Sticky Honey Gochujang Chicken

This irresistible Honey Gochujang Chicken delivers the perfect balance of sweet, savory, and spicy flavors in every bite. The chicken thighs stay incredibly juicy while developing a sticky, caramelized exterior that's bursting with Korean-inspired flavors. Gochujang, a fermented Korean chili paste, provides the ideal foundation with its complex umami notes and pleasant heat that's complemented by the sweetness of honey. Whether you choose to air fry or bake this dish, the result is a deliciously glazed chicken that pairs perfectly with steamed rice and takes minimal effort to prepare. It's a weeknight dinner solution that tastes like you spent hours in the kitchen.

I discovered gochujang paste during a Korean cooking class I took last year, and it's become a staple in my pantry ever since. This recipe was born on a hectic Tuesday when I needed something quick but didn't want to sacrifice flavor. My husband, who typically reaches for seconds only when pizza is involved, went back for thirds of this chicken! Now it's on regular rotation in our house, and friends who've tried it immediately ask for the recipe – always the sign of a winner.

Key Ingredients

• Chicken thighs: Bone-in, skin-on thighs retain moisture and flavor better than breast meat; the skin crisps up beautifully while the meat stays tender
• Gochujang paste: This fermented Korean pepper paste is the star ingredient, providing complex sweet, savory, and spicy flavors that can't be replicated; look for it in the international section of your grocery store
• Honey: Balances the heat from the gochujang while helping create that irresistible sticky glaze; its natural sugars caramelize beautifully during cooking
• Rice vinegar: Adds brightness and acidity that cuts through the richness of the chicken and sweetness of the honey
• Soy sauce: Contributes essential umami depth and saltiness that enhances all the other flavors
• Sesame oil: Even a small amount adds that distinctive nutty aroma that's characteristic of Korean cuisine
• Fresh garlic: Provides aromatic sharpness that becomes mellow and sweet as it cooks in the marinade
• Green onions: Offer a mild onion flavor and fresh color contrast; separating the white and green parts allows you to use them differently in the recipe

Pin it

Detailed Cooking Instructions

Step 1:

Begin by preparing your chicken thighs. If using bone-in thighs and you prefer to remove the bones, place each thigh skin-side down on a cutting board. Using a sharp knife, carefully cut along the bone to separate the meat, then remove the bone while keeping the skin intact. Pat the chicken dry with paper towels to ensure better marinade adhesion and crisper skin when cooking.

Step 2:

For the marinade, finely grate 3 cloves of garlic using a microplane rather than chopping it. This creates a nearly paste-like consistency that distributes more evenly throughout the marinade and infuses the chicken more effectively. The microplane also releases more of the garlic's aromatic oils than chopping.

Step 3:

Thinly slice 3-4 green onions, separating the white and light green parts from the dark green tops. The white parts will go into the marinade to infuse flavor during cooking, while the green parts will be reserved for garnishing the finished dish, providing fresh flavor and color contrast.

Step 4:

In a large bowl, combine 3 tablespoons gochujang paste, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. The proportions are important here—too much gochujang will make the dish overwhelmingly spicy, while too much honey will make it too sweet. This balance creates the perfect glaze that's flavorful without being too intense in any one direction.

Step 5:

Add the grated garlic and sliced white parts of the green onions to the marinade mixture. Whisk everything together until you have a smooth, uniform sauce with no lumps of gochujang paste. The sauce should have a vibrant reddish-brown color and a consistency that's thick enough to coat the back of a spoon.

Step 6:

Add the chicken thighs to the marinade, turning each piece to ensure it's fully coated on all sides. If you have time, cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes, or up to 4 hours. This marinating step is optional but highly recommended, as it allows the flavors to penetrate deeper into the meat.

Step 7:

For air frying: Preheat your air fryer to 375°F (190°C) for about 3 minutes. This preheating step ensures the chicken starts cooking immediately when placed in the basket, helping to seal in juices. Place the marinated chicken thighs in the air fryer basket skin-side down, making sure they're arranged in a single layer without overlapping. This allows for proper air circulation and even cooking.

Step 8:

Air fry the chicken for 10 minutes skin-side down. This initial cooking period allows some of the fat under the skin to render out, which will help achieve a crispy skin in the final step. After 10 minutes, flip the chicken pieces over so they're skin-side up, and continue cooking for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

Step 9:

For oven baking: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken pieces skin-side up on the prepared baking sheet, leaving some space between each piece. Bake for 30-35 minutes, or until the chicken is cooked through and the skin is nicely browned and slightly caramelized.

