As the sun sets and the aromas of dinner begin to waft through the air, there’s a certain thrill that comes from whipping up something delightful in the kitchen. Enter my Sticky Gochujang Chicken, a dish that doesn’t just please the palate but also offers a burst of color and crunch to your table. I can still recall the first time I experimented with gochujang, that tantalizing Korean chili paste. The result was a smoky, sweet, and spicy chicken that had my family asking for seconds!
Ideal for those who are tired of bland fast food and craving a homemade meal that doesn’t skimp on flavor, this chicken is marinated to perfection, providing a sticky glaze that caramelizes beautifully. Pair it with vibrant slaw and a creamy gochujang aioli, and you have a quick yet impressive meal that feels like a restaurant experience in your own home. Whether you’re looking for a fun weeknight dinner or a dish to impress friends at your next gathering, the recipe I’m sharing today is both versatile and crowd-pleasing. Ready to shake up your dinner routine? Let’s dive in!
Why You’ll Love This Sticky Gochujang Chicken Recipe
Flavor Explosion: The combination of sweet honey and spicy gochujang creates a delightful balance that dances on your taste buds.
Quick & Easy: With just 30 minutes from prep to plate, this dish is perfect for busy weeknights.
Customizable: Feel free to swap the slaw ingredients based on what you have on hand; it’s super versatile!
Crowd-Pleaser: Whether for a family dinner or a small gathering with friends, this dish guarantees smiles and compliments.
Clean Eating: Using fresh ingredients, this meal is not just satisfying but also nutritious, making it a healthier option than fast food.
Discover more delicious weeknight dinners like this in my collection of quick recipes.
Sticky Gochujang Chicken Ingredients
For the Chicken Marinate
• Free-range, boneless, skinless chicken thighs – tender cuts of chicken that absorb flavors beautifully.
• Gochujang paste – provides that signature sticky heat and depth to the dish.
• Rice vinegar – adds a tangy note that balances the sweetness of the honey.
• Light soy sauce – enhances the umami flavor and seasonings in the marinade.
• Honey – infuses sweetness, helping to create that lovely caramelization.
• Sweet chili jam – adds a fruity twist that complements the spice.
• Sesame oil – gives a rich, nutty undertone to the marinade.
For the Slaw
• White cabbage – provides crunch and acts as the perfect base for the slaw.
• Cucumber – adds a refreshing crunch that lightens the dish.
• Scallions (spring onions) – bring a touch of mild onion flavor that brightens up the slaw.
• Cilantro (coriander) leaves – adds a fresh herbaceous note that complements the flavors.
• Salt – helps to enhance all the flavors in the slaw.
• Rice vinegar – offers a tangy kick that balances the slaw’s sweetness.
• Sesame oil – adds another layer of nuttiness for a rich flavor profile.
• Fish sauce – adds depth and a hint of umami; you can omit if desired.
• Toasted sesame seeds – for a nutty crunch and visual appeal.
For the Gochujang Aioli
• Garlic aioli – a creamy base that adds richness and flavor to the sauce.
• Gochujang paste – gives a spicy and sweet kick that perfectly complements the chicken.
This Sticky Gochujang Chicken is sure to elevate your weeknight dinners into something truly special!
How to Make Sticky Gochujang Chicken
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Marinate the chicken: Cut the chicken thighs into bite-sized chunks. In a large mixing bowl, combine them with gochujang paste, rice vinegar, light soy sauce, honey, sesame oil, and sweet chili jam. Toss everything together until every piece of chicken is well-coated, then let it marinate in the fridge for at least 30 minutes.
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Preheat your oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
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Roast the chicken: Spread the marinated chicken in a single layer on the prepared baking sheet. Roast for about 20 minutes, or until the chicken is cooked through and caramelized, achieving a beautiful sticky glaze.
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Air fry option: If you’re using an air fryer, arrange the marinated chicken in the basket and air fry at 400°F (200°C) for approximately 10 minutes, until crispy and cooked through.
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Grill instructions: For a smoky flavor, preheat your grill to medium-high heat. Thread the marinated chicken onto skewers or arrange directly on the grill. Cook for 8 to 10 minutes, turning once, until the chicken is charred and cooked through.
