Easy Sweet and Spicy Gochujang Chicken
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This tasty gochujang chicken is glazed with a spicy-sweet Korean-inspired sauce. You can cook the chicken on a grill or bake in the oven. Serve this simple, complex-tasting chicken with rice and quickly stir-fried vegetables for a quick weeknight meal.
I’m always on the lookout for super-tasty chicken recipes that don’t require lots of fussing to cook. 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 love with this tangy-sweet, kinda-spicy chicken.
What’s gochujang?
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.
Once I discovered what is now my favorite brand of gochujang, I keep a jar in the fridge at all times.
- 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.
About the ingredients
- Gochujang: While the paste isn’t really something 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.
- Miso: I use white or yellow miso, which has a sweet, less potent flavor than darker miso.
- Sesame oil: Toasted sesame oil rounds out the flavors.
- Rice wine vinegar: With a mild acidity level (about 4%), rice vinegar adds a pleasant tang.
- Fresh ginger and garlic: Use a rasp grater if you have one to make a paste with both of these aromatic ingredients. Otherwise, chop them very finely.
- Boneless, skinless chicken: I recommend using chicken thighs for this recipe because they’re less likely to dry out on the grill or in the oven.
Recipe overview
1. To make the gochujang marinade/sauce, combine the ingredients with cold water. 2. Whisk until the sauce is smooth and blended.
3. Put the chicken in a bowl. Scoop out 1/4 cup of the sauce and toss in the bowl until the chicken is evenly coated. 4. For oven cooking, arrange the chicken on a rack in a rimmed baking sheet.
5. Roast for approximately 20 minutes, flipping over halfway. 6. Sprinkle sliced green onions over the chicken. Slice into pieces and serve atop rice, with additional sauce on the side.
Serving ideas
- The gochujang sauce recipe is actually a great condiment, perfect to dab on tacos, vegetables, and as a fantastic seasoning for broiled salmon. It keeps for about 2 weeks in the fridge.
- Serve this chicken with stir-fried baby bok choy or sauteed broccoli and short grain rice for a perfect weeknight meal.
Easy 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 tablespoons (45 ml) cold water
Chicken
- 1½-2 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 large bowl, add ¼ cup of the sauce and toss the pieces around to coat. At this point, the chicken can marinate up to 24 hours. Reserve the remaining sauce (it will keep up to 2 weeks in the refrigerator).
Option 1: Grill the chicken
- Prepare a gas or charcoal grill for medium-hot direct grilling. Oil the grates to prevent sticking. Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through.
Option 2: Oven-bake the chicken
- Preheat the oven to 450F (225C), with the oven racks arranged in the center. If you have a convection oven, preheat it to 425F (220C).
- Line a rimmed baking sheet with a piece of foil or parchment paper for easier cleanup. Set a rack inside the pan and arrange the chicken on top. Pour ¼ cup water into the bottom of the pan (this will help prevent the sugars in the sauce from scorching).
- Transfer the pan to the oven and bake 10 minutes. Flip the chicken over and bake an additional 8-10 minutes, until the pieces are browned on the edges.
Serving
- Transfer the chicken to a cutting board and let it rest for 10 minutes. Slice it into ½-inch thick pieces — don't forget to reserve any juices that have collected on the board or in the sheet pan. Serve the chicken sprinkled with green onions and additional sauce drizzled over.
Karen’s Notes and Tips
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- The gochujang sauce also tastes great with tacos, vegetables, or a salad. It keeps for about 2 weeks in the fridge.
- Serve the chicken with stir-fried baby bok choy or sauteed broccoli and cooked rice for a simple weeknight meal.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
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.
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I am gonna try it soon. Not sure which version will taste better – honey or mirin version ?
My first choice is mirin if you have it – its sweetness is more subtle. Hope you enjoy!
Could you roast the chicken in the oven?
Maybe finish with the broiler?
Hi Ben – Yes, if you’d rather roast in the oven, I suggest putting the chicken thighs on a rack set inside a rimmed baking sheet. Roast at 425 20-25 minutes. You can put them under the broiler briefly to brown and crisp them if you like.
I love this recipe bc it has such complex flavor. Use it on chicken and vegetables and make a stirfry I serve it over white rice. Delicious!
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!!