Sticky Honey Gochujang Chicken
Sticky Honey Gochujang Chicken sits at the crossroads of Korean heat and American sweetness, delivering a glossy glaze that clings to every bite. This Korean-American fusion blends gochujang’s spicy, savory depth with honey’s mellow sweetness, creating a balanced, crowd-pleasing flavor profile.
Equipment
- Large Skillet
- Oven
- Mixing Bowl
Ingredients
Ingredients
- 600 g Chicken thighs bone-in or boneless
- 75 ml Soy sauce or tamari for gluten-free
- 45 ml Honey for sweetness
- 30 ml Gochujang Korean red chili paste
- 15 ml Rice vinegar for brightness
- 15 ml Sesame oil for toasty flavor
- 3 cloves Garlic minced
- 1 thumb Ginger grated
- 30 g Cornstarch for glaze and texture
Instructions
- In a mixing bowl, combine soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, and whisk until smooth. Add cornstarch, and mix well.
- Marinate the chicken in the mixture for at least 30 minutes, or up to 8 hours in the fridge.
- Preheat oven to 200°C (400°F). Heat a large skillet over medium-high heat.
- Pat the chicken dry, then sear in the skillet until golden on both sides, about 4-5 minutes per side.
- Transfer chicken to the preheated oven and bake for 10-15 minutes, until internal temperature reaches 74°C (165°F).
- Brush with additional glaze in the last few minutes for a sticky finish.
Notes
Tip: Avoid overcrowding the pan to ensure the chicken gets a nice sear and doesn’t steam.