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Sticky Honey Gochujang Chicken

A comforting dish that features juicy chicken thighs coated in a sweet and spicy gochujang glaze, perfect for quick weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs chicken thighs or drumsticks (skin-on or skinless) Thighs are preferred for juiciness, but drumsticks work well too.
  • to taste Salt and pepper Don't skimp on seasoning; enhances overall flavor.
  • 1 tablespoon vegetable oil (optional, for baking) A light coat gives the chicken a crispy texture.
Glaze ingredients
  • 2 tablespoons gochujang (Korean chili paste) The key ingredient for spiciness.
  • 3 tablespoons honey Adds sweetness and helps create a sticky glaze.
  • 2 tablespoons soy sauce Provides depth and umami.
  • 1 tablespoon rice vinegar Balances sweetness with acidity.
  • 1 teaspoon sesame oil Adds a nutty aroma.
  • 3 cloves garlic, minced For a fragrant boost of flavor.
  • 1 teaspoon grated ginger Enhances dish with warm, spicy notes.
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening) Use for a thicker glaze.
Garnish
  • Sesame seeds For crunch.
  • Sliced green onions Adds freshness.

Method
 

Preparation
  1. Pat the chicken dry with paper towels. Generously season both sides with salt and pepper. If baking, lightly coat with oil.
Making the Glaze
  1. In a small mixing bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
Cooking the Chicken
  1. For Air Fryer Method: Preheat to 375°F. Place chicken in a single layer and cook for 15–18 minutes, flipping halfway, until internal temperature reaches 165°F.
  2. For Oven Method: Preheat to 400°F. Line a baking sheet with parchment or lightly grease it. Bake chicken for 20–25 minutes, flipping halfway, until fully cooked and golden brown.
Glazing the Chicken
  1. While chicken cooks, simmer the glaze in a saucepan over medium heat for 2–3 minutes until thickened slightly. If needed, stir in the cornstarch slurry and cook for another minute.
Serving
  1. Once cooked, toss chicken in the glaze or brush it on generously. Garnish with sesame seeds and sliced green onions. Serve hot over steamed rice with cucumber slices or roasted veggies.

Notes

Leftovers can be stored in an airtight container for up to 3 days. This dish is great for meal prep; flavors will intensify over time. Adjust the spice level by varying the amount of gochujang.