I love making dishes that balance sweet and spicy flavors, and this Sticky Honey Gochujang Chicken is one of my favorites. The rich, bold taste of gochujang combined with the natural sweetness of honey creates a perfectly sticky glaze that clings to every bite. This dish is not only packed with flavor but also incredibly easy to prepare, making it perfect for a quick weeknight meal or an impressive weekend dinner.
One of the best things about this recipe is its versatility. You can use chicken thighs for their juicy texture or swap them for chicken breast if you prefer a leaner option. The combination of soy sauce, rice vinegar, garlic, and ginger enhances the depth of flavors, giving the dish a perfect balance of heat, sweetness, and umami.
What I love most about cooking this recipe is watching the sauce transform. As it thickens in the pan, it coats the chicken beautifully, creating a caramelized finish that’s impossible to resist. The final touch of sesame seeds and green onions adds just the right amount of crunch and freshness, making every bite even more enjoyable.
If you’re a fan of bold flavors and easy-to-make dishes, this Sticky Honey Gochujang Chicken is a must-try. It’s perfect with steamed rice, stir-fried vegetables, or even tucked into a wrap for a delicious meal on the go. Now, let’s get started with the ingredients and step-by-step instructions!
Ingredients
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1 ½ pounds boneless, skinless chicken thighs (or chicken breast)
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3 tablespoons gochujang (Korean red chili paste)
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2 tablespoons honey
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1 tablespoon soy sauce
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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2 garlic cloves, minced
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1 teaspoon grated ginger
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1 tablespoon vegetable oil (for searing)
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Sesame seeds and chopped green onions (for garnish)
Ingredient Breakdown
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Gochujang – The star of the recipe, it brings a deep, spicy heat with a touch of natural sweetness.
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Honey – Balances the bold spiciness of gochujang, creating a harmonious sweet-and-spicy glaze.
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Soy Sauce – Enhances the savory depth with a salty umami flavor.
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Rice Vinegar – Adds a subtle tang to brighten the dish.
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Garlic & Ginger – These aromatics elevate the flavor, bringing warmth and depth.
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Sesame Oil – Provides a rich, nutty essence to enhance the overall taste.
How to Make Sticky Honey Gochujang Chicken
Step 1: Prepare the Sauce
In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this flavorful mixture aside.
Step 2: Sear the Chicken
Heat a large skillet or nonstick pan over medium-high heat and add the vegetable oil.
Pat the chicken thighs dry with a paper towel, then season lightly with salt and pepper.
Place them in the hot pan and sear for 3-4 minutes per side until golden brown.
Step 3: Simmer in Sauce
Reduce the heat to medium-low and pour the prepared sauce over the chicken, ensuring each piece is coated.
Cover the pan and let the chicken cook for 10-15 minutes, turning occasionally to ensure even cooking and glazing.
Step 4: Caramelize the Sauce
Remove the lid and increase the heat slightly. Let the sauce thicken and caramelize for 3-5 minutes, spooning it over the chicken as it reduces.
Step 5: Garnish and Serve
Once the sauce has fully coated the chicken and turned sticky, remove from heat.
Sprinkle sesame seeds and chopped green onions on top before serving.
How Long to Bake Sticky Honey Gochujang Chicken
This dish is prepared on the stovetop rather than baked, but if you prefer an oven-baked version, you can easily adapt it. Here’s how:
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Preheat your oven to 375°F (190°C).
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Sear the chicken in a hot pan for 2-3 minutes per side to develop a golden crust.
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Transfer the chicken to a baking dish and pour the sauce over it, ensuring each piece is coated.
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Bake for 20-25 minutes, flipping the chicken halfway through to coat it evenly in the sauce.
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Broil for 2-3 minutes at the end to caramelize the glaze.
If using chicken breast instead of thighs, check for doneness at 18-20 minutes to prevent overcooking. The internal temperature should reach 165°F (75°C) for safe consumption.
How to Store Leftovers
If you have leftovers, don’t worry—this dish stores well and can be enjoyed later. Here’s how to keep it fresh:
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Refrigeration: Store in an airtight container for up to 4 days.
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Freezing: Place cooled chicken in a freezer-safe container and freeze for up to 2 months.
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Reheating: Warm in a skillet over low heat with a splash of water to loosen the sauce, or microwave for 1-2 minutes until heated through.
For the best texture, avoid microwaving for too long, as it can dry out the chicken.
Tips for the Perfect Sticky Honey Gochujang Chicken
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Use Chicken Thighs for Juiciness – While you can use chicken breast, thighs remain more tender and absorb flavors better.
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Adjust the Spice Level – If you prefer a milder dish, reduce the gochujang slightly and add a little more honey.
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Don’t Skip the Searing – This step locks in juices and adds depth to the flavor.
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Let the Sauce Thicken – Allowing the sauce to reduce ensures a sticky, caramelized glaze that coats the chicken beautifully.
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Serve with the Right Sides – Steamed rice, roasted vegetables, or a fresh cucumber salad complement the dish perfectly.
Sticky Honey Gochujang Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A flavorful, sweet-and-spicy chicken dish coated in a sticky gochujang glaze. Perfect for a quick weeknight meal!
Ingredients
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1 ½ pounds boneless, skinless chicken thighs (or chicken breast)
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3 tablespoons gochujang (Korean red chili paste)
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2 tablespoons honey
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1 tablespoon soy sauce
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1 tablespoon rice vinegar
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1 tablespoon sesame oil
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2 garlic cloves, minced
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1 teaspoon grated ginger
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1 tablespoon vegetable oil (for searing)
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Sesame seeds and chopped green onions (for garnish)
Instructions
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In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
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Heat a large skillet over medium-high heat and add the vegetable oil.
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Pat the chicken dry with a paper towel and season lightly with salt and pepper. Sear for 3-4 minutes per side until golden brown.
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Reduce heat to medium-low and pour the sauce over the chicken, ensuring each piece is coated.
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Cover and cook for 10-15 minutes, turning occasionally for even cooking.
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Uncover and increase the heat slightly, allowing the sauce to thicken and caramelize for 3-5 minutes.
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Remove from heat and garnish with sesame seeds and chopped green onions.
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Serve warm with rice or vegetables.
Notes
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For less spice, reduce the gochujang and add extra honey.
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Store leftovers in an airtight container for up to 4 days or freeze for 2 months.
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Reheat in a skillet over low heat or microwave for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Frequently Asked Questions
1. Can I use a different type of chili paste instead of gochujang?
Yes, but the flavor will be slightly different. Gochujang has a unique balance of heat, sweetness, and umami. If you don’t have it, you can substitute it with a mix of sriracha and a bit of honey, though the depth of flavor won’t be the same.
2. How can I make this recipe less spicy?
To reduce the spice level, decrease the amount of gochujang and add more honey or a small amount of brown sugar. You can also mix in a bit of Greek yogurt or sour cream after cooking to mellow out the heat.
3. Can I make this recipe ahead of time?
Yes! You can marinate the chicken in the sauce for up to 24 hours in the refrigerator. When ready to cook, simply follow the searing and simmering steps. If storing leftovers, reheat gently to maintain the texture.
4. What should I serve with Sticky Honey Gochujang Chicken?
This dish pairs well with steamed rice, stir-fried vegetables, or kimchi for a Korean-inspired meal. For a fresh contrast, serve with a simple cucumber salad or a slaw made with cabbage and carrots.