There’s something undeniably comforting about a dish that hits every taste bud at once—sweet, spicy, savory, and just the right amount of sticky. That’s exactly what this Sticky Honey Gochujang Chicken delivers.
This dish has found a permanent spot in my dinner rotation, especially on those nights when I need something bold but quick. Inspired by Korean flavors, particularly the beloved fermented chili paste gochujang, this chicken dish is a beautiful blend of East meets West. It’s not only packed with flavor, but it also brings people together—whether you’re serving it over a warm bed of jasmine rice or alongside crisp veggies, it’s one of those meals that turns a regular weeknight into something memorable.
Gochujang has been a staple in Korean households for generations. It’s rich, deep, and slightly smoky, with a spice that builds gently rather than hits you all at once. Paired with honey, garlic, and a few pantry staples, it transforms humble chicken into something you’d expect from a restaurant.
I first made this dish during a chilly winter evening when I craved something with heat and heart. Since then, it’s become my go-to when I want to impress guests with minimal effort or just need a little pick-me-up at the end of a long day. Trust me—it’s one of those recipes you’ll want to keep close.
Why You’ll Love This Recipe:
- Quick and Easy: Ready in under 30 minutes!
- Bold Flavors: A perfect balance of sweet and spicy.
- Versatile: Great with rice, noodles, or a veggie stir-fry.
- Meal-Prep Friendly: Stores well for leftovers or lunches.
- Family Favorite: Kid-approved (just tone down the spice if needed).
INGREDIENTS YOU’LL NEED:
- 500g boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil (like avocado or vegetable oil)
- 2 tablespoons gochujang
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- Optional: sesame seeds and sliced green onions for garnish
HOW TO MAKE STICKY HONEY GOCHUJANG CHICKEN:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Coat the Chicken
Start by placing your chicken thigh pieces in a bowl and tossing them with cornstarch. This step helps the chicken crisp up beautifully in the pan while also giving the sauce something to cling to. Think of it as the secret to that glossy, sticky finish we’re after.
Step 2: Sear It Up
In a large skillet or pan, heat your neutral oil over medium-high heat. Once hot, add the chicken pieces in a single layer (you might need to do this in batches to avoid overcrowding). Let them sear for 4–5 minutes on each side until they’re golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 3: Make the Sauce
In the same pan, lower the heat to medium and add garlic and ginger. Sauté for about 30 seconds until fragrant—your kitchen will already be smelling amazing. Then add gochujang, honey, soy sauce, sesame oil, rice vinegar, and brown sugar. Stir it all together until smooth and slightly bubbling.
Step 4: Combine and Glaze
Return the chicken to the pan and stir well, coating every piece in that rich, shiny sauce. Let it simmer for a few minutes until the sauce thickens and becomes irresistibly sticky. If it’s thickening too fast, just add a splash of water to loosen it up.
Step 5: Garnish and Serve
Finish it off with a sprinkle of sesame seeds and chopped green onions. Serve it hot over steamed rice, noodles, or alongside sautéed greens. Whatever you choose, it’ll be delicious.
HELPFUL TIPS:
- Use Chicken Thighs: They stay juicier than chicken breast and are more forgiving when pan-frying.
- Adjust Heat: Gochujang is spicy, but you can control the kick by adding less or balancing with more honey.
- Want it crispier? Sear the chicken longer or use an air fryer to pre-crisp before adding to the sauce.
- Double the sauce: It’s that good. If you’re a sauce-lover like me, make extra to drizzle over rice or dip veggies into.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-inspired
- Diet: Dairy-Free
NOTES:
- You can swap chicken thighs for chicken breast, tofu, or even shrimp.
- For added crunch, top with crushed peanuts or serve with pickled veggies.
- This dish is naturally dairy-free and can be made gluten-free with tamari instead of soy sauce.
NUTRITIONAL INFORMATION (Approx. per serving):
- Calories: 340
- Protein: 27g
- Fat: 14g
- Carbohydrates: 26g
- Sugar: 16g
- Fiber: 1g
- Sodium: 740mg
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Yes! It reheats really well. Just store it in an airtight container and warm it up in the microwave or on the stovetop with a splash of water to loosen the sauce.
