Sweet and Spicy Glazed Korean Chicken
Tender chicken pieces coated in a rich, sticky Korean-inspired glaze made with gochujang, garlic, ginger, soy sauce, and honey. This easy weeknight dinner delivers the perfect balance of sweet, savory, and spicy flavors in under 40 minutes.
Ingredients
- 1½ lb boneless skinless chicken thighs cut into bite-sized pieces
- 2 tbsp cornstarch
- 2 tbsp cooking oil
- ¼ cup low-sodium soy sauce
- 2 tbsp gochujang Korean chili paste
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 2 green onions sliced
Instructions
- Pat the chicken dry and cut it into bite-sized pieces. Toss with the cornstarch until evenly coated.
- Whisk together the soy sauce, gochujang, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil until smooth.
- Heat the cooking oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, turning occasionally, until golden brown and fully cooked.
- Pour the prepared sauce into the skillet. Stir continuously until the sauce thickens and evenly coats every piece of chicken with a glossy glaze.
- Remove from the heat and garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice or with your favorite side dishes.
Notes
- Chicken thighs produce the juiciest results, but chicken breast can also be used.
- Adjust the amount of gochujang to make the dish milder or spicier.
- Fresh garlic and ginger provide the best flavor.
- Serve immediately for the stickiest glaze and best texture.
- Leftovers keep well in the refrigerator for up to 4 days and are great for meal prep.
Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 22 g
- Protein: 31 g
- Total Fat: 22 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 11 g
- Trans Fat: 0 g
- Cholesterol: 145 mg
- Sodium: 940 mg
- Potassium: 540 mg
- Fiber: 1 g
- Sugar: 15 g
- Vitamin A: 240 IU
- Vitamin C: 5 mg
- Calcium: 40 mg
- Iron: 2.2 mg