Gochujang Chicken

The aroma of spicy-sweet gochujang wafting through the kitchen transports you to a bustling Asian street market, where flavors collide with vibrant colors. Gochujang Chicken is a delightful dish that comes together in under an hour and delivers an explosion of flavor in every bite. The marinade’s unique blend of spice and sweetness not only tenderizes the chicken but also creates a beautifully caramelized crust when cooked.

This recipe is perfect for busy weeknights or when entertaining friends. Ideal for a quick dinner or a delicious meal prep option, the chicken can be marinated ahead of time, making it even more convenient when you’re ready to cook.

Why You’ll Love This Recipe

• The gochujang marinade gives the chicken a deep, rich flavor that’s uniquely satisfying.
• Each bite is beautifully caramelized on the outside, while remaining juicy inside.
• Quick to make, with a cooking time of just 18–22 minutes.
• Perfect for both baking and pan-searing, offering flexibility based on your kitchen setup.

What You’ll Need

Gather these ingredients to create a flavor-packed dish.

For the Marinade

• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger

For the Chicken

• 600 g boneless, skinless chicken thighs

For Cooking

• 1 tbsp sesame oil
• 1 tbsp neutral oil

For Garnishing

• 2 spring onions, sliced
• 1 tsp sesame seeds

Gochujang paste can be found in most Asian supermarkets.

Substitutions & Swaps

• Maple syrup can replace honey for a vegan option.
• Skin-on chicken can be used for extra flavor.
• Use any cooking oil if neutral oil is unavailable.
• Substitute green onions for chives if needed.

How to Make It

Prepare your delicious Gochujang Chicken in just a few simple steps.

1. Whisk the Marinade

In a medium bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth. Taste and adjust sweetness or saltiness as preferred. If the marinade is too thick, loosen it with a splash of water.

2. Marinate the Chicken

Pat the chicken thighs dry with paper towels. Add the coated chicken to the bowl and toss thoroughly to ensure every piece is covered in marinade. Cover and marinate in the fridge for at least 30 minutes. The longer, the better for flavor!

3. Preheat the Oven or Skillet

When ready to cook, preheat your oven to 200°C (400°F) for baking, or heat a large skillet over medium-high heat with the neutral oil.

4. Cook the Chicken

For baking, arrange the chicken on a lined baking sheet and spoon over any extra marinade. Bake for 18–22 minutes until cooked through and slightly charred. For pan-cooking, place the chicken in the hot skillet, cooking for 5–7 minutes per side to attain a caramelized crust, reaching an internal temperature of 75°C (165°F).

5. Rest and Garnish

Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Drizzle with sesame oil and sprinkle with sliced spring onions and sesame seeds. Slice or serve whole, with extra sauce from the pan spooned over the top.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No; the chicken will become soggy.
Reheat: Warm in a skillet over medium heat for 5-7 minutes.

Tips for Best Results

• Always pat the chicken dry to ensure a better marinade adherence.
• Allow the chicken to rest after cooking for juicier results.
• Don’t flip the chicken too soon in the skillet for optimal sear.
• Adjust the level of gochujang depending on your spice tolerance.

Serving Suggestions

• Serve with steamed jasmine rice for a complete meal.
• Pair with roasted vegetables for a nutritious side.
• Great for meal prepping, perfect over a salad for lunch.