Sticky Gochujang Chicken is a Korean-inspired chicken dinner with a sweet, spicy and savoury sauce. It comes together in 30 minutes, is a firm family favourite and makes the perfect easy weeknight meal that can be served with rice or noodles.
I first made this Sticky Gochujang Chicken a few weeks ago and it was an instant hit with my whole family. They went back for seconds and then asked if I could pleeeeease add the leftovers to their lunchboxes the next day.
The recipe couldn’t be easier. You coat the chicken, fry it in a little oil, remove it from the pan, add the sauce ingredients, then pop the chicken back in and toss everything together until it’s sticky, glossy and glorious. Serve with rice and finish with sesame seeds and spring onions.
What exactly is Gochujang Paste?
Gochujang is a Korean fermented chilli paste that adds a delicious sweet, spicy and savoury flavour to sauces, marinades and stir-fries. It gives this chicken its lovely sticky, glossy sauce.
It is not the same as sweet chilli sauce or sriracha, but those can work in a pinch with slightly different flavour.
Sticky Gochujang Chicken
Prep Time: 10 minutes- Cook Time: 20 minutes
- Total Time: 30 minutes
Yield: 4–5 servings 1x
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Sticky Gochujang Chicken is a Korean-inspired chicken dinner with a sweet, spicy and savoury sauce. It comes together in 30 minutes, is a firm family favourite and makes the perfect easy weeknight meal that can be served with rice or noodles.
Ingredients
For the Chicken
- 6–8 chicken fillets, cut into bite-sized pieces
- 1 egg
- 3 tablespoons flour
- 3 tablespoons cornflour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For Frying
- 1 teaspoon butter
- 1 teaspoon olive oil
For the Sauce
- ½ cup tomato sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons gochujang paste
- 1 tablespoon butter
- 4 teaspoon rice vinegar
- 2 teaspoon sesame oil
- 1 teaspoon sugar
To Serve
- Spring onions, sliced
- Sesame seeds
- Steamed rice
Quick Cucumber Salad (Optional)
- 1 cucumber, sliced
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- Sesame seeds
- Sliced spring onions
Instructions
- Prepare the chicken: Cut chicken into bite-sized pieces and place the chicken pieces in a bowl and add the egg. Toss to coat.
- Coat the chicken: In a separate bowl, mix together the flour, cornflour, salt, pepper, garlic powder and onion powder. Mix well then add the chicken and toss until well coated.
- Brown the chicken Heat the butter, and olive oil in a large frying pan over medium-high heat. Working in batches, sear the chicken until golden on the outside – about 1-2 minutes per side. It doesn’t need to be fully cooked through at this stage. Remove and set aside.
- Make the sauce: In a jug or bowl, whisk together the tomato sauce, soy sauce, water, sesame oil, gochujang, rice vinegar and sugar.
- Finish the dish: Add the sauce to the pan and bring to a gentle simmer. Stir in the butter. Return the chicken to the pan and cook for 4–5 minutes, stirring occasionally, until the chicken is cooked through and beautifully coated in the sticky sauce.
- Serve: Sprinkle over plenty of spring onions and sesame seeds. Serve with steamed rice and the simple cucumber salad on the side.
Notes
- Adjust the amount of gochujang depending on how spicy you like it.
- The cucumber salad is lovely alongside the sweet, spicy chicken and adds a fresh crunch.
- Leftovers make excellent lunch bowls or school lunches the next day.
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