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Sticky Gochujang-Honey Chicken Recipe

Sticky Gochujang-Honey Chicken Recipe
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★★★★★

5.2 from 27 reviews

This Sticky Gochujang-Honey Chicken recipe features tender, juicy chicken coated in a flavorful Korean-inspired marinade combining spicy gochujang, sweet honey, and aromatic garlic and ginger. Roasted to perfection and finished under the broiler for a caramelized glaze, this dish is garnished with scallions, toasted sesame seeds, and a squeeze of fresh lime, delivering a delicious balance of sweet, spicy, and tangy flavors perfect for an impressive weeknight dinner or gathering.

Ingredients

Scale

Marinade

  • 1/4 cup gochujang (Korean hot pepper paste)
  • 2 tablespoons grapeseed or any neutral oil
  • 4 large garlic cloves (minced or grated)
  • 1 inch piece fresh ginger (peeled and grated)
  • 1 tablespoon honey (or agave syrup)
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons kosher salt (plus more for seasoning)

Chicken

  • 2 1/2 pounds bone-in skin-on chicken pieces (about 6–8 chicken thighs or 4 breasts)

Glaze and Garnish

  • 1 1/2 tablespoons gochujang
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 2 scallions or Chinese chives (thinly sliced)
  • 2 teaspoons toasted sesame seeds
  • 1 lime (quartered)

Instructions

  1. Prepare the Marinade: In a large mixing bowl, combine 1/4 cup gochujang, 2 tablespoons grapeseed oil, minced garlic, grated ginger, 1 tablespoon honey, rice vinegar, and 1 1/2 teaspoons kosher salt. Stir thoroughly until all ingredients are well blended to form a smooth marinade.
  2. Marinate the Chicken: Add the bone-in, skin-on chicken pieces to the marinade bowl and toss well to coat each piece evenly. Cover with plastic wrap and let the chicken marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours to deepen the flavor.
  3. Roast the Chicken: Preheat your oven to 425ºF and position the rack in the middle. Arrange the marinated chicken pieces in a large oven-proof skillet or sheet tray in a single layer. Roast the chicken—if using breasts, cook for 23-35 minutes; for thighs, cook 30-40 minutes—until the internal temperature reaches 165ºF, ensuring the chicken is fully cooked through.
  4. Make and Apply the Glaze: While the chicken roasts, mix 1 1/2 tablespoons gochujang, 1 tablespoon honey, and 2 teaspoons toasted sesame oil in a small bowl. Once chicken is cooked, brush the glaze generously over each piece.
  5. Broil for a Caramelized Finish: Place the skillet under the broiler for 1-2 minutes until the glaze bubbles and the skin turns a rich golden brown. Watch carefully to prevent burning. Alternatively, return the pan to the oven for an additional 1-2 minutes if a broiler is unavailable.
  6. Garnish and Serve: Remove chicken from the oven and sprinkle with thinly sliced scallions or chives and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing and additional gochujang or glaze if desired.

Notes

  • For extra heat, add a pinch of red pepper flakes to the marinade.
  • Bone-in, skin-on chicken pieces are best for juiciness and flavor, but boneless can be used with adjusted cooking times.
  • Marinating longer (up to 24 hours) intensifies flavor and tenderizes the meat.
  • You can substitute honey with agave syrup for a vegan-friendly alternative, but adjust sweetness to taste.
  • Ensure the internal temperature of the chicken reaches 165ºF to guarantee it is safe to eat.
  • To toast sesame seeds, place them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.

Nutrition

Keywords: gochujang chicken, Korean chicken recipe, sticky chicken, spicy honey chicken, roasted chicken, Korean BBQ chicken

Find it online: https://cookedbycleo.com/sticky-gochujang-honey-chicken-recipe/