Spicy Gochujang Glazed Chicken (Printable version)
Succulent chicken pieces glazed with spicy, umami-rich Korean gochujang sauce. Quick, bold, and satisfying.
# Ingredient list:
→ Chicken
01 - 1.75 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade & Sauce
02 - 3 tbsp gochujang (Korean red chili paste)
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tsp toasted sesame seeds
10 - 1 spring onion, thinly sliced for garnish
→ Optional for Serving
11 - Cooked white rice or steamed vegetables
# Directions:
01 - In a large mixing bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to ensure even coating. Allow to sit for at least 10 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Preheat a large skillet or grill pan over medium-high heat until the surface is evenly hot.
04 - Add the marinated chicken pieces to the hot skillet and cook for 6 to 8 minutes per side, until the chicken is cooked through and achieves a caramelized, glossy exterior.
05 - Remove the chicken from heat and transfer to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced spring onion. Serve hot alongside steamed rice or vegetables.
# Expert Tips:
01 -
- The gochujang does all the heavy lifting, delivering a complex umami punch that tastes like you braised this for hours when it really just seared in a pan.
- Its one of those rare recipes where the leftovers might actually be better the next day, cold from the fridge, eaten standing over the sink.
02 -
- Crowding the pan is the single biggest mistake you can make here because the chicken will steam in its own juices instead of developing that charred, sticky crust you are after.
- Marinating longer than two hours can actually start to break down the chicken texture due to the acid in the rice vinegar, so set a reminder if you prep ahead.
03 -
- Use a carbon steel or cast iron pan if you have one because the heat retention creates a far superior crust compared to nonstick cookware.
- Pat the chicken pieces dry with paper towels before adding them to the marinade so the glaze adheres and caramelizes instead of sliding off wet meat.