Sticky Korean Gochujang Chicken
Discover the best sticky Korean gochujang chicken packed with flavor, crispy texture, and a rich glossy sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
Ingredients
1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
3 tbsp cornstarch
1 tbsp neutral oil (canola or avocado)
1/2 tsp kosher salt
1/4 tsp black pepper
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
3 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tbsp toasted sesame oil
1/4 cup water
2 cups cooked white rice (for serving)
1 tbsp toasted sesame seeds
2 scallions (sliced)
Instructions
Prep and Coat the Chicken
Pat chicken pieces dry with paper towels. Toss with salt, pepper, and cornstarch until evenly coated.
Sear the Chicken
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 4–5 minutes until golden brown and slightly crispy.
Make the Gochujang Sauce
In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and water until smooth.
Combine and Cook
Reduce heat to medium. Pour the sauce over the chicken and stir continuously for 2–3 minutes until the sauce thickens and coats the chicken in a glossy glaze.
Serve and Garnish
Serve over steamed white rice. Garnish with sesame seeds and sliced scallions.
Notes
Drying the chicken ensures a crispier texture.
Adjust sweetness or spice level to taste.
Use chicken breast if preferred, but thighs are juicier.
Serve immediately for best texture and flavor.
Find it online: https://allcookedup.com/sticky-korean-gochujang-chicken/
