Honey Gochujang Chicken

Close-up of honey-gochujang glazed chicken pieces topped with sliced green onions.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Equipment

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

Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave, covered, in 30-second intervals. You can freeze this dish, but the sauce texture may change slightly. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Skillet note: This recipe was tested in a nonstick skillet. If using stainless steel, preheat the skillet before adding the oil, then cook the chicken in batches so the pieces have room to brown. Let them cook undisturbed until they release easily before stirring. If the skillet looks dry, add a little more oil between batches. Before making the sauce, reduce the heat and wipe out any burnt bits.