If you're a fan of Korean fried chicken like I am, you know how irresistible that crispy, spicy, sticky goodness can be. We order it for takeout all the time, but let's be honest, it's not exactly the healthiest option. That's why I’ve been making this Sticky Gochujang Chicken Stir Fry. It’s a lighter, healthier version that delivers all the satisfaction without the grease bomb. This recipe is perfect for busy weeknights, makes incredible leftovers for meal prep, and is an amazing addition to any rice bowl.
Why You'll Love This Recipe
This gochujang chicken recipe checks all the boxes for a weeknight winner.
- Healthier than takeout: This stir fry uses lean chicken breast and is pan-seared rather than deep-fried, cutting down on extra calories and fat while still delivering super addictive flavor.
- Quick and easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
- Meal prep friendly: The chicken keeps well in the fridge and makes bangin leftovers. Pack it with rice and veggies for easy lunches throughout the week.
- Super flavorful: The sticky gochujang sauce is the perfect balance of spicy, sweet, and savory. It's truly satisfying and will definitely have you coming back for seconds.
- Versatile: Serve it over steamed rice, add it to a rice bowl with your favorite toppings, or pair it with noodles and veggies.
What You'll Need to Make Gochujang Chicken
For the Chicken:
- Chicken breast: Boneless, skinless chicken breast is lean and cooks quickly. Cut it into 1-inch cubes for even cooking.
- Garlic and ginger: Fresh garlic and ginger add aroma and authentic Korean flavor to the dish.
- Vegetable oil: A small amount of oil is all you need to get a nice sear on the chicken.
- Salt: Simple seasoning to enhance the natural flavor of the chicken.
- Water: Helps create a glossy (not gloopy) sauce that coats the chicken perfectly.
For the Sauce:
- Gochujang: This Korean fermented chili paste is the star of the show. It's spicy, savory, and slightly sweet.
- Honey: Balances the heat from the gochujang with natural sweetness and helps create that sticky glaze.
- Soy sauce: Adds salty depth to the sauce.
- Rice vinegar: Provides a subtle tang that brightens up the flavors.
- Mirin: A sweet Japanese rice wine that adds complexity and helps the sauce caramelize.
- Sesame oil: Just a touch adds that nutty aroma that's quintessential in Korean food.
How to Make Gochujang Chicken
- Prep your ingredients: Cut the chicken into 1-inch cubes, mince the garlic and ginger, and whisk together all the sauce ingredients in a small bowl. Having everything ready before you start cooking makes the process smooth and stress-free.
- Heat your pan: Preheat a large stainless steel skillet over medium heat. You want it nice and hot so the chicken gets a good sear.
💡 Pan Heating Tip
You’ll know the pan is hot enough when you add a few drops of water to the pan and they bead up rather than sizzling away. It's the key to prevent sticking!!
- Sear the chicken: Add the vegetable oil to the hot pan and spread the chicken cubes out in a single layer. Let them cook undisturbed for 2-3 minutes so they develop a golden-brown crust. Sprinkle with salt while they cook.
- Flip and add aromatics: Once the chicken releases easily from the pan, flip each piece and cook for another 1-2 minutes. Add the minced garlic and ginger, tossing briefly to coat the chicken.
- Add the sauce: Pour the gochujang sauce over the chicken and toss to coat every piece. Add the water and continue stirring for 1-2 minutes until the chicken is cooked through and the sauce thickens slightly.
- Serve and enjoy: Garnish with sliced green onions and toasted sesame seeds. Serve over steamed rice with your favorite veggies and kimchi!
🥒 This chicken would also be GREAT with a Smashed Cucumber Salad!
What is Gochujang?
Gochujang is a Korean fermented chili paste that's become very popular in Western cooking lately, and I’m so glad it has because it’s freaking delicious. It's made from red chili peppers, glutinous rice, fermented soybeans, and salt. The fermentation process gives it a complex flavor profile that's spicy, savory, and slightly sweet.
You can find gochujang in the international aisle of most grocery stores, at Asian markets, or online. It typically comes in a red tub. It keeps for months in the refrigerator, making it a pantry staple that you'll find yourself reaching for again and again.
