Name: Quick & Easy Gochujang Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 lb skinless boneless chicken thighs; ½ onion, diced; ⅓ cup cornstarch or potato starch; ¼ cup vegetable oil or any neutral oil; 1 green onion, finely chopped; ½ teaspoon sesame seeds (optional garnish); 2 cloves garlic, minced; 2 tablespoons white granulated sugar or cane sugar or honey; 2 tablespoons gochujang; 2 tablespoons regular soy sauce or light soy sauce; 2 teaspoons sesame seeds; 1 teaspoon sesame oil; 1 tablespoon cornstarch or potato starch or tapioca starch; 1 cup cold or room temperature water

Jump to Recipe·Print Recipe

If you’re craving something with a bit of a spicy kick but still want it quick and fuss-free, this Quick & Easy Gochujang Chicken Recipe might just become your new go-to. I remember the first time I made it—my kitchen filled with that subtle smokiness of gochujang mixed with garlic and sesame, making my mouth water before I even sat down to eat. It’s one of those recipes that feels special but doesn’t demand hours in the kitchen.

This recipe works wonders when you need something tasty on the table fast, whether it’s a weeknight dinner or impressing friends when time’s tight. Plus, it’s lovely for anyone who loves Korean flavors but isn’t looking to shove off on a million ingredients or complicated steps. The balance of sweet, spicy, and umami in this Quick & Easy Gochujang Chicken Recipe makes it a winner every time.

Ingredients You’ll Need

The ingredients in this Quick & Easy Gochujang Chicken Recipe come together to create that perfect blend of flavor and texture. Each one has a purpose, from the tender chicken thighs soaking in cornstarch for a crispy bite to the honey-sweetened, spicy gochujang sauce that coats every piece.

Chicken thighs: I prefer boneless, skinless thighs because they stay juicy and absorb the sauce beautifully.
Onion: Diced for a mild sweetness and a little texture contrast.
Cornstarch or potato starch: This creates that light, crisp crust on the chicken—don’t skip it!
Vegetable oil (or neutral oil): For frying the chicken to crispy perfection without overpowering flavors.
Green onion: Adds freshness and mild onion flavor as a garnish.
Sesame seeds (optional): These little gems add nuttiness and a lovely crunch.
Garlic: Always a must for savory depth.
White sugar or honey: I often use honey for a more natural sweetness that caramelizes nicely in the sauce.
Gochujang: The star here–a Korean chili paste that’s spicy, sweet, and fermented for deep flavor.
Soy sauce: Adds salty umami; light soy sauce works well if you want something less intense.
Sesame oil: Just a touch for that signature toasty aroma.
Water: Helps thin the sauce and lets the cornstarch thicken it into a glossy finish.

Variations

One of the best things about this Quick & Easy Gochujang Chicken Recipe is how easy it is to tweak to your taste or dietary needs. I love mixing things up depending on what I have on hand or the mood I’m in, and you can too!

Variation: Swap in chicken breast if you want a leaner cut, but be careful not to overcook since it dries out faster. I’ve done this when in a pinch, and chicken thighs are just more forgiving.
Vegetarian twist: Replace chicken with firm tofu or crispy tempeh for a plant-based version. It’s a little different, but the sauce still shines!
Heat factor: Add extra gochujang or a dash of chili flakes if you like it hotter—I usually nudge it up a notch when eating with friends who love spicy food.
Sweetener swap: Try brown sugar or maple syrup if you prefer a different sort of sweetness with deeper notes.

How to Make Quick & Easy Gochujang Chicken Recipe

Step 1: Prep the Chicken for Crispy Goodness

Start by patting your chicken thighs dry and cutting them into bite-sized pieces. Coating them in cornstarch is key here—it might feel a bit messy, but this step gives you that light and crispy exterior we all love. Don’t rush the coating; make sure each piece is evenly covered, then set aside while you prep the sauce.

Step 2: Whip Up That Flavor-Packed Sauce

In a small bowl, combine garlic, gochujang, sugar (or honey), soy sauce, sesame seeds, sesame oil, cornstarch, and water. Whisk until smooth. I always give it a taste here to balance sweetness and spice—adjust if needed. This sauce is what really brings everything together.

