Easy gochujang chicken is the bold Korean-inspired skillet dinner you'll want to make on repeat. Tender chicken pieces tossed in a glossy sweet-spicy gochujang sauce that's absolutely irresistible.
Gochujang is a Korean fermented foods chili paste with deep umami flavor and a complex sweet-spicy heat. Combined with garlic, ginger, soy sauce, and honey, it creates the most addictive sauce ever.
Gochujang is a Korean fermented foods chili paste with deep umami flavor and a complex sweet-spicy heat. Combined with garlic, ginger, soy sauce, and honey, it creates the most addictive sauce ever.
Perfect for busy weeknights, meal prep, or anytime you crave bold Korean flavors. Serve over rice with steamed vegetables for a complete satisfying dinner.
Once you taste the magic of gochujang, you'll wonder why you waited so long to try it. Let's discover why this Korean chicken deserves a spot in your weekly rotation.
WHY YOU WILL LOVE THIS RECIPE
- Bold Korean Flavor: The combination of gochujang, garlic, ginger, and honey creates the most addictive sweet-spicy-savory flavor that hits every taste bud perfectly.
- Quick weeknight dinner: Ready in just 30 minutes from start to finish — perfect for busy weeknights when you crave something exciting.
- One-Skillet Meal: Everything cooks in one pan, making cleanup quick and easy after a delicious dinner with bold flavors.
- Better Than Takeout: All the bold Korean flavors of your favorite restaurant dish made fresh at home for a fraction of the cost.
- Customizable Heat Level: Adjust the gochujang amount to control the spiciness — make it mild for kids or extra spicy for heat lovers.
- Meal Prep Friendly: Stores beautifully in the fridge for up to 4 days, making it perfect for batch cooking and weekday lunches.
INGREDIENTS
- Boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
- Gochujang paste (Korean red chili paste)
- Soy sauce (low-sodium)
- Honey or brown sugar
- Rice vinegar
- Sesame oil
- Fresh garlic, minced
- Fresh ginger, grated
- Vegetable oil
- Cornstarch
- Salt and black pepper
- Sesame seeds (for garnish)
- Green onions, sliced (for garnish)
- Cooked rice (for serving)
DIRECTIONS
- Step No.1: Prepare the chicken
Cut chicken thighs into bite-sized pieces. Toss with cornstarch, salt, and pepper until evenly coated. Let rest 5 minutes while you make the sauce.
- Step No.2: Make the gochujang sauce
In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth and well combined.
- Step No.3: Sear the chicken
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and sear 4-5 minutes without moving until golden.
- Step No.4: Cook through
Stir and continue cooking 4-5 more minutes until chicken is cooked through and beautifully golden brown on all sides.
- Step No.5: Add the sauce
Reduce heat to medium-low and pour the gochujang sauce over the chicken. Toss to coat every piece, then simmer 2-3 minutes until the sauce thickens and becomes glossy.
- Step No.6: Garnish and serve
Remove from heat and sprinkle generously with sesame seeds and sliced green onions. Serve immediately over fluffy rice with steamed vegetables on the side.
TIPS FOR SUCCESS
- Use chicken thighs: Boneless skinless thighs stay juicier and more flavorful than breasts in this easy gochujang chicken — they're more forgiving and tender.
- Don't Skip the Cornstarch: Coating chicken with cornstarch helps it brown beautifully and creates that perfect crispy-tender texture you want.
- Hot Pan, Don't Stir: Get the pan really hot before adding chicken, then let it sear without moving for the first few minutes — this creates the best golden crust.
- Adjust Heat to Taste: Start with less gochujang and add more — different brands vary in spice level, so adjust gradually to your preferred heat.
- Don't Crowd the Pan: If your skillet isn't large enough, cook chicken in two batches — overcrowding creates steam instead of searing.
- Make Sauce Ahead: Whisk the sauce while chicken sears — having it ready means everything comes together quickly at the end.
VARIATIONS
- Gochujang chicken bowls: Serve over rice with kimchi, pickled vegetables, soft-boiled egg, and avocado for a complete Korean-inspired bowl.
- Add Vegetables: Throw in sliced bell peppers, broccoli, or snap peas in the last 3 minutes for a one-skillet meal with veggies built in.
