Crispy chicken coated in a spicy, sweet, smoky gochujang sauce with aromatics! This one-pan, easy gochujang chicken recipe uses simple ingredients and is ready in just 30 minutes. A better-than-takeout main ideal for busy weeknights or meal preparation.
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Gochujang chicken features fried chicken bites tossed in a sweet, savory, and spicy gochujang sauce with garlic, onions, scallions, and sesame seeds. This Korean dish is packed with flavor and you'll often find a variation of it at Korean restaurants.
This Korean chicken recipe is best served with steamed rice and vegetables or other banchans. It was also inspired by Yangnyeom chicken, which is battered, deep-fried, and then coated in a very spicy gochujang sauce.
What is Gochujang?
Gochujang is a fermented Korean red chili paste with a sweet, smoky, and spicy flavor. It's commonly used to add depth and umami to dishes like dak galbi and tteokbokki.
Why This Recipe Works
- We coat the chicken in cornstarch and shallow-fry it, which creates a crisp exterior without the need for a heavy, messy batter.
- I've tested this with both chicken thighs and chicken breast, and I recommend thighs since they stay juicier and are less likely to dry out.
- Many gochujang chicken recipes can turn out soggy, but frying in small batches and draining off excess oil helps keep the chicken crisp.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Onion: To add flavor and aroma. Substitution: 1 large shallot.
- Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca or arrowroot starch or the chicken will stick together in the pan.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Green Onion: This is a garnish.
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
Sauce
- Gochujang: A thick, sweet, smoky Korean chili paste [I recommend Chung Jung One or Sempio]. Level 1-3 (Mild to Medium) heat is recommended for this recipe.
- Garlic Cloves: I recommend using fresh garlic for the best flavor. Substitution: Jarred minced garlic.
- White Granulated Sugar: Or substitute with granulated cane sugar, honey, or light corn syrup.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
- Toasted Sesame Seeds: See note above.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Cornstarch: To thicken the sauce. Substitutions: Potato starch, tapioca starch, or arrowroot starch.
- Cold Water
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make gochujang chicken:
- Cube the chicken: Dice the chicken thighs into 1.5-inch cubes, place in a large mixing bowl, and set aside.
- Make the sauce: In a small bowl, combine all sauce ingredients and mix until well blended. Set aside.
- Coat the chicken in starch: Add cornstarch to the chicken and toss until each piece is evenly coated.
- Fry the chicken: Heat vegetable oil in a large pan over medium-high heat until shimmering. Working in small batches, fry the chicken until golden and crispy, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Thicken the sauce: Sauté the onions until translucent, about 30-45 seconds. Add the sauce and simmer until it thickens slightly.
- Toss to finish: Reduce heat to medium, add the fried chicken, and toss until evenly coated. Garnish with green onions and sesame seeds, then serve.
Expert Tips
- Do not pat the chicken thighs dry; some surface moisture helps the cornstarch adhere properly.
- Cut the chicken into even pieces so it cooks uniformly during frying.
- Use a heavy-bottomed pan to help maintain a steady oil temperature.
- Heat the oil to 325-350°F before frying. A digital instant-read thermometer works best; otherwise, insert a wooden chopstick into the oil - rapid bubbling indicates it's ready.
- Fry the chicken in small batches for maximum crispiness. Overcrowding the pan will lower the oil temperature and lead to soggy, unevenly cooked chicken.
- Avoid moving the chicken too early; let it sit undisturbed so a golden, crispy crust can form before flipping.
- Drain the fried chicken on a wire rack or a paper towel-lined plate to remove excess oil and keep it crisp.
Variations
- Gluten-free version: Use gluten-free gochujang [I recommend Sempio or Jinmi]. Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce.
- Less-spicy version: Use mild gochujang (level 1).
- Pork version: Replace the chicken thighs with diced, boneless, skinless pork shoulder and cook until it reaches an internal temperature of 145ºF.
Pairing Suggestions
Gochujang chicken pairs well with:
- Appetizers: Pajeon, Kimchijeon, or Kimchi Fries.
- Rice Dishes: Steamed Rice, Spam Kimbap or Kimchi Fried Rice.
- Korean Side Dishes: Potato Salad, Korean Cucumber Salad, or Korean Corn Cheese.
- Noodle Dishes: Jajangmyeon, Perilla Oil Noodles, or Japchae.
Storage & Reheating
- Leftover gochujang chicken can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Freezer: Gochujang chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
FAQ
Gochujang chicken can be made up to 4 days in advance and stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
To make the fried chicken in an air fryer, lightly spray the basket with neutral oil. Arrange the coated chicken in a single layer, leaving space between each piece for even cooking. Spray the chicken lightly with oil. Air fry at 400°F for 10-14 minutes, until the chicken is golden, cooked through, and crispy, without flipping.
Gochujang can be used in many ways, such as: mixed into sauces, meat marinades for Jeyuk Bokkeum, Budae Jjigae (Korean Army Base Stew), in noodles like Bibim Guksu, Korean rice cakes, Kimchi Fried Rice and more!
More Like This
📖 Recipe
Quick & Easy Gochujang Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- ½ small onion diced
- ⅓ cup cornstarch or potato starch
- ¼ cup vegetable oil or any neutral oil
- 1 green onion finely chopped
- ½ teaspoon sesame seeds toasted kind
Sauce
- 2 cloves garlic minced
- 2 tablespoon white granulated sugar or granulated cane sugar
- 2 tablespoon Gochujang mild
- 2 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon sesame seeds toasted kind
- 1 teaspoon sesame oil toasted kind
- 1 tablespoon cornstarch or potato starch / tapioca starch
- 1 cup water cold
Instructions
- Dice chicken thighs into 1.5-inch cubes, place in a large mixing bowl, and set aside.
