Gochujang Chicken – Crispy, Sticky Korean Spicy Chicken
Crispy, juicy chicken thighs tossed in a glossy Korean-inspired gochujang sauce with garlic, soy sauce, sesame oil, and a delicious balance of sweet and spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Korean-Inspired
Ingredients
1 lb boneless skinless chicken thighs, cut into 1½-inch cubes
½ small onion, large diced
⅓ cup cornstarch, plus 1–2 tbsp if needed
¼ cup vegetable oil or neutral frying oil
1 green onion, finely chopped
½ tsp toasted sesame seeds
Gochujang Sauce:
2 garlic cloves, minced
2 tbsp granulated sugar
2 tbsp mild gochujang
2 tbsp regular or light soy sauce
2 tsp toasted sesame seeds
1 tsp toasted sesame oil
1 tbsp cornstarch
1 cup cold water
Instructions
1. Whisk all gochujang sauce ingredients together until smooth. Set aside.
2. Cut chicken thighs into 1½-inch cubes and coat evenly with cornstarch.
3. Heat oil to 350°F in a heavy-bottomed skillet.
4. Fry chicken in batches for 5–7 minutes, maintaining 325–350°F, until golden and cooked to 165°F.
5. Transfer chicken to a wire rack to drain.
6. Leave 1 tsp oil in the pan and sauté diced onion for 30–45 seconds.
7. Whisk sauce again, pour into pan, and simmer until thick and glossy.
8. Add fried chicken and toss until evenly coated.
9. Garnish with green onions and toasted sesame seeds. Serve immediately.
Notes
Use mild gochujang for a balanced sweet-spicy flavor.
Maintain the frying oil between 325°F and 350°F for crispy chicken.
Avoid overcrowding the pan when frying.
Use boneless chicken breast as an alternative to chicken thighs.
Add extra gochujang or Korean chili flakes for more heat.
Serve with steamed rice, broccoli, cucumber salad, or kimchi.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat chicken thoroughly to 165°F.
Freeze for up to 2–3 months for best quality.
For maximum crispiness, toss chicken with sauce immediately before serving.