This savory, spicy and flavorful Gochujang Chicken is a Korean inspired recipe featuring caramelized bite-size chicken thighs tossed in a gochujang marinade that is made with gochujang paste, garlic, soy sauce and brown sugar.
Ready under 15 minutes using just one skillet, gochujang chicken is a healthy, simple and delicious chicken dinner that is so easy to make for busy evenings…while promising bold flavors and lots of deliciousness.
If you love Korean flavors, check out these other easy and delicious Korean recipes on the blog: Korean Beef Bulgogi (Korean BBQ Beef), Spicy Baked Korean Chicken Wings, Bulgogi Fried Rice, Korean Ground Beef Stir Fry, and Korean Beef Lettuce Wrap.
Korean Gochujang Chicken Thighs
Meet our favorite quick go-to skillet chicken dinner on busy evenings. Gochujang Chicken is the combination of juicy, pan-fried bite-size chicken coated in that incredibly flavorful sticky sauce – it is simply divine!
If you haven’t try cooking with gochujang, I cannot recommend it enough. It is a simple and straight-forward way to pack on a lot of flavor to a dish with not a lot of arm twisting!
Gochujang is a Korean hot pepper paste. It is a fermented condiment that is spicy yet packed with umami flavors. When combined with a few other flavorful sauces in this gochujang chicken, it makes the chicken ultra flavorful.
This gochujang chicken thigh recipe is inspired by my Spicy Baked Korean Chicken Wings recipe. I wanted to enjoy the complex and beautiful flavors of my beloved Korean chicken wings recipe without a lot of work, and I discovered this quick (yet equally delicious) way to make it happen!
The other thing that is incredible about gochujang chicken is that it uses simple pantry ingredients and simple techniques. This is what I whip together when I’m craving authentic Asian flavors but don’t want to make extra trips to the Asian stores.
You know we love a good, quick, no-fuss chicken recipe around here (and one that is also flavorful and yummy)! And this gochujang chicken is right up there when it comes to being super easy while being delicious, along with recipes such as Air Fryer Chicken Teriyaki, Garlic Butter Chicken Breasts, Baked Pesto Chicken and Garlic Herb Chicken with Cream Sauce.
It is so satisfying, save us so much time on busy evenings, and helps us refrain from reaching for takeout!
Serve gochujang chicken thighs with jasmine rice (or your favorite rice) because you will want something to soak up the yummy sauce and make it a complete meal!
Ingredients
Here are the simple ingredients you will need to make Korean gochujang chicken dinner at home:
- chicken thighs – dark meat chicken yields a juicier and more tender chicken, however, you can use chicken breast as well if you prefer a leaner meat. Cut chicken into 1-inch cubes before searing.
- gochujang paste – a vibrant, spicy, tangy, and savory thick red chili paste used commonly in Korean dishes. Gochujang paste can be found in Asian grocery stores or online (here is one gochujang paste that I like to use). It varies in spice level so take note of that! If you’ve never used gochujang paste before, it may be worth trying a few out to find which ones suit your taste preferences best. Some popular gochujang paste brands are: Bibigo, Chung Jung One, or Sempio.
- soy sauce – I use regular soy sauce but feel free to sub with low sodium soy sauce if you prefer.
- brown sugar – this brings a nice balance to our spicy dish.
- garlic – use fresh garlic cloves for the most vibrant taste
- Cooking/rice wine – There are a few different varieties, any of them works! If you do not have this ingredient, you can substitute with white wine, sake or Sherry. If you don’t want to cook with alcohol, simply omit it.
Other ingredients you can incorporate into the gochujang chicken marinade:
- ginger – ground ginger or minced fresh ginger
- rice vinegar – if you like a tangier flavor profile
- sesame oil – brings a unique nutty flavor
Equipment
Technically, you would only need a skillet with a good non-stick surface for this.
With that said, I have made this using the air fryer as well and it works! Air fryer instructions are included below.
How to Make It
I’m going to show you how to make the easiest Gochujang Chicken. It seriously is so yummy yet so simple, it never ceases to amaze me every time I make it!
Step 1: Cube Chicken thighs
First, cut chicken thighs into approximately one-inch size cubes and add them into a mixing bowl.
You can cut the chicken into larger or smaller pieces if you prefer, but make sure they are uniform in size.
Step 2: Marinade Chicken
Next, add the gochujang paste, soy sauce, and all the other remaining sauce/seasoning ingredients into the chicken cubes.
Give it a quick toss! Let gochujang chicken cubes marinate in the sauce for 30 mins in the refrigerator.
However, when I’m short on time, I skip this completely and basically sear them right away. To be honest, this tastes delicious whether or not the chicken actually sits and marinates, because when you sear it you will be searing in the flavors.
So, do whatever that’s most convenient for you!
Step 3: Sear Gochujang Chicken
Bring a skillet to medium high heat and then drizzle a little bit of oil. Once the skillet is heated, gently place the chicken cubes in a single layer into the skillet.