- In a small bowl, combine all sauce ingredients and mix until well blended. Set aside.
- Add cornstarch to the chicken and toss until each piece is evenly coated.
- Heat vegetable oil in a large pan over medium-high heat until shimmering. Working in small batches, fry the chicken until golden and crispy, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Sauté the onions until translucent, about 30-45 seconds. Add the sauce and simmer until it thickens slightly.
- Reduce heat to medium, add the fried chicken, and toss until evenly coated. Garnish with green onions and sesame seeds, then serve.
S Bo
Note - I only made the sauce.
The sauce is fantastic. I bought my container of gojuchang months ago but felt intimidated by it. I finally opened it for this recipe and I am so excited I can make something this good at home! Excited for my family to taste it. Thanks so much.
By the way how long will the sauce part keep in the fridge?
Christie Lai
Thank you so much making my the sauce in the recipe and for leaving this review! Glad it worked. The sauce can keep for 1 week when stored in an airtight container in the fridge.
L B
I made this for dinner, it was really good. My wife and I both thought it needed a little boost. I added a heaping tablespoon of apricot preserves. It really set it off.
Thanks
Christie Lai
Thanks for making my recipe and glad you enjoyed it with the extra boost!
Cassie
This was the first recipe with Gochujang that I tried and it is so delicious! Perfect balance of savoury, salty and sweet. I’ve made it with both chicken and tofu and both are great. Will definitely be adding this to my regular meal rotation!
Christie Lai
Thank you so much for making my recipe, Cassie! Glad you found it to have a perfect balance of all those falvors.
Rita
Tried this with the leftover random gotchujang paste in the fridge to get rid of it. Very pleasantly surprised. I didn’t measure anything so it was a tad sweet but it was my fault. Added shredded carrot, beetroot and a bunch of broccolini. On diet so didn’t fry the chicken. I marinaded in the sauce and then just added it to the pan. Served with garlic butter rice. Divine. Saved this recipe for next time. Thanks so much for getting me to try something I’ve never tasted with an ingredient I’ve never used.
Christie Lai
Thanks for making my recipe and glad you found it divine with the additions!
Ciara
Hi! How many grams is the serving size?
Christie Lai
Hello! Roughly 151 grams of chicken per serving.
Larry Wilhite
I've never done something like this before, but was able to make this dish successfully. Good recipe! It took me longer than the time stated in the recipe, but that has more to do with my inexperience than anything else. : )
Christie Lai
Thank you so much for making my recipe, Larry! Happy it worked out well for you.
KJ
I love this gochujang chicken so much!! And it’s gluten free even betterrr.
I’m finding it hard to get the sauce to thicken though. I’m not sure if it’s because I’m not leaving it long enough to simmer? I’ve not made a sauce like this before so please help because it’s delicious!
Do I need to leave it for a specific time? I don’t add the onion to mine because my little brother doesn’t like it haha, could it be that?
Thank you! 🙂
Christie Lai
Thanks so much for the kind review! Glad you enjoyed it.
For your case, this could be due to the removal of onions which is causes for your sauce to not thicken as quickly. So I recommend to add another 1/2 tbsp of cornstarch into the sauce mixture. This will help to thicken it. Hope this helps!
Joanne
Absolutely the best recipe. I use the base sauce and as well as the chicken and onions, I also add diced carrots, peas, tender stem broccoli (or any other veg you can stir fry). It's my family's favourite recipe! I always have leftovers which they fight over the next day. Whoever gets there first wins🤣
Christie Lai
Haha! Omgosh I loved reading this! Thank YOU so much for making my recipe and sharing this kind review. So happy this is a family favorite. I hope you all continue to enjoy this recipe, Joanne!
Maryanna
Wow! This was a wonderful find! I used rice vinegar and added carrot spirals and sweet peppers to the onion mix. My family loves it!
Christie Lai
Thank you so much for leaving such a positive review and glad your family loved it! I hope you consider leaving a 5-star review for it 🙂
Barry
Really delicious! All my family loved it.
Christie Lai
So thrilled to read this, Barry! Thank you for making my recipe!
Geoff Adair
Nice...added some bell pepper and a chili to the onion.
Christie Lai
Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it!
Archemma
Absolutely delicious. Super quick and easy.
Found this recipe after discovering I had gochujang in my cupboard and no idea what to do with it.
I used cornflour instead of cornstarch. Red onion instead of white and didn’t have sesame oil so used truffle oil (randomly in my cupboard). I love peas so added some frozen ones when I added the onion. Served with savoury rice. 5*****
Christie Lai
Thank you so much for making my recipe and for sharing all your substitutes with us so others may find it helpful! So glad you enjoyed it!
R
Excellent! Easy to make and quick to prepare! Full of flavor and the whole family loved it ❤️
Christie Lai
Happy to hear that the whole family loved it, thank you for making it!
Sara
This recipe was so easy to make. I adjusted the quantities as I made a larger batch. I added a bit of rice vinegar to just give it that slightly tangy kick, and some peppers. Came out lovely.
Christie Lai
Thanks so much for making it! Glad you enjoyed it!
Chris
Echo this suggestion about adding Rice Vinegar! Really gave an already great recipe a nice zing ☺️
Christie Lai
Thank you so much for making my recipe and appreciate the echo on the rice vinegar!