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.
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
Thanks so much for making my recipe Alex! So glad it all worked out 🙂
Christine
I made this last night. It was excellent. I used chicken breasts because that's what I had. I reduced the amount of Gochujang by half and threw in a handful of frozen veggies. I doubled the sauce but it wasn't necessary. This will be in my regular rotation.
christieathome
So happy it worked out excellently, Christine! Thanks so much for making it and happy it'll be apart of the rotation now 🙂
Cut I Mariska
Hi Christie, I just made this dish for our early dinner. No fussy to make but it tastes amazing! I added red capsicum in to the dish as I really like capsi. My hubby is a picky eater. But he approved it and he quite liked it! Definitely gonna make it again. Thanks a lot, Christie! Good luck for everything you do 💗
christieathome
Thanks so much for making my recipe and for such kind wishes!! I truly appreciate that. So glad you and your husband liked it and happy it tasted amazing with red bell peppers!
Valerie
Perfection! The chicken was tender, the sauce wasn’t extremely spicy, but the flavor was amazing!
christieathome
This is music to my ears, Valerie! Thank you so much for making my recipe! I am really glad it turned out well and the flavor was amazing!
W
SOOO good and simple! I thought it was lacking something, so I sprinkled on a little ground ginger. Wonderful. I'm making it again tomorrow but loading it with veggies.
christieathome
Thanks for making my recipe, W 🙂 Glad you enjoyed it with some grounded ginger.
Alex D.
Thanks so much for this recipe. It was easy and delicious, as promised! My picky 14 year old devoured it.
christieathome
Thank you so much for making my recipe, Alex! Very happy to read this comment and glad your child enjoyed it!
Emily
Delish. All of these recipes are so easy to follow and turn out how you expect! Thank you for giving us such a great resource for asian dishes
christieathome
I am so happy to read this Emily, thank you for leaving such a kind review! Have a wonderful day!
Sharon H
I tried this for lunch today, knowing I would have great leftovers! I'm going to take some to my daughter and share it with her for lunch tomorrow. I like spicy with a little heat, but not burning hot so I was cautious when adding the Gochujang. I started with 1/2 tbsp and tasted it after it was all mixed together in the skillet. I added about another scant tsp, and it's pleasantly spicy but not hot. I will make this again and keep increasing the Gochujang until I know I can still handle it! LOL I put mine over brown rice but I don't have any green onions. I will get some though!
christieathome
Awesome! I'm glad you enjoyed my recipe! It's always great to start with a little spice to see if it's tolerable and work your way up. Thanks for making my recipe!
K Beitel
Easy and super delicious, will definitely be making this again. I used chicken breasts and added a chopped carrot. I stir-fried the carrot in the wok as a first step before the chicken, transferred it to a plate, then added it back I transferred fried chicken to the sauce. Thank you for this recipe!
christieathome
So thrilled to read this! Thank you so much for making my recipe and really happy you enjoyed it with chicken breast and carrots 🙂
Erin
I finally found gochujang at a local grocery here in northern Alberta after searching for it for another recipe. I had lots leftover and was glad to find this recipe, too! It was delicious and presented beautifully. We served over rice with thin-sliced carrots and peppers. Was a hit with everyone!
christieathome
Thank you so much for these kind words and for making my recipe, Erin! I'm so glad you enjoyed the dish 🙂 Have a lovely day!
Christine Johnston
Made this a couple of times now....just gorgeous!! I had some pomegranate seeds leftover and added them to our brown rice...I added store bought kimchi to the meal. Also added teaspoon of chipotle dried flakes.. . Fabulous meal.......my guess is it cost about no more than around £3.00 per portion😍
christieathome
Amazing! I love the addition of pomegranate seeds to your brown rice! What an incredible sounding feast! Thank you for making my recipe and sharing these kind words with me! 🙂
WWhite
Looks like a great recipe. If I use chicken breasts, which aren't as flavorful as thighs, are there any changes you would recommend in the ingredient amounts?
christieathome
Thank you so much! I've had a few people sub with chicken breast and it worked out well for them. I would only advise not to fry the meat for too long since breast dries out faster than thigh. Hope this helps! - Christie
mavee125
I love the sweetness and spiciness of this Gochujang chicken recipe! It is so good, so delicious, and very flavorful! My new fave dish! Glad Karman Foods has got the gochujang paste that I really want. It was the best dish! Will surely make another one for the weekend.
christieathome
I am truly so happy to read this wonderful comment! Thank you so much for making my recipe and glad you enjoyed it 🙂
Charmaine
Made this recently with a few changes (substituted gochuchang for another chinese spicy paste) and it was delicious. Thank you!! 🙂
christieathome
I am so glad you enjoyed it Charmaine! Thanks for making my recipe!
Heidi | The Frugal Girls
I always love your homemade sauces and that was a great tip for using chicken thighs... bring on the flavor!
Tasia ~ two sugar bugs
I love the sweet and spicy in this dish. The chicken is just perfectly crisp too, definitely a winner at my house!
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!