Need a fast weeknight dinner? This easy gochujang chicken recipe is ready in 30 minutes with just one pan. You get crispy chicken coated in a sticky, sweet, spicy gochujang glaze.
Dice the chicken thighs into even 1 1⁄2-inch cubes, place in a large mixing bowl, and set aside. Do not pat them dry; the surface moisture helps the cornstarch stick evenly.
Combine the listed sauce ingredients in a small bowl and mix until the gochujang and sugar are fully dissolved. Set aside.
Add the cornstarch to the chicken and toss until every piece is evenly coated, pressing the starch onto the meat for a crispier crust.
Heat the vegetable oil in a large pan over medium-high heat to 325-350°F. Working in small batches, fry the chicken for 5-7 minutes until golden, crispy, and cooked to 165°F. Transfer to a wire rack to drain. Leave 1 teaspoon of oil in the pan and remove the rest along with any browned bits.
Sauté the onions for 30-45 seconds. Whisk the sauce again before adding 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. Garnish with green onions and sesame seeds. Serve immediately.
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