If you need a fast weeknight dinner, this easy gochujang chicken delivers big flavor in 30 minutes. You need just one pan and a handful of simple ingredients to make crispy chicken coated in a sweet and spicy glaze that beats restaurant takeout.
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This recipe is a lighter spin on Korean Yangnyeom chicken. Traditional versions are heavily battered and deep-fried. I loved the bold flavors at my local Korean restaurant but wanted to avoid the deep-frying mess at home. I used the shallow-fry method from my gochujang honey shrimp to get that same big crunch. This method cuts down on cleanup and leaves extra sauce for your rice.
Why My Recipe Works
- Cornstarch dust coating: Dry starch creates a crisp shell around the chicken without a heavy wet batter.
- Small-batch frying: Hot oil crisps the crust fast and prevents the meat from steaming.
- Boneless chicken thighs: This specific cut stays juicy during frying and will not dry out.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs for best juiciness. Sub: Skinless chicken breasts cooked to 160°F, then allow carryover cooking to bring them to 165°F.
- Onion: Adds sweetness and cuts the richness of the sauce. Sub: 1 large shallot.
- Cornstarch (for coating): This starch locks in moisture and creates a crispy crust. Sub: Potato starch. Avoid tapioca or arrowroot starch.
- Neutral Oil: Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke-point oils.
- Green Onion: Used as a garnish for color and aroma.
- Toasted Sesame Seeds: Infuses a nutty aroma and provides a visual contrast against the red glaze. Sub: Toast raw white sesame seeds in a dry skillet over medium heat for three minutes if unavailable.
Sauce
- Gochujang: A Korean chili paste that adds a spicy, sweet, and smoky flavor to the sauce and chicken. I prefer Chung Jung One or Sempio. Level 1-3 heat ideal.
- Garlic: Adds aromatic flavor. Sub: Jarred minced garlic.
- White Granulated Sugar: Balances salinity. Sub: Granulated cane sugar.
- Regular Soy Sauce (for sauce): Adds salt and umami to balance out sweetness. I prefer Kikkoman or Lee Kum Kee. Subs: Low-sodium or light soy sauce.
- Toasted Sesame Seeds: Infuses more nutty flavor into the sauce.
- Toasted Sesame Oil: Adds a nutty aroma to the sauce. I prefer Kadoya or Maruhon, but other brands work too. Avoid untoasted sesame oil.
- Cornstarch (for sauce): Thickens the sauce. Subs: Potato starch or tapioca starch.
- Cold Water: A neutral liquid base for the gochujang chicken sauce.
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 even 1.5-inch cubes, place in a large mixing bowl, and set aside. Do not pat them dry; the natural surface moisture helps the cornstarch stick smoothly before frying.
- Mix the sauce: In a small bowl, combine the listed sauce ingredients and mix until the gochujang and sugar have fully dissolved. Set aside.
- Dredge chicken: Add cornstarch to the chicken pieces and toss until each piece is evenly coated. If you have time, press the starch into the meat for an extra crispy texture.
- Fry in batches: 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 to drain off excess oil.
- Sauté and simmer: Sauté the onions until translucent, about 30-45 seconds. Add the sauce and simmer until it thickens.
- Combine and garnish: Reduce heat to medium, add the fried chicken, and toss until evenly coated. Garnish with green onions and sesame seeds, then serve.
Expert Tips
- Slice chicken into matching shapes so all pieces finish cooking at the exact same time.
- Squeeze meat firmly into the cornstarch to create flaky ridges that stay crunchy under sauce.
- Fry within two minutes of coating because letting the starch sit too long creates soggy chicken.
- Fry chicken chunks in small batches to prevent trapped steam from ruining the crispy crust.
- Drain fried chicken on a wire rack to prevent trapped steam from making the bottom crust soggy.
Variations
- Gluten-Free: Use tamari or coconut aminos, and choose a certified gluten-free brand like Sempio or Jinmi.
- Vegetarian: Swap chicken for cubed extra-firm tofu. Pat the tofu dry, coat in cornstarch, and pan-fry until crisp.
