Irresistible Gochujang Chicken: Your New Favorite Spicy & Sweet Korean-Inspired Meal
Gochujang Chicken is a culinary delight that perfectly layers the complex flavors of Gochujang, hoisin, and vinegar, creating a rich, balanced heat with an irresistible umami depth. This unique version focuses on searing and simmering, ensuring the sauce beautifully clings to every piece of chicken and vegetable, leaving no room for watery disappointments. Get ready for a dish that’s bursting with bold, vibrant taste and a texture that will keep you coming back for more!
What defines the exquisite flavor of Gochujang chicken? Imagine a symphony of tastes: a delightful sweetness, a captivating spiciness, and an overarching theme of deep, savory umami. Hoisin sauce contributes a luxurious richness, while rice wine vinegar introduces a bright, tangy note that cuts through the richness beautifully. The star, Gochujang, ignites the dish with a nuanced, firecracker heat that is both exciting and incredibly satisfying. It’s a flavor profile that’s not just bold, but undeniably fun and utterly addictive!
This Gochujang chicken recipe genuinely feels like a dish you’d savor in a chic, modern Korean restaurant, yet it’s surprisingly simple to prepare in under 30 minutes right in your own kitchen. Its convenience and incredible taste have made it a staple in my home, appearing on our dinner table two or three times a month! The robust, sticky sauce coats every bite, ensuring maximum flavor in each mouthwatering morsel. It’s perfect for a quick weeknight meal or an impressive dinner party dish.
If you’re a fan of richly sauced chicken, you’ll love exploring some of my other popular recipes. Be sure to try my baked barbeque chicken breast recipe for a smoky-sweet twist, or dive into the hearty comfort of Hungarian Chicken Paprikash. For those who enjoy a bit of heat with their sweet, my fan-favorite sweet and spicy wings are a must-try. Once you’ve enjoyed these, you’ll undoubtedly find yourself returning to this Gochujang Chicken recipe again and again!
Why You Will Love This Gochujang Chicken Recipe
- A Truly Bold, Layered Sauce! Sweet, Spicy, and Deeply Umami. Forget your average, one-dimensional soy sauce glaze. This Gochujang sauce is an experience in itself. Hoisin brings a complex, savory sweetness, while rice wine vinegar provides a much-needed acidity that brightens the entire dish. Gochujang, the Korean chili paste, delivers a layered heat that builds beautifully without overpowering. The magic lies in creating such a profoundly complex flavor profile with a surprisingly short list of ingredients, making it an accessible yet gourmet-tasting meal.
- An Easy Recipe for Incredibly Moist, Flavorful Chicken. One of the biggest advantages of this recipe is its simplicity and speed. There’s absolutely no need for time-consuming spice rubs or lengthy marinating sessions. The chicken is quickly seared to develop a beautiful crust and then simmered directly in the vibrant sauce, ensuring it stays incredibly moist and absorbs all those fantastic flavors. You’ll achieve perfectly cooked, tender chicken in a fraction of the time compared to other methods, making it ideal for busy weeknights.
- Your Newest Flexible Favorite for Any Occasion. This Gochujang chicken is wonderfully versatile, making it a perfect fit for a variety of meals. Serve it traditionally over fluffy white or brown rice to soak up every drop of that amazing sauce. For a lighter option, pair it with a crisp cucumber salad or wrap it in fresh lettuce cups. It’s also fantastic tossed with noodles, much like my easy Thai peanut chicken noodle stir fry. Feeling creative? This dish adapts beautifully to a vegetarian twist by substituting the chicken with pan-fried tofu or tempeh. The possibilities are endless, allowing you to customize it precisely to your liking!
Table of Contents
- Why You Will Love This
- Ingredients & Substitutions
- Variations
- Professional Tips
- How to Make Gochujang Chicken
- Chef Lindsey’s Recipe Tip
- Recipe FAQs
- Recommended Chicken Recipes
- Gochujang Chicken Recipe Card
- Before You Go
Key Ingredients & Smart Substitutions for Gochujang Chicken
- Chicken: This recipe shines with boneless, skinless chicken breast and chicken thighs. Using a combination provides both tender white meat and richer dark meat. The absence of skin allows the flavorful sauce to deeply permeate the chicken and ensures a perfect, even sear. Should you prefer, chicken tenders are an excellent alternative, offering an even faster cooking time without compromising flavor. You can also adapt this recipe for other cuts, as detailed in our variations section below.
- Onion Powder: While optional, a touch of onion powder adds a subtle, savory depth to the chicken seasoning that enhances the overall umami of the dish. It complements the fresh onion added to the stir-fry beautifully.