With your leftover gochujang, make these Creamy Spicy Gochujang Noodles! They're excellent with an ice cold beer! 🍻
Storage Tips
- Refrigerator: Store leftover gochujang chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making it even more delicious the next day.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each, until heated through.
- Freezing: This chicken freezes well for up to 3 months. Store it in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
- Meal prep: This recipe is perfect for meal prep! Portion it out with rice and steamed veggies into individual containers for easy grab-and-go lunches throughout the week.
Frequently Asked Questions
Yep! Chicken thighs will work wonderfully in this recipe and will be even more flavorful and juicy. Just adjust the cooking time slightly as thighs may take a bit longer to reach 165°F internal temperature.
The heat level is medium. Flavorful, rather than overwhelmingly spicy. If you're sensitive to spice, you can also add a bit more honey to balance the heat.
This chicken is incredibly versatile. Serve it over steamed white or brown rice, add it to a rice bowl with kimchi, cucumber salad, carrots, and a fried egg, or serve it alongside noodles and stir-fried vegetables. It's also delicious in lettuce wraps!
Yes! You can prepare the sauce ahead of time and store it in the refrigerator for up to a week. You can also cut the chicken into cubes and store it in the fridge until you're ready to cook. The actual cooking process is so quick that it's easy to make fresh when you need it.
Gochujang is available in the international aisle of most major grocery stores, at Asian markets, or online through retailers like Amazon. Look for it in a red tub or squeeze bottle.
Definitely! This gochujang sauce is delicious on pork, shrimp, tofu, or even veggies. Adjust the cooking time based on what protein you're using.
Looking for More Easy Chicken Dinners?
Try these next!
- Sheet Pan Chicken Shawarma
- Easy Air Fryer Whole Chicken
- Rice Cooker Chicken and Corn
- Cast Iron Buffalo Chicken Thighs
- Simple Instant Pot Chicken Stew Recipe
Sticky Gochujang Chicken Stir Fry
Equipment
- Small bowl and whisk
- Large stainless steel skillet
- Cutting board and knife
Ingredients
For the Chicken:
- 500 grams chicken breast boneless skinless
- 2 Tbsp garlic 6-8 cloves
- 2 Tbsp ginger 2 inch piece
- 1 Tbsp vegetable oil
- 1 tsp salt
For the Sauce:
- 2 Tbsp gochujang
- 4 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp mirin
- 1 tsp toasted sesame oil
- 4 Tbsp water if needed
Instructions
- Preheat a large stainless steel skillet over medium heat.
- Cut the chicken breast into 1 inch cubes and pat them dry with a paper towel.
- Mince the ginger and garlic and set aside.
- Make the sauce by combining the gochujang, honey, soy sauce, rice vinegar, mirin, and sesame oil in a small bowl. Set aside.
- When the pan is hot (check using the water test), add the vegetable oil and coat the bottom of the pan. Add the chicken cubes and spread them out so each one has good contact with the pan.
- Allow the chicken to brown on one side without moving it around. Meanwhile, sprinkle the top of the chicken cubes with the salt.
- After 2-3 minutes, the chicken cubes should be brown on one side, and should release easily from the pan. Flip each one and allow them to cook for another 1-2 minutes. Add the garlic and ginger and toss briefly with the chicken to coat.
- Add the sauce to the chicken and toss/stir so each piece of chicken is coated in the sauce. Keep tossing/stirring for 1-2 minutes until the internal temperature of the chicken is 165F and the sauce is thickened to your liking. Add up to 4 Tbsp of water as the chicken cooks, to thin out the sauce as needed.
- Garnish with sliced green onions and toasted sesame seeds, and enjoy with steamed rice, veggies, and anything else you like. (Kimchi for me!)
Notes
- To make this slightly less spicy, add a bit more honey.
- If you find the sauce to be too thick, don't be afraid to add another splash of water.
- Use a digital thermometer in the largest of the chicken cubes to ensure that it is cooked through (165F).
Erin says
Easy and tasty!