Can I make the gochujang chicken in advance?

You can prepare everything ahead of time and then just cook the chicken when you're ready to serve. The spicy gochujang aioli can be made a week in advance, and the slaw with dressing will be fine for 2 days (or prepare the slaw and then just toss with the dressing ingredients when you're serving). You can marinate the chicken up to 24 hours in advance of cooking it. Alternatively, you can cook the chicken too and then either serve it cold (still delicious!) or pop it in the microwave for a minute to reheat.

How spicy is the gochujang chicken?

The gochujang paste does give this chicken a kick, so if you're worried about spice, reduce the amount of gochujang in the marinade to ½ a tablespoon, or even ¼ if you're very worried.

How long will the gochujang chicken last once cooked?

This chicken will be absolutely fine stored in a covered container in the fridge for 5 days . You can either enjoy it cold (I love it tossed through salads) or reheat it in the microwave.

What else could I serve the gochujang chicken with?

This would also be great with crispy skin on roast potatoes and green goddess salad , used in a grilled chicken poke bowl , stuffed into fluffy steamed bao buns , served with smacked cucumber salad , green goddess soba noodle salad , saucy sesame soba noodle salad , or piled on top of steamed rice.

Could I cook the gochujang chicken on the BBQ?

You sure could! Cooking on a barbecue or grill is my favorite way to cook marinated chicken like this - you just can't beat the flavor you get from the smoke and fire. Grill them for five minutes on each side until super charred and cooked through (slice into a piece if you're unsure if it's cooked - it should be white and juicy).

Do I need to use skewers?

Not at all! I usually don't use them, but I do find it's easier to thread the chicken on skewers if you're cooking it on a BBQ or an outdoor grill (easier to flip!) If you use wooden skewers, make sure to soak them in water for 20 to 30 minutes before using them. This will help to stop them from burning or catching fire on the grill. It's more important if you're grilling or broiling the chicken; if you're air-frying them, it's not really an issue.

Sticky Gochujang Chicken Flatbreads

Name: Sticky Gochujang Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: asian
Ingredients: 1 lb (500g) free-range, boneless, skinless chicken thighs; 1 tablespoon gochujang paste; 1 tablespoon rice vinegar; 1 tablespoon light soy sauce; 1 tablespoon honey; 1 tablespoon sweet chili jam; 1 tablespoon sesame oil; ½ of a white cabbage; 1 cucumber; 2 scallions (spring onions); A handful of cilantro (coriander) leaves; ½ teaspoon salt; 1 tablespoon rice vinegar; ½ tablespoon sesame oil; 1 teaspoon fish sauce; 2 teaspoons toasted sesame seeds; ¼ cup garlic aioli (or use mayo, or this egg-free garlic aioli or instant Kewpie mayo); 1 tablespoon gochujang paste

Description

Juicy chicken thighs, tossed in a sticky, sweet, spicy gochujang glaze and grilled to perfection. What’s not to love? This is the ultimate shortcut to crispy Korean fried chicken without the deep-frying. Serve it over rice, piled onto flatbreads with a crunchy Asian-style slaw and spicy gochujang aioli (my fave!) or enjoy any way you’d like. A speedy, flavor-packed weeknight dinner you’ll crave on repeat.

Ingredients

Units Scale

For the gochujang chicken -

1 lb (500g) free-range, boneless, skinless chicken thighs
1 tablespoon gochujang paste
1 tablespoon rice vinegar
1 tablespoon light soy sauce
1 tablespoon honey
1 tablespoon sweet chili jam
1 tablespoon sesame oil

For the slaw -

1/2 of a white cabbage
1 cucumber
2 scallions (spring onions)
A handful of cilantro (coriander) leaves
1/2 teaspoon salt
1 tablespoon rice vinegar
1/2 tablespoon sesame oil
1 teaspoon fish sauce
2 teaspoons toasted sesame seeds

For the gochujang aioli -

1/4 cup garlic aioli (or use mayo, or this egg-free garlic aioli or instant Kewpie mayo)
1 tablespoon gochujang paste

