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Sticky Honey Gochujang Chicken served over white rice with sesame seeds and green onions

Sticky Honey Gochujang Chicken

Tender chicken thighs coated in a sweet and spicy Korean-inspired glaze made with gochujang, honey, and soy sauce. Perfect served over rice with vegetables.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian, Korean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 tablespoons gochujang Korean chili paste
  • 0.33 cup honey
  • 2 tablespoons soy sauce low-sodium preferred
  • 1 tablespoon rice vinegar
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • Sesame seeds for garnish
  • Green onions sliced, for garnish

Equipment

  • large skillet
  • Medium mixing bowl
  • whisk
  • Cutting board and knife

Method
 

  1. Cut chicken thighs into bite-sized pieces (1 to 1.5 inches) and season with a pinch of salt and pepper.
  2. In a medium bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, and grated ginger until smooth and well combined with no lumps.
  3. Add chicken pieces to the marinade, tossing to ensure all pieces are well-coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
  4. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken along with all the remaining marinade from the bowl.
  5. Cook chicken for 12 to 15 minutes, stirring every 3 to 4 minutes, until chicken is cooked through (internal temperature 165°F) and marinade has thickened into a sticky, glossy glaze coating the chicken pieces.
  6. Remove from heat and transfer chicken to serving dish. Garnish generously with sesame seeds and sliced green onions.
  7. Serve immediately with steamed rice and vegetables for a complete meal.

Notes

Gochujang heat levels vary by brand; adjust amount based on your heat preference. Can marinate chicken up to 24 hours in advance. Store leftovers in airtight container for up to 4 days. Reheat in skillet with a splash of water for best texture.
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