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See 5 recipes Download free cookbookSpicy Gochujang Chicken with Sesame and Scallions
Gochujang Chicken
Korean-inspired chicken glazed with fiery gochujang, soy, and sesame. Crispy, spicy, and absolutely irresistible.
Prep Time:10 minCook Time:18 minTotal Time:28 minServings:4Difficulty:Easy
Spicy Gochujang Chicken is my go-to recipe when I'm craving bold, complex flavors with real heat. Gochujang, that fermented Korean chili paste, brings a deep spiciness that's not just about fire—it has this wonderful umami richness that makes you want another bite. The sauce clings to every piece of chicken, creating a beautiful glossy coating that's absolutely irresistible.
What I love most about this dish is how quickly it comes together. In under 30 minutes, you've got restaurant-quality chicken that tastes like you've been cooking all day. The combination of soy sauce, sesame oil, garlic, and ginger creates this incredible depth of flavor that pairs beautifully with steamed rice or noodles. It's comfort food with serious kick.
Nutrition (per serving)
Calories:320 kcal
Protein:38 g
Carbs:8 g
Fat:14 g
Directions
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1
Pat the chicken thighs dry with paper towels and cut them into 1½-inch pieces. Season with a pinch of salt and pepper.
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2
In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, garlic, ginger, and brown sugar until smooth. Add the water and stir well.
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3
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add chicken pieces in a single layer and cook for 5-6 minutes until golden on the bottom, then flip and cook another 4-5 minutes.
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4
Pour the gochujang sauce over the chicken and stir to coat evenly. Reduce heat to medium and simmer for 4-5 minutes until the sauce thickens and coats the chicken beautifully.
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5
Transfer to a serving dish and garnish generously with toasted sesame seeds and sliced scallions. Serve immediately with steamed rice or noodles.
Ingredients
- Chicken thighs, boneless and skinless:1.5 lb
- Gochujang:3 tbsp
- Soy sauce:2 tbsp
- Sesame oil:1 tbsp
- Rice vinegar:1 tbsp
- Garlic, minced:4 cloves
- Fresh ginger, minced:1 tbsp
- Brown sugar:1 tbsp
- Vegetable oil:2 tbsp
- Water:¼ cup
- Sesame seeds, toasted:2 tbsp
- Scallions, sliced:3 pieces
Tips & Notes
- Use chicken thighs instead of breast—they stay juicier and handle the cooking time better.
- Don't skip toasting the sesame seeds yourself; it brings out so much more flavor than raw seeds.
- If you like extra heat, add a teaspoon of gochugaru (Korean chili flakes) to the sauce.
- Leftover chicken keeps beautifully in the fridge for 3 days and actually tastes even better the next day.
