Sticky Garlic Gochujang Chicken Recipe

If you’re craving the ultimate weeknight dinner that’s sweet, spicy, and just plain irresistible, this Sticky Garlic Gochujang Chicken belongs in your regular dinner rotation. It’s loaded with flavor thanks to a lip-smacking sauce, has a shattering crispy coating, and comes together in under an hour—no restaurant needed!

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Ingredients You’ll Need

Sticky Garlic Gochujang Chicken needs only a handful of pantry staples and fresh ingredients, each pulling double-duty to nail the perfect balance of taste and texture. Let’s break down what you need and why it matters.

• Boneless, skinless chicken (breasts, thighs, or tenders): Use your favorite cut—thighs are extra juicy, but breasts give a leaner finish, and tenders cook in a flash.
• Baking soda: An essential part of “velveting,” it keeps the chicken tender and ultra-moist as it cooks.
• Granulated sugar: Offers a gentle sweetness to balance the heat and round out the flavors.
• White pepper: Subtler and earthier than black pepper, it provides a warm undercurrent of spice.
• Toasted sesame oil: Adds deep, nutty aroma that instantly transports you to your favorite Korean BBQ joint.
• Low sodium soy sauce: A base for both marinade and sauce—opt for low sodium to keep things from getting too salty.
• Cornstarch: This is your secret to shatteringly crispy, golden chicken without a heavy breading.
• Avocado oil: A neutral high-heat oil, keeping the chicken crisp without affecting flavor. (Can substitute any similar neutral oil.)
• Honey: For that sticky, glossy finish that coats every piece so beautifully.
• Gochujang paste: A must-have! This fermented Korean chili paste is spicy, umami-packed, and gives the dish its signature zing and color.
• Rice vinegar: Cuts through the richness, brightening up the whole sauce.
• Garlic: Use lots! It adds punch and pairs perfectly with the sticky sauce.
• Green onions and toasted sesame seeds: These fresh toppings add crunch, color, and even more flavor right at the end.

Variations

One of the best things about Sticky Garlic Gochujang Chicken is how easy it is to play with—tweak the heat, swap proteins, or make it gluten-free. Here are some fun ways to tailor this dish to your tastes or whatever’s in your fridge!

• Make it Gluten-Free: Swap out the soy sauce for tamari or coconut aminos, and double-check your gochujang for wheat-free versions.
• Add More Veggies: Toss in quick-cooking veggies like snap peas, bell peppers, or broccoli when you sauté the garlic for more color and nutrition.
• Dial Up the Heat: Want it fiery? Add another spoonful of gochujang, a squirt of sriracha, or even a pinch of red pepper flakes.
• Try Tofu or Shrimp: This sauce is magic on more than just chicken—firm tofu cubes or shrimp work beautifully for a pescatarian or vegetarian twist.

How to Make Sticky Garlic Gochujang Chicken

Step 1: Velvet the Chicken

Start by slicing your chicken into bite-sized, ¾-inch pieces. In a bowl, combine a splash of water, the baking soda, salt, sugar, white pepper, toasted sesame oil, and a bit of soy sauce. The baking soda is the secret weapon here—it “velvets” the chicken, making it impossibly tender and ready to soak up all that sauce later. Give everything a good stir, then let the chicken marinate for about 10 minutes while you prep the rest of your ingredients.

Step 2: Coat with Cornstarch

Once the chicken has had a chance to tenderize, add the cornstarch directly to the bowl. Toss the pieces well so each nugget is evenly coated. This is what creates that magical crispy-crunchy shell once they hit the hot pan—no deep frying required!

Step 3: Mix the Sticky Garlic Gochujang Sauce

Get out a small bowl or measuring cup and whisk together the remaining soy sauce, honey, gochujang paste, and rice vinegar. This sauce is where the magic happens—it’s sweet, savory, spicy, and just tangy enough to keep you coming back bite after bite. Taste and adjust the gochujang up or down depending on how much fire you want!

Step 4: Pan-fry the Chicken

Add a generous splash of avocado oil (or your preferred high-heat oil) to a wide skillet and get it nice and hot over medium-high. Fry only half the chicken pieces at a time, laying them in an even layer—don’t overcrowd! Let them sear on one side undisturbed for 2-3 minutes, flip, then cook another 2-4 minutes until golden, crisp, and cooked through. Remove to a plate and repeat with the remaining chicken, adding more oil as needed. Patience pays off here—it’s the secret to that coveted crispy edge!

Step 5: Sauté Garlic & Glaze the Chicken

Drop the heat to medium-low and let your pan cool for a couple of minutes—this prevents burning the garlic. Add a splash more oil, toss in the minced garlic, and stir until it’s fragrant (about 30 seconds). Once your kitchen smells amazing, ramp up the heat to high, pour in the gochujang sauce, and let it bubble and thicken. Add the chicken pieces back in, tossing thoroughly until every piece is gleaming and sticky. Remove from heat and shower with green onions and sesame seeds.

Step 6: Serve & Enjoy

Spoon the sticky garlic gochujang chicken over fluffy steamed rice, scatter your favorite fresh garnishes, and let everyone dive in while it’s piping hot. Trust me, you’ll be fighting over the last piece!

How to Serve Sticky Garlic Gochujang Chicken

Garnishes

For a pop of color and a punch of freshness, sprinkle your Sticky Garlic Gochujang Chicken with thinly sliced green onions and a generous scattering of toasted sesame seeds. Want extra crunch? Add a few crushed roasted peanuts or a handful of crispy fried shallots right before serving.

Side Dishes

This dish screams for a bed of fluffy steamed rice (white, brown, or even jasmine)—it soaks up every bit of that glossy, fiery sauce! Pair it with simple steamed broccoli, wilted spinach, or a cool cucumber salad to balance the heat for a complete meal.

Creative Ways to Present

Think outside the plate! Stuff your Sticky Garlic Gochujang Chicken into lettuce wraps, pile it onto a rice bowl with rainbow veggies, or serve as an appetizer skewered with fresh cucumber slices. For game day, top with shredded cabbage and serve slider-style on soft buns—watch them disappear!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. The sauce will keep the Sticky Garlic Gochujang Chicken moist—just don’t forget to save a little extra sauce for reheating if you love things extra sticky!

Freezing

If you want to prep ahead, freeze the cooked chicken (without sauce) in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge, rewarm, then toss in freshly made sauce for best texture and flavor.

Reheating

Gently reheat the chicken on the stovetop over medium-low, adding a splash of water to loosen the sauce if needed. The oven or air fryer (at 350°F for a few minutes) also revives the flavorful crispiness—just avoid the microwave if possible, since it can turn the coating soft.

FAQs

Final Thoughts

If you’re ready for a fiery, sticky, crowd-pleasing meal, look no further than Sticky Garlic Gochujang Chicken. It’s simple enough for weeknights, fun enough for gatherings, and guaranteed to leave everyone begging for seconds. Give it a try—you’ll be obsessed after the very first bite!

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