Spicy Korean Chicken with Gochujang Glaze

Spicy Korean Chicken

Spicy Korean chicken has a thick gochujang glaze, browned edges, and juicy chicken thighs that stay tender in the oven. The flavor lands in that good sweet-spicy range, and it works well with rice, vegetables, or leftovers for lunch.

The marinade comes together in one bowl, then the chicken bakes on a sheet pan at high heat. Since the glaze can darken quickly, use the clock as a guide but check for browned edges and 165°F in the thickest piece before pulling it from the oven.

Ingredients for Spicy Korean Chicken

• 2 pounds boneless skinless chicken thighs (about 900g)
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 to 2 tablespoons brown sugar or honey
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 to 2 teaspoons gochugaru or red chili powder
• 1 tablespoon rice vinegar
• 1 tablespoon neutral oil, plus a little for greasing the pan
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Use the smaller amount of sugar and chili for a more balanced heat, or the larger amount for a sweeter, spicier glaze. Gochujang gives the chicken its main flavor, so it is worth using here.

How to Make Spicy Korean Chicken

1. Mix the marinade: In a large bowl, whisk together the gochujang, soy sauce, sesame oil, brown sugar or honey, garlic, ginger, gochugaru or red chili powder, rice vinegar, and neutral oil until smooth. The marinade should be thick and spoonable. If it feels too stiff to coat the chicken evenly, loosen it with a small splash of soy sauce or water.
2. Coat the chicken: Add the chicken thighs and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to overnight.
3. Preheat the oven: Heat the oven to 425°F. Lightly grease a rimmed sheet pan or baking dish.
4. Arrange the chicken: Set the chicken in a mostly single layer with a little space between pieces so it browns instead of steaming. If your thighs are very uneven, unfold or trim thicker pieces so they cook more evenly.
5. Bake: Bake for 18 to 25 minutes, flipping once halfway through if needed for more even color. Start checking near the early end if the pieces are small. The chicken is done when the edges are browned and lightly caramelized, the center is no longer pink, and the thickest part reaches 165°F.
6. Broil if needed: For a little more color, broil on high for 1 to 3 minutes at the end. Watch closely, especially if you used honey, since the glaze can darken fast.
7. Rest and finish: Let the chicken rest for about 5 minutes. Spoon any pan juices over the top, then scatter with the green onions and sesame seeds.
8. Serve: Serve hot with rice and simple vegetables.

How to Keep the Glaze From Burning

The marinade should cling to the chicken, not run off into the pan. That helps it caramelize instead of scorch. Brown sugar usually browns a little more steadily, while honey can darken faster near the end.

If the chicken is getting dark before it is fully cooked, skip the broiler or move the pan to a lower oven rack. When in doubt, go by the internal temperature instead of the color alone.

What to Serve With Spicy Korean Chicken

Steamed white rice or brown rice is the easiest base. For vegetables, keep it simple with cucumber slices, shredded carrots, sautéed greens, broccoli, or bell peppers. Kimchi also pairs well with the sweet-spicy chicken.

If you want another easy chicken dinner with a sweet-savory sauce, try Easy Chicken Stir-Fry with Honey Soy Sauce.

Easy Variations

Chicken Breast

You can use boneless skinless chicken breasts for a leaner option. Bake as directed, but start checking earlier and pull them as soon as the thickest part reaches 165°F. Skip the broiler unless they need more color.

Tofu

Extra-firm tofu can work with the same marinade. Press it well, coat it, and cook until the edges are browned. The texture and timing will be different from chicken, but the flavor profile still works.

How to Store and Reheat Spicy Korean Chicken

Let the chicken cool, then store it in an airtight container in the refrigerator for up to 3 to 4 days. If you are serving it with rice, store the rice separately if possible so both reheat better.

Reheat gently in the microwave or in a covered skillet with a small splash of water. Gentle heat helps keep the chicken from drying out and loosens the glaze.

You can also marinate the chicken the night before, which makes this a useful make-ahead dinner.

For another simple marinade-based chicken dinner, see Easy Mexican Chicken Marinade. If you like easy saucy chicken recipes, you may also enjoy Cashew Chicken.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: 1/4 of recipe
• Calories: about 430
• Protein: 40g
• Fat: 23g
• Carbohydrates: 14g
• Per 100g: about 175 calories, 16g protein, 9g fat, 6g carbohydrates