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Instructions

Marinate the chicken. If you’re using your oven, preheat it to 425°F (220°C) and line a large baking sheet with parchment paper. Cut the chicken thighs into bite-sized chunks. Add 1 tablespoon of gochujang paste, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 tablespoon of sesame oil, and 1 tablespoon of sweet chili jam to a mixing bowl. Add the chicken to the bowl and toss well to coat. If you have time, let it marinate in the fridge for at least 30 minutes (or up to 24 hours for more flavor).
Cook the chicken (oven instructions). Spread the chicken out on the prepared baking sheet in a single layer. Roast for 20 minutes, or until it’s cooked through and nicely charred around the edges. If you’re unsure, cut into a piece to check it’s no longer pink in the center.
Cook the chicken (air fryer instructions). Arrange the chicken in your air fryer basket, then air fry at 400°F (200°C) for 10 minutes. You’re looking for juicy pieces with dark golden, caramelized edges.
Cook the chicken (grill or barbecue instructions). Preheat your grill or barbecue to medium-high heat, then thread the chicken onto skewers or place them directly on a well-oiled grill grate. Cook for 8 to 10 minutes, turning once, until the chicken is cooked through and nicely charred on both sides.
Make the slaw. While the chicken cooks, make the slaw. Finely shred the cabbage (use a sharp knife or mandoline). Halve the cucumber lengthwise and scoop out the seeds with a spoon, then dice it finely. Thinly slice the scallions, and roughly chop the cilantro. Add everything to a large mixing bowl with ½ teaspoon salt, 1 tablespoon of rice vinegar, ½ tablespoon of sesame oil, 1 teaspoon of fish sauce, and 2 teaspoons of toasted sesame seeds. Give everything a good toss, then set it aside.
Make the gochujang aioli. Add ¼ cup aioli and 1 tablespoon gochujang paste to a small bowl and mix into a creamy, cohesive sauce. Set aside.
Garnish and serve. Once the chicken is cooked, it’s ready to go! Serve it however you like – spooned over rice, air fryer fried rice, or noodles, piled onto flatbreads or lettuce wraps, or paired with the crunchy slaw for a light, fresh dinner. Drizzle with the gochujang aioli, sprinkle over the extra sesame seeds, and dig in.

Notes

MARINATING TIME: You can marinate the chicken for up to 24 hours in advance to get ahead. But don’t stress if you’re short on time. Even a quick toss in the marinade before cooking still delivers gorgeous flavor.

STORAGE INSTRUCTIONS: Store any chicken leftovers in an airtight container in the fridge for up to 5 days. Either eat cold (I love it tossed through salads) or reheat thoroughly in the microwave.

SUBSTITUTIONS: Use white wine vinegar or apple cider vinegar in place of rice vinegar if you like. Likewise, swap out gochujang paste for sriracha or another hot sauce, or reduce the quantity of gochujang if you’re worried about the level of spice.

OVEN VS AIR FRYER VS GRILL: This really comes down to your setup and the occasion – all three methods work brilliantly! Oven: This is best if you’re cooking a larger batch and ideal if you’re feeding a crowd. You’ll still get beautifully charred, caramelized edges if you roast at a high heat. Air fryer: Quick, convenient, and perfect for smaller batches. It gives you super crispy, sticky edges in just 10 minutes. My go-to at the moment! Grill/BBQ: Perfect for summer evenings, entertaining, and large batches. You’ll get that unbeatable smoky char and lovely crispy edges.

Prep Time: 10
Cook Time: 20
Category: meat
Method: grill
Cuisine: asian

Nutrition

Serving Size: 250g
Calories: 639
Sugar: 14.3g
Sodium: 1133.4mg
Fat: 19.1g
Saturated Fat: 4.6g
Unsaturated Fat: 13.1g
Trans Fat: 0g
Carbohydrates: 75.7g
Fiber: 4.2g
Protein: 40.1g
Cholesterol: 126.8mg