I created this Sticky Honey Gochujang Chicken because I’ve always craved a dish that balances heat and sweetness without much fuss. Whether I air fry it for that crispy finish or bake it for deeper caramelization, the chicken emerges tender, flavorful, and utterly irresistible.
Why I’ll Love This Recipe
I get bold flavors from the spicy-sweet glaze of gochujang, honey, garlic, and ginger
Whether I air fry or bake, it stays light—less oil, same delicious texture
It takes about 35–40 minutes total—perfect when I want dinner on the table fast
I can tweak the spice just how I like it: extra gochujang for heat, less if I’m watching the kids
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
1.5 lbs chicken thighs or drumsticks, skin-on or skinless
1 tablespoon vegetable oil (optional, if baking)
Salt and pepper, to taste
For the Sticky Honey Gochujang Glaze:
2 tablespoons gochujang (Korean chili paste)
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
Garnish:
Sesame seeds
Sliced green onions
directions
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I pat my chicken dry, season it generously with salt and pepper, and lightly brush it with oil if I’m baking to help it crisp up
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I whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth
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I cook the chicken using either method:
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Air Fryer: I preheat to 375 °F (190 °C), place chicken in a single layer, and air fry for 15–18 minutes, flipping halfway
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Baking: I preheat to 400 °F (200 °C), arrange chicken on a lined sheet, and bake for 20–25 minutes, flipping once
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I heat the glaze in a small saucepan over medium for 2–3 minutes until it simmers. I thicken it with cornstarch slurry if needed, then coat the cooked chicken with it
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I garnish with sesame seeds and sliced green onions before serving
Servings and timing
Servings: 4
Preparation Time: ~10 minutes
Cooking Time: ~25–30 minutes
Total Time: 35–40 minutes
Variations
I swap in chicken wings for game day or tofu for a vegetarian twist
I add lemon juice or chili flakes to adjust the flavor to my liking
I mix in a spoon of peanut butter for a nutty layer
I try shrimp or salmon instead of chicken, adjusting the cook time
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days
I reheat them in a skillet or air fryer to keep the skin crisp
For longer storage, I freeze cooked chicken up to 2 months and reheat in the oven or air fryer
FAQs
Can I use chicken breasts instead of thighs?
I can—just shorten the cooking time since breasts cook faster and may dry out
What if I don’t have gochujang?
I mix sriracha and miso paste for a similar flavor if gochujang isn’t available
Can I prep this ahead of time?
Yes—I often prep the chicken and glaze in advance and combine when ready to serve
Is this recipe gluten-free?
It can be—just make sure to use gluten-free soy sauce
How do I make the glaze stick better?
I toss the chicken in cornstarch before cooking to help the glaze adhere more effectively
Conclusion
I truly believe this Sticky Honey Gochujang Chicken is a weeknight hero: bold, balanced, and easy. Air-fried or baked, it’s a dish that brings sweet, spicy, savory, and sticky all at once. Whether I’m meal prepping, hosting, or craving comfort food with a kick, it never disappoints. I hope you love making it as much as I do.
Sticky Honey Gochujang Chicken (Air Fried or Baked)
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Air Fryer or Baked
- Cuisine: Korean-Inspired
- Diet: Halal
Description
Sticky Honey Gochujang Chicken is a bold, sweet-spicy Korean-inspired dish that can be air fried or baked. The glaze combines gochujang, honey, garlic, and ginger, delivering rich flavor with minimal effort.
Ingredients
- 1.5 lbs chicken thighs or drumsticks, skin-on or skinless
- 1 tablespoon vegetable oil (optional, if baking)
- Salt and pepper, to taste
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Pat the chicken dry and season with salt and pepper. Lightly brush with oil if baking.
- Whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger to make the glaze.
- For air frying: Preheat to 375°F (190°C), cook chicken for 15–18 minutes, flipping halfway, until internal temp reaches 165°F (75°C). For baking: Preheat to 400°F (200°C), bake for 20–25 minutes, flipping halfway.
- Heat glaze in a saucepan over medium heat for 2–3 minutes. Add cornstarch slurry if desired to thicken. Toss or brush glaze on cooked chicken.
- Garnish with sesame seeds and green onions. Serve hot with rice, veggies, or salad.
Notes
- Use tofu or seafood like shrimp or salmon for a variation.
- For gluten-free, use gluten-free soy sauce.
- Cornstarch helps the glaze stick better.
- Chicken breasts can be used, but adjust cooking time.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 370
- Sugar: 12g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 115mg
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