Easy Sweet and Spicy Gochujang Chicken
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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.
Do you love good food but often feel time-squeezed when it comes to actually cooking? I can relate. At the same time, I’m always on the lookout for super-tasty chicken recipes.
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.
What’s gochujang?
- 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
Ingredients
Gochujang Marinade:
- 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
Chicken
- 2 pounds (900 g) boneless skinless chicken thighs
- ¼ cup (25 g) thinly sliced green onion
Instructions
- 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.
Nutrition
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Made this tonight on a very last minute decision because I purchased chicken thighs instead of breast. Already had white Miso and gochujang in the fridge and mirin in the cupboard. We cooked the thighs on the BBQ and used the extra marinade to baste. Was very tasty, lots of umami flavour and a little bit of heat from the gochujang. Adding this to our regular rotation dinners.
We loved it, thanks for the amazing recipe.
So glad you enjoyed it!
Tastes great but found 1/4 cup guchong paste too spicey how can I sweeten it up without having to doake sauce again?
If you make this again, reduce the amount of gochujang by half, and/or try adding another tablespoon each of honey and rice vinegar. Also, some brands of gochujang are hotter than others. Sometimes it will say so on the label. Hope that helps!
so simple but absolutely delicious! my family loves food with tons of flavor and this recipe totally nailed it. it’s definitely going in to the regular dinner rotation. thank you!
Absolutely delicious and so easy ! This recipe will be a firm favourite for a long time to come and I’ll use it to impress friends and family!
Thanks so much 👍
We loved it. Didn’t have miso so used tahini. A keeper!
Lovely flavours. We really enjoyed this. We will definitely be having this on a regular basis.
Is there any substitute for the miso?
Thanks
You could substitute 2 tablespoons tahini paste
+ 1 tablespoon soy sauce or tamari.
I haven’t made this yet it looks so delicious. How long on the stovetop to cook the chicken thighs? Thank you,
Great question! The chicken should cook through in 12-15 minutes total on the stovetop depending on their size, turning them over halfway through.
The link to your favourite gochujang gets blocked by my firewall, so I’m just really curious as to what it could be. I’m on the hunt for the best gochujang, so would love to hear your recommendation!
Hi Jojo – Sorry that link didn’t work for you! My favorite brand is Mother in Law – I buy it at Whole Foods and on Amazon.
This is the best recipe not only for chicken but works well for hangar steak too. The full 1/4 c of gochujang is a little too hot for my husband so I cut that in half, but it’s still delicious and plenty spicy. Be sure to sprinkle plenty of green onions on the cooked chicken as well as on the rice – it really makes the dish! Truly wonderful plate and super simple to make!
I love the idea of using this on hanger steak. Yum! So glad you enjoy it Julie.
Omg, I make this nearly every week! So easy, quick and tasty!!!
Definitely 5 stars!!
Awesome!!