- Less Spicy: Use a mild-grade paste (like Chung Jung One Level 1) or stir in an extra teaspoon of honey to mellow the heat.
Pairing Suggestions
This spicy gochujang chicken pairs well with:
- Kimchi Fries: The sharp, tangy kimchi cuts right through the rich chicken glaze.
- Steamed white rice: For soaking up the extra sweet and spicy sauce.
- Korean Potato Salad: The creamy texture instantly cools down the heat from the gochujang.
Storage & Reheating
- Fridge: Keep in an airtight container up to 3 days.
- Freezer: Keep in a freezer bag up to 2 months. Thaw overnight.
- Best Practice: Store chicken and sauce separately to prevent sogginess.
- If Stored Together: Air fry at 350°F for 8 minutes, or bake at 400°F for 12 minutes.
- If Stored Separately: Air fry chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes. Warm sauce in a skillet over low heat with a splash of water, then toss.
FAQ
How do I make this dish less spicy?
Reduce the gochujang paste by half. Add an extra tablespoon of honey or brown sugar to balance the heat with sweetness.
Can I make air fryer gochujang chicken?
Yes. Arrange the coated meat in a single layer inside a greased basket. Spray the tops generously with cooking oil. Air fry at 400°F for 10 to 14 minutes until golden. Cook the sauce on the stovetop and toss with the crispy meat just before serving.
How do I keep the chicken crispy after adding sauce?
Mix the hot chicken into the warm sauce immediately before serving so the crust does not soften. Eat the dish right away before the starch absorbs the liquid. For the ultimate crunch, serve the thickened sauce in a separate bowl on the side as a dipping sauce.
More Like This
📖 Recipe
Easy 30-min. Gochujang Chicken (Shallow Fried)
If you need a fast weeknight dinner, this easy gochujang chicken delivers big flavor in 30 minutes. You need just one pan and a handful of simple ingredients to make crispy chicken coated in a sweet and spicy glaze that beats restaurant takeout.
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 garlic cloves 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 the chicken thighs into even 1.5-inch cubes, place in a large mixing bowl, and set aside. Do not pat them dry; the natural surface moisture helps the cornstarch stick smoothly before frying.
- In a small bowl, combine the listed sauce ingredients and mix until the gochujang and sugar have fully dissolved. Set aside.
- Add cornstarch to the chicken pieces and toss until each piece is evenly coated. If you have time, press the starch into the meat for an extra crispy texture.
- 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 to drain off excess oil.
- Sauté the onions until translucent, about 30-45 seconds. Add the sauce and simmer until it thickens.
- Reduce heat to medium, add the fried chicken, and toss until evenly coated. Garnish with green onions and sesame seeds, then serve.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 327kcal | Carbohydrates: 30g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 814mg | Potassium: 489mg | Fiber: 1g | Sugar: 10g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
Alex
I made this delicious recipe tonight.. wonderful! My mum and I loved it. I used chicken breast but otherwise followed the recipe exactly. Served with steamed rice and roasted broccolini. Will definitely be making again - this is a great recipe that is so simple to prepare. Thank you!
christieathome
Thanks so much for making my recipe Alex! So glad it all worked out 🙂
Christine
I made this last night. It was excellent. I used chicken breasts because that's what I had. I reduced the amount of Gochujang by half and threw in a handful of frozen veggies. I doubled the sauce but it wasn't necessary. This will be in my regular rotation.
christieathome
So happy it worked out excellently, Christine! Thanks so much for making it and happy it'll be apart of the rotation now 🙂
Cut I Mariska
Hi Christie, I just made this dish for our early dinner. No fussy to make but it tastes amazing! I added red capsicum in to the dish as I really like capsi. My hubby is a picky eater. But he approved it and he quite liked it! Definitely gonna make it again. Thanks a lot, Christie! Good luck for everything you do 💗
christieathome
Thanks so much for making my recipe and for such kind wishes!! I truly appreciate that. So glad you and your husband liked it and happy it tasted amazing with red bell peppers!
Valerie
Perfection! The chicken was tender, the sauce wasn’t extremely spicy, but the flavor was amazing!
christieathome
This is music to my ears, Valerie! Thank you so much for making my recipe! I am really glad it turned out well and the flavor was amazing!
