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Sticky Honey Gochujang Chicken

Close-up of sticky, vibrant red gochujang chicken pieces coated in a spicy glaze and sesame seeds, served in a white bowl.
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Make this quick and easy sticky honey gochujang chicken for a flavorful weeknight dinner. The sauce balances sweet and spicy notes perfectly.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (for sauce)
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil (for sauce)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Vegetable oil for pan-frying

Instructions

  1. In a bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sesame oil, ginger, and pepper. Marinate for at least 15 minutes.
  2. While the chicken marinates, prepare the sauce. In a small saucepan, whisk together gochujang, honey, rice vinegar, 1 tablespoon soy sauce, minced garlic, and 1 teaspoon sesame oil.
  3. Heat the saucepan over medium heat and bring the sauce to a gentle simmer. Cook for 2 minutes, stirring constantly.
  4. Whisk the cornstarch slurry again and slowly pour it into the simmering sauce while whisking. Continue to cook until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat.
  5. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary, and cook until browned and cooked through, about 5 to 7 minutes.
  6. Return all the cooked chicken to the skillet. Pour the prepared gochujang sauce over the chicken. Toss quickly to coat the chicken completely in the sticky glaze.
  7. Serve immediately over rice with steamed vegetables for a complete meal.

Notes

  • For an air fryer version, toss the marinated chicken with 1 teaspoon of oil and air fry at 380°F (195°C) for 12-15 minutes, shaking halfway. Toss with the prepared sauce before serving.
  • If you prefer a thinner glaze, reduce the amount of cornstarch in the slurry to 1.5 teaspoons.
  • Garnish with toasted sesame seeds and sliced green onions before serving.

Nutrition

Find it online: https://cutcooktaste.com/easy-gochujang-chicken-sticky-honey-recipe/