- Lettuce Wraps: Serve in butter lettuce cups with shredded carrots and cucumber for a low-carb fresh handheld variation.
- Crispy Version: Double-coat with cornstarch and shallow fry for an extra crispy Korean fried chicken-style version with the same gochujang sauce.
- Tofu Substitute: Use extra-firm tofu pressed and cubed instead of chicken for a vegetarian version — works beautifully with the same sauce.
- Add Pineapple: Toss in fresh pineapple chunks during the last minute for a Korean-Hawaiian fusion that adds incredible sweetness and brightness.
SERVING AND STORAGE
Serving
Serve hot over fluffy jasmine or short-grain rice with steamed broccoli, kimchi, or quick pickled vegetables on the side. Garnish generously with sesame seeds and green onions.
Storage
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the microwave or skillet with a splash of water. Freezes well for up to 2 months.
FAQ
Gochujang is a Korean fermented foods red chili paste made from chili peppers, glutinous rice, fermented soybeans, and salt. It's sweet, spicy, savory, and umami-rich.
Find gochujang paste in the Asian section of most grocery stores, at Asian markets, or online. Look for it in red plastic tubs labeled in Korean.
Find gochujang paste in the Asian section of most grocery stores, at Asian markets, or online. Look for it in red plastic tubs labeled in Korean.
For best flavor use real gochujang, but if needed, mix equal parts sriracha and miso paste with a touch of sugar as a substitute.
Use gluten-free diet gochujang and tamari instead of regular soy sauce to make it gluten-free. Always check labels as some gochujang contains wheat.
This easy gochujang chicken is the kind of dinner that makes weeknight cooking feel exciting. Bold, beautiful, and absolutely satisfying.
Once you have a jar of gochujang in your fridge, you'll find endless ways to use it. For more easy weeknight dinners, see our 15 easy dinner recipes.
Make it once and watch it become a regular request from your family. Looking for more global flavors? Try our 15 easy Asian recipes.
Add it to your weekly rotation for stress-free dinners with serious flavor. Browse more chicken inspiration in our 17 one pan chicken dinners.
EASY GOCHUJANG CHICKEN (SWEET & SPICY KOREAN SKILLET RECIPE)
Equipment
- Large skillet or wok
- Mixing Bowl
- Small bowl (for sauce)
- Measuring Spoons
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken breast cut into 1-inch cubes
- 2 tablespoons vegetable oil divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch optional, for extra crispiness
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 3 green onions sliced, whites and greens separated
- 1 tablespoon sesame seeds for garnish
For the Gochujang Sauce:
- 3 tablespoons gochujang (Korean red pepper paste)
- 3 tablespoons soy sauce low sodium
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
Make Gochujang Sauce:
- In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and water. Set aside.
Prep Chicken:
- Pat chicken cubes dry with paper towels. Season with salt and pepper. If using cornstarch, toss chicken with cornstarch until coated.
Cook Chicken:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook for 4-5 minutes until golden brown and cooked through. Remove chicken and set aside.
Sauté Aromatics:
- Add remaining 1 tablespoon oil to the skillet. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
Add Sauce:
- Pour the gochujang sauce into the skillet. Bring to a simmer. Add the cornstarch slurry and stir until sauce thickens (about 1 minute).
Combine:
- Return cooked chicken to the skillet. Toss to coat in the sauce.
Garnish & Serve:
- Garnish with green onion tops and sesame seeds. Serve immediately with rice or noodles.
Notes
- Make Ahead: Sauce can be made up to 5 days in advance. Chicken can be cubed up to 2 days ahead.
- Variations: Use chicken thighs for extra juicy meat. Add sliced bell peppers, onions, or zucchini. Use tofu or shrimp instead of chicken. Adjust gochujang amount for less spice (1 tbsp) or more (4-5 tbsp).
- Serving Suggestions: Serve over steamed white rice, brown rice, or Korean glass noodles (chapchae). Pair with kimchi, pickled radish, or cucumber salad. Wrap in lettuce leaves with rice and ssamjang for lettuce wraps.
- Allergy-Friendly: Use tamari or coconut aminos instead of soy sauce for gluten-free. Use maple syrup instead of honey for vegan option (use tofu).
- Storage Tips: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave. Freeze for up to 3 months.
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