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Sticky Honey Gochujang Chicken for Easy Weeknight Dinners

Close-up of sticky, glazed gochujang chicken pieces topped with sliced green onions and sesame seeds.
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Make this Sticky Honey Gochujang Chicken for a quick Asian dinner that balances sweet and spicy flavors perfectly. This easy recipe delivers bold Korean flavor for your weeknight meals.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/4 cup water or chicken broth
  • 1 teaspoon cornstarch (optional, for thickening)
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. In a medium bowl, combine the gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until the sauce is smooth. This creates your best gochujang sauce base.
  2. Add the cut chicken pieces to the sauce mixture. Toss well to coat every piece. Marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  3. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, reserving any extra marinade. Cook for 4-5 minutes per side until the chicken is browned and cooked through.
  4. If you have extra marinade, pour it into the skillet. If the sauce seems too thick, add the water or broth. Bring the sauce to a simmer.
  5. If you want a thicker, stickier glaze, mix the cornstarch with 1 tablespoon of cold water in a small bowl. Pour this slurry into the simmering sauce and stir constantly until the sauce thickens and coats the chicken, about 1 minute.
  6. Remove the skillet from the heat. Toss the chicken to ensure it is fully coated in the sticky honey gochujang glaze.
  7. Serve immediately over steamed rice for flavorful chicken dishes or as part of Korean BBQ chicken bowls. Garnish with sesame seeds and sliced green onions.

Notes

  • For crispy gochujang chicken, lightly dust the marinated chicken pieces with 1 tablespoon of cornstarch before pan-frying.
  • If you are using chicken thighs, they will stay juicier than breasts.
  • This recipe works well in an air fryer; cook at 380°F (195°C) for 12-15 minutes, tossing halfway, then toss with the finished sauce.

Nutrition

Find it online: https://juliameal.com/gochujang-chicken-recipe-easy-30-minutes/