Pan sear the chicken for a few minutes, and then flip each piece over carefully and sear the other side until the chicken cubes cook all the way through. It should take under 10 minutes to get the chicken beautifully pan seared.
Once chicken is cooked through, remove from heat and get ready to serve gochujang chicken!
Garnish chicken with green onions (if desired) and serve immediately.
The result is a slightly spicy, savory, caramelized chicken bites that will be your next go-to dinner! there is so much flavor packed in gochujang chicken, which makes super satisfying.
Enjoy a delicious Korean gochujang recipe ready under 15 minutes! It doesn’t get easier than this!
How to Serve Gochujang Chicken
There are so many ways to serve gochujang chicken. I typically serve my Korean chicken with rice and a simple veggie make it a complete meal, but here is an extended list on how you can serve this dish:
- Rice: steam white or brown rice, fried rice, or even cauliflower rice for a low carb option
- Pickled vegetables: kimchi, pickled cucumbers, pickled red onions, pickled radish
- Vegetables: Broccoli, snap peas, carrots, green beans, boy choy, or even a salad
- Garnishes: Green onions, sesame seeds
Air Fryer Instructions
As mentioned earlier, you can totally make this using the air fryer! Here is how:
- Pre heat air fryer to 375℉.
- Add chicken pieces marinated in sauce onto air fryer basket in a single layer. Avoid overlapping chicken.
- Air fry for 9-12 minutes. Make sure to check at the 9-minute mark – use a meat thermometer to make sure the internal temperature of the chicken pieces is at least 165℉.
Tips and Tricks
Here are some tips and tricks for making the best Korean Gochujang Chicken:
- Choose the Right Chicken: Use chicken thighs for juicier and more flavorful meat. For a leaner option, chicken breasts work just as well but may require a short marination to retain moisture and infuse flavor.
- Marinade: If you are press for time, you can skip this step or do a quicker marination. Gochujang is very flavorful so you can get away with not marinating if needed. But marinating it can make the chicken thighs even more flavorful, and you can definitely marinade for longer if you have the time.
- Balance the Spice: Adjust the heat according to your taste by varying the amount of gochujang paste. You can also use a little honey or more brown sugar to balance out the spice with sweetness.
- Preheat the Skillet: Ensure your skillet is hot before adding chicken to sear. Preheating prevents the chicken from steaming and helps achieve a nice caramelized texture on the exterior.
- Cook in Batches if Necessary: To avoid overcrowding the pan, cook the chicken in batches if you’re preparing a large quantity. This ensures even cooking and allows each piece to sear properly.
- Avoid Overcooking Chicken: Once all the chicken thigh pieces reaches an internal temperature of 165ºF when measured using a meat thermometer, remove from heat promptly so that it remains juicy.
- Pair it Right: Serve your gochujang chicken with steamed white rice or fried rice to help balance the spice and savor the sauce. Kimchi or seasoned vegetables can be perfect side dishes.
Frequently Asked Questions
You can find gochujang paste at Asian grocery stores, many large supermarkets in their international section, or online. Popular brands include Bibigo, Chung Jung One, or Sempio.
Yes, you can adjust the spice level by using less gochujang paste, or use more brown sugar to balance out the flavor and make the sauce less spicy. Gochujang paste comes in different spice levels as well, so take note of that when purchasing.
Absolutely! You can apply the same marinade and cooking method to pork, beef, or tofu. Cooking times may vary slightly.
Feel free to use a dry white wine, dry sherry or sake. If you don’t want to cook with alcohol, simply omit it.
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More Easy Asian Recipes
- Chicken Teriyaki Noodles
- Hibachi Fried Rice
- Air Fryer Salmon Bowl
- Red Curry Dumpling Soup
- Bulgogi Fried Rice
- Cashew Chicken
Gochujang Chicken
Equipment
Ingredients
- 1 lb chicken thighs
- 1½ tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1-2 cloves garlic minced
- 2 tsp Chinese cooking wine
- 1 tsp cooking oil
Instructions
- Cut chicken thighs into 1-inch cubes. Place in a medium mixing bowl.
- Add gochujang, soy sauce, brown sugar, garlic, rice wine to the same bowl. Toss until all of the chicken is well coated. Optional: marinade chicken for 30 minutes.
- Heat a skillet over medium heat. Once hot, drizzle with cooking oil. Add the chicken thighs to skillet making sure none overlap.
- Cook until it is half-way cooked. Flip the chicken cubes and let it finish cooking. Chicken is fully cooked when the internal temperature reaches 165℉.
- Serve and enjoy!
I was planning on making this and also another one of your dishes, I bought gochujang but got the sauce instead. I didn’t know there was a difference 🙁 Could I still use the sauce instead to make your recipes? Ugh lol
I think sometimes they call it gochujang sauce instead of gochujang paste but it’s probably the same thing? Especially if the ingeredients is only gochujang (without other sauces added to it). I say go for it! And let me know how it goes 🙂