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A white plate with rice, glazed chicken, sautéed greens, and carrot ribbons, garnished with sesame seeds and green onions. A drink and seasonings are beside the plate.
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5 from 2 votes

Gochujang Chicken

🍗🥢 Easy, Korean-inspired chicken is made in one skillet, ready in 30 minutes, and the chicken is tender, juicy, and layered with flavor from soy sauce, ginger, garlic, sesame, and gochujang paste! Never tried gochujang? It's a little spicy with a hint of sweetness and does wonders to jazz up a pound of chicken!
Prep Time5 minutes
Cook Time10 minutes
Marinating Time10 minutes
Course: 30-Minute Meals, Asian, Dinner
Cuisine: Asian, Chicken
Diet: Gluten Free
Keyword: chicken with gochujang, gochujang chicken, korean chicken, korean gochujang chicken
Servings: 4
Calories: 329cal

Equipment

Ingredients

Marinade

  • 3-4 tablespoons soy sauce (I use regular but you can use lite and add salt; use tamari or coconut aminos to keep gluten-free)
  • 1-2 tablespoons gochujang paste
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon cornstarch
  • 1 teaspoon ground ginger or to taste (or 1-2 teaspoons freshly grated ginger)
  • ½ teaspoon garlic powder or to taste

Chicken

  • 1-1.25 pounds boneless chicken thighs diced into bite-sized pieces (boneless skinless chicken breasts may be substituted)
  • 1 tablespoon olive oil or as needed (another neutral oil like avocado oil may be substituted)

Sauce

  • 3-4 tablespoons soy sauce (I use regular but you can use lite and add salt; use tamari or coconut aminos to keep gluten-free)
  • 1 tablespoon granulated sugar (brown sugar may be substituted)
  • 1 tablespoon rice vinegar
  • 1-2 teaspoons toasted sesame oil
  • salt, as needed and to taste
  • freshly ground black pepper, as needed and to taste

Garnishes, optional

  • 1 tablespoon fresh herbs (cilantro, basil) finely minced
  • 1 teaspoon sesame seeds
  • 1 whole green onions sliced into thin rounds

Instructions

  • Marinade: To a medium bowl, add all the sauce ingredients, chicken, toss to combine and coat, and marinate for about 10-15 minutes (or if you have time, 30-60 minutes but place the bowl in the fridge).
    Raw, marinated chicken pieces in a white bowl with a metal spoon, placed on a white speckled surface.
  • Chicken: To a large skillet (if you have cast iron, it's great here), add the oil, chicken (discard excess marinade), and cook over medium-high heat for about 6-7 minutes, or as needed until the chicken is cooked through. Stir and flip frequently to ensure even cooking.
    Chunks of browned chicken cooking in a cast iron skillet on a white, speckled countertop.
  • Sauce: While the chicken is cooking, to a small bowl or glass measuring cup, add all the sauce ingredients (except the garnishing items) and whisk to combine.
    A glass measuring cup filled with a sesame seed and liquid mixture, with a metal whisk resting inside, on a white countertop.
  • After the chicken has cooked through, slowly and evenly pour the sauce over the chicken, scrape up any browned bits from the bottom of the skillet, and allow the sauce to simmer for about 1-2 minutes or as needed to thicken it to your liking; stir nearly continuously which will help encourage the sauce to thicken.
    Chunks of cooked chicken coated in a brown sauce are in a black cast iron skillet on a white speckled surface.
  • Sauce Thickening Tips: Depending on how much soy sauce you used, and the exact amount of chicken, and your preference for how thick the sauce is, optionally if you want it a bit thicker, sprinkle 1/2 teaspoon cornstarch directly into the sauce as it's simmering, and continue to stir. The combination of the heat, cornstarch, and stirring will cause the sauce to thicken pretty quickly. Remember that sauce always looks looser in the skillet and as the chicken cools out of the skillet, it will tighten up more.
    Chunks of glazed chicken cooking in a cast iron skillet with sauce, surrounded by bowls of rice, sautéed greens, and sesame seeds.
  • Garnishing: Taste, and if desired, add additional salt, pepper, red pepper flakes for heat, additional sesame seeds, green onions, herbs, etc. and serve.
    A bowl of white rice topped with glazed salmon pieces, sautéed greens, and carrot ribbons.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave if desired. 

Nutrition

Serving: 1serving | Calories: 329cal | Carbohydrates: 7g | Protein: 21g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1805mg | Potassium: 303mg | Fiber: 1g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 2mg
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