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.
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!