Gochujang Chicken | Easy Spicy Korean Gochujang Chicken with Sticky Sauce

Gochujang chicken
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I find it harder to say the name of this dish than I do cooking it! This Korean dish which has a sweet and a mild spicy flavour is so quick and simple to make. Just allow yourself a few hours for the chicken to marinade.

Serving Suggestions for Gochujang Chicken

  • Steamed Jasmine Rice Clean, fragrant rice that lets the gochujang shine
  • Garlic Butter Rice A richer option that softens the chilli heat
  • Sticky Rice Perfect if your chicken is saucy and glossy
  • Sesame Noodles Warm or cold; tossed with soy, sesame oil, spring onions and cucumber
  • Kimchi Fried Rice A bolder, tangier side that doubles down on Korean flavours
  • Quick Pickled Cucumbers Cooling, crunchy, and brilliant with spicy chicken
  • Korean‑Style Slaw Cabbage, carrot, sesame oil, lime and a touch of gochugaru
  • Charred Tenderstem Broccoli Smoky, fresh greens that balance the heat
  • Crisp Lettuce Cups Great for building wraps with rice, herbs and chicken
  • Miso‑Roasted Aubergine Soft, savoury and perfect with gochujang
  • Steamed Dumplings A soft, neutral counterpoint to the spicy glaze
  • Korean Potato Salad Creamy, slightly sweet, and surprisingly perfect with heat
  • Crispy Seaweed (Gim) Light, salty sheets ideal for wrapping bites
  • Pickled Red Onions Bright, sharp acidity that cuts through the richness
  • Cucumber & Mint Yoghurt Not traditional, but brilliant for taming spice
  • Toasted Sesame Seeds A simple garnish that adds nuttiness
  • Spring Onions Fresh, crisp slices that lift the whole dish

Variations: Gochujang Chicken

  • Extra‑Spicy Gochujang Chicken — increase gochujang or add fresh chillies for a hotter, more fiery finish.
  • Gochujang Chicken with Honey — add extra honey for a stickier, sweeter glaze that balances the heat.
  • Gochujang Chicken with Sesame — finish with sesame seeds for nutty aroma and classic Korean depth.
  • Gochujang Chicken with Peppers — add sliced peppers for sweetness and colour that brighten the sauce.
  • Gochujang Chicken with Broccoli — stir in broccoli florets for freshness and extra veg.
  • Gochujang Chicken with Mushrooms — add mushrooms for earthy savoury depth that complements the gochujang.
  • Gochujang Chicken with Spring Onions — finish with spring onions for sharpness and colour.
  • Gochujang Chicken with Ginger‑Rich Sauce — increase ginger for brightness and a warming kick.
  • Gochujang Chicken with Garlic‑Rich Sauce — add extra garlic for deeper aromatic warmth.
  • Gochujang Chicken with Noodles — toss with noodles for a saucy, takeaway‑style twist.
  • Gochujang Chicken with Pineapple — add pineapple for juicy sweetness that contrasts the heat.
  • Gochujang Chicken with Courgette — include sliced courgette for a light, summery variation.
  • Gochujang Chicken with Cashews — add toasted cashews for nutty crunch and richness.
  • Creamy Gochujang Chicken — stir in a spoon of mayo or yoghurt for a silky, mellowed version

Gochujang Chicken

Gochujang chicken coated in a rich, glossy red sauce, served with rice and vegetables, creating a bold, colourful plate full of heat, shine and irresistible Korean flavour
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Cook Time 25 minutes
Marinate 2 hours
Course Dinner
Cuisine Korea
Servings 4 people

Equipment

  • Large frying pan or wok

Ingredients
  

  • 1 tbsp vegetable oil
  • 3 chicken breasts cut into bite-size pieces
  • 90 g gochujang Korean hot pepper paste
  • 3 tbsp light soy sauce
  • 2 tbsp mirin rice wine
  • 2 tbsp honey
  • 2 tsp garlic paste
  • 1 teaspoon sesame oil or more to taste
  • 1 teaspoon ginger
  • 60 ml water
  • Large pinch of ground black pepper
  • 1 tsp cornflour, with 2 tsp water
  • 1 teaspoons toasted sesame seeds
  • 3 spring onions sliced

Instructions
 

  • Stir together gochujang, soy sauce, mirin, honey, garlic, sesame oil, ginger, water and pepper in a bowl, add the chicken and marinate for at 2 hours.
  • Heat oil over medium-high heat in a wok or large frying pan. Turn the heat down to medium, add the chicken to the pan, reserving the remaining marinate and cook the chicken until no longer pink, about 10 minutes. Add the remaining remaining and stir.
  • Drizzle in the cornflour and stir together until a little thickened.
  • Top with sesame seeds and green onions. Serve immediately with rice.