipe as I had all of the ingredients. So easy and came together perfectly. Thanks 😊
Christie Lai
Thank you so much for making my recipe, Tara! So thrilled to hear that you found it to be easy and it came together perfectly 🙂
Bálint
I did twice , very easy and delicious, thank you very much 🤗
Christie Lai
Thanks so much for making my recipe! So glad you liked it 🙂
Sinéad
Made this tonight and it was devoured 😀 so very moreish! Thanks for the fantastic recipe ❤️
Christie Lai
I am so thrilled to read this! Thank you so much for the kind review and happy you enjoyed it 🙂 Have a great day!
Maria
This was so simple and fantastic! Couldn't stop eating it... thank you! 💜 My sister approved and can't wait to make it for hubs and friends.
christieathome
Thanks so much for making my recipe, Maria! So glad you that you and your sister enjoyed it 🙂
James McCloskey
Tried this for the first time, looked delicious and tasted fantastic. Thanks for sharing.
christieathome
Thanks so much for making my recipe, James! So happy you enjoyed it!
Dana Carter
Good flavor, not overpowering heat!
christieathome
Thanks so much for making my recipe, Dana! Happy you enjoyed it 🙂
Alex
I made this delicious recipe tonight.. wonderful! My mum and I loved it. I used chicken breast but otherwise followed the recipe exactly. Served with steamed rice and roasted broccolini. Will definitely be making again - this is a great recipe that is so simple to prepare. Thank you!
christieathome
Thank you so much for making my recipe and for your kind review, Alex! I am so glad you and your mum enjoyed it so much with chicken breast. Have a lovely day!