You will love this easy gochujang chicken recipe. This sticky Honey Gochujang Chicken is a mouth-watering recipe that will have you come back for more. You can air fry or bake this chicken. It is so easy you will love it.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
This is amazing for busy nights or when you want to meal prep your protein during the week. if you have never used gochujang paste before, now is the time.
This Korean food has a ton of flavor that you will love. Next time, if you're bored of your roast chicken, definitely make this. You will love this sweet and spicy gochujang chicken recipe.
If you love this, you need to check out Korean Fried Chicken (Air Fryer), Garlic Miso Chicken, Spicy Sesame Chicken, and Soy Garlic Chicken.
Jump to:
- What is gochujang?
- Gochujang Paste
- Here's what you need
- How to make Gochujang Chicken in the air fryer
- Substitutions
- Equipment
- How to store and reheat
- Top tips for success
- Honey Gochujang Chicken - FAQs
- Other air fryer chicken recipes!
- Don't miss out!
- Typhur Dome Air Fryer
- Sticky Honey Gochujang Chicken
- Typhur Sync Gold Dual Digital Thermometer
- Food safety
What is gochujang?
Gochujang is a fermented Korean pepper paste. It has a savory flavor but is also a little spicy so be warned. But it has a ton of flavor that you will absolutely love.
I use it to make Korean fried chicken with chicken tenders or if I am craving chicken wings, I will add this to my sauce. This gochujang chicken recipe is delicious and will be your new favorite spicy chicken recipe.
You can find gochujang paste in most grocery stores. Grocery stores like Whole Foods and Trader Joe's have them.
Gochujang Paste
fermented Korean chili paste
Here's what you need
- chicken thighs
- garlic
- green onions
- gochujang paste
- honey
- rice vinegar
- soy sauce
- sesame oil
See recipe card for quantities.
How to make Gochujang Chicken in the air fryer
- Prepare the marinade
- Step 2: Combine the chicken and marinade
- Step 3: Air fry skin side down
- Step 4: Flip the chicken
Debone the Chicken: If needed, use a sharp knife or kitchen shears to debone the chicken thighs.
Prepare the Marinade:
- Grate the garlic using a microplane.
- Thinly slice the green onions, keeping the white and green parts separated.
Mix the Marinade:
- In a large bowl, whisk together the gochujang paste, honey, rice vinegar, soy sauce, sesame oil, and grated garlic.
- Add the white parts of the green onions and stir to combine.
Marinate the Chicken:
- Place the chicken thighs in the marinade, ensuring each piece is well-coated. Let it sit for at least 10-15 minutes (optional for more flavor).
Cooking Options:
- Air Fryer: Preheat the air fryer to 375°F (200°C). Arrange the chicken in a single layer and cook for 20 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F/74°C).
- Oven: Preheat the oven to 425°F (200°C). Lay the chicken on a parchment-lined baking sheet and bake for 30-35 minutes, flipping halfway, until browned and fully cooked. Broil at the last 3 minutes to get a nice brown skin.
- Serve this with freshly made white rice and garnish with sesame seeds the sliced green parts of the onions and enjoy!
Substitutions
Chicken thighs - you can use chicken breast for this but keep the skin. If you're removing the skin, add a little bit of neutral oil like avocado oil or vegetable oil to keep the chicken moist. Trust me no one likes a dry chicken. Preferably dark meat