Sticky Korean Gochujang Chicken – Crispy Chicken in Sweet Spicy Chili Glaze

Sticky Korean Gochujang Chicken is a bold skillet dish featuring crispy chicken pieces coated in a deep red chili glaze.

As the chicken cooks, the surface becomes golden and crisp while staying juicy inside. Gochujang chili paste blends with garlic, soy sauce, and honey to create a thick glossy sauce.

When reduced in the pan, the sauce caramelizes slightly and coats every piece of chicken with a rich sticky glaze.

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Ingredients (Serves 3)

For the chicken

500 g boneless chicken thighs, cut into pieces  
½ teaspoon salt  
½ teaspoon black pepper  
½ cup cornstarch  
Oil for frying  

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For the gochujang glaze

2 tablespoons gochujang  
2 tablespoons honey  
1 tablespoon soy sauce  
2 cloves garlic, minced  
1 teaspoon rice vinegar  
1 tablespoon water  

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For garnish

1 teaspoon sesame seeds  
2 tablespoons chopped scallions  

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Step-by-step cooking

Step 1 – Season chicken  
Season chicken pieces with salt and black pepper.

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Step 2 – Coat chicken  
Toss chicken in cornstarch until lightly coated.

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Step 3 – Heat oil  
Heat oil in a skillet over medium-high heat.

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Step 4 – Fry chicken  
Cook chicken until golden and crispy.

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Step 5 – Remove chicken  
Transfer chicken to a plate.

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Step 6 – Make sauce  
In the same pan combine gochujang, honey, soy sauce, garlic, vinegar, and water.

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Step 7 – Simmer glaze  
Cook until the sauce begins to thicken.

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Step 8 – Add chicken  
Return chicken to the pan.

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Step 9 – Coat glaze  
Toss until the chicken is evenly coated.

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Step 10 – Serve  
Sprinkle sesame seeds and scallions before serving.

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Pro Tips

Use chicken thighs for better juiciness.  
Cornstarch creates a lighter crispy coating.  
Let the sauce reduce slowly for a glossy glaze.

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Why This Performs

Deep red glossy glaze visual  
Crispy chicken texture contrast  
Sweet spicy flavor profile  
Strong skillet cooking appeal