Crispy, juicy chicken coated in a sticky, sweet and spicy gochujang sauce with onions. This easy gochujang chicken recipe is ready in just 30 minutes using one pan. I shallow-fry the cornstarch-coated chicken and let the crust set before flipping so the coating stays crispy.
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Gochujang chicken is a Korean-inspired dish featuring crispy fried chicken and onions tossed in a sweet, savory, and spicy gochujang sauce. It's inspired by Korean yangnyeom chicken, but my version has more sauce, is less spicy, and uses a simpler shallow-frying method.
I developed this recipe because I love crispy Korean fried chicken, but I'm not a big fan of using a ton of oil. After testing different methods, I found that shallow-frying gives the chicken a crispy coating without deep-frying or a messy wet batter.
When I make this for dinner, I fry the chicken in small batches to keep the oil hot so the coating stays crispy instead of soggy. Then I thicken the gochujang sauce before tossing in the chicken just before serving, so each piece gets an even coating without losing too much crispiness.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Use boneless, skinless chicken thighs because their higher fat content keeps them juicy during frying. Chicken breast also works but requires a shorter cooking time since it's leaner and more prone to drying out.
- Onion: Dice into larger pieces so they stay crisp-tender during cooking. A large shallot also works.
- Cornstarch: Creates a light, crispy coating without a wet batter. Potato starch also works, but avoid tapioca or arrowroot starch because the chicken pieces can stick together.
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Green Onion
- Toasted Sesame Seeds: Add a nutty flavor and crunch when used as a garnish. If unavailable, toast raw sesame seeds in a dry pan over medium heat until fragrant.
Gochujang Sauce
- Gochujang: A fermented Korean red chili paste with a sweet, spicy, and savory flavor. Look for it in red tubs at Korean grocery stores. Some brands label their heat levels from 1-5, so choose level 1-2 for a milder sauce. There isn't a good substitute for its distinctive flavor.
- Fresh Garlic
- White Granulated Sugar: Cane sugar also works.
- Regular Soy Sauce: Adds saltiness and savory depth to balance the sweetness and heat of the gochujang sauce. Light soy sauce also works, or use low-sodium soy sauce for a less salty sauce.
- Toasted Sesame Seeds
- Toasted Sesame Oil: Adds a rich, nutty flavor that complements the sweet and spicy gochujang sauce.
- Cornstarch: Thickens the sauce so it clings evenly to the crispy chicken. Potato or tapioca starch also works.
- Cold Water
Expert Tips
- Use a cooking thermometer to maintain the oil at 325-350°F for a crispy, evenly fried coating.
- For extra crispiness, press the cornstarch onto the chicken to create rough edges that crisp up during frying.
- Shake off loose cornstarch to prevent excess starch from falling into the oil and burning.
- Coat the chicken just before frying to prevent moisture from making the coating soggy.
- Remove browned bits between batches to prevent leftover cornstarch from burning and giving the chicken a bitter taste.
- Toss with sauce just before serving to prevent the crispy coating from absorbing moisture and softening.
Instructions
Below are step-by-step instructions on how to make gochujang chicken:
- Mix the sauce: Combine all the gochujang sauce ingredients in a small bowl and whisk until the sugar dissolves and the sauce is smooth. Set aside.
- Dice the chicken: Dice the chicken thighs into even 1.5-inch pieces and transfer them to a large mixing bowl. Do not pat the chicken dry, as the surface moisture helps the cornstarch stick.
- Coat 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 vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy, allowing the oil to reheat between batches.
- Sauté and simmer: Remove most of the frying oil, leaving 1 teaspoon in the pan. Sauté the onions for about 30-45 seconds. Whisk the sauce again, pour it into the pan, and simmer until thick and glossy, about 30-60 seconds.
- 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 toasted sesame seeds. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftover gochujang chicken in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze leftover chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The crispy coating will soften after thawing.
- Reheating: Microwave in 1-minute intervals, stirring between intervals, or reheat in a preheated oven at 350°F for about 10-15 minutes, until the internal temperature reaches 165°F. The coating won't be as crispy after reheating.
Pairing Suggestions
Serve crispy gochujang chicken with:
- Steamed Rice: Fluffy white rice to soak up the sweet and spicy sauce.
- Korean Cucumber Salad: A refreshing, crunchy side that balances the rich chicken.
- Korean Potato Salad: A creamy, mildly sweet side that balances the heat.
FAQ
Yes! Prepare the chicken as directed and coat it evenly in cornstarch. Spray the air fryer basket with oil, arrange the chicken in a single layer, and spray the chicken with oil. Air fry at 400°F for about 10-14 minutes without flipping, until crispy and the internal temperature reaches 165°F. Prepare the onions and sauce as directed in the recipe card, then toss with the air-fried chicken. Serve immediately.
Yes! Use a mild gochujang labeled level 1 or 2. Gochujang varies in heat between brands, so choosing a milder variety helps reduce the spiciness without changing the sauce's proportions.
Use certified gluten-free gochujang and substitute regular soy sauce with gluten-free tamari. Check the labels carefully, as many gochujang brands contain wheat or barley.
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 diced into 1-inch pieces
- 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
- ¾ cup water cold
Instructions
- Combine all the gochujang sauce ingredients in a small bowl and whisk until the sugar dissolves and the sauce is smooth. Set aside.
- Dice the chicken thighs into even 1.5-inch pieces and transfer them to a large mixing bowl. Do not pat the chicken dry, as the surface moisture helps the cornstarch stick.
- 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 vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy, allowing the oil to reheat between batches.
- Remove most of the frying oil, leaving 1 teaspoon in the pan. Sauté the onions for about 30-45 seconds. Whisk the sauce again, pour it into the pan, and simmer until thick and glossy, about 30-60 seconds.
- Reduce the heat to medium, add the fried chicken, and toss until evenly coated in the sauce. Garnish with green onions and toasted sesame seeds. Serve immediately.
Lucy Baker
I love this recipe! It's very good and very easy. I'm making it about once a month.
Christie Lai
Thanks for making my recipe and for the positive review, Lucy! I appreciate your kind support.
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!