EASY GOCHUJANG CHICKEN (SWEET & SPICY KOREAN SKILLET RECIPE)
Easy Gochujang Chicken is a bold, sweet, and spicy Korean-inspired skillet dish made with gochujang (Korean red pepper paste), honey, and soy sauce. Ready in under 30 minutes, it's perfect with rice, noodles, or lettuce wraps.
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.