Name: Garlic Gochujang Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 ¼ pound boneless, skinless chicken (breasts, thighs, tenders, etc.); ¼ teaspoon baking soda; 1 teaspoon granulated sugar; ½ teaspoon white pepper; 2 teaspoon toasted sesame oil; 3 tablespoons low sodium soy sauce, divided; 3 tablespoons cornstarch; ½ teaspoon kosher salt; 1 tablespoon water; ¼ cup honey; 2 tablespoon gochujang paste (or more to taste); 1 tablespoon rice vinegar; 2 tablespoons low sodium soy sauce; 3 tablespoons avocado oil; 5 cloves garlic, minced; Green onions, for topping; Toasted sesame seeds, for topping

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If you adore bold, spicy, and utterly crave-worthy dishes, you are going to fall head over heels for this Garlic Gochujang Chicken Recipe. It perfectly blends the fiery umami kick of gochujang paste with the fragrant warmth of garlic, creating a luscious sauce that clings to tender, velvety chicken pieces. Every bite bursts with layers of flavor — sweet, savory, tangy, and spicy all at once. This recipe is not only a feast for the taste buds but also wonderfully easy to make, turning simple ingredients into an unforgettable meal that’s destined to become a household favorite.

Ingredients You’ll Need

A close-up view of several raw chicken pieces covered in thick, shiny red marinade with visible small bits of green herbs. The chicken pieces have light pink and white tones with folds and smooth texture, coated evenly in the rich, glossy reddish sauce filling the shallow white bowl beneath. The surface inside the bowl shows some splash marks of the vibrant red marinade. photo taken with an iphone --ar 4:5 --v 7

To craft this Garlic Gochujang Chicken Recipe, you’ll rely on a modest but thoughtfully chosen list of ingredients. Each one plays a crucial role, whether it’s adding moisture and tenderness to the chicken, bringing depth and balance to the sauce, or giving the dish its signature glossy finish and vibrant color.

Boneless, skinless chicken (1 ¼ pounds): Choose breasts, thighs, or tenders for tender, juicy pieces that soak up the marinade beautifully.
Baking soda (¼ teaspoon): A secret weapon to velvet the chicken, making it irresistibly soft and succulent.
Granulated sugar (1 teaspoon): Adds a subtle sweetness to balance the savory sauce.
White pepper (½ teaspoon): Offers a gentle heat that complements the garlic without overpowering it.
Toasted sesame oil (2 teaspoons): Infuses a nutty aroma and enhances the overall richness.
Low sodium soy sauce (3 tablespoons, divided): Provides salty depth while keeping the dish balanced.
Cornstarch (3 tablespoons): Creates the crispy coating that locks in the chicken’s juiciness.
Avocado oil (3 tablespoons): Has a high smoke point perfect for frying the chicken evenly.
Honey (¼ cup): Lends natural sweetness that blends harmoniously with spicy gochujang.
Gochujang paste (2 tablespoons or more): The star ingredient — this Korean chili paste delivers that iconic spicy-sweet punch.
Rice vinegar (1 tablespoon): Adds a bright tang to cut through the richness.
Garlic (5 cloves, minced): Infuses the dish with bold flavor and aromatic heat.
Green onions and toasted sesame seeds (for topping): Provide freshness and a delightful crunch to finish the dish.

How to Make Garlic Gochujang Chicken Recipe

Step 1: Velvet the Chicken

Start by chopping your chicken into small, bite-sized pieces about ¾ inch each. In a bowl, mix water, baking soda, kosher salt, sugar, white pepper, sesame oil, and soy sauce until well combined and the baking soda dissolves. Adding your chicken to this mixture will tenderize and soften it, a crucial step that ensures every bite is juicy and melt-in-your-mouth wonderful. Let it rest for about 10 minutes — patience here pays off big time.

Step 2: Coat with Cornstarch

After the chicken has had its spa treatment, toss in the cornstarch directly into the same bowl. This step forms a light, crispy coating on your chicken once it’s fried, sealing in its natural juices while giving it a welcoming crunch that perfectly contrasts the tender interior.

Step 3: Prepare the Sauce

Whisk together soy sauce, honey, gochujang paste, and rice vinegar in a small bowl or measuring cup. This simple mix becomes the luscious sauce that sets this dish apart with its spicy, sweet, and tangy notes all balancing harmoniously. Feel free to adjust the gochujang amount if you love your chicken with an extra kick of heat.