- Gochujang: This vibrant, fermented Korean chili paste is the heart and soul of our dish, providing a unique blend of heat, savory umami, and a hint of sweetness. Gochujang brands can vary significantly in their spiciness, so I highly recommend tasting a small amount beforehand. This will help you adjust the quantity to your preferred heat level and decide if a sprinkle of red chili flakes is needed for an extra kick.
- Hoisin: A few tablespoons of rich, thick, sweet-savory hoisin sauce are crucial for balancing the fiery notes of the Gochujang. It introduces a deep sweetness and adds a glossy, luxurious richness to the sauce, creating a harmonious flavor profile that is truly addictive.
- Rice Wine Vinegar: This ingredient is vital for adding a bright, acidic counterpoint that prevents the sauce from becoming too heavy. It lifts the other flavors, making the dish feel fresh and vibrant. If you don’t have rice wine vinegar, unseasoned rice vinegar or even white wine vinegar can be used. For a slightly milder and sweeter alternative, mirin, a Japanese rice wine made from fermented soybeans, also works wonderfully.
- Onion: For the most authentic and well-rounded flavor, I recommend using a sweet or yellow onion. To prepare, simply slice the onion in half through the root, peel, place the cut side down on your cutting board, and slice into elegant slivers. Save your green onions and sesame seeds for a beautiful garnish, and perhaps reserve any shallots for another delightful dish, like my chicken with shallots.
- Baby Bella Mushrooms: These mushrooms add a lovely earthy flavor and meaty texture to the stir-fry. To ensure they cook quickly and evenly, remove their stems and slice them thinly. They’ll brown beautifully and absorb the sauce’s incredible flavors.
- Baby Bok Choy: A fantastic addition for a touch of freshness and vibrant green. My top tip for bok choy is to always trim off the tough root end. If your bok choy heads are on the larger side, slicing them in half lengthwise will ensure they cook faster and absorb more flavor. Don’t forget to rinse them thoroughly in cold water and set aside to drain before cooking.
- Broccoli: Packed with nutrients and a satisfying crunch, broccoli florets are an excellent complement to this dish. Make sure to cut them into uniform, bite-sized florets so they cook evenly and integrate well with the other ingredients, adding both texture and color.
See the recipe card below for full information on specific ingredient quantities and detailed measurements.
Exciting Variations to Customize Your Gochujang Chicken
- Halve the Sauce for Lighter Meals or Appetizers. This recipe is designed to produce a generous amount of sticky, delicious Gochujang sauce, which is absolutely perfect when serving the chicken over rice, as the rice eagerly soaks up all that incredible flavor. However, if you’re planning to serve this dish on its own as an appetizer, or desire a lighter main course without the added carb absorption, feel free to halve the sauce recipe. The cooking directions remain the same, but you’ll end up with a lighter coating. For an even thicker, more intensely clingy sauce, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to the sauce during the final simmering stage.
- Bone-in Chicken for Enhanced Flavor. For those who appreciate deeper, richer flavors, making this recipe with bone-in chicken thighs is a fantastic option. Bone-in chicken tends to yield a more succulent, flavorful result due to the marrow and connective tissues. Be aware, however, that bone-in cuts will require a significantly longer cooking time on the stovetop. Plan accordingly for an extended braise. I often recommend pre-searing bone-in chicken until golden brown, then simmering it, covered, for a longer duration. Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety, rather than solely relying on the suggested times for boneless cuts.
- Delicious Vegetarian Option: Try it with Tofu or Tempeh. This versatile Gochujang sauce pairs beautifully with plant-based proteins, making it simple to create a delicious vegetarian version. For tofu, use extra-firm tofu, press out as much excess water as possible, cube it, and pan-fry until golden and crispy before adding the sauce. This pressing and frying technique ensures a great texture that won’t fall apart. Tempeh is another excellent choice; slice it thin and sauté until browned before tossing it with the rich Gochujang sauce. Both options provide a satisfying, flavorful meal that vegetarians and meat-eaters alike will adore.
Professional Tips for Perfect Gochujang Chicken
- Don’t Skip the Gochujang – It’s the Star of the Show! Seriously, Gochujang is the foundational flavor that elevates this dish from good to absolutely amazing. If you’re a fan of authentic Korean food or Korean BBQ, you will undoubtedly fall in love with this unique chili paste. It’s becoming increasingly common to find Gochujang paste in most standard grocery stores, typically located in the international aisle near soy sauce and teriyaki products. If you have trouble finding it locally, it’s readily available online on Amazon, ensuring you don’t miss out on its incredible depth of flavor.
