Juicy chicken thighs coated in a sticky, sweet and spicy gochujang glaze, caramelized and charred for maximum flavor. This lighter shortcut delivers the bold taste of crispy Korean fried chicken without deep-frying. Serve it over rice, pile it onto flatbreads with a crunchy Asian-style slaw and spicy gochujang aioli, or enjoy simply with steamed vegetables. Fast, hands-off and perfect for a weeknight dinner you’ll want again and again.
Why You’ll Love This Gochujang Chicken
- All the bold flavor of Korean-style fried chicken without the mess of deep-frying.
- Big flavor with minimal effort: a quick gochujang marinade does the work.
- Ready from marinade to plate in about 30 minutes—ideal for weeknights.
- Versatile: serve in flatbreads, over rice or noodles, or with a crunchy slaw.
- High in protein and crowd-pleasing for family dinners.
Ingredients You’ll Need
For the gochujang chicken
- 1 lb (500g) free-range, boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon gochujang paste
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon sweet chili jam (optional, for extra depth and glaze)
- 1 tablespoon sesame oil
For the slaw
- 1/2 small white cabbage, finely shredded
- 1 cucumber, seeds removed and diced
- 2 scallions (spring onions), thinly sliced
- A handful of cilantro (coriander) leaves, roughly chopped
- 1/2 teaspoon salt
- 1 tablespoon rice vinegar
- 1/2 tablespoon sesame oil
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame seeds
For the gochujang aioli
- 1/4 cup garlic aioli or mayonnaise
- 1 tablespoon gochujang paste
How to Make Gochujang Chicken
The method is straightforward: mix the glaze, toss with chicken, and cook until caramelized. Below are step-by-step instructions with photos to guide you.
1. Mix the marinade and toss with the diced chicken to coat thoroughly.
2. Spread the marinated chicken into a single layer on a lined baking tray or into an air fryer basket for cooking.
3. While the chicken cooks, make the sesame slaw and prepare flatbreads or rice and the gochujang aioli.
4. When the chicken is nicely charred at the edges and cooked through, remove it from the heat and rest briefly.
5. To serve on flatbreads: divide the slaw between breads, top with the charred chicken, drizzle with spicy aioli, and scatter toasted sesame seeds.
Sticky Gochujang Chicken FAQs
- Can I make the gochujang chicken in advance?
- Yes. You can prepare the slaw and aioli ahead of time. The aioli keeps up to a week refrigerated; the slaw with dressing keeps about 48 hours. Chicken can be marinated up to 24 hours in advance, or fully cooked and refrigerated for up to 5 days.
- How spicy is this recipe?
- Gochujang carries heat and umami. Adjust the spice by reducing the gochujang to 1/2 tablespoon or less if you prefer a milder result.
- How long does cooked chicken keep?
- Stored in an airtight container in the fridge, the cooked chicken will keep up to 5 days. It’s tasty cold or reheated gently in the microwave or oven.
- Can I cook the chicken on a BBQ or grill?
- Absolutely. Thread onto skewers or place directly on a well-oiled grill grate and cook over medium-high heat until charred and cooked through, about 8–10 minutes, turning once.
- Do I need skewers?
- Skewers are optional. They help when grilling and make turning easier, especially for small pieces. If using wooden skewers, soak them in water for 20–30 minutes to reduce burning.
Watch How to Make It
A short demonstration helps visualize the steps: mix the glaze, coat the chicken, cook until caramelized, and assemble with slaw and aioli. Photos in this article illustrate each stage.
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Description
Sticky Gochujang Chicken is an easy, flavor-packed recipe where boneless chicken thighs are tossed in a gochujang-based glaze and cooked until caramelized. It captures the sweet-spicy-salty depth of Korean-inspired flavors without frying. Serve with a sesame slaw and a punchy gochujang aioli for a balanced meal the whole family will enjoy.
Instructions
- Marinate the chicken: Preheat the oven to 425°F (220°C) if using. Combine 1 tablespoon gochujang, 1 tablespoon rice vinegar, 1 tablespoon light soy sauce, 1 tablespoon honey, 1 tablespoon sweet chili jam (optional), and 1 tablespoon sesame oil in a bowl. Add the diced chicken and toss to coat. Marinate at least 30 minutes or up to 24 hours.
- Oven method: Spread chicken in a single layer on a lined baking sheet. Roast 20 minutes at 425°F (220°C) until edges are charred and chicken is cooked through.
- Air-fryer method: Arrange chicken in the air fryer basket and cook at 400°F (200°C) for about 10 minutes until caramelized and cooked through.
- Grill method: Preheat grill to medium-high. Thread chicken on skewers or place pieces on a well-oiled grate and grill 8–10 minutes, turning once, until nicely charred and cooked through.
- Make the slaw: Toss shredded cabbage, diced cucumber, sliced scallions and chopped cilantro with 1/2 teaspoon salt, 1 tablespoon rice vinegar, 1/2 tablespoon sesame oil, 1 teaspoon fish sauce and 2 teaspoons toasted sesame seeds. Set aside.
- Make the aioli: Stir 1 tablespoon gochujang into 1/4 cup garlic aioli or mayonnaise until smooth.
- Serve: Plate the chicken over rice, noodles, or flatbreads. Add slaw, drizzle with gochujang aioli, scatter sesame seeds and enjoy.
Notes
Marinating: Up to 24 hours is fine for deeper flavor, but even a brief 30-minute marinade adds plenty of taste.
Storage: Leftovers keep well in the refrigerator for up to 5 days. Reheat gently or enjoy cold in salads.
Substitutions: Swap rice vinegar for white wine or apple cider vinegar. If you need milder heat, reduce the amount of gochujang or substitute with a milder chili sauce.
Cooking method: Oven is ideal for larger batches, air fryer is quick for small servings, and grilling adds a smoky char perfect for warm-weather meals.
Nutrition (approx.)
- Serving Size: 250g
- Calories: ~639
- Protein: ~40g
- Fat: ~19g
- Carbohydrates: ~76g