Crispy chicken coated in a spicy, sweet, smoky sauce packed with gochujang flavor! This one-pan, easy Korean gochujang chicken recipe uses simple ingredients and is ready in just 30 minutes. A better-than-takeout main perfect for busy weeknights or meal preparation.
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Do you love fried chicken and gochujang? Then you must try this! It's so satisfying with sweet, savory, and spicy flavors. Gochujang is a fermented red chili paste that is sweet, spicy, with umami and is used in Korean cuisine to make dishes like dak galbi and tteokbokki.
My Korean chicken recipe was inspired by Yangnyeom chicken, which is heavily battered, then deep-fried in oil, and coated with a gochujang sauce. I wanted to create an easy version that skips the messy wet batter and uses less oil and that's how this recipe was born.
If you like this recipe, check out my Sweet and Sticky Korean Chicken or my Korean Fried Chicken.
Why This Recipe
- We're dusting the chicken with cornstarch and shallow-frying it, which makes the chicken crispy enough without the fuss of a messy batter.
- I've tested this with chicken thighs and chicken breast and I recommend using chicken thighs as they're juicier and tend not to dry out.
- Most shallow-fried chicken recipes turn out soggy; my method of frying on medium-high heat in small batches keeps the chicken crispy as you enjoy it.
- Easier cleanup and fewer calories!
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Onion: To add aroma. Substitution: 1 large shallot.
- Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca or arrowroot starch or the chicken will stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Green Onion: This is a garnish.
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
Sauce
- Gochujang: A thick, sweet, smoky Korean chili paste [I recommend Chung Jung One or Sempio]. Level 1-3 (Mild to Medium) heat is recommended for this recipe.
- Garlic Cloves: I recommend using fresh garlic for the best aroma. Substitution: Jarred minced garlic.
- White Granulated Sugar: Or substitute with granulated cane sugar, honey, or light corn syrup.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
- Toasted Sesame Seeds: See notes above.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Cornstarch: To thicken the sauce. Substitutions: Potato starch, tapioca starch, or arrowroot starch.
- Cold Water
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make gochujang chicken:
- Cube the chicken: Dice chicken thighs into 1.5-inch pieces, transfer to a large mixing bowl, and set aside.
- Make the sauce: In a small bowl, combine the sauce ingredients as listed above. Mix well and set aside.
- Coat chicken in starch: Add the cornstarch to the bowl of diced chicken and toss until evenly coated.
- Fry coated chicken: Heat vegetable oil in a large pan on medium-high heat until it appears shimmery. Fry coated chicken in small batches until golden and crispy, about 5-7 minutes. Remove and transfer the fried chicken to a wire rack or paper-towel-lined plate to remove excess oil.
- Thicken the sauce: Cook onions until translucent, about 30-45 seconds. Pour in the sauce and simmer until thickened.
- Toss chicken in sauce: Reduce to medium heat, add the fried chicken, and toss to coat evenly. Garnish with green onions and sesame seeds. Enjoy!
Expert Tips
- Do not pat dry the chicken thighs, as some moisture is needed for the cornstarch to adhere.
- Evenly dice the chicken, so it can fry consistently.
- Use a heavy-bottomed pan to maintain the oil temperature.
- Heat the oil to 325-350°F before frying - using a digital instant-read thermometer to check the temperature. If you don't own one, insert a wooden chopstick into the hot oil and look for rapid bubbles.
- Fry the coated chicken in small batches for a crispy texture! Avoid overcrowding the pan or it can cause uncooked, soggy chicken.
- Avoid moving the chicken as it fries until you're ready to flip, so it can develop a golden crispy crust.
- Drain the fried chicken on a wire rack or paper-towel lined plate to remove excess oil, preventing soggy chicken.
Variations
- Gluten-free version: Use gluten-free gochujang [I recommend Sempio or Jinmi]. Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
- Less-spicy version: Use mild gochujang (level 1).
- Pork version: Replace the chicken thighs with diced, boneless, skinless pork shoulder and cook until it reaches an internal temperature of 145ºF.
Pairing Suggestions
Gochujang chicken pairs well with:
- Appetizers: Pajeon, Kimchijeon, or Kimchi Fries.
- Rice Dishes: Steamed Rice, Spam Kimbap or Kimchi Fried Rice.
- Korean Side Dishes: Potato Salad, Korean Cucumber Salad, or Korean Corn Cheese.
- Noodle Dishes: Jajangmyeon, Perilla Oil Noodles, or Japchae.
Storage & Reheating
- Leftover gochujang chicken can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Freezer-friendly? Gochujang chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
FAQ
Gochujang chicken can be made up to 4 days in advance and stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
The fried chicken can be made in the air fryer: First evenly spray the air fryer basket with neutral oil. Then place the coated chicken into the basket, in a single layer, giving each piece enough space. Evenly spray oil over the chicken. Air fry at 400°F for 10-14 minutes until cooked, golden, and crispy, without flipping.
Gochujang can be used in many ways, such as: mixed into sauces, meat marinades for Jeyuk Bokkeum, Budae Jjigae (Korean Army Base Stew), in noodles like Bibim Guksu, Korean rice cakes, Kimchi fried rice and more!
More like this
📖 Recipe
Quick & Easy Gochujang Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- ½ small onion diced
- ⅓ cup cornstarch or potato starch
- ¼ cup vegetable oil or any neutral oil
- 1 green onion finely chopped
- ½ teaspoon sesame seeds toasted kind
Sauce
- 2 cloves garlic minced
- 2 tablespoon white granulated sugar or granulated cane sugar
- 2 tablespoon Gochujang mild
- 2 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon sesame seeds toasted kind
- 1 teaspoon sesame oil toasted kind
- 1 tablespoon cornstarch or potato starch / tapioca starch
- 1 cup water cold
Instructions
- Dice chicken thighs into 1.5-inch pieces, transfer to a large mixing bowl, and set aside.
- In a small bowl, combine the sauce ingredients as listed above. Mix well and set aside.
- Add the cornstarch to the bowl of diced chicken and toss until evenly coated. If needed, add more cornstarch.
- Heat vegetable oil in a large pan on medium-high heat until it appears shimmery. Fry coated chicken in small batches until golden and crispy, about 5-7 minutes. Remove and transfer the fried chicken to a wire rack or paper-towel-lined plate to remove excess oil.
- Cook onions until translucent, about 30-45 seconds. Pour in the sauce and simmer until thickened.
- Reduce to medium heat, add the fried chicken, and toss to coat evenly. Garnish with green onions and sesame seeds. Enjoy!
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!