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Easy Gochujang Chicken (30 Minutes)

Christie Lai
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.
4.98 from 49 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Korean
Servings 3
Calories per serving 327 kcal

Ingredients
 
 

  • 1 lb skinless boneless chicken thighs
  • ½ small onion large diced
  • cup cornstarch
  • ¼ cup vegetable oil or any neutral oil
  • 1 green onion finely chopped
  • ½ teaspoon sesame seeds toasted kind

Gochujang Sauce:

Instructions
 

  • 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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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