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Prepare the slaw: While the chicken cooks, finely shred the white cabbage, dice the cucumber, slice the scallions, and chop the cilantro. In a bowl, mix these together with salt, rice vinegar, sesame oil, fish sauce, and toasted sesame seeds for a zesty slaw.
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Make the gochujang aioli: In a small bowl, combine garlic aioli and an additional tablespoon of gochujang paste. Mix until smooth and creamy, perfect for drizzling!
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Serve it up: Set the roasted chicken on a serving plate alongside the vibrant slaw. Drizzle generously with the gochujang aioli, and sprinkle extra toasted sesame seeds on top for added crunch.
Optional: Add sliced radishes for an extra pop of color and flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Sticky Gochujang Chicken?
Looking to create the ultimate dinner experience? These delightful accompaniments will take your meal to a whole new level.
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Fluffy Jasmine Rice: Perfect for soaking up the delicious gochujang sauce, each fluffy grain complements the dish wonderfully.
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Crispy Garlic Roasted Broccoli: The slightly bitter flavor of roasted broccoli adds a lovely contrast to the sweet and sticky notes of the chicken.
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Sizzling Stir-Fried Noodles: Savory noodles tossed with vegetables provide a satisfying bite and a medley of flavors that pair beautifully with the chicken.
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Refreshing Watermelon Salad: A light salad with mint and feta offers a sweet, cooling contrast to the spicy, rich chicken, keeping things bright.
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Zesty Asian Cucumber Salad: Crunchy cucumbers dressed with sesame oil and vinegar bring an extra layer of freshness—perfect alongside the sticky chicken.
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Chilled Soba Noodles: These buckwheat noodles toss in a dipping sauce or sesame dressing are a fantastic cool companion that balances the heat of the dish.
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Chardonnay: A chilled glass of this white wine enhances the meal’s flavors without overwhelming them, making it a lovely pairing.
Enjoy mixing and matching these sides to create the perfect dinner spread!
Make Ahead Options
These Sticky Gochujang Chicken pieces are perfect for those busy weeknights or meal prep enthusiasts! You can marinate the chicken in the sauce up to 24 hours in advance; just remember to store it in an airtight container to lock in those delicious flavors. The slaw can be prepared a day ahead as well; simply refrigerate it in a separate container to keep it fresh and crunchy. When you’re ready to cook, roast, air fry, or grill the marinated chicken as instructed, and serve it alongside the slaw and gochujang aioli for a restaurant-quality meal with minimal effort. You’ll save time while still enjoying all the incredible flavors of this dish!
How to Store and Freeze Sticky Gochujang Chicken
Fridge: Store any leftover Sticky Gochujang Chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Freezer: To freeze, place cooked chicken in a tightly sealed freezer bag or container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Slaw: For the slaw, store it separately in the fridge in a tightly sealed container. Use within 2 days for the best texture and flavor.
Reheating: When reheating, sprinkle a little water over the chicken before microwaving to maintain moisture, or sauté briefly in a pan for the best result.
Expert Tips for Sticky Gochujang Chicken
• Perfect Marinade Time: Marinate the chicken for at least 30 minutes to allow the flavors to infuse fully; if time permits, marinate overnight for a deeper taste.
• Watch the Oven: When roasting, keep an eye on the chicken to prevent burning. Every oven is different—aim for a caramelized finish without charring.
• Air Fryer Caution: Don’t overcrowd the air fryer basket! Cook in batches if necessary for even cooking and crispy texture for your Sticky Gochujang Chicken.
• Customize the Slaw: Feel free to add ingredients like grated carrots or sliced bell peppers to the slaw for more color and crunch; fresh herbs can take it even further!
• Serve with Style: Drizzle the gochujang aioli just before serving to maintain its creamy texture; consider adding a squeeze of lime for a zesty kick.
• Make-Ahead Options: Both the chicken and slaw can be prepared in advance. Store separately in the fridge to keep everything fresh until you’re ready to serve.
Sticky Gochujang Chicken Variations
Feel free to get creative and tailor this dish to suit your taste buds!
