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Sticky Honey Gochujang Chicken: Quick Sweet and Spicy Dinner

A white plate piled high with pieces of glossy, dark red gochujang chicken, catching the light near a window.
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Make this Sticky Honey Gochujang Chicken for a quick weeknight dinner. It balances sweet honey with spicy gochujang for an irresistible, glossy glaze coating tender chicken pieces.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon black pepper
  • Optional: Sesame seeds, for garnish
  • Optional: Sliced green onions, for garnish

Instructions

  1. Place the cut chicken thighs in a medium bowl.
  2. In a separate small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper to create the glaze.
  3. Pour half of the glaze over the chicken and toss to coat completely. Reserve the remaining half of the glaze for later.
  4. Heat the neutral oil in a large skillet or wok over medium-high heat.
  5. Add the coated chicken to the hot skillet in a single layer, avoiding overcrowding. Cook for 5 to 7 minutes, turning occasionally, until the chicken is browned and cooked through.
  6. Reduce the heat to medium-low. Pour the reserved half of the glaze over the cooked chicken.
  7. Stir constantly for 1 to 2 minutes until the sauce thickens and coats the chicken pieces in a sticky glaze. Do not overheat the sauce once it is added.
  8. Remove the skillet from the heat. Garnish with sesame seeds and sliced green onions before serving immediately over rice or with fresh vegetables.

Notes

  • Use chicken thighs for the most tender and juicy results, as they hold up well to the high heat and thick glaze.
  • For a sheet pan gochujang chicken variant, bake the marinated chicken at 400°F (200°C) for 18-20 minutes, then brush with the reserved glaze during the last 5 minutes of cooking.
  • If you prefer a milder heat level, reduce the gochujang to 3 tablespoons and add 1 teaspoon of brown sugar to the sauce.

Nutrition

Find it online: https://cookingbyfelix.com/gochujang-chicken-sweet-spicy-30-min-recipe/