Sticky Gochujang Chicken

2 gochujang chicken skewers on top of slaw, on a flatbread on a white plate, with flatbreads and gochujang aioli on the side.

5 from 3 votes

Sweet, spicy, and wonderfully sticky, this easy gochujang chicken is a GORGEOUS way to jazz up your regular chicken dinner. Toss juicy chicken thighs in a zingy gochujang glaze, then bake or air fry until beautifully caramelized. A fab shortcut to lovely Korean fried chicken flavors without the deep-frying. Serve over rice, pile onto flatbreads, or enjoy any way you'd like.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian-inspired

Keyword: chicken skewers, grilled chicken, korean chicken

Servings: servings

Calories: 634kcal

Author: Kate Phillips

Ingredients

For the gochujang chicken -

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

For the slaw (optional) -

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 toasted sesame oil
1 teaspoon fish sauce
2 teaspoons toasted sesame seeds

For the gochujang aioli (optional) -

¼ cup garlic aioli or use mayo, or this egg-free garlic aioli or instant Kewpie mayo
1 tablespoon gochujang paste

To serve (optional) -

Soft flatbreads, steamed rice, or noodles

Instructions

Prepare 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 roughly 1-inch chunks.
To a mixing bowl, add 1 tablespoon gochujang paste, 1 tablespoon rice vinegar, 1 tablespoon light soy sauce, 1 tablespoon honey, 1 tablespoon toasted sesame oil, and 1 tablespoon sweet chili jam. Add the chicken and toss well to coat.

You can cook the chicken right away, or leave it to marinate. You can marinate it in the fridge for up to 24 hours.

Cook the chicken.
In the oven: Spread the chicken out on the prepared baking sheet in a single layer. Cook 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. For extra char, switch your oven to the broiler (grill) setting, and broil for a couple of minutes, until deeply charred.
In the air fryer: Arrange the chicken in a single layer 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.
On the BBQ or outdoor grill: Thread the chicken onto skewers, then cook for roughly five minutes each side over medium-high heat, until gorgeously charred and cooked through.

HOW TO TELL IF YOUR CHICKEN IS COOKED: If you have a probe thermometer, it should register at least 165℉ (74℃) when inserted. Or, it should look white when you cut into it, with no opaque pink patches.

Make the slaw (optional).
While the chicken cooks, 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 rice vinegar, ½ tablespoon toasted sesame oil, 1 teaspoon fish sauce, and 2 teaspoons toasted sesame seeds. Toss well to combine.
Make the gochujang aioli (optional).
Add ¼ cup of aioli and 1 tablespoon gochujang paste to a small bowl and mix into a creamy, cohesive sauce.
Garnish and serve.
Scatter the sesame seeds over the sticky chicken, then serve it however you like - loaded onto flatbreads with the slaw and spicy aioli, spooned over rice or noodles, or paired simply with the crunchy slaw for a light, fresh dinner.

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 4 days. Either eat cold (I love it tossed through salads) or reheat thoroughly in the microwave. You can freeze the cooked chicken for up to 3 months.

INGREDIENT SWAPS: 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.

NUTRITION NOTES: The nutritional information is an estimate per serving and includes the gochujang chicken, slaw, spicy gochujang aioli, and a large flatbread.

Nutrition