Quick & Easy Gochujang Chicken Recipe

Let me tell you, this Quick & Easy Gochujang Chicken Recipe has become a total weeknight hero in my kitchen. It’s all about that perfect balance of spicy, sweet, and savory flavors wrapped up in tender, crispy chicken thighs—without demanding a ton of time or complicated steps. Whenever I need a fuss-free dinner that still impresses, this recipe is my go-to. I bet once you try it, you’ll keep coming back too.

What really makes this Quick & Easy Gochujang Chicken Recipe stand out is how adaptable it is. Whether you’re cooking for one or feeding the family, it’s reliably delicious and quick enough for those hectic days. Plus, you’ll appreciate how the simple pantry staples come together for a big flavor payoff.

Ingredients You’ll Need

Each ingredient here plays a crucial role to balance the flavors and texture. You’ll find the cornstarch creates a crispy coating, while the gochujang sauce delivers that signature spicy kick—it’s like a flavor party in your mouth!

• Chicken thighs: I use skinless, boneless thighs because they stay juicy and tender—perfect for soaking up that gochujang glaze.
• Onion: Diced onion adds a subtle sweetness and texture to the dish; fresh is better but you can use frozen in a pinch.
• Cornstarch or potato starch: This is key for making the chicken crispy without deep frying—it creates that fantastic texture.
• Vegetable oil: Choose a neutral oil like canola or sunflower to keep the flavors balanced and allow for high-heat cooking.
• Green onion: Finely chopped for a fresh, vibrant garnish that brightens the dish.
• Sesame seeds: A little sprinkle at the end adds nuttiness and visual appeal—totally optional but I highly recommend it.
• Garlic: Fresh minced garlic is a must for that pungent, aromatic foundation in the sauce.
• White granulated sugar or honey: I like using honey sometimes for a natural sweetness and a touch of richness.
• Gochujang: This Korean fermented chili paste is the star ingredient—full of depth, spiciness, and umami.
• Soy sauce: Both regular or light work to add that salty, savory depth to the sauce.
• Sesame oil: Just a drizzle amps up the nutty aroma and rounds out the flavors beautifully.
• Cornstarch or tapioca starch for the sauce: Helps thicken the sauce to a glossy, clingy finish.
• Water: Cold or room temperature to mix with the starch—this keeps the sauce smooth and perfect consistency.

Variations

I love how flexible this Quick & Easy Gochujang Chicken Recipe is. You can tweak it easily to match what you have or what you’re craving without losing its soul.

• Spice level: If you like it hotter, add a pinch of cayenne or extra gochujang; for milder, tone down the chili paste a bit. I’ve adjusted this a lot depending on who I’m feeding!
• Protein swap: Sometimes I use chicken breasts or even tofu for a vegetarian twist—just adjust cooking time accordingly.
• Sweetener choice: I’ve gone for brown sugar when you want deeper caramel notes, or agave syrup if you prefer plant-based options.
• Gluten-free: Use tamari instead of soy sauce and potato starch for cornstarch to keep it gluten-free without sacrificing flavor.

How to Make Quick & Easy Gochujang Chicken Recipe

Step 1: Prep and Coat the Chicken

Start by patting your chicken thighs dry with paper towels—trust me, this step helps that coating stick better and gets you crispier edges. Then dice the onion and chop the green onions for later. Toss the chicken in a bowl with the diced onion and cornstarch until each piece is well-coated. You want a thin, even coat that will fry up crispy but not cakey. Don’t skip this—it’s the secret to that addictive crunch!

Step 2: Whisk Together the Sauce

In a separate bowl, whisk your minced garlic, gochujang, sugar or honey, soy sauce, sesame oil, sesame seeds, starch, and water until smooth. Make sure to dissolve the cornstarch completely to avoid lumps—that way, the sauce thickens perfectly when heated.

Step 3: Cook the Chicken

Heat your vegetable oil in a large skillet over medium-high heat—I usually use a cast iron pan because it holds heat beautifully. Once hot, carefully add your coated chicken pieces in a single layer. Fry for about 3-4 minutes per side until golden and crispy. Use tongs and don’t overcrowd the pan to keep that crispness. Once cooked, transfer to a plate lined with paper towels to drain any excess oil.

Step 4: Combine and Simmer

Lower the heat to medium and pour your sauce mixture into the same pan—this is where all that goodness comes together. Stir and let the sauce come to a gentle simmer—it’ll thicken nicely in about 2-3 minutes. Toss the chicken back into the pan, coating it well with the sticky sauce. I like to let it cook together for one more minute so all the flavors really meld.

