This honey gochujang chicken is bold, saucy, and packed with flavor. It starts with diced chicken thighs tossed in cornstarch and spices, then sautéed until browned and perfectly cooked. The sauce brings together gochujang paste, honey, ketchup, soy sauce, and rice vinegar for a sticky, spicy-sweet finish.
If you’ve been wanting to try gochujang or need a new weeknight chicken recipe, this is a great one to keep in rotation. It’s quick, savory, and comes together in one pan. Serve it over rice or noodles, and top with green onions or sesame seeds.
If you're looking for more easy chicken recipes, try my lemon chicken orzo, coconut lime chicken, or chipotle chicken pasta.
Recipe Highlights
- Quick and easy: Ready in about 30 minutes with minimal prep.
- Bold flavor: A balanced gochujang sauce that’s sweet, spicy, and savory.
- One pan recipe: The meat is sauteed in the same pan the sauce is made in.
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Ingredients
- Boneless skinless chicken thighs: Perfect for sautéing without drying out.
- Cornstarch: Helps create a light coating and lightly crispy edges.
- Seasoning: Garlic powder, onion powder, kosher salt, and black pepper.
- Vegetable oil: A neutral oil that works well for sautéing.
- Gochujang: Korean fermented chili paste that is spicy, savory, and full of umami. You can typically find this at the grocery store on the international food aisle.
- Honey: Adds sweetness to balance the heat.
- Low-sodium soy sauce: Brings salt and savoriness to the sauce.
- Ketchup: Adds tang and mellows out the heat.
- Rice vinegar: Brightens the glaze and balances the richness.
- Water: Used to loosen the sauce to your desired consistency.
See the recipe card for quantities.
Instructions
Pat the chicken dry with paper towels and cut into bite-sized pieces. In a bowl, toss the chicken with cornstarch, garlic powder, onion powder, salt, and pepper until evenly coated.
Heat vegetable oil in a large deep skillet over medium-high heat. Add the chicken and cook for 8–12 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165ºF (74ºC). Remove the chicken from the skillet and set aside.
In the same skillet over medium heat, whisk together gochujang, honey, soy sauce, ketchup, rice vinegar, and 1 tablespoon of water. Bring to a simmer, then reduce to low, cooking for 1–2 minutes, adding a little more water if needed to loosen the sauce.
Remove from the heat. Return the cooked chicken to the skillet and toss to coat. Serve hot over rice or noodles.
Substitutions
- Chicken thighs: You can use chicken breast, but adjust the cooking time to avoid overcooking. Chicken breasts cook faster than thighs.
- Honey: Try maple syrup or brown sugar for a slightly different sweetness.
- Soy sauce: Tamari or coconut aminos for a gluten-free option.
- Rice vinegar: Apple cider vinegar can work in a pinch.
Equipment
To dice the chicken, you will need a cutting board and chef's knife.
You will need a medium mixing bowl (or a gallon size food storage bag) for tossing the chicken in the cornstarch and seasonings. I also like to use silicone tongs for this part.
To cook the chicken, I recommend a large skillet with a wide, flat bottom so you can space out the diced chicken.
Behind the Recipe
I almost always use chicken thighs when I’m cooking diced chicken because they stay juicy and tender, even if I’m not babysitting the pan. This hot honey gochujang chicken bites recipe is one of my favorite ways to switch things up when I want something spicy, bold, and fast.
My top tip is to use a meat thermometer. Also, cut the chicken evenly. Uniform pieces help everything cook at the same rate. Last, sauté in a single layer. Give each piece space to brown instead of steam.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Gochujang is a fermented Korean red chili paste made from red pepper powder, glutinous rice, fermented soybeans, and salt. It’s spicy, sweet, and savory.
Yes, but it cooks faster and can dry out more easily. Adjust the cooking time and use a thermometer.
It’s medium-spicy. You can adjust the heat by using less gochujang or more honey.
📖 Recipe
Honey Gochujang Chicken
Video
Ingredients
For the chicken:
- 1½ pounds boneless skinless chicken thighs about 4 thighs
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
For the sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1-2 tablespoons water as needed to loosen the sauce
Instructions
- Pat the chicken dry with paper towels and cut into bite-sized pieces. In a bowl, toss the chicken with cornstarch, garlic powder, onion powder, salt, and pepper until evenly coated.
- Heat vegetable oil in a large deep skillet over medium-high heat. Add the chicken and cook for 8–12 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165ºF (74ºC). Remove the chicken from the skillet and set aside.
- In the same skillet over medium heat, whisk together gochujang, honey, soy sauce, ketchup, rice vinegar, and 1 tablespoon of water. Bring to a simmer, then reduce to low, cooking for 1–2 minutes, adding a little more water if needed to loosen the sauce.
- Remove from the heat. Return the cooked chicken to the skillet and toss to coat. Serve hot over rice or noodles.
Notes
Nutrition
Food Safety
- Use a meat thermometer to check for doneness at 165ºF (74ºC).
- Store leftovers in a sealed container and refrigerate promptly.
- Always wash hands and surfaces after handling raw chicken.
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Jeffrey Chan says
Recipe assumes use of a nonstick skillet. Adjust accordingly based on the skillet you're using
Kelsey Smith says
Great point, Jeffrey. Yes, all of my recipes are tested exclusively in nonstick. I'll fix that in my equipment list on the recipe card.
Kelsey Smith says
I hope you all love my recipe, and if you do, please leave a review.