Sticky Honey Gochujang Chicken – Sweet, Spicy, and Irresistibly Sticky
A perfect balance of sweet, spicy, and savory flavors can turn an ordinary chicken dish into something extraordinary. That’s exactly what happens when honey meets gochujang, the famous Korean red chili paste. The result? A bold and addictive dish — Sticky Honey Gochujang Chicken — that coats tender chicken in a glossy, caramelized sauce bursting with umami goodness.
The magic lies in the harmony of textures and flavors: juicy chicken pieces that are crispy on the outside and drenched in a rich, sticky glaze that clings to every bite. The gochujang brings a deep, slightly smoky heat, while the honey balances it perfectly with a smooth, golden sweetness. Add garlic, soy sauce, and a hint of ginger, and you’ve got a sauce that’s so flavorful, it could easily make you lick the spoon.
Ingredients Needed
Below is a simple list of what you’ll need to make your kitchen smell incredible.
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| Boneless, skinless chicken thighs (cut into bite-sized pieces) | 1 lb (450g) | 680 |
| Gochujang (Korean red chili paste) | 3 tablespoons | 90 |
| Honey | 2 tablespoons | 120 |
| Soy sauce | 2 tablespoons | 20 |
| Rice vinegar (or apple cider vinegar) | 1 tablespoon | 3 |
| Garlic (minced) | 3 cloves | 15 |
| Fresh ginger (grated) | 1 teaspoon | 5 |
| Sesame oil | 1 teaspoon | 40 |
| Cornstarch | 1 tablespoon | 30 |
| Vegetable oil (for frying) | 2 tablespoons | 240 |
| Green onions (sliced, for garnish) | 2 tablespoons | 5 |
| Sesame seeds (for garnish) | 1 teaspoon | 10 |
Step-by-Step Cooking Instructions
1: Prepare the Chicken
Pat the chicken pieces dry with a paper towel to remove excess moisture. In a bowl, toss them lightly with cornstarch to help achieve a crispy exterior when cooked.
2: Make the Sauce
In a small mixing bowl, whisk together gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil until smooth. Taste and adjust the balance — add more honey for sweetness or more gochujang for extra spice.
3: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in batches (avoid overcrowding) and cook until golden brown and slightly crispy on the edges — about 6–8 minutes total, flipping halfway. Remove the cooked chicken and set aside.
4: Glaze the Chicken
Lower the heat to medium. Pour the prepared sauce into the same pan, letting it bubble and thicken slightly for 1–2 minutes. Add the chicken back in and toss well until every piece is coated in that glossy, sticky sauce.
5: Garnish and Serve
Transfer to a serving dish and top with sliced green onions and toasted sesame seeds. Serve immediately while hot and sticky!
Tips for Customizing the Recipe
- Adjust the Heat:
Gochujang varies in spice levels depending on the brand. If you prefer a milder flavor, start with 2 tablespoons and add more to taste. - Make It Crispy:
For an extra-crunchy version, coat the chicken lightly in cornstarch and shallow fry until crisp before tossing it in the sauce. - Go Gluten-Free:
Swap regular soy sauce for tamari or coconut aminos to make the dish gluten-free. - Add Veggies:
Stir in bell peppers, broccoli, or snow peas for color, crunch, and added nutrition. - Make It a Meal Prep Star:
Sticky Honey Gochujang Chicken keeps beautifully in the fridge for up to 3 days. Reheat in a skillet with a splash of water for that fresh-from-the-pan texture.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Protein | 28g |
| Carbohydrates | 20g |
| Sugars | 10g |
| Fat | 22g |
| Saturated Fat | 4g |
| Sodium | 680mg |
| Fiber | 0.5g |
| Vitamin B6 | 25% DV |
Serving Suggestions
- With Rice: Serve over steamed jasmine or brown rice to soak up all that rich, sticky sauce.
- In Lettuce Wraps: Spoon into crisp lettuce cups and top with pickled carrots or cucumbers for a light, refreshing option.
- With Noodles: Toss with udon or soba noodles for a saucy, satisfying twist.
- Korean-Inspired Bowl: Serve with kimchi, fried egg, and sesame cucumber salad for a balanced, flavor-packed meal.
- For Parties: Turn them into sticky chicken bites on skewers — perfect as an appetizer or game-day snack!
Sticky Honey Gochujang Chicken – Sweet, Spicy, and Irresistibly Sticky
4
servings10
minutes20
minutes380
kcalIngredients
1 lb (450g) boneless, skinless chicken thighs (cut into bite-sized pieces)
3 tbsp gochujang (Korean red chili paste)
2 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar (or apple cider vinegar)
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp vegetable oil (for frying)
2 tbsp green onions, sliced (for garnish)
1 tsp sesame seeds (for garnish)
Directions
- Prep the Chicken:
- Pat the chicken pieces dry with a paper towel. Toss them with cornstarch until evenly coated.
- Make the Sauce:
- In a bowl, whisk together gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil until smooth. Adjust sweetness or spice to taste.
- Cook the Chicken:
- Heat vegetable oil in a skillet over medium-high heat. Cook the chicken in batches for 6–8 minutes until golden brown and cooked through. Remove from the pan.
- Glaze the Chicken:
- Lower the heat to medium. Add the sauce mixture to the pan and let it bubble for 1–2 minutes until slightly thickened.
- Coat and Serve:
- Add the cooked chicken back to the pan and toss until coated in the sticky glaze.
- Garnish:
- Top with sliced green onions and sesame seeds before serving.
Recipe Video
Notes
- Adjust the Spice:
Gochujang comes in different heat levels depending on the brand. If you’re new to it, start with 2 tablespoons and increase to taste.
Texture Tip:
For perfectly crispy chicken, make sure the pieces are dry before coating them in cornstarch. This helps them brown beautifully and hold the sauce better.
FAQs
1. What is gochujang, and where can I find it?
Gochujang is a Korean fermented chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It’s sweet, spicy, and full of umami flavor. You can find it in the Asian foods section of most grocery stores or online. Look for brands like Chung Jung One or Bibigo for authentic flavor.
2. How spicy is Sticky Honey Gochujang Chicken?
The heat level depends on your gochujang and how much you use. It’s usually moderately spicy — warm and flavorful, not mouth-burning. If you prefer mild heat, start with 2 tablespoons of gochujang and taste before adding more.
3. Can I use chicken breast instead of chicken thighs?
Yes! Chicken breast works great if you prefer leaner meat. Just be careful not to overcook it — breast meat can dry out faster than thighs. To keep it juicy, cook over medium heat and remove as soon as it’s cooked through.
4. Can I bake or air fry the chicken instead of pan-frying?
Absolutely! For a lighter version:
- To bake: Place coated chicken on a parchment-lined tray and bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
- To air fry: Cook at 375°F (190°C) for 12–15 minutes, shaking halfway through.
Then toss the cooked chicken in the warm gochujang-honey sauce before serving.
5. Can I make Sticky Honey Gochujang Chicken ahead of time?
Yes! This recipe is perfect for meal prep. Store cooked chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat in a skillet and toss together before serving for that fresh, sticky texture.
Conclusion
Sticky Honey Gochujang Chicken brings the best of both worlds — the comfort of homemade chicken and the vibrant, bold flavors of Korean cuisine. Every bite delivers that addictive blend of heat, sweetness, and savoriness that makes it impossible to stop eating. Whether you’re cooking for family, impressing dinner guests, or meal-prepping for the week, this recipe is as versatile as it is delicious.
