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Gochujang chicken

Gochujang chicken with black sesame seeds on a bed of slaw

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One tray, sticky and spicy. Serve with rice and something cool alongside.

Gochujang chicken with black sesame seeds on a bed of slaw

Gochujang chicken

Sticky, spicy Korean-style roast chicken thighs with a gochujang glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 354
Ingredients Method Notes

Ingredients
  

  • 6 boneless chicken thighs
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic, grated
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds
  • 1 spring onion, sliced

Method
 

  1. Heat the oven to 200C. Mix the gochujang, soy, honey, vinegar, garlic and sesame oil into a marinade.
  2. Coat the chicken thighs in the marinade.
  3. Roast for 25 to 30 minutes until cooked through and sticky, basting once.
  4. Top with sesame seeds and spring onion. Serve with rice.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much frying oil is taken up.

Why this recipe works

Gochujang brings sweetness, heat and a deep savoury note that no plain chilli sauce matches. Roasting rather than pan-frying lets the glaze caramelise properly without burning it.

Tips for the best gochujang chicken

  • Score the skin of the thighs so the marinade gets into the meat.
  • Do not skip the rice vinegar. It lifts the glaze and stops it tasting flat.
  • Baste once during cooking for an extra sticky finish.
  • Rest the chicken for five minutes before serving so the juices settle.

Swaps and variations

  • Gochujang chicken wings: use the same marinade on wings and cook for 25 minutes.
  • Gochujang salmon: brush the glaze over salmon fillets and bake for 12 minutes.
  • Milder version: reduce the gochujang to one tablespoon and add a little extra honey.

Make ahead and storage

Marinate the chicken up to 24 hours ahead and keep it covered in the fridge. Cooked chicken keeps for three days in the fridge. Reheat in a hot oven or in a pan to keep the glaze sticky.

What to serve with gochujang chicken

Steamed rice with something cooling alongside, a quick cucumber pickle or sliced spring onion. A little sesame oil over the rice ties everything together.

Frequently asked questions

What is gochujang?

A thick Korean chilli paste made from fermented soya beans, chilli powder and glutinous rice. It is sweet, savoury and spicy all at once. See our what is gochujang guide.

Where can I buy gochujang in the UK?

Most large Tesco and Waitrose branches stock it, or online. See our full where to buy gochujang guide.

Is gochujang chicken very spicy?

It has a warm heat rather than fierce spice. The honey and vinegar balance the chilli. Start with two tablespoons of gochujang and adjust to taste.

Read next

Kitchen basicsWhat is gochujang?Where to buyWhere to buy gochujang in the UK

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Huì

Huì

Huì is a Beijing-born chef working in the UK. She writes The Asian Larder, with tested Asian recipes for British home cooks and honest advice on where to buy every ingredient.
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