Name: Sticky Garlic Gochujang Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean-Inspired
Ingredients: 1 ¼ pounds boneless, skinless chicken breasts, thighs, or tenders, cut into ¾-inch pieces; ¼ teaspoon baking soda; 1 teaspoon granulated sugar; ½ teaspoon white pepper; 2 teaspoons toasted sesame oil; 3 tablespoons low-sodium soy sauce, divided; 3 tablespoons cornstarch; 3 tablespoons avocado oil; ¼ cup honey; 2 tablespoons gochujang paste; 1 tablespoon rice vinegar; 5 cloves garlic, minced; 2 green onions, thinly sliced, for garnish; 1 tablespoon toasted sesame seeds, for garnish

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This sticky garlic gochujang chicken is everything you want in a weeknight dinner: sweet, savory, slightly spicy, and irresistibly glossy. Bite-sized pieces of tender chicken are lightly crisped, then coated in a rich garlic gochujang honey sauce that clings to every piece. Served with rice and vegetables, it’s a comforting dish that feels special without being complicated. Sticky Garlic Gochujang Chicken

Why You’ll Love This Recipe

This recipe delivers restaurant-style flavor with simple pantry ingredients. The chicken stays incredibly tender thanks to a quick velveting step, while the cornstarch coating creates a lightly crisp exterior. The sauce strikes the perfect balance between sweet, savory, and umami, making it a family-friendly meal that’s fast enough for busy weeknights yet impressive enough to serve guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¼ pounds boneless, skinless chicken breasts, thighs, or tenders, cut into ¾-inch pieces
¼ teaspoon baking soda
1 teaspoon granulated sugar
½ teaspoon white pepper
2 teaspoons toasted sesame oil
3 tablespoons low-sodium soy sauce, divided
3 tablespoons cornstarch
3 tablespoons avocado oil
¼ cup honey
2 tablespoons gochujang paste
1 tablespoon rice vinegar
5 cloves garlic, minced
2 green onions, thinly sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish

Directions

In a medium bowl, combine 1 tablespoon water, baking soda, granulated sugar, white pepper, sesame oil, and 1 tablespoon of the soy sauce. Stir well until the baking soda dissolves. Add the chicken pieces, toss to coat evenly, and let rest for 10 minutes to tenderize.

Sprinkle the cornstarch over the chicken and toss until each piece is evenly coated.

In a separate bowl or measuring cup, whisk together the remaining 2 tablespoons soy sauce, honey, gochujang paste, and rice vinegar until smooth. Set aside.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add half of the chicken in a single layer and cook undisturbed for 2 to 3 minutes until golden. Flip and cook for another 2 to 4 minutes until cooked through. Transfer to a plate and repeat with the remaining chicken, adding more oil if needed.

Lower the heat to medium-low and let the skillet cool slightly. Add a small drizzle of oil, then sauté the minced garlic for about 30 seconds until fragrant. Increase the heat to high and pour in the sauce. Let it bubble gently, then add the cooked chicken back to the skillet. Toss until the chicken is fully coated and the sauce thickens and becomes glossy.

Remove from heat and garnish with green onions and sesame seeds. Serve immediately over rice with steamed vegetables.

Servings and timing

This recipe makes 4 to 5 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: about 30 minutes

Variations

For a spicier version, add an extra tablespoon of gochujang or a pinch of crushed chili flakes.
For a citrusy twist, stir in a teaspoon of fresh lime juice at the end.
You can add vegetables like broccoli, zucchini, or bell peppers directly to the skillet for a complete one-pan meal.
Swap honey with maple syrup for a slightly deeper sweetness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals, stirring between each, until heated through.

FAQs

What does gochujang taste like?

Gochujang has a savory, slightly sweet, and mildly spicy flavor with deep umami notes.

Is gochujang very spicy?

It has a gentle heat rather than an intense burn, making it approachable for most spice levels.

Can I use chicken breasts only?

Yes, chicken breasts work very well, just be careful not to overcook them.

Why use baking soda on the chicken?

Baking soda tenderizes the chicken by raising its pH, resulting in a juicier texture.

Can I bake the chicken instead of frying?

Pan-frying is recommended for the best texture, but baking will still taste good though less crispy.

What can I serve with this dish?

Steamed rice, jasmine rice, or sautéed vegetables pair perfectly with this chicken.

Can I make this recipe ahead of time?

You can prep the sauce and cut the chicken ahead, but cook just before serving for best texture.

Is this recipe suitable for kids?

Yes, the sweetness balances the mild heat, but you can reduce the gochujang if needed.

Can I freeze leftovers?

Freezing is not recommended as the sauce texture may change after thawing.

How do I keep the chicken crispy?

Avoid overcrowding the pan and cook the chicken in batches to maintain crispness.

Conclusion

Sticky garlic gochujang chicken is a flavorful, satisfying dish that brings bold taste to the dinner table without extra effort. With tender chicken, a glossy sauce, and endless serving options, it’s a recipe you’ll find yourself coming back to again and again.