If you need a fast weeknight dinner that doesn't skimp on flavor, this easy gochujang chicken recipe is ready in just 30 minutes. You only need one pan and a handful of simple ingredients to create crispy chicken coated in a spicy, smoky, and sweet sauce that beats any restaurant takeout.
Jump to:
This recipe is a lighter spin on Korean Yangnyeom chicken. Traditional versions are heavily battered and deep-fried. I loved the bold flavors at a local Korean restaurant and I wanted to make that spicy glaze at home without the deep-frying mess.
I used the same method from my gochujang honey shrimp. This shallow-fried version gives you the same big crunch. It cuts down on cleanup and leaves you with plenty of extra sauce for your rice.
Why My Recipe Works
- No Messy Battering: Dusting chicken in cornstarch creates a crisp shell without a heavy, dripping wet batter.
- Tested with Thighs and Breasts: After kitchen-testing both cuts, I recommend boneless chicken thighs as they stay incredibly juicy and don't dry out.
- Guaranteed Crispy, Not Soggy: Frying the chicken in small batches keeps the oil hot so the crust crisps up fast and doesn't steam in the pan.
- Balanced, Pourable Sauce: The homemade glaze strikes the ultimate balance of sweet and savory, with a generous yield meant for soaking into your rice.
Ingredients & Substitutes
The exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs for best juiciness. Sub: Skinless chicken breasts. Cook to 160°F and let carryover cooking bring the internal temperature to 165°F.
- Onion: Adds sweetness and cuts the richness of the sauce. Sub: 1 large shallot.
- Cornstarch (for coating protein): Coats chicken for a crisp texture. Sub: Potato starch. Avoid tapioca or arrowroot starch.
- Neutral Oil: Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke-point oils.
- Green Onion: A garnish for color and aroma.
- Toasted Sesame Seeds: A garnish that adds a nutty aroma. Look for roasted or toasted labels.
Sauce
- Gochujang: A Korean chili paste that adds a spicy, sweet, and smoky flavor to the sauce and chicken. I prefer Chung Jung One or Sempio. Level 1-3 heat ideal.
- Garlic: Adds aromatic flavor. Sub: Jarred minced garlic.
- White Granulated Sugar: Balances salinity. Sub: Granulated cane sugar.
- Regular Soy Sauce (for sauce): Adds salt and umami to balance out the sweetness of the sauce. I prefer Kikkoman or Lee Kum Kee. Subs: Low-sodium or light soy sauce.
- Toasted Sesame Seeds: Adds extra nutty flavor to the sauce.
- Toasted Sesame Oil: Adds a nutty aroma. I prefer Kadoya or Maruhon, but other brands work too. Avoid untoasted sesame oil.
- Cornstarch (for sauce): Thickens the sauce. Subs: Potato starch or tapioca starch.
- Cold Water: A neutral liquid base for the gochujang chicken sauce.
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 the chicken thighs into even 1.5-inch cubes, place in a large mixing bowl, and set aside. Do not pat them dry; the natural surface moisture helps the cornstarch stick smoothly before frying.
- Mix the sauce: In a small bowl, combine the listed sauce ingredients and mix until the gochujang and sugar have fully dissolved. Set aside.
- Dredge chicken: Add cornstarch to the chicken pieces and toss until each piece is evenly coated. If you have time, press the starch into the meat for an extra crispy texture.
- Fry in batches: Heat vegetable oil in a large pan over medium-high heat until shimmering. Working in small batches, fry the chicken until golden and crispy, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Sauté and simmer: Sauté the onions until translucent, about 30-45 seconds. Add the sauce and simmer until it thickens.
- Combine and garnish: Reduce heat to medium, add the fried chicken, and toss until evenly coated. Garnish with green onions and sesame seeds, then serve.
Expert Tips
- Slice chicken into matching shapes. Tiny pieces cook fast. Big pieces cook slow. Matching sizes makes them finish together.
- Squeeze the meat firmly into the cornstarch. This creates textured, flaky ridges that stay extra crunchy under the wet sauce.
- Fry two minutes after coating. Letting chicken sit too long makes the starch wet. Wet starch turns into soggy mush.
- Choose a heavy-bottomed pan and heat your oil to 350°F. Thick metal holds onto heat so the oil does not cool down into a greasy sponge.
- Fry chicken chunks in small batches. Shoving too much meat together traps wet steam. This steams your chicken instead of frying it.
Variations
- Gluten-Free: Use tamari or coconut aminos, and choose a certified gluten-free brand like Sempio or Jinmi.
- Vegetarian: Swap chicken for cubed extra-firm tofu. Pat the tofu dry, coat in cornstarch, and pan-fry until crisp.
- Less Spicy: Use a mild-grade paste (like Chung Jung One Level 1) or stir in an extra teaspoon of honey to mellow the heat.
Pairing Suggestions
This gochujang chicken stir-fry pairs well with:
- Appetizer: Kimchi Fries - The sharp, tangy kimchi cuts right through the rich chicken glaze.
- Rice: Steamed white rice - For soaking up the extra sweet and spicy sauce.
- Side: Korean Potato Salad - The creamy texture instantly cools down the heat from the gochujang.
Storage & Reheating
- Fridge: Keep in an airtight container up to 3 days.
- Freezer: Keep in a freezer bag up to 2 months. Thaw overnight.
- Best Practice: Store chicken and sauce separately to prevent sogginess.
- If Stored Together: Air fry at 350°F for 8 minutes, or bake at 400°F for 12 minutes.
- If Stored Separately: Air fry chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes. Warm sauce in a skillet over low heat with a splash of water, then toss.
FAQ
Can I cook gochujang chicken in advance?
Yes, you can cook this dish ahead of time. Please follow our specific storage and reheating instructions listed in the section above.
Can I make air fryer gochujang chicken?
Yes. Arrange the coated chicken in a single layer in a greased air fryer basket, leaving space between pieces. Spray the tops generously with oil. Air fry at 400°F (200°C) for 10-14 minutes until golden and crispy (no flipping needed). Meanwhile, prepare the onions and the sauce on the stovetop as directed, then toss with the crispy chicken just before serving.
More Like This
📖 Recipe
Easy 30-min. Gochujang Chicken (Shallow Fried)
If you need a fast weeknight dinner that doesn't skimp on flavor, this easy gochujang chicken recipe is ready in just 30 minutes. You only need one pan and a handful of simple ingredients to create crispy chicken coated in a spicy, smoky, and sweet sauce that beats any restaurant takeout.
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 garlic cloves 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 the chicken thighs into even 1.5-inch cubes, place in a large mixing bowl, and set aside. Do not pat them dry; the natural surface moisture helps the cornstarch stick smoothly before frying.
- In a small bowl, combine the listed sauce ingredients and mix until the gochujang and sugar have fully dissolved. Set aside.
- Add cornstarch to the chicken pieces and toss until each piece is evenly coated. If you have time, press the starch into the meat for an extra crispy texture.
- Heat vegetable oil in a large pan over medium-high heat until shimmering. Working in small batches, fry the chicken until golden and crispy, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Sauté the onions until translucent, about 30-45 seconds. Add the sauce and simmer until it thickens.
- Reduce heat to medium, add the fried chicken, and toss until evenly coated. Garnish with green onions and sesame seeds, then serve.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 327kcal | Carbohydrates: 30g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 814mg | Potassium: 489mg | Fiber: 1g | Sugar: 10g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
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!