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.
Jane France
My first encounter with Gochujang and probably the best recipe I’ve ever made! SO tasty it really should be harder to make. I trawled loads of recipes before deciding this was the one to go for and I couldn’t be more delighted. Thanks Christie. x
Christie Lai
Thank you so much for making it and for the kind review! Glad you enjoyed it! ☺️
tony
This was great! Could i replace the water with coconut milk?
Christie Lai
Thank you so much for making my recipe! I don't recommend that since this recipe hasn't been tested with coconut milk and I'm afraid it could make the sauce too thick.
JP
My lovely (and fussy!!!!) partner absolutely LOVED this recipe. Don’t get me wrong, I know it’s good - but if he’s saying it’s good…. IT’S GOOD!!!!
Thank you so much for sharing!
Christie Lai
Thank you so much for making my recipe and for leaving this positive review! So glad you and your partner loved it 🙂
Luther
Definitely a keeper. I used a stainless steel skillet to cook the chicken which made for a flavorful fond to scrape up into the sauce. Next time I may add some pineapple for a “sweet heat”.
Christie Lai
Thank you so much for making my recipe and for sharing your kind and positive review with me! Pineapples would be such a great addition!
Jd
Yes I wish I'll enjoy all your recipes
Nancy
This sauce was delicious. We could have added even more spice.
Andrea
So good! My second gochujang recipe, it was a hit! We will make again - quickish and easy.
Alterations: I added a cup of green beans and a bit of ginger to the onion mix because I had them on hand. It turned out great.
Christie Lai
Amazing! Thank you so much for making my recipe and sharing your positive review here on my blog, Andrea! So glad it worked well with the alterations!
Renda
Bought Gochujang sauce for the first time ever today. I had all the ingredients for your recipe. I just fried the chicken without the cornstarch and added the sauce in the pan when done and continued to cook it for a few minutes. Turned out great! Super easy! My husband loved it served over rice! This will be one of my regular dishes now! Thank you!
Christie Lai
Thanks so much for making my recipe, Renda! So glad you and your husband both enjoyed it 🙂
Xeladj
Yup...It so yummy and perfect. Thanks
Christie Lai
Thank you so much for making my recipe and for sharing this kind positive review!
Jd Dumlao
Yes, I do enjoy your recipez
Christie Lai
Thanks so much for leaving a positive review and for making my recipes!
Tara
Great recipe as I had all of the ingredients. So easy and came together perfectly. Thanks 😊
Christie Lai
Thank you so much for making my recipe, Tara! So thrilled to hear that you found it to be easy and it came together perfectly 🙂
Bálint
I did twice , very easy and delicious, thank you very much 🤗
Christie Lai
Thanks so much for making my recipe! So glad you liked it 🙂
Faith
I cooked this today for my family of 6 and it was delicious! I had to substitute some ingredients because my Mum can't have onions or garlic and I left some plain chicken for my brother because he can't have tomato (there's tomato in Gochujang). I used a courgette instead of an onion for bulk and I used asafoetida instead of garlic and it was still super flavourful! I loved that the fried chicken still stays chewy in the sauce and I will definitely be making this again!
Christie Lai
Thank you so much for making my recipe, Faith! So glad it worked out well with the substitutes. I hope you continue to enjoy it!
Sinéad
Made this tonight and it was devoured 😀 so very moreish! Thanks for the fantastic recipe ❤️
Christie Lai
I am so thrilled to read this! Thank you so much for the kind review and happy you enjoyed it 🙂 Have a great day!
Maria
This was so simple and fantastic! Couldn't stop eating it... thank you! 💜 My sister approved and can't wait to make it for hubs and friends.
christieathome
Thanks so much for making my recipe, Maria! So glad you that you and your sister enjoyed it 🙂
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!
Dana Carter
Good flavor, not overpowering heat!
christieathome
Thanks so much for making my recipe, Dana! Happy you enjoyed it 🙂
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
Thank you so much for making my recipe and for your kind review, Alex! I am so glad you and your mum enjoyed it so much with chicken breast. Have a lovely day!