Step 3: Fry the Chicken Until Golden

Heat your vegetable oil in a pan over medium heat. Once shimmering, add the chicken pieces in a single layer, making sure not to crowd the pan. Fry for 3-5 minutes per side until they’re golden and crispy. Working in batches helps maintain that crispiness. Drain on paper towels if you want to keep things less oily.

Step 4: Bring It All Together

Remove excess oil from the pan, then pour your sauce in. As it heats, the cornstarch thickens the sauce into a glossy coating. Toss the fried chicken back into the pan with diced onion, stirring to coat everything evenly. This usually takes just a couple of minutes, and once the sauce clings to each piece, you’re ready!

How to Serve Quick & Easy Gochujang Chicken Recipe

Quick & Easy Gochujang Chicken Recipe - Recipe Image

Garnishes

Green onions and sesame seeds are my go-to garnishes because they add color and that extra texture and aroma that elevate the dish. I also sometimes sprinkle a tiny pinch of toasted seaweed flakes for an umami kick, especially if serving alongside rice.

Side Dishes

I usually serve this Quick & Easy Gochujang Chicken Recipe with steamed jasmine rice or sticky rice to soak up that delicious sauce. For something fresh, a simple cucumber salad or quick pickled radish pairs perfectly — the acidity balances the richness beautifully.

Creative Ways to Present

For special occasions, I sometimes plate the chicken on a bed of sautéed spinach or baby bok choy and drizzle some extra sauce on top. Arranged with colorful vegetable sides, it looks restaurant-worthy but doesn’t add any hassle. I also love serving this in lettuce wraps for an interactive dinner that’s fun for guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and they’re good for up to three days. The chicken slightly softens but the sauce still tastes amazing. Storing separately from rice helps if you want to reheat just the chicken.

Freezing

I’ve frozen this chicken a couple of times by letting it cool completely, then placing it in freezer bags with as much air pressed out as possible. It freezes well for about 1 month. When thawed, the texture changes a bit, so I recommend using leftovers fresh if you can.

Reheating

To reheat, I warm the chicken gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce if it’s thickened too much. Microwave works in a pinch, but the skillet method keeps the crispier bits intact and revives the flavors best.

FAQs

What is gochujang, and can I substitute it?

Gochujang is a Korean fermented chili paste that combines heat, sweetness, and umami. If you can’t find it locally, you might try a mix of miso paste and chili paste though the flavor won’t be exactly the same. Shopping online or Asian markets usually have good quality gochujang that’s worth keeping on hand for recipes like this.
Can I make this recipe gluten-free?

Absolutely! Just swap the regular soy sauce with tamari or another gluten-free soy sauce alternative. Also, ensure your gochujang brand is gluten-free since some contain wheat. Using potato starch instead of cornstarch can help make it fully gluten-free too.
Can I bake the chicken instead of frying it?

You can bake the chicken coated in cornstarch at 400°F (200°C) on a wire rack for about 20-25 minutes, flipping halfway. It won’t be as crispy as frying but still tasty and less hands-on. Just watch closely to avoid over-drying since chicken thighs cook quickly.
How spicy is this recipe?

This Quick & Easy Gochujang Chicken Recipe has a mild to medium spice level that’s approachable for most palates. You can easily adjust the heat by tweaking the amount of gochujang or adding chili flakes.
What can I serve with gochujang chicken for a complete meal?

Steamed rice is classic, but I also love serving it with sautéed greens, kimchi, or even noodles. Adding some crunchy pickled vegetables can brighten the meal and balance out the spicy richness of the chicken.

Final Thoughts

This Quick & Easy Gochujang Chicken Recipe holds a special place in my recipe book because it strikes that perfect balance of being fast, flavorful, and comforting. I hope you find it as satisfying and dependable as I do when you’re short on time but craving something delicious. Give it a try next time you want to impress yourself or your family with minimal effort, and you might just end up making it again and again like I do!