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Tasty gochujang chicken glazed with a spicy-sweet Korean-inspired sauce. Serve with rice and quickly stir-fried vegetables for a fast, healthful weeknight meal.
This gochujang chicken is one of the most delicious quick recipes in my file, and it only takes about 20 minutes to make.
If you love discovering new flavors and ideas for spicing-up your everyday meals, especially when it comes to chicken, I promise you’re going to fall in love with this tangy-sweet, kinda-spicy Korean gochujang chicken.
Gochujang chicken has been on weekly repeat in my kitchen for a few reasons. It’s not only a great choice to cook on a busy weeknight, but the sauce is instantly crave-able.
- Gochujang is a type of chili paste that’s often called the flavor backbone and an essential condiment in Korean cooking.
- What’s in it: The paste is based on a mixture of dried red chili (gochugaru), fermented rice and soybeans.
- How it tastes: has a mellow heat — although not searingly hot — and a deep savory flavor with a touch of sweetness.
Once I discovered what is now my favorite brand of gochujang, I keep a jar in the fridge at all times.
While the paste isn’t really an ingredient you’d want to eat straight-up, it’s a fantastic condiment to use when you want to boost the flavor of sauces, salad dressings and soups, much like you’d use miso or hoisin sauce.
My glaze recipe is actually a great little sauce by itself, something to dab on tacos, vegetables or a salad, and it keeps for weeks in the fridge.
Serve this chicken with stir-fried baby bok choy or other greens and short grain rice for a perfect weeknight meal.
More quick weeknight chicken recipes:
- Thai Basil Chicken with Chili Garlic Sauce
- Sweet Ginger Sticky Chicken Thighs
- Coconut Lime Chicken Skewers
- Chopped Chicken Shawarma Salad
Sweet and Spicy Gochujang Chicken
- ¼ cup (70 g) gochujang paste
- ¼ cup (70 g) white miso
- 2 tablespoons (30 ml) mirin or honey
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 ml) toasted sesame oil
- 2 garlic cloves, grated or pressed
- 1 tablespoon (15 ml) grated fresh ginger
- 2-3 tablespoons (45 ml) cold water
- 2 pounds (900 g) boneless skinless chicken thighs
- ¼ cup (25 g) thinly sliced green onion
- Mix all the ingredients for the sauce in a bowl. Put the chicken in another bowl, add ¼ cup of the sauce and toss around to coat. At this point, the chicken can marinate up to 24 hours. The
- Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.
- Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through. Transfer to a cutting board and let it rest for 10 minutes before slicing 1/2-thick.
- Serve the chicken sprinkled with the green onion and additional sauce drizzled over.
Karen’s Notes and Tips
- Extra sauce keeps refrigerated for one week.