W
SOOO good and simple! I thought it was lacking something, so I sprinkled on a little ground ginger. Wonderful. I'm making it again tomorrow but loading it with veggies.
christieathome
Thanks for making my recipe, W 🙂 Glad you enjoyed it with some grounded ginger.
Alex D.
Thanks so much for this recipe. It was easy and delicious, as promised! My picky 14 year old devoured it.
christieathome
Thank you so much for making my recipe, Alex! Very happy to read this comment and glad your child enjoyed it!
Emily
Delish. All of these recipes are so easy to follow and turn out how you expect! Thank you for giving us such a great resource for asian dishes
christieathome
I am so happy to read this Emily, thank you for leaving such a kind review! Have a wonderful day!
Sharon H
I tried this for lunch today, knowing I would have great leftovers! I'm going to take some to my daughter and share it with her for lunch tomorrow. I like spicy with a little heat, but not burning hot so I was cautious when adding the Gochujang. I started with 1/2 tbsp and tasted it after it was all mixed together in the skillet. I added about another scant tsp, and it's pleasantly spicy but not hot. I will make this again and keep increasing the Gochujang until I know I can still handle it! LOL I put mine over brown rice but I don't have any green onions. I will get some though!
christieathome
Awesome! I'm glad you enjoyed my recipe! It's always great to start with a little spice to see if it's tolerable and work your way up. Thanks for making my recipe!
K Beitel
Easy and super delicious, will definitely be making this again. I used chicken breasts and added a chopped carrot. I stir-fried the carrot in the wok as a first step before the chicken, transferred it to a plate, then added it back I transferred fried chicken to the sauce. Thank you for this recipe!
christieathome
So thrilled to read this! Thank you so much for making my recipe and really happy you enjoyed it with chicken breast and carrots 🙂
Erin
I finally found gochujang at a local grocery here in northern Alberta after searching for it for another recipe. I had lots leftover and was glad to find this recipe, too! It was delicious and presented beautifully. We served over rice with thin-sliced carrots and peppers. Was a hit with everyone!
christieathome
Thank you so much for these kind words and for making my recipe, Erin! I'm so glad you enjoyed the dish 🙂 Have a lovely day!
Christine Johnston
Made this a couple of times now....just gorgeous!! I had some pomegranate seeds leftover and added them to our brown rice...I added store bought kimchi to the meal. Also added teaspoon of chipotle dried flakes.. . Fabulous meal.......my guess is it cost about no more than around £3.00 per portion😍
christieathome
Amazing! I love the addition of pomegranate seeds to your brown rice! What an incredible sounding feast! Thank you for making my recipe and sharing these kind words with me! 🙂
WWhite
Looks like a great recipe. If I use chicken breasts, which aren't as flavorful as thighs, are there any changes you would recommend in the ingredient amounts?
christieathome
Thank you so much! I've had a few people sub with chicken breast and it worked out well for them. I would only advise not to fry the meat for too long since breast dries out faster than thigh. Hope this helps! - Christie
mavee125
I love the sweetness and spiciness of this Gochujang chicken recipe! It is so good, so delicious, and very flavorful! My new fave dish! Glad Karman Foods has got the gochujang paste that I really want. It was the best dish! Will surely make another one for the weekend.
christieathome
I am truly so happy to read this wonderful comment! Thank you so much for making my recipe and glad you enjoyed it 🙂
Charmaine
Made this recently with a few changes (substituted gochuchang for another chinese spicy paste) and it was delicious. Thank you!! 🙂
christieathome
I am so glad you enjoyed it Charmaine! Thanks for making my recipe!
Heidi | The Frugal Girls
I always love your homemade sauces and that was a great tip for using chicken thighs... bring on the flavor!
Tasia ~ two sugar bugs
I love the sweet and spicy in this dish. The chicken is just perfectly crisp too, definitely a winner at my house!
James McCloskey
Tried this for the first time, looked delicious and tasted fantastic. Thanks for sharing.
christieathome
Thanks so much for making my recipe, James! So happy you enjoyed it!