Is gochujang very spicy?
It has a mild-to-medium heat with lots of umami. It’s not overwhelming, but if you’re sensitive to spice, start with 1 tablespoon and adjust to taste.
Can I bake the chicken instead?
Definitely. Just coat the chicken with cornstarch, bake at 400°F (200°C) for 20–25 minutes, then toss in the sauce.
What can I serve it with?
Steamed white rice, brown rice, or noodles are great. Add cucumber salad, kimchi, or stir-fried bok choy for balance.
STORAGE INSTRUCTIONS:
Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other saucy delights:
CONCLUSION
Sticky Honey Gochujang Chicken is the kind of recipe that makes you fall in love with cooking all over again. It’s bold, flavorful, and comes together with minimal fuss—perfect for busy nights or those moments when you just want something satisfying and a little exciting. Whether it’s your first time using gochujang or it’s already a pantry favorite, this dish is guaranteed to impress.
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Sticky Honey Gochujang Chicken
Description
There’s something undeniably comforting about a dish that hits every taste bud at once—sweet, spicy, savory, and just the right amount of sticky. That’s exactly what this Sticky Honey Gochujang Chicken delivers.
This dish has found a permanent spot in my dinner rotation, especially on those nights when I need something bold but quick. Inspired by Korean flavors, particularly the beloved fermented chili paste gochujang, this chicken dish is a beautiful blend of East meets West. It’s not only packed with flavor, but it also brings people together—whether you’re serving it over a warm bed of jasmine rice or alongside crisp veggies, it’s one of those meals that turns a regular weeknight into something memorable.
Gochujang has been a staple in Korean households for generations. It’s rich, deep, and slightly smoky, with a spice that builds gently rather than hits you all at once. Paired with honey, garlic, and a few pantry staples, it transforms humble chicken into something you’d expect from a restaurant.
I first made this dish during a chilly winter evening when I craved something with heat and heart. Since then, it’s become my go-to when I want to impress guests with minimal effort or just need a little pick-me-up at the end of a long day. Trust me—it’s one of those recipes you’ll want to keep close.
Ingredients
500g boneless skinless chicken thighs (cut into bite-sized pieces)
1 tablespoon cornstarch
1 tablespoon neutral oil (like avocado or vegetable oil)
2 tablespoons gochujang
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar
1 tablespoon brown sugar
Optional: sesame seeds and sliced green onions for garnish
Instructions
Step 1: Coat the Chicken
Start by placing your chicken thigh pieces in a bowl and tossing them with cornstarch. This step helps the chicken crisp up beautifully in the pan while also giving the sauce something to cling to. Think of it as the secret to that glossy, sticky finish we’re after.
Step 2: Sear It Up
In a large skillet or pan, heat your neutral oil over medium-high heat. Once hot, add the chicken pieces in a single layer (you might need to do this in batches to avoid overcrowding). Let them sear for 4–5 minutes on each side until they’re golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 3: Make the Sauce
In the same pan, lower the heat to medium and add garlic and ginger. Sauté for about 30 seconds until fragrant—your kitchen will already be smelling amazing. Then add gochujang, honey, soy sauce, sesame oil, rice vinegar, and brown sugar. Stir it all together until smooth and slightly bubbling.
Step 4: Combine and Glaze
Return the chicken to the pan and stir well, coating every piece in that rich, shiny sauce. Let it simmer for a few minutes until the sauce thickens and becomes irresistibly sticky. If it’s thickening too fast, just add a splash of water to loosen it up.
Step 5: Garnish and Serve
Finish it off with a sprinkle of sesame seeds and chopped green onions. Serve it hot over steamed rice, noodles, or alongside sautéed greens. Whatever you choose, it’ll be delicious.
Notes
-
You can swap chicken thighs for chicken breast, tofu, or even shrimp.
-
For added crunch, top with crushed peanuts or serve with pickled veggies.
-
This dish is naturally dairy-free and can be made gluten-free with tamari instead of soy sauce.
