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: 1/4 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
