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Sticky Honey Gochujang Chicken

Close-up of sticky, glossy gochujang chicken wings piled on a white plate, catching the sunlight.
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You get sweet, spicy, and savory flavor in this easy chicken dish. We use gochujang to create a sticky glaze that coats tender chicken pieces. This recipe is fast enough for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon black pepper
  • Optional: Sesame seeds, for garnish
  • Optional: Sliced green onions, for garnish

Instructions

  1. Pat the chicken pieces dry with paper towels. This helps them brown better.
  2. In a medium bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. This is your sticky glaze.
  3. Add the dried chicken pieces to the bowl with the sauce. Toss everything until the chicken is fully coated. Let it marinate for at least 10 minutes while you prepare your cooking surface.
  4. Heat the neutral oil in a large skillet or wok over medium-high heat until it shimmers.
  5. Add the marinated chicken to the hot skillet in a single layer, avoiding overcrowding. Cook in batches if necessary.
  6. Cook the chicken for 4 to 6 minutes per side, turning occasionally, until it is cooked through and the sauce has thickened into a sticky glaze that clings to the chicken. Watch the heat; the honey can burn quickly.
  7. Remove the chicken from the heat.
  8. Serve the sticky honey gochujang chicken immediately over steamed rice or with your preferred vegetables. Garnish with sesame seeds and sliced green onions if you want extra texture and color.

Notes

  • For an air fryer method, toss the marinated chicken and cook at 380°F (195°C) for 12 to 15 minutes, shaking the basket halfway through, until cooked and slightly caramelized.
  • If you want a crispier texture, you can lightly dust the chicken pieces with 1 tablespoon of cornstarch before adding them to the sauce.
  • Adjust the amount of gochujang if you prefer less heat; use 2 tablespoons for a milder flavor.

Nutrition

Find it online: https://kitchenslang.com/gochujang-chicken-sticky-honey-30-min/