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Sticky Honey Gochujang Chicken

A quick and easy 30-minute weeknight meal featuring juicy chicken in a thick, gooey, sweet and spicy Korean-inspired gochujang sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
For the Sticky Sauce
  • 2-3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 0.25 cup low-sodium soy sauce
  • 3 tbsp Gochujang (Korean chili paste)
  • 3 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
For Serving
  • Cooked jasmine rice
  • Sliced green onions
  • Toasted sesame seeds
  • Thinly sliced cucumber

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk

Method
 

  1. In a medium bowl, toss the chicken pieces with cornstarch until lightly coated.
  2. In a small bowl, whisk together soy sauce, Gochujang, honey, rice wine vinegar, and sesame oil. Set aside.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer (in batches if needed) and cook for 3-4 minutes per side, until golden brown.
  4. Turn heat to medium-low. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
  5. Pour the sauce over the chicken and stir to combine.
  6. Bring the sauce to a simmer and cook for 2-3 minutes, stirring, until the sauce is thick, sticky, gooey, and has glazed the chicken.
  7. Serve immediately over steamed rice, garnished with green onions, sesame seeds, and a side of sliced cucumber.

Notes

Gochujang spice levels vary by brand. Start with 2 tbsp if you are sensitive to heat. The sauce will thicken very quickly as it simmers.