- Ensure Uniform, Bite-Sized Chicken Pieces for Even Cooking. This might seem like a small detail, but it’s critical for achieving perfectly cooked chicken every time. Cutting your chicken into uniform, bite-sized pieces guarantees that all the chicken cooks at the same rate. If you have a mix of large and small pieces in the same pan, the smaller pieces will inevitably dry out and become tough before the larger pieces are cooked through. Consistent sizing ensures tender, juicy chicken in every bite.
- Be Careful Not to Crowd the Pan When Cooking! Crowding your skillet or wok is a common mistake that prevents ingredients from browning properly. When there’s too much food in the pan, the temperature drops, and instead of searing, your ingredients end up steaming. This means less caramelization, less flavor development, and a less desirable texture. Depending on the size of your pan, you might need to add ingredients like bok choy or even the chicken in stages. Cook in batches, allowing enough space between pieces, to achieve that beautiful sear and vibrant cooked texture.
- Master the Art of Deglazing for Maximum Flavor. After searing your chicken, you’ll often find delicious browned bits, known as “fond,” stuck to the bottom of the pan. These bits are packed with concentrated flavor! Before adding your sauce, a quick deglazing step is essential. Simply add a tablespoon or two of water, broth, or even rice wine vinegar to the hot pan and scrape up those browned bits with a wooden spoon. This releases all that incredible flavor into your sauce, adding an extra layer of richness to your Gochujang chicken.
How to Make Delicious Gochujang Chicken: Step-by-Step Guide
Further details and precise measurements for this recipe can be found in the comprehensive recipe card below.
1. Mix the Gochujang Sauce
Step 1: In a small mixing bowl, thoroughly combine the Gochujang, hoisin sauce, and rice wine vinegar. Whisk these ingredients together until the sauce is smooth and uniformly blended. Set this flavorful mixture aside as you prepare the other components of your meal. (Refer to Photo 1)
Chef’s Flavor Tip: Before mixing, take a moment to taste your specific brands of Gochujang and hoisin. Some variations can be saltier or sweeter than others. Adjust the amount of salt in the final dish to perfectly suit your taste preferences and the unique characteristics of your ingredients!
2. Prep and Cook the Vegetables
Step 2: Begin by preparing your onions. Slice each onion in half lengthwise through the root end, then peel away the outer layers. Place the cut side down on a sturdy cutting board and slice them into thin, elegant slivers. Next, take your baby bella mushrooms, remove their stems, and slice the caps thinly to ensure they cook quickly and evenly.
Step 3: Heat a large sauté pan over medium-high heat, then add a tablespoon of vegetable oil or olive oil. Once the oil shimmers, add the sliced mushrooms to the pan. Cook them, stirring occasionally, until they develop a beautiful golden color and begin to soften, releasing their earthy aromas. (Refer to Photo 2)
Step 4: Now, add the sliced onions to the pan. If the pan seems dry, drizzle in a little more oil. Reduce the heat to medium and continue to sauté the onions until they become translucent, tender, and slightly caramelized. Season them lightly with a pinch of salt and freshly ground black pepper. While the onions and mushrooms cook, use this time to quickly prep your broccoli by cutting it into uniform florets, and your baby bok choy by slicing larger heads in half lengthwise. Rinse all prepped vegetables thoroughly and set them aside to drain. (Refer to Photo 3)
Step 5: Increase the heat slightly. Add the broccoli florets to the pan along with a small splash of water (about 1-2 tablespoons). Cover the pan to allow the broccoli to steam until it’s just tender-crisp. Uncover, then add the minced garlic and fresh ginger to the pan, stirring for about 30 seconds until fragrant. Finally, add the baby bok choy in batches if your pan is crowded, tossing and seasoning as needed until it wilts and becomes tender. (Refer to Photo 4)
3. Sear and Sauce the Chicken to Perfection
Step 6: Once the vegetables are cooked and set aside, prepare your chicken. Use the cutting board to trim any excess fat from the chicken thighs. Cut both the chicken breasts and thighs into uniform, bite-sized chunks, roughly the size of your thumb. This ensures even cooking and perfect portions.
Expert Tip for Searing: For the best possible browning and a crispy exterior, always pat your chicken pieces thoroughly dry with paper towels before seasoning. Excess moisture prevents the Maillard reaction, which is key to deep flavor!
Step 7: Generously season the prepared chicken pieces with kosher salt, ground ginger, and onion powder, ensuring each piece is well-coated. This initial seasoning builds a foundational layer of flavor.
Step 8: In a clean large sauté pan (or the same pan you used for veggies if you choose a single-pan method, ensuring it’s wiped clean), heat 1 tablespoon of vegetable oil or olive oil over medium-high heat until it’s shimmering hot. Carefully add the seasoned chicken pieces to the pan, ensuring you don’t overcrowd it. Leave at least an inch of space between each piece to allow for proper browning. Sear the chicken on the first side until it develops a beautiful golden-brown crust, then flip each piece and brown the other side. (Refer to Photo 5)
Step 9: Once the second side of the chicken has achieved a nice brown sear, it’s time to introduce the star of the show: the Gochujang sauce! Pour the prepared sauce evenly over the browned chicken pieces. (Refer to Photo 6)
Flavor Boost Alert: If you notice delicious browned bits sticking to the bottom of your pan after searing the chicken, don’t let them go to waste! Before adding the sauce, splash in a tablespoon of water, broth, or even rice wine vinegar and gently scrape the bottom of the pan with a wooden spoon to deglaze it. This releases all those concentrated flavors directly into your sauce, enhancing its richness.
Step 10: After adding the sauce, gently flip and stir the chicken pieces, ensuring they are thoroughly coated in the rich, vibrant sauce. Cover the pan, reduce the heat to low or medium-low, and allow the chicken to simmer for 5-7 minutes, or until it is completely cooked through and the sauce has thickened beautifully. Serve your irresistible Gochujang chicken immediately with the sautéed vegetables, a side of fluffy brown rice, and plenty of that delectable pan sauce. (Refer to Photo 7)
Pro Serving Tip: For the most tender and juicy chicken, allow it to rest for about 5 minutes after cooking before serving. This brief rest helps the internal juices redistribute throughout the meat. Just before serving, you can also add a touch of fragrant sesame oil or a sprinkle of fresh minced ginger for an extra layer of aroma and flavor!
Chef Lindsey’s Recipe Tip: Streamline Your Cooking!
When making this recipe, you have a strategic choice that can impact your kitchen workflow: opt for a lightning-fast, two-pan method, or a slightly slower but dish-saving single-pan approach. The two-pan method involves cooking your vegetables in one skillet and the chicken in another simultaneously, significantly cutting down on total cooking time. This is fantastic on days when speed is paramount and your dishwasher is ready to handle a few extra items. Alternatively, you can start by cooking the vegetables, remove them from the pan, and then use the very same pan to sear and sauce your chicken. This means fewer dishes to wash, but you’ll add a few minutes to your overall prep as you wait for the pan to be cleared and reheated. Both methods are effective, and either way, the active cooking time is remarkably short—under 30 minutes total—with no need for baking. I call that a definite win, no matter your chosen approach!
Gochujang Chicken Recipe FAQs
Yes, absolutely! Once you’ve opened a container of Gochujang, it’s crucial to store it in the refrigerator. To maintain its freshness and flavor, ensure it’s kept in a tightly sealed container. When stored properly in the fridge, your Gochujang paste should easily last you for several months, ready for your next culinary adventure!
This flavorful Gochujang chicken is incredibly versatile! I highly recommend serving it with the sautéed veggies already incorporated into the recipe, alongside a generous helping of brown rice, white rice, or quinoa pilaf. These staples are perfect for soaking up every drop of the luscious sauce. For a lighter meal, it’s fantastic over a fresh salad with crisp bean sprouts, shredded cabbage, and a light drizzle of honey or a sesame dressing. Don’t forget, noodles (like ramen or udon) or crisp lettuce cups also make excellent and satisfying serving options!
Storing your delicious leftovers is simple. Place any remaining Gochujang chicken in an airtight container and refrigerate for 3 to 5 days. If you’d like to enjoy it later, you can freeze the leftovers for up to 3 months in a freezer-safe container. To reheat, the best method is to transfer the chicken pieces and any remaining sauce to a covered baking dish. Place it in a preheated 325°F (160°C) oven for approximately 20 minutes, or until it’s thoroughly heated through. You can also reheat smaller portions gently in the microwave or on the stovetop over low heat until warmed, adding a splash of water if the sauce appears too thick.
Absolutely! The beauty of cooking with Gochujang is its versatility in heat. To make the dish milder, simply reduce the amount of Gochujang in the sauce by half a teaspoon or a full teaspoon, and slightly increase the hoisin sauce for added sweetness and balance. If you’re a heat-seeker and want more kick, you can increase the Gochujang, or add a pinch of red chili flakes (gochugaru) or a dash of your favorite chili oil when serving. Always taste the sauce as you mix it to achieve your ideal level of spice!
For searing the chicken and sautéing the vegetables, a neutral-flavored oil with a high smoke point is ideal. Vegetable oil, canola oil, or grapeseed oil are excellent choices. Olive oil can also be used, especially if you prefer its subtle flavor, but be mindful of its slightly lower smoke point when cooking at medium-high heat. For an extra layer of authentic Korean flavor, a drizzle of toasted sesame oil can be added just before serving, but it’s not suitable for high-heat cooking.
More Recommended Chicken Recipes to Explore
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If you tried this recipe and loved it, please leave a 🌟 star rating and let me know how it goes in the comments below. I truly love hearing from you; your comments make my day and inspire new creations!
Gochujang Chicken
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Ingredients
For the chicken:
- 1 pound chicken thighs and breasts; boneless and skinless, cut into bite-sized pieces
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- kosher salt to taste
- 2 teaspoons gochujang
- 3 tablespoons hoisin sauce
- 1 tablespoons rice wine vinegar
For the stir-fry:
- 1 medium yellow onion sliced into slivers
- 8 ounces baby bella mushrooms stems removed, thinly sliced
- 2 heads broccoli cut into bite-sized florets
- 1 ½ tablespoons garlic freshly minced
- 2 teaspoons fresh ginger minced or store-bought paste
- 6-9 baby bok choy root ends trimmed, halved if large
- vegetable oil for sautéing and searing
Instructions
Mix the Sauce
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In a small bowl, whisk together the Gochujang, hoisin sauce, and rice wine vinegar until smooth. Set aside.
Prep the Vegetables
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Slice the onions in half through the root, peel, and cut into slivers. Remove stems from mushrooms and slice thinly. Prep broccoli into florets and slice larger baby bok choy halves lengthwise. Rinse and drain all prepared vegetables.
Cook the Veggies
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In a large sauté pan, heat 1 tablespoon of vegetable oil over medium-high heat. Cook sliced mushrooms until golden and softened.
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Add onions to the pan (more oil if needed). Reduce heat to medium and sauté until softened and lightly caramelized. Season with salt and pepper.
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Add broccoli and a splash of water. Cover and steam until just tender-crisp. Add garlic, ginger, then bok choy in batches, tossing and seasoning as needed, until wilted. Remove vegetables from pan and set aside.
Sear and Sauce the Chicken
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Trim any excess fat from chicken and cut both breasts and thighs into uniform, bite-sized chunks. Pat chicken dry with paper towels.
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Season the chicken generously with kosher salt, ground ginger, and onion powder.
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In the same (or a clean) large sauté pan, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken pieces to the hot pan, ensuring they are not crowded. Sear until deeply browned on the first side, then flip and brown the other side.
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Once both sides are browned, if there are browned bits stuck to the pan, deglaze with a tablespoon of water, then pour the prepared Gochujang sauce over the chicken.
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Flip and stir the chicken to coat thoroughly. Cover the pan, reduce heat to low or medium-low, and cook for 5-7 minutes until chicken is cooked through and sauce is thickened. Let rest for 5 minutes. Serve immediately with the sautéed vegetables, brown rice, and the pan sauce.
Notes
Flavor Tips – Always taste your Gochujang and hoisin before mixing, as their sweetness and saltiness can vary by brand. Adjust seasoning as needed for perfect balance.
Variations – For a delightful vegetarian meal, you can easily substitute the chicken with extra-firm tofu or tempeh. Ensure you press and pan-fry them until crispy before adding the sauce.
Storage – Store any leftover Gochujang chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen in a freezer-safe container for up to 3 months.
Nutrition
Carbohydrates: 17g |
Protein: 23g |
Fat: 19g |
Saturated Fat: 5g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 8g |
Trans Fat: 0.1g |
Cholesterol: 111mg |
Sodium: 398mg |
Potassium: 580mg |
Fiber: 3g |
Sugar: 7g |
Vitamin A: 7641IU |
Vitamin C: 80mg |
Calcium: 225mg |
Iron: 3mg
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Before You Go: Explore More Delicious Chicken Recipes
I sincerely hope you thoroughly enjoyed preparing and savoring this incredible, saucy Gochujang chicken dinner recipe. Its bold flavors and satisfying stickiness make it a truly memorable meal. Don’t let your culinary journey end here! I encourage you to check out the rest of our collection of bold and best chicken recipes. You might discover another family favorite, like my comforting baked chicken marinara, or explore something entirely new. Happy cooking!