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Honey Gochujang Chicken Recipe

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4.2 from 14 reviews

This Honey Gochujang Chicken recipe features tender bite-sized chicken thighs coated in a spicy and sweet gochujang-based sauce. Cooked in a skillet, this dish balances the heat of Korean chili paste with the sweetness of honey, enhanced by savory soy sauce and tangy rice vinegar. It's a quick and flavorful meal that pairs perfectly with rice or noodles.

Ingredients

Chicken and Coating

  • 1½ pounds boneless skinless chicken thighs (about 4 thighs)
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Sauce

  • 2 tablespoons vegetable oil
  • 3 tablespoons gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1-2 tablespoons water (as needed to loosen the sauce)

Instructions

  1. Prepare the Chicken: Pat the chicken dry with paper towels and cut into bite-sized pieces. In a bowl, toss the chicken with cornstarch, garlic powder, onion powder, kosher salt, and black pepper until the chicken is evenly coated with the seasoning and cornstarch mixture.
  2. Cook the Chicken: Heat vegetable oil in a large deep skillet over medium-high heat. Add the coated chicken pieces and cook for 8 to 12 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through to an internal temperature of 165ºF (74ºC). Once cooked, remove the chicken from the skillet and set it aside.
  3. Make the Sauce: In the same skillet, reduce heat to medium and whisk together gochujang, honey, low-sodium soy sauce, ketchup, rice vinegar, and 1 tablespoon of water. Bring the mixture to a gentle simmer, then reduce to low heat and cook for 1 to 2 minutes. If the sauce is too thick, add an additional tablespoon of water to loosen it as needed.
  4. Toss Chicken in Sauce: Remove the skillet from the heat. Return the cooked chicken back into the skillet and toss thoroughly to coat every piece in the honey gochujang sauce.
  5. Serve: Serve the honey gochujang chicken hot over steamed rice or noodles for a complete meal.

Notes

  • For a spicier dish, add extra gochujang or a pinch of red pepper flakes.
  • If you prefer a thicker sauce, reduce the amount of water used or simmer the sauce a bit longer.
  • Boneless skinless chicken thighs provide juicier results than chicken breasts for this recipe.
  • Ensure the chicken reaches an internal temperature of 165ºF (74ºC) for safe consumption.
  • This dish pairs well with steamed vegetables or a simple cucumber salad to balance the heat.

Find it online: https://cookedbygrace.com/honey-gochujang-chicken-recipe/