Step 10:

For extra crispiness when oven baking, switch your oven to broil for the last 2-3 minutes of cooking time, watching carefully to prevent burning. This step helps achieve that beautiful caramelization on the skin that makes this dish so appealing.

Step 11:

Once cooked, transfer the chicken to a serving plate and let it rest for 3-5 minutes. This brief resting period allows the juices to redistribute throughout the meat, ensuring maximum juiciness with every bite.

Step 12:

Garnish the chicken with the reserved sliced green onion tops and a sprinkle of sesame seeds for visual appeal and added texture. Serve immediately with steamed white rice, which provides the perfect neutral canvas for soaking up the delicious sauce.

Perfect Pairing Ideas

This Honey Gochujang Chicken creates a wonderful centerpiece for a Korean-inspired meal. I love serving it with steamed white rice, which provides the perfect neutral canvas for soaking up the delicious sauce. For a complete meal with minimal effort, add quick cucumber kimchi – just thinly sliced cucumbers tossed with rice vinegar, a dash of sugar, and Korean chili flakes. A side of simply sautéed spinach with garlic completes the plate with a nutritious green element. The combination of textures and flavors – from the sticky-sweet chicken to the cool, crisp cucumbers and the tender greens – creates a balanced meal that feels like restaurant-quality dining at home.

Pin it

Make-Ahead and Storage Tips

One of the reasons I love this recipe for busy weeks is how well it works for meal prep. The chicken can be marinated up to 24 hours in advance – in fact, a longer marination makes it even more flavorful. If you're planning to cook it after work, simply prepare the marinade and chicken in the morning or the night before. For leftovers, store the cooked chicken in an airtight container in the refrigerator for up to 3 days. To reheat without drying out the meat, I recommend using the air fryer at 350°F for just 3-4 minutes, which restores the crispy exterior while keeping the inside juicy. For meal prep containers, place the chicken over rice with a side of vegetables for complete grab-and-go lunches.

Customizing Your Gochujang Chicken

While this recipe is perfect as written, I've discovered several delicious variations through experimentation. For a more intensely flavored dish, add a tablespoon of grated fresh ginger to the marinade alongside the garlic. If you enjoy extra heat, incorporate a teaspoon of gochugaru (Korean chili flakes) into the marinade. For a more complex sweetness, substitute half the honey with brown sugar or maple syrup. I've also made this with boneless, skinless chicken thighs when trying to cut calories – just add a tablespoon of neutral oil to the marinade to compensate for the missing fat from the skin, and reduce the cooking time by about 2-3 minutes.

I discovered completely by accident that adding a tablespoon of grated apple to the marinade creates an incredible depth of flavor and natural sweetness that complements the gochujang beautifully. The apple's enzymes also help tenderize the chicken further. Now I always keep this "secret ingredient" on hand when making this recipe!

This Honey Gochujang Chicken has transformed my weeknight dinner routine, bringing exciting Korean flavors to my table with minimal effort. There's something deeply satisfying about creating a dish that captures the essence of a cuisine I love while fitting into my busy schedule. The combination of sticky-sweet glaze, tender juicy chicken, and that distinctive gochujang heat creates a meal that feels special enough for company but simple enough for a Tuesday night. Whether you're already familiar with Korean flavors or trying them for the first time, this recipe offers an accessible entry point that will likely become a regular in your cooking rotation.

Frequently Asked Questions

→ What is gochujang and where can I find it?

Gochujang is a Korean fermented red chili paste that's sweet, savory and spicy. It's available in most Asian grocery stores and the international section of many supermarkets. You can also find it online through retailers like Amazon.

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out more easily. If using breasts, reduce the cooking time slightly and consider using a meat thermometer to ensure they reach 165°F (74°C) without overcooking.

→ How spicy is this dish?

This recipe has a medium spice level. The honey balances the heat from the gochujang. If you prefer milder food, reduce the gochujang to 1 tablespoon. For spicier, add 1 teaspoon of gochugaru (Korean chili flakes) or red pepper flakes.

→ Can I make this dish ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance for even more flavor. The cooked chicken also reheats well for leftovers. Store in an airtight container in the refrigerator for up to 3 days.

→ What sides pair well with this chicken?

This chicken pairs perfectly with steamed rice, kimchi, or a simple cucumber salad. For a complete Korean-inspired meal, serve with banchan (small side dishes) like pickled vegetables or spinach namul.