Sticky Gochujang Chicken
This 25-minute sticky gochujang chicken delivers glossy, sweet-spicy, umami-packed bites that crisp perfectly in the air fryer, oven, or skillet. Fast, fiery, and addictive — a weeknight hero built on Korea’s iconic chili paste.
Equipment
- Mixing bowl
- whisk
- air fryer or oven
- skillet (for stovetop method)
- thermometer (for 165°F check)
- Tongs
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce or tamari
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp fresh grated ginger
- 1 clove garlic, grated
- 1 tbsp neutral oil (for coating)
- 1 tbsp cornstarch
- 2 tbsp water (for thinning glaze)
- 1 tbsp scallions, sliced (for garnish)
- 1 tsp toasted sesame seeds (for garnish)
Instructions
- Whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth. Reserve half for glazing.
- Toss chicken with cornstarch and neutral oil, then coat with half the sauce. Let marinate 5–10 minutes while preheating.
- Air fryer method: Preheat to 390°F. Arrange chicken in one layer and cook 8–10 minutes, shaking halfway for even color.
- Stovetop method: Heat 1–2 tbsp oil in a skillet. Sear chicken 4–5 minutes per side until crisp and nearly done.
- Oven method: Preheat to 425°F. Bake on parchment 10–12 minutes, then broil 1–2 minutes for charred edges.
- Simmer reserved sauce with water 1–2 minutes until glossy, toss hot chicken to coat, then rest 1 minute to set the glaze.
- Garnish with sesame seeds and scallions. Serve hot with rice, cucumbers, and kimchi for balance.
Notes
Use boneless thighs for juiciness, or adapt with wings and breasts for variety. Always reserve half the marinade for finishing to keep flavors bright and safe. Air fry for maximum crisp, oven-bake for batch cooking, or pan-sear for deep caramelization. Confirm 165°F internal temperature for food safety and ideal tenderness. Garnish with sesame and scallions for restaurant-style finish.