- Spicy Kick: Add more gochujang paste for an extra layer of heat that lingers. A little can go a long way!
- Vegetarian Option: Substitute chicken with tofu, marinated the same way, for a delicious plant-based twist. Grilling enhances its texture beautifully.
- Slaw Medley: Use red cabbage and shredded carrots for a colorful slaw that introduces subtle sweetness and extra crunch. It’s an eye-catching addition!
- Noodle Bowl: Serve the chicken over rice noodles instead of slaw for a hearty serving. The noodles soak up all that savory flavor!
- Citrus Zing: Add lime juice and zest to the slaw for a refreshing tang that brightens up each bite. The citrus elevates the whole dish!
- Nutty Flavor: Toss in chopped peanuts or cashews into the slaw for a delightful crunch and nutty flavor. They add a lovely textural contrast!
- Herb Twist: Use mint or parsley instead of cilantro for a fresh twist on the herb element. Each option brings a unique taste explosion.
- Fruit Fusion: Add diced mango or pineapple to the slaw for a sweet, fruity note that perfectly balances the spice of the chicken. It’s a burst of summer!
Each variation allows you to personalize this delightful dish while keeping that core essence of Sticky Gochujang Chicken!
Sticky Gochujang Chicken Recipe FAQs
How do I choose the right chicken for this recipe?
You’re in for a treat! I recommend using free-range, boneless, skinless chicken thighs for this Sticky Gochujang Chicken. They’re tender, juicy, and absorb the marinade beautifully. Make sure they’re fresh and have a nice pink color without any gray spots for the best flavor.
How can I store leftover Sticky Gochujang Chicken?
Absolutely! Store any leftovers in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat it in the microwave or on the stovetop until warmed through.
Can I freeze Sticky Gochujang Chicken?
Yes, you can! To freeze, place cooked chicken pieces into a tightly sealed freezer bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge before reheating, ensuring they retain their moisture.
How should I store and use the slaw?
For the best taste and texture, keep the slaw separate. Store it in a tightly sealed container in the fridge and enjoy within 2 days. This keeps it crunchy and fresh, perfect for serving alongside your chicken!
What if my gochujang aioli isn’t creamy?
If your aioli seems too thick or lumpy, don’t worry! Just whisk in a small amount of olive oil or water, a teaspoon at a time, until you reach the desired creaminess. This will add a nice drizzle finish when you’re ready to serve!
Are there any dietary considerations I should keep in mind?
Definitely! If you’re serving this dish to someone with allergies or dietary restrictions, you can modify it. Omit the fish sauce from the slaw for a vegetarian option and substitute a soy sauce alternative if someone is gluten-sensitive. Always check ingredient labels to avoid any allergens!
Sticky Gochujang Chicken with Zesty Slaw for Flavor Lovers
Ingredients
Equipment
Method
- Marinate the chicken: Cut the chicken thighs into bite-sized chunks. In a mixing bowl, combine chicken with gochujang paste, rice vinegar, light soy sauce, honey, sesame oil, and sweet chili jam. Toss until well-coated, then marinate in the fridge for at least 30 minutes.
- Preheat your oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Roast the chicken: Spread marinated chicken in a single layer on the prepared baking sheet. Roast for about 20 minutes, or until cooked through and caramelized.
- Air fry option: Arrange the marinated chicken in the air fryer basket and air fry at 400°F (200°C) for approximately 10 minutes, until crispy and cooked through.
- Grill instructions: Preheat your grill to medium-high heat. Thread marinated chicken onto skewers or arrange directly on the grill. Cook for 8-10 minutes, turning once.
- Prepare the slaw: Finely shred the cabbage, dice the cucumber, slice the scallions, and chop the cilantro. Mix with salt, rice vinegar, sesame oil, fish sauce, and toasted sesame seeds.
- Make the gochujang aioli: Combine garlic aioli and gochujang paste in a small bowl. Mix until smooth and creamy.
- Serve it up: Set roasted chicken on a serving plate alongside the vibrant slaw. Drizzle with gochujang aioli and sprinkle extra toasted sesame seeds on top.