How to Serve Quick & Easy Gochujang Chicken Recipe

Garnishes

I always sprinkle finely chopped green onions and a few sesame seeds on top—this adds a fresh crunch and nutty finish that’s just irresistible. Sometimes I toss a few thinly sliced fresh chili peppers if I’m feeling daring.

Side Dishes

This chicken pairs beautifully with steamed jasmine rice or sticky rice to soak up the sauce. If I’m feeling extra, I throw together a quick cucumber salad or some blanched greens like spinach or bok choy for freshness and contrast.

Creative Ways to Present

For special occasions, I like serving this Quick & Easy Gochujang Chicken Recipe in lettuce wraps with shredded carrots, kimchi, and spicy mayo on the side. It’s fun, interactive, and everyone loves customizing their bites!

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers in an airtight container and refrigerate them; they actually taste great the next day once the flavors have had time to meld even more. Just be sure to cool the chicken completely before sealing to avoid sogginess.

Freezing

This recipe freezes well! I separate portions into freezer-safe bags, pressing out as much air as possible. When I’m ready, I thaw overnight in the fridge—it holds up surprisingly well without losing that kicker of flavor.

Reheating

For the best texture, I reheat leftover gochujang chicken on the stovetop in a skillet over medium heat, just until warmed through. This helps revive some of that crispiness. Microwaving works in a pinch but can make the coating a bit soggy.

FAQs

Final Thoughts

Honestly, this Quick & Easy Gochujang Chicken Recipe feels like a little culinary warm hug after a long day. It’s simple enough to whip up on busy evenings, but special enough that I share it proudly with guests. If you haven’t tried cooking with gochujang yet, this recipe is a fantastic place to start—you’ll love how quickly you can transform everyday chicken into something bursting with flavor. Give it a go and let me know how you like to make it your own!

Quick & Easy Gochujang Chicken Recipe

★★★★★ 4.6 from 131 reviews

• Author: Touba
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Korean

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Description

This quick and easy Gochujang Chicken recipe features tender, juicy chicken thighs coated in a flavorful, spicy-sweet Korean-inspired sauce. Crispy from frying and glazed with a rich gochujang sauce, it’s a perfect weeknight meal packed with bold flavors and a delightful balance of spicy, sweet, and savory notes.

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Ingredients

Scale 1x2x3x

Chicken & Coating

• 1 lb skinless boneless chicken thighs
• ½ 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 (optional garnish)

Sauce

• 2 cloves garlic, minced
• 2 tablespoons white granulated sugar or cane sugar or honey
• 2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons regular soy sauce or light soy sauce
• 2 teaspoons sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch or potato starch or tapioca starch
• 1 cup water (cold or room temperature)

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Instructions

1. Prepare the chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces. Dice the onion and finely chop the green onion for garnish.
2. Coat the chicken: Place the chicken pieces in a bowl and toss them with ⅓ cup of cornstarch or potato starch until evenly coated. This will help create a crispy texture when fried.
3. Make the sauce: In a separate bowl, whisk together minced garlic, sugar or honey, gochujang, soy sauce, sesame seeds, sesame oil, 1 tablespoon of starch, and 1 cup of cold water until smooth and well combined.
4. Fry the chicken: Heat ¼ cup of vegetable oil in a skillet or frying pan over medium-high heat. Add the diced onions and sauté for 1-2 minutes until slightly softened. Then add the coated chicken pieces and fry, stirring occasionally, until golden brown and cooked through, about 6-8 minutes.
5. Thicken the sauce: Pour the prepared sauce into the pan with the fried chicken. Cook over medium heat, stirring constantly, until the sauce thickens and evenly coats the chicken, about 3-5 minutes.
6. Serve and garnish: Transfer the coated chicken and sauce to a serving plate. Garnish with finely chopped green onions and a sprinkle of sesame seeds if desired. Serve immediately over steamed rice or your preferred side.

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Notes

• You can substitute chicken thighs with chicken breast, but thighs remain juicier and more flavorful.
• Adjust the amount of gochujang to control the spiciness.
• Using potato starch instead of cornstarch will yield a slightly crispier texture.
• The sauce can be customized by using honey instead of sugar for a different sweetness profile.
• For a gluten-free version, use tamari or gluten-free soy sauce.

Keywords: Gochujang chicken, Korean chicken recipe, spicy chicken, fried chicken, weeknight dinner, easy Korean recipe