Gochujang Chicken

Gochujang Chicken layers on the flavor from gochujang, hoisin, and vinegar for rich, balanced heat. This version sears, simmers, and sticks—no watery sauces here!

What does gochujang chicken taste like? It tastes a little sweet, a little spicy, and there’s an umami theme. The hoisin gives the dish richness, the vinegar makes it bright, and the gochujang brings some firecracker heat. It’s bold, and dare I say, fun!

This recipe feels like something you’d get at a modern Korean restaurant, but you can make it in 30-minutes at home. I make this gochujang chicken two or three times a month! The sauce hits hard and clings to every bite. 

Looking for more saucy favorites? Try my baked barbeque chicken breast recipe, this hungarian chicken paprikash, or fan-favorite sweet and spicy wings next. Then come back and make this again!

Ingredients & Substitutions

• Chicken: This recipe calls for boneless skinless chicken breast and chicken thighs. Yes, you can use another cut of chicken for this recipe. In fact, chicken tenders also work nicely and cook even more quickly! Removing the skin allows for the flavors to permeate the chicken meat and give you a nice sear.
• Onion Powder: Onion powder is optional, but I love the added flavor to the chicken.
• Gochujang: This fermented Korean chili paste adds heat, umami, and a touch of sweetness. Different brands of gochujang paste vary in spiciness, so taste it first before adding any extra or topping with red chili flakes.
• Hoisin: A few tablespoons of thick sweet-savory hoisin sauce balances the heat of the gochujang and gives some added richness.
• Rice Wine Vinegar: Rice wine vinegar adds some brightness. You can use white wine vinegar or unseasoned rice vinegar if that’s what you have in your pantry! You could also swap rice vinegar with mirin for a milder, sweeter version, both are made from fermented soybeans.
• Onion: I recommend using a sweet or yellow onion in this dish for the most authentic flavor. Slice the onions in half through the root and then peel each half. Place the cut side down on a cutting board and slice into slivers. Save your green onions and sesame seeds for garnish and your shallots for some chicken with shallots,
• Baby Bella Mushrooms: Remove the stems on your baby bella mushrooms and slice thinly so that they cook quickly!
• Baby Bok Choy: My biggest advice with bok choy is to cut the root end off. If yours are on the larger side, I recommend slicing them in half longways. Rinse or dip the bok choy in cold water and set to the side to drain.
• Broccoli: Cut the broccoli into bite-sized florets so that it will cook evenly.

See the recipe card for full information on ingredients and quantities.

Variations

• Halve the sauce for appetizers. This recipe makes a generous amount of gochujang sauce. This is great if you plan to serve the chicken over rice, as the rice will absorb some of the sauce and really round it out. BUT, if you plan to serve this on its own or as more of an appetizer, feel free to halve the sauce recipe (directions stay the same). You could also add a cornstarch slurry to make it extra, extra thick.
• Bone-in is an option. Sometimes I make this recipe with only bone-in thighs. They taste even better but they take a fair amount longer to cook! Plan in advance to add time to your stovetop braise. Sometimes I even pre-sear them and then simmer them covered for longer. Ensure you cook them to an internal temperature of 165 degrees Fahrenheit rather than relying on the times listed in the recipe.
• Try it with tofu or tempeh. Use extra-firm tofu, pressed, cubed, and pan-fried before you add the sauce. You could also use tempeh! Slice it thin and sautée it for a vegetarian take!

Professional Tips

• Don’t skip the gochujang, it’s the star of the show. If you love Korean food or Korean barbecue, you’ll really love this sauce. I found a bottle at Target so I’m sure it’s fairly easy to find these days at standard grocery stores near the soy/teriyaki sauce section (or get gochujang paste on Amazon!).
• Be sure to cut your chicken into uniform, bite-sized pieces. This ensures that it cooks at an even rate! If you have a larger and smaller chicken piece in the same pan, the smaller one will dry out before the larger piece has cooked through.
• Be careful not to crowd the pan! Depending on the size of your skillet or wok you might need to add the bok choy in stages. Steam, toss with tongs, then add more in batches.

How to Make Gochujang Chicken

Further details and measurements can be found in the recipe card below.

Mix the Sauce

Step 1: In a small bowl combine gochujang, hoisin sauce, and rice wine vinegar. Stir or whisk together and set aside. (Photo 1)

Taste your gochujang and hoisin first. Some brands are saltier or sweeter. Adjust salt to your taste!

Prep the Vegetables

Step 2: Slice the onions in half through the root and then peel each half. Place the cut side down on a cutting board and slice into slivers. Remove the stems from the mushrooms and slice into slivers as well. 

Cook the Veggies

Step 3: In a large sauté pan, add a tablespoon of vegetable oil or olive oil and cook sliced mushrooms over medium-high heat until they take on a little color. (Photo 2) 

Step 4: Add onions to the pan, adding more oil if needed. Reduce the heat to medium and sauté until softened. Season with salt and pepper. While those cook, prep the broccoli (into florets) and baby bok choy (slice in half lengthwise if large). Rinse and drain. (Photo 3)

Step 5: Add broccoli and a splash of water. Cover and steam until just tender. Add garlic, ginger, then bok choy in batches, tossing and seasoning as needed. (Photo 4)

Sear and Sauce the Chicken

Step 6: Once you are done adding the vegetables, use the cutting board to trim any excess fat from the thighs and cut breasts into thigh sized chunks. 

Pat the chicken dry with paper towels for the best browning before seasoning.

Step 7: Season the chicken with kosher salt and ground ginger and ground onion. 

Step 8: In a large sauté pan, heat 1 tablespoon vegetable oil or olive oil over medium-high heat. Once the oil is hot, add the chicken to the pan trying to keep at least an inch between each piece. Brown on the first side then flip and brown on the other side. (Photo 5)

Step 9: Once the second side has browned add the sauce over top of the chicken. (Photo 6)

If there are browned bits stuck to the pan, splash in a tablespoon of water and gently scrape to deglaze before adding the sauce.

Step 10: Flip and stir the chicken so that both sides are coated. Cover the pan, reduce heat to low or medium-low and cook until chicken is cooked through. Serve with sautéed vegetables, brown rice and the pan sauce. (Photo 7)

Let the chicken rest for 5 minutes before serving to help the juices redistribute. You can also add a touch of sesame oil or fresh ginger right before serving!

Recipe FAQs

Before You Go

I hope you enjoyed this saucy chicken dinner recipe. Check out the rest of our bold and best chicken recipes, like my baked chicken marinara!