Spicy Gochujang Glazed Chicken (Printable Version)

Succulent chicken thighs glazed with spicy, umami-rich Korean gochujang sauce, ready in 40 minutes.

# What You'll Need:

→ Chicken

01 - 1.75 lb boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tbsp gochujang (Korean red chili paste)
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tsp toasted sesame seeds
10 - 1 spring onion, thinly sliced (for garnish)

→ Optional for Serving

11 - Cooked white rice or steamed vegetables

# Step-by-Step:

01 - In a large bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
02 - Add the chicken pieces to the marinade, tossing thoroughly to coat evenly. Let sit for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Preheat a large skillet or grill pan over medium-high heat until it is hot and ready for searing.
04 - Add the marinated chicken to the hot pan and cook for 6 to 8 minutes per side, until the chicken is cooked through and the exterior is deeply caramelized.
05 - Remove the chicken from heat and sprinkle with toasted sesame seeds and thinly sliced spring onion. Serve hot alongside steamed rice or your preferred sides.

# Expert Advice:

01 -
  • The sauce does double duty as both marinade and glaze, so you get bold flavor with almost no extra work.
  • It hits every note you want: sweet, salty, spicy, and deeply savory all at once.
  • Cleanup is minimal since everything comes together in one pan.
  • Chicken thighs stay incredibly juicy even if you accidentally overcook them a little, which happens to the best of us.
02 -
  • Do not rush the preheat on your pan because a cold skillet will steam the chicken instead of caramelizing it, and you will lose that gorgeous crust.
  • If the marinade starts to burn in the pan because the sugars are cooking faster than the chicken, simply turn the heat down slightly and keep moving the pieces around.
  • For extra fire, stir 1 tsp of gochugaru into the marinade and it will take things to a whole new level without changing the texture.
03 -
  • Pat the chicken dry with paper towels before adding it to the marinade because excess moisture prevents proper browning and waters down the sauce.
  • If you have time, let the marinated chicken sit uncovered on a plate in the fridge for 20 minutes before cooking so the surface dries out slightly for an even better sear.

Go Back