Crispy chicken bites coated in a sticky, sweet, spicy gochujang glaze with onions. This easy gochujang chicken recipe is ready in 30 minutes with just one pan, making it perfect for a fast weeknight dinner.
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This Korean chicken stir-fry was inspired by my love for crispy Korean fried chicken and gochujang, a sweet, spicy, fermented Korean chili paste with a savory flavor. Gochujang is often used in sauces and marinades for Korean dishes, like tteokbokki.
Since I'm not a big fan of using a ton of oil to fry chicken, I tested a simpler shallow-fry method. I found that evenly coating the chicken in cornstarch, then leaving it untouched in hot oil until a golden crust forms before flipping, keeps it crispy with much less oil. I finish it with a sauce adapted from my gochujang honey shrimp, which has been a hit on the blog.
Why It Works
- Light cornstarch crust: A thin, even coating crisps up without a wet batter and stays crunchy under the sticky gochujang glaze.
- Steady frying heat: A heavy-bottomed pan and small batches help keep the oil at 325-350°F so the coating stays crisp instead of soggy.
- Last-minute glaze: Coating the chicken right before serving gives the sauce less time to soften the crispy crust.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Use boneless, skinless thighs so they stay juicy while frying. Chicken breast also works but will be leaner.
- Onion: Dice it into larger pieces so it stays crisp-tender during cooking. A large shallot also works.
- Cornstarch: Creates the crispy coating. Potato starch works too, but avoid tapioca or arrowroot starch because the chicken pieces can stick together.
- Vegetable Oil: Choose a neutral, high-smoke-point oil for frying. Canola or refined avocado oil works too.
- Green Onion
- Toasted Sesame Seeds: Used for garnishing. You can also toast raw white sesame seeds in a dry pan until fragrant and golden.
Gochujang Sauce
- Gochujang: Look for it in red tubs at Korean grocery stores. Check the package for the 1-5 heat level and choose based on your spice preference. Use level 1-2 for a milder sauce. There isn't an ideal substitute, so I recommend using gochujang for the intended flavor.
- Garlic: Use fresh garlic for best flavor, but jarred minced garlic also works.
- White Granulated Sugar: Cane sugar also works.
- Regular Soy Sauce: Light or low-sodium soy sauce also works.
- Toasted Sesame Seeds
- Sesame Oil: Use toasted sesame oil rather than untoasted sesame oil for a nuttier flavor.
- Cornstarch: Thickens the sauce. Potato or tapioca starch also works.
- Cold Water
Expert Tips
- Coat every piece well by pressing the chicken into the cornstarch for a rougher, crispier crust.
- Dust off extra starch before frying to keep loose cornstarch from collecting and burning in the oil.
- Cook chicken right away so the cornstarch stays dry and crisp instead of soaking up moisture.
Instructions
Below are step-by-step instructions on how to make gochujang chicken:
- Mix the sauce: Combine all the sauce ingredients in a small bowl and mix until the sugar is dissolved and the gochujang is evenly incorporated. Set aside.
- Cube the chicken: Dice the chicken thighs into even 1.5-inch cubes and place them in a large mixing bowl. Do not pat the chicken dry; the surface moisture helps the cornstarch stick evenly.
- Dredge the chicken: Add the cornstarch to the chicken and toss until every piece is evenly coated. If any spots remain uncoated, add 1-2 tablespoons more cornstarch as needed.
- Fry the chicken: Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes total, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and crisp, then flip and cook to 165°F. Between batches, return the oil to 350°F and remove any browned bits. Drain on a wire rack.
- Sauté and simmer: Remove most of the frying oil, leaving 1 teaspoon in the pan. Sauté the onions for 30-45 seconds. Whisk the sauce again, add it to the pan, and simmer until thick enough to coat the back of a spoon.
- Coat and garnish: Reduce the heat to medium, add the fried chicken, and toss until evenly coated in the sauce. Garnish with green onions and sesame seeds, then serve immediately.
Air Fryer Gochujang Chicken
Prepare the chicken and sauce as directed, then coat the chicken in cornstarch. Spray the air fryer basket with oil, arrange the coated chicken in a single layer, and spray evenly with oil. Air-fry at 400°F for 10-14 minutes without flipping until crispy and cooked to 165°F. Meanwhile, heat 1 teaspoon oil in a pan over medium-high heat and sauté the onions for 30-45 seconds. Whisk in the sauce and simmer until thick enough to coat the back of a spoon, then toss with the chicken.
Variation
- Gluten-Free: Use gluten-free tamari or soy sauce and certified gluten-free gochujang.
Pairing Suggestions
Serve crispy gochujang chicken with:
- Steamed white rice: The fluffy rice soaks up the extra gochujang sauce.
- Korean Cucumber Salad: The cool, crunchy cucumbers balance the sweet and spicy chicken.
- Korean Potato Salad: The creamy potatoes help balance the heat from the gochujang.
Storage & Reheating
- Refrigerator: If possible, store the chicken and sauce separately in airtight containers for up to 3 days to help keep the chicken crisp.
- Freezer: If possible, freeze the chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator; the coating will be less crisp after freezing.
- Reheating: For chicken stored separately, air fry at 350°F for 5 minutes or bake at 400°F for 8 minutes. Warm the sauce over low heat with a splash of water, then toss together. For sauced chicken, air fry at 350°F for 8 minutes or bake at 400°F for 12 minutes.
FAQ
The oil was likely too cool, the pan was overcrowded, or the coated chicken sat too long before frying. Keep the oil between 325-350°F, fry in small batches, and cook the chicken right after coating.
Choose the mildest gochujang available, such as level 1 when labeled by heat level. This keeps the sauce proportions balanced while reducing the heat.
Gochujang tastes savory, spicy, slightly sweet, and fermented. Its heat can range from mild to very spicy depending on the brand and heat level.
More Like This
Check out my other crispy chicken recipes:
📖 Recipe
Easy Gochujang Chicken (30 Minutes)
Ingredients
- 1 lb skinless boneless chicken thighs
- ½ small onion large diced
- ⅓ cup cornstarch
- ¼ cup vegetable oil or any neutral oil
- 1 green onion finely chopped
- ½ teaspoon sesame seeds toasted kind
Gochujang Sauce:
- 2 garlic cloves minced
- 2 tablespoon white granulated sugar
- 2 tablespoon Gochujang mild kind
- 2 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon sesame seeds toasted kind
- 1 teaspoon sesame oil toasted kind
- 1 tablespoon cornstarch
- 1 cup water cold
Instructions
- Combine all the listed sauce ingredients in a small bowl and mix until the sugar is dissolved and the gochujang is evenly incorporated. Set aside.
- Dice the chicken thighs into even 1.5-inch cubes and place them in a large mixing bowl. Do not pat the chicken dry; the surface moisture helps the cornstarch stick evenly.
- Add the cornstarch to the chicken and toss until every piece is evenly coated. If any spots remain uncoated, add 1-2 tablespoons more cornstarch as needed.
- Heat the oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes total, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and crisp, then flip and cook to 165°F. Between batches, return the oil to 350°F and remove any browned bits. Drain on a wire rack.
- Remove most of the frying oil, leaving 1 teaspoon in the pan. Sauté the onions for 30-45 seconds. Whisk the sauce again, add it to the pan, and simmer until thick enough to coat the back of a spoon.
- Reduce the heat to medium, add the fried chicken, and toss until evenly coated in the sauce. Garnish with green onions and sesame seeds, then serve immediately.
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!