Go Back

Honey Gochujang Chicken

Honey gochujang chicken is crispy fried chicken coated in a sweet-spicy gochujang honey glaze with a quick 2–3 minute simmer. Expect golden, crunchy pieces with sticky sauce that clings to every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 1.5 lb boneless, skinless chicken thighs Cut into pieces.
  • 0.5 cup cornstarch Toss to coat; shake off excess.
  • 3 tbsp vegetable oil For frying in batches.
Gochujang honey glaze
  • 0.25 cup gochujang Sweet-spicy base of the glaze.
  • 3 tbsp honey Balances heat and helps gloss the sauce.
  • 2 tbsp soy sauce Adds savory depth.
  • 1 tbsp rice vinegar Lifts flavor with tang.
  • 2 cloves garlic Minced.
Garnish
  • Sesame seeds For garnish.
  • sliced scallions For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Coat the chicken
  1. Toss the chicken pieces in cornstarch until evenly coated, shaking off excess for a dry, crunchy surface.
  2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, then fry the chicken in batches until golden and crispy, about 4–5 minutes per side, flipping once for even browning.
Make the gochujang honey glaze
  1. Whisk together the gochujang, honey, soy sauce, rice vinegar, and garlic in a small saucepan until smooth and glossy.
  2. Simmer the sauce over medium heat for 2–3 minutes, stirring, until slightly thickened and able to coat the back of a spoon.
Coat and serve
  1. Toss the crispy chicken in the sauce until fully coated so the glaze clings to the crunchy exterior.
  2. Garnish with sesame seeds and sliced scallions and serve immediately over rice for best crunch.

Notes

For extra crispness, make sure excess cornstarch is shaken off before frying and avoid overcrowding the skillet. Store leftovers in the refrigerator up to 3 days; reheat in a hot skillet or oven to help restore some texture (freezing not recommended because the coating can soften). For a lower-sugar option, use reduced-sugar honey or a honey alternative to keep the sweet heat balance while cutting total sugar.