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.
Jump to:
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.
Jane France
My first encounter with Gochujang and probably the best recipe I’ve ever made! SO tasty it really should be harder to make. I trawled loads of recipes before deciding this was the one to go for and I couldn’t be more delighted. Thanks Christie. x
Christie Lai
Thank you so much for making it and for the kind review! Glad you enjoyed it! ☺️
tony
This was great! Could i replace the water with coconut milk?
Christie Lai
Thank you so much for making my recipe! I don't recommend that since this recipe hasn't been tested with coconut milk and I'm afraid it could make the sauce too thick.
JP
My lovely (and fussy!!!!) partner absolutely LOVED this recipe. Don’t get me wrong, I know it’s good - but if he’s saying it’s good…. IT’S GOOD!!!!
Thank you so much for sharing!
Christie Lai
Thank you so much for making my recipe and for leaving this positive review! So glad you and your partner loved it 🙂
Luther
Definitely a keeper. I used a stainless steel skillet to cook the chicken which made for a flavorful fond to scrape up into the sauce. Next time I may add some pineapple for a “sweet heat”.
Christie Lai
Thank you so much for making my recipe and for sharing your kind and positive review with me! Pineapples would be such a great addition!
Jd
Yes I wish I'll enjoy all your recipes
Nancy
This sauce was delicious. We could have added even more spice.
Andrea
So good! My second gochujang recipe, it was a hit! We will make again - quickish and easy.
Alterations: I added a cup of green beans and a bit of ginger to the onion mix because I had them on hand. It turned out great.
Christie Lai
Amazing! Thank you so much for making my recipe and sharing your positive review here on my blog, Andrea! So glad it worked well with the alterations!
Renda
Bought Gochujang sauce for the first time ever today. I had all the ingredients for your recipe. I just fried the chicken without the cornstarch and added the sauce in the pan when done and continued to cook it for a few minutes. Turned out great! Super easy! My husband loved it served over rice! This will be one of my regular dishes now! Thank you!
Christie Lai
Thanks so much for making my recipe, Renda! So glad you and your husband both enjoyed it 🙂
Xeladj
Yup...It so yummy and perfect. Thanks
Christie Lai
Thank you so much for making my recipe and for sharing this kind positive review!
Jd Dumlao
Yes, I do enjoy your recipez
Christie Lai
Thanks so much for leaving a positive review and for making my recipes!
Tara
Great recipe as I had all of the ingredients. So easy and came together perfectly. Thanks 😊
Christie Lai
Thank you so much for making my recipe, Tara! So thrilled to hear that you found it to be easy and it came together perfectly 🙂
Bálint
I did twice , very easy and delicious, thank you very much 🤗
Christie Lai
Thanks so much for making my recipe! So glad you liked it 🙂
Faith
I cooked this today for my family of 6 and it was delicious! I had to substitute some ingredients because my Mum can't have onions or garlic and I left some plain chicken for my brother because he can't have tomato (there's tomato in Gochujang). I used a courgette instead of an onion for bulk and I used asafoetida instead of garlic and it was still super flavourful! I loved that the fried chicken still stays chewy in the sauce and I will definitely be making this again!
Christie Lai
Thank you so much for making my recipe, Faith! So glad it worked out well with the substitutes. I hope you continue to enjoy it!
Sinéad
Made this tonight and it was devoured 😀 so very moreish! Thanks for the fantastic recipe ❤️
Christie Lai
I am so thrilled to read this! Thank you so much for the kind review and happy you enjoyed it 🙂 Have a great day!
Maria
This was so simple and fantastic! Couldn't stop eating it... thank you! 💜 My sister approved and can't wait to make it for hubs and friends.
christieathome
Thanks so much for making my recipe, Maria! So glad you that you and your sister enjoyed it 🙂
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!
Dana Carter
Good flavor, not overpowering heat!
christieathome
Thanks so much for making my recipe, Dana! Happy you enjoyed it 🙂
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
Thank you so much for making my recipe and for your kind review, Alex! I am so glad you and your mum enjoyed it so much with chicken breast. Have a lovely day!