Juicy gochujang chicken thighs coated in a sticky, sweet and spicy sauce with lots of garlic. Big Korean-inspired flavors with very little effort.
It’s starting to cool down here in LA, so I wanted something hot and warming for dinner. Enter these gochujang chicken thighs.
Tender, juicy pieces of chicken coated in a scrumptious sauce that’s sweet, spicy, savory, and full of umami. Be sure to have a big pot of rice ready to soak up all that sauce.
Trust me, your dinner will get a lot more exciting with this on the menu.
Why You’ll Love These Gochujang Chicken Thighs
- Big flavor. This dish is sweet, spicy, and loaded with garlic, with a sauce that’ll have you going back for more.
- Quick to cook. After marinating, this Korean chicken stir fry takes about 15 minutes on the stove, making it perfect for meal prep.
- Easy to customize. Add rice cakes, mushrooms, or whatever vegetables you have on hand. You can also adjust the heat with more or fewer chili peppers.
- Many ways to serve it. Enjoy it with a big pile of rice, build a bibimbap bowl with your favorite toppings, tuck it into lettuce wraps, or toss it with noodles.
Ingredients
- Chicken thighs. Use boneless, skinless thighs and cut them bite-sized so they cook quickly and evenly. You can also use other chicken cuts, though, just adjust the cooking time as needed.
- Onion. Adds sweetness and crunch..
- Chili peppers. I like mine extra hot! Leave the peppers out if you prefer a milder dish.
- Gochujang. This Korean fermented chili paste gives the sauce its sweet, spicy, and savory flavor.
- Soy sauce. Seasons the chicken and adds saltiness to the marinade.
- Oyster sauce. Adds a rich, savory flavor and a little sweetness.
- Mirin. Adds sweetness and balances the stronger flavors in the sauce.
- Rice vinegar. A little acidity balances the sugar and rich sesame oil.
- Brown sugar. Softens the heat and helps the sauce caramelize.
- Garlic. Fresh garlic gives this garlic gochujang chicken a bold flavor.
- Toasted sesame oil. Adds a nutty aroma. Check that the bottle says toasted for a stronger sesame flavor.
- Green onions. Use the whites in the marinade and save the greens for garnish.
How to Make Gochujang Chicken Marinade
Whisk together the gochujang, soy sauce, oyster sauce, mirin, rice vinegar, brown sugar, garlic, sesame oil, water, and green onion whites.
Add the chicken thighs and toss until well-coated. Cover and refrigerate for at least 1 hour.
How to Cook Korean Stir Fried Chicken
1. Sauté the Onion: Heat the oil in a large skillet over medium-high heat. Add sliced onion and cook for 3 minutes, until softened.
2. Cook the Chicken: Lift the chicken out of the marinade, letting the excess drip back into the bowl. Add it to the skillet in an even layer and cook for 8-12 minutes, turning occasionally, until cooked through.
3. Add the Sauce: Pour in the remaining marinade and add the sliced chili peppers. Bring to a full boil, then cook, stirring frequently, until the sauce coats the chicken. If the sauce is too thick, stir in a splash of water to loosen it. Sprinkle with the green onion tops and serve.
Tips
- Cut the chicken evenly. Slice the pieces about 1 inch so they cook at the same rate.
- Give it time to marinate. Don’t skip this! Marinate the chicken for at least an hour to give it time to absorb the flavors of the sauce. It makes a big difference.
- Use a large skillet. Give the chicken room to brown. A crowded pan traps moisture and makes it harder to get color.
- Cook the marinade thoroughly. After adding the marinade that touched the raw chicken, bring it to a full boil before reducing it to coat the chicken.
- Make it your own. Add rice cakes, mushrooms, cabbage, or bell peppers to bulk up the dish. Add a splash of water as needed to help coat the extras in sauce.
What to Serve with Gochujang Chicken
- Rice. Serve these gochujang chicken thighs over rice to soak up the sweet and spicy sauce. or upgrade it to a bibimbap with your choice of vegetables and a fried egg.
- Tteokbokki. The sweet and spicy sauce tastes similar to tteokbokki sauce, so the chicken pairs well with those chewy rice cakes.
- Kimchi. Its tangy crunch pairs well with the rich chicken and adds extra heat.
How to Store and Reheat Gochujang Chicken Thighs
To Store: Let the chicken cool, then transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Warm gochujang chicken in a skillet over medium-low heat. Add a splash of water to loosen the sauce and stir until heated through. Microwave individual portions in 30-second intervals, stirring between each.
More Easy Korean Dinners You’ll Love
Soy-Marinated Eggs (Mayak Eggs)
Gochujang Chicken Thighs (Sweet and Spicy)
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- ½ medium onion sliced
- 1 tablespoon oil for frying
- 2 chili peppers sliced
- Water as needed
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoons oyster sauce
- 1½ tablespoons mirin
- 1 teaspoon rice vinegar
- 2 teaspoons brown sugar
- 6 garlic cloves minced
- 1 tablespoon toasted sesame oil
- 2 tablespoons water
- 2 green onions thinly sliced
Instructions
- Whisk together all the marinade ingredients, including the green onion whites. Toss the chicken until well-coated. Cover and refrigerate for at least 1 hour.
- Heat oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, until softened.
- Add the chicken. Spread into an even layer and cook for 8-12 minutes, turning occasionally, until the chicken is cooked through and reaches 165°F. Reduce the heat as needed to prevent the sauce from burning.
- Add the marinade and sliced chili. Cook uncovered, stirring frequently, until the sauce coats the chicken. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency. Serve and enjoy!