Step 4: Fry the Chicken

Heat avocado oil in a deep skillet over medium-high heat — this oil’s high smoke point ensures your chicken crisps up beautifully without burning. Fry half the chicken without moving it for a few minutes to develop a golden crust before turning it to cook through. Remove cooked pieces to a plate and repeat with the remaining chicken, adding more oil if necessary. This step builds that sumptuous texture contrast that’s key to a top-notch Garlic Gochujang Chicken Recipe.

Step 5: Sauté Garlic and Finish with Sauce

Lower the heat to medium-low, letting the pan cool slightly. Add a drizzle of oil and sauté the minced garlic just until fragrant. Then crank the heat back to high and pour in your prepared sauce, allowing it to bubble and thicken slightly. Return the chicken to the pan and toss everything together so each piece is generously coated with the glossy, aromatic sauce. Remove from heat and sprinkle with green onions and toasted sesame seeds for a fresh, crunchy finish.

How to Serve Garlic Gochujang Chicken Recipe

The dish shows four thick slices of grilled chicken with a shiny, dark reddish-brown glaze and some charred spots stacked in a row on the right side. Below the chicken is a layer of white rice with a soft and slightly sticky texture, sprinkled with black and white sesame seeds and small pieces of green onion. On the left side of the plate, there are thinly sliced rounds of bright green cucumber arranged in a line along the edge. All the food is served in a simple white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little goes a long way when it comes to garnishes. The green onions add a fresh, mild onion bite that keeps the dish vibrant, while the toasted sesame seeds provide a subtle nuttiness and satisfying crunch that elevates every mouthful. Don’t skip this final touch, as it really rounds out the flavors and adds a beautiful visual contrast.

Side Dishes

This dish shines when paired with simple, complementary sides. Steamed jasmine or short-grain rice works beautifully to soak up that delicious sauce, while lightly sautéed or steamed greens like bok choy or spinach bring a refreshing counterpoint. For a bit of crunch and coolness, a quick cucumber salad with a splash of rice vinegar and sesame seeds can be the perfect sidekick.

Creative Ways to Present

Feeling adventurous? Serve the Garlic Gochujang Chicken Recipe over a bed of fluffy cauliflower rice for a low-carb option, or pile it atop a crisp iceberg lettuce wedge for a fun textural contrast. You can also transform it into tacos by placing the chicken in warm tortillas with shredded cabbage and a drizzle of creamy sauce — the perfect fusion twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container and refrigerate for up to 3 days. Keeping the sauce coated on the chicken helps the flavors intensify while preventing the chicken from drying out.

Freezing

Garlic Gochujang Chicken Recipe freezes well. Place the cooked chicken and sauce in a freezer-safe container or zip-top bag, removing as much air as possible. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.

Reheating

To reheat, gently warm the chicken in a skillet over medium heat, adding a splash of water or soy sauce if the sauce has thickened too much. This method preserves the crispness of the coating while reviving the saucy goodness. Avoid microwaving if possible as it can make the chicken soggy.

FAQs

Can I use chicken thighs instead of chicken breasts for this recipe?

Absolutely! Chicken thighs are even juicier and often more forgiving during cooking, making them a fantastic choice for this Garlic Gochujang Chicken Recipe.

What if I don’t have gochujang paste on hand?

While gochujang is the heart of the flavor here, you can substitute with a mix of chili paste and a bit of miso paste or honey for sweetness, but be aware the flavor will differ slightly.

Is it necessary to velvet the chicken with baking soda?

Velveting tenderizes the chicken, making it incredibly soft and juicy. It’s worth the extra step for texture, but if pressed for time, you can skip it and still have tasty results.

How spicy is this dish?

The heat level can be controlled by the amount of gochujang paste you use. Start with 2 tablespoons; if you love spice, add more to suit your taste buds.

Can I prepare the sauce in advance?

Yes! The sauce can be whisked together earlier in the day or even a day ahead. Just give it a quick stir before using it to refresh the flavors.

Final Thoughts

There is something truly magical about this Garlic Gochujang Chicken Recipe that makes weeknight dinners feel special without demanding hours in the kitchen. The balance of bold flavors, tender chicken, and that irresistible glaze comes together so beautifully it often disappears before you know it. If you’re searching for a new favorite to brighten up your dinner table, this recipe is ready to win your heart and your appetite.