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Easy 30-Minute Sticky Honey Gochujang Chicken

A plate piled high with crispy, saucy gochujang chicken pieces sprinkled with sesame seeds.
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Make this quick Gochujang Chicken for a weeknight meal. The sauce balances sweet honey with spicy gochujang for a sticky, flavorful glaze over tender chicken.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1 teaspoon sesame oil
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon brown sugar
  • 1/4 cup water or chicken broth
  • Optional garnish: sesame seeds, sliced green onions

Instructions

  1. Prepare the chicken: Pat the chicken pieces dry with paper towels. This helps them brown better.
  2. Mix the sauce: In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, ginger, garlic, brown sugar, and water or broth until smooth. Set aside.
  3. Cook the chicken: Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 4 to 5 minutes per side until golden brown and cooked through.
  4. Add the glaze: Reduce the heat to medium-low. Pour the prepared gochujang sauce over the cooked chicken. Stir gently to coat all the pieces evenly.
  5. Thicken the sauce: Let the sauce simmer for 1 to 2 minutes, stirring constantly, until the sauce thickens into a sticky glaze that coats the chicken. Stir in the sesame oil during the last 30 seconds.
  6. Serve immediately: Transfer the Sticky Honey Gochujang Chicken to bowls. Garnish with sesame seeds and sliced green onions. Serve this flavorful chicken dinner idea over rice or with steamed vegetables.

Notes

  • For a gluten free gochujang chicken option, check your gochujang label; many brands are naturally gluten free, but always confirm.
  • You can use chicken breasts, but thighs stay juicier when cooked quickly.
  • This recipe is great for meal prep; store the cooked chicken and sauce separately from rice until serving.

Nutrition

Find it online: https://spoonsprout.com/easy-30-min-gochujang-chicken/