Pan-Sticky Korean Gochujang Chicken
This recipe delivers perfectly crispy, bite-sized chicken coated in a sweet, savory, and spicy Gochujang glaze all made in a single skillet without the hassle of deep-frying.
🍗 Ingredients
For the Chicken:
500g boneless, skinless chicken thighs (cut into bite-sized pieces)
¼ cup cornstarch (this creates the crispy crust)
1 tbsp cooking oil (neutral oil like canola, vegetable, or sunflower)
Salt and black pepper to taste
For the Sticky Gochujang Sauce:
2 tbsp Gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey (or brown sugar)
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp sesame oil
3 cloves garlic, finely minced
1 tsp fresh ginger, grated
2 tbsp water (to help the sauce combine)
For Garnish:
Toasted sesame seeds
2 green onions (scallions), thinly sliced
Instructions
1. Prep the Chicken Pat the chicken pieces dry with a paper towel. Season them lightly with salt and black pepper. Place the chicken and cornstarch in a bowl or ziplock bag and toss until every piece is evenly and thoroughly coated.
2. Mix the Sauce In a small bowl, whisk together the Gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water. Set aside.
3. Pan-Fry the Chicken Heat the cooking oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Let them cook undisturbed for about 3 to 4 minutes to develop a golden-brown crust. Flip the pieces and cook for another 3 to 4 minutes until they are crispy and cooked all the way through.
Tip: Do not overcrowd the pan. Cook in batches if necessary so the chicken fries rather than steams.
4. Make it Sticky Lower the heat to medium-low. Pour the prepared Gochujang sauce over the crispy chicken. Stir immediately to coat the chicken entirely. Let the sauce bubble and simmer for 1 to 2 minutes until it thickens, reduces, and clings tightly to the chicken.
5. Garnish and Serve Remove the skillet from the heat. Sprinkle generously with toasted sesame seeds and sliced green onions.
🍚 Serving Suggestion
Serve immediately while hot and sticky! This pairs perfectly over a bowl of steamed jasmine or short-grain white rice, alongside a side of steamed broccoli, cucumber salad, or kimchi.
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