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.
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!