Why You’ll Love this Spicy Korean Gochujang Chicken
If you’re a fan of bold, fiery flavors that dance across your taste buds, this Spicy Korean Gochujang Chicken is about to become your new obsession.
The combination of sweet and spicy notes creates a perfect harmony that’s absolutely irresistible.
What makes this dish special? It’s the magical gochujang—that fermented Korean chili paste that delivers deep, complex heat without overwhelming your palate.
Paired with tender chicken thighs that caramelize beautifully in the pan, every bite offers a symphony of textures and flavors.
Ready in under 30 minutes (not counting marination time), it’s fancy enough for guests but simple enough for weeknights.
What Ingredients are in Spicy Korean Gochujang Chicken?
The heart and soul of this mouthwatering Korean dish lies in its perfect balance of sweet, savory, and spicy flavors. Gochujang, the star ingredient, brings that distinctive Korean heat that’s complex and deeply satisfying.
When shopping for ingredients, don’t be intimidated by the list—most items can be found in the Asian food section of your regular grocery store, or at any Asian market where the staff will gladly point you in the right direction.
- 2-3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 4-6 green onions (1-inch slices for tops, thinly sliced bottoms)
- 1 medium onion, thinly sliced
- 1 ounce gochujang (Korean red chili paste)
- 1 ounce soy sauce
- 1 ounce wine (rice wine works best, but any cooking wine will do)
- 1 ounce brown sugar
- 1 ounce corn syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon gochugaru (Korean red chili pepper flakes)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ginger powder
- 1/2 teaspoon finely minced fresh ginger
- 2 tablespoons cooking oil (for the pan)
When it comes to substitutions, there’s some flexibility here. Can’t find gochujang? While nothing truly replaces its unique fermented flavor, a mixture of miso paste and sriracha can work in a pinch.
For those sensitive to heat, you might want to start with less gochujang and gochugaru, then work your way up.
The chicken thighs are non-negotiable though—their higher fat content guarantees juicy, tender meat that stands up beautifully to the strong flavors in the marinade, while chicken breast would likely dry out and become tough.
How to Make this Spicy Korean Gochujang Chicken
The beauty of this recipe lies in its simplicity, despite the complex flavors you’ll achieve.
Begin by cutting 2-3 pounds of boneless skinless chicken thighs into bite-sized pieces—not too small or they’ll overcook, but small enough to get coated in that glorious sauce.
Now, let’s create the marinade that will transform ordinary chicken into something extraordinary. In a medium glass bowl, combine 1 ounce of gochujang (that beautiful fermented chili paste), 1 ounce soy sauce, 1 ounce wine, 1 ounce brown sugar, 1 ounce corn syrup, 1 tablespoon of toasted sesame oil (the fragrance alone is worth making this dish), 1 tablespoon minced garlic, 1 tablespoon gochugaru, 1/4 teaspoon black pepper, 1/4 teaspoon ginger powder, and 1/2 teaspoon finely minced fresh ginger.
Mix these ingredients until well combined—the sauce should have a glossy, vibrant appearance.
Once your marinade is ready, add the chicken pieces and 4-6 sliced green onions to the bowl, tossing everything to guarantee the chicken is well-coated.
Next, layer your thinly sliced medium onion right on top. This needs time to work its magic, so cover and refrigerate for at least 2 hours, though 6 hours will give you even better flavor development.
When you’re ready to cook, heat 2 tablespoons of oil in a cast iron skillet or wok over medium-high heat.
Here’s a clever little trick: fish out the onions from the marinade first, letting excess sauce drip off, and give them a 3-5 minute head start in the pan. They’ll start to caramelize and develop those wonderful sweet notes that balance the heat.
For the final step, drain the marinade from the chicken and green onions (yes, straight into the sink—we don’t reuse raw chicken marinade), and add them to the already-cooking onions.
Keep the heat at medium-high and stir occasionally as the chicken cooks through and starts to caramelize at the edges, which should take about 8-10 minutes depending on your chicken piece size.
For perfectly cooked chicken every time, use a premium meat thermometer to ensure the internal temperature reaches 165°F.
You’re looking for slightly charred edges and no pink in the center of the chicken. The natural sugars in the marinade will create a sticky, glazy sauce that coats each piece of chicken.
Wondering how to serve this flavor bomb? It’s perfect over steamed rice with perhaps a simple cucumber salad on the side to cool things down.
Spicy Korean Gochujang Chicken Substitutions and Variations
While this recipe is stunning as written, let’s talk about making this gochujang chicken your own with some clever swaps and variations.
Can’t find gochujang? Sriracha mixed with a touch of miso paste works in a pinch. Honey can replace corn syrup for a more natural sweetness, and chicken breasts work instead of thighs (though they’ll be less juicy).
Vegetarians might try firm tofu or tempeh—just press it well before marinating.
For a low-carb version, skip the sugar and use a keto-friendly sweetener. Want it milder? Simply reduce the gochujang and chili flakes.
This versatile dish adapts to whatever’s in your pantry.
What to Serve with Spicy Korean Gochujang Chicken
Once your sizzling gochujang chicken hits the table, you’ll need perfect accompaniments to balance its fiery kick.
I recommend serving it with fluffy steamed white rice, which soaks up that gorgeous sauce like a dream. Can you imagine a better pairing?
For side dishes, kimchi is non-negotiable in my book – its tangy crunch complements the sweet-spicy chicken beautifully.
Add some cooling cucumber salad with rice vinegar and sesame seeds, or perhaps some simple blanched bok choy.
Want to go all out? Wrap everything in butter lettuce leaves for Korean-inspired “tacos” that’ll make your taste buds dance.
Final Thoughts
Now that we’ve covered the perfect pairings, let’s talk about what makes this gochujang chicken so special in your cooking repertoire.
This dish strikes that magical balance between sweet and fiery that keeps you coming back for more. The caramelization that happens when the sugars meet high heat? Divine. Trust me, your family will request this regularly.
What I love most is how adaptable it is—dial up the gochujang for heat lovers or tone it down for sensitive palates. And unlike traditional ground beef chili that requires lengthy simmering, this chicken comes together quickly.
The marinade works its magic in just a few hours, making it doable on busy weeknights too. Unlike dishes that require cream-based sauces like Chicken Alfredo, this recipe keeps things lighter while delivering bold flavors.
