Why You’ll Love This Recipe

• The perfect blend of sweet heat and savory richness.
• Easy to make in under 30 minutes with simple ingredients.
• Works beautifully with chicken thighs, breasts, or wings.
• A delicious twist on Asian-inspired sticky chicken.
• Great for weeknight dinners or meal prep with rice and vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or breasts, cut into bite-sized pieces
• Salt and black pepper
• Cornstarch (for coating)
• Vegetable or olive oil
• Garlic, minced
• Gochujang (Korean chili paste)
• Honey
• Soy sauce
• Rice vinegar or lime juice
• Sesame oil
• Water or chicken broth (to thin sauce if needed)
• Sesame seeds and chopped green onions, for garnish

Directions

1. Prepare the chicken: Cut chicken into bite-sized pieces. Season with salt and pepper, then toss in cornstarch until evenly coated.
2. Cook the chicken: Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden brown and cooked through, about 6–8 minutes. Remove and set aside.
3. Make the sauce: In the same skillet, add a touch more oil if needed. Add minced garlic and sauté for 30 seconds until fragrant.
4. Combine the sauce ingredients: Stir in gochujang, honey, soy sauce, rice vinegar, and sesame oil. Simmer for 1–2 minutes until the sauce starts to thicken.
5. Glaze the chicken: Return the chicken to the pan and toss to coat evenly in the sticky sauce. Let it simmer for another 2 minutes until glossy.
6. Serve: Garnish with sesame seeds and green onions. Serve over steamed rice, noodles, or alongside vegetables.

Servings and timing

• Serves: 4 people
• Preparation time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Extra spicy: Add a teaspoon of chili flakes or extra gochujang for more heat.
• Crispy version: Dredge the chicken in flour and cornstarch, then pan-fry or air-fry before tossing in sauce.
• Vegetarian option: Use tofu or cauliflower instead of chicken.
• Tangy twist: Add a squeeze of lime juice or a teaspoon of rice vinegar for brightness.
• Sweet and smoky: Mix a dash of smoked paprika or barbecue sauce into the glaze.
• Wings version: Toss baked or fried chicken wings in the sticky honey gochujang sauce for an appetizer-style dish.

Storage/Reheating

• Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in a skillet over medium heat or microwave in short bursts, adding a small splash of water if the sauce thickens too much.
• Tip: Reheat gently to maintain the glossy, sticky consistency of the sauce.

FAQs

1. What is gochujang?

Gochujang is a Korean fermented chili paste that’s spicy, slightly sweet, and savory, adding deep umami flavor to any dish.

2. How spicy is this recipe?

It’s moderately spicy, but you can adjust the amount of gochujang to make it milder or hotter.

3. Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well—just avoid overcooking them to keep the meat juicy.

4. Can I bake the chicken instead of pan-frying?

Absolutely! Bake coated chicken pieces at 400 °F (200 °C) for 20–25 minutes, then toss them in the sauce afterward.

5. What can I serve with this dish?

Steamed jasmine rice, fried rice, noodles, or roasted vegetables pair perfectly with the sticky glaze.

6. Can I make it ahead of time?

Yes, it reheats beautifully. Prepare the chicken and sauce separately, then combine when ready to serve.

7. How do I make it less sweet?

Reduce the honey slightly or add more soy sauce and vinegar to balance the flavors.

8. Can I use bottled minced garlic?

Fresh garlic gives the best flavor, but bottled garlic works fine if you’re short on time.

9. How do I thicken the sauce more?

Simmer the sauce longer, or mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the pan.

10. Is gochujang gluten-free?

Some brands contain wheat, so check the label—look for gluten-free gochujang if needed.

Conclusion

Sticky Honey Gochujang Chicken is a perfect fusion of sweet, spicy, and savory flavors that come together in a glossy, crave-worthy glaze. Quick to make and full of umami depth, it’s a versatile dish that pairs perfectly with rice or noodles. Whether you’re new to Korean-inspired flavors or already a fan, this recipe delivers the ideal balance of comfort and bold taste in every bite.

Sticky Honey Gochujang Chicken

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Sticky Honey Gochujang Chicken is a quick and flavorful Korean-inspired dish featuring tender chicken coated in a sticky, sweet, and spicy glaze made with gochujang, honey, soy sauce, and garlic. It’s bold, balanced, and irresistibly glossy—perfect with rice or noodles.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean Fusion
• Diet: Halal

Ingredients

• 1 1/2 lbs chicken thighs or breasts, cut into bite-sized pieces
• Salt and black pepper, to taste
• 2 tbsp cornstarch (for coating)
• 2 tbsp vegetable or olive oil
• 3 cloves garlic, minced
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar or lime juice
• 1 tsp sesame oil
• 2 tbsp water or chicken broth (optional, to thin sauce)
• Sesame seeds and chopped green onions, for garnish

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Instructions

1. Season chicken pieces with salt and pepper, then toss with cornstarch until evenly coated.
2. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden brown and cooked through, about 6–8 minutes. Remove and set aside.
3. In the same skillet, add a bit more oil if needed. Sauté minced garlic for about 30 seconds until fragrant.
4. Stir in gochujang, honey, soy sauce, rice vinegar, and sesame oil. Let the mixture simmer for 1–2 minutes until slightly thickened.
5. Return cooked chicken to the skillet and toss to coat evenly in the sticky sauce. Simmer for another 2 minutes until glossy.
6. Garnish with sesame seeds and chopped green onions. Serve hot over steamed rice or noodles.

Notes

• Adjust gochujang to control spice level—use less for mild heat or more for extra spice.
• To make the chicken crispier, dredge in flour and air-fry or pan-fry before saucing.
• Add vegetables like broccoli, bell peppers, or snap peas for a complete one-pan meal.
• For a thicker sauce, simmer uncovered for a few extra minutes or add a cornstarch slurry.
• Best served immediately while warm and sticky.

Nutrition

• Serving Size: 1 portion
• Calories: 340
• Sugar: 14g
• Sodium: 850mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 32g
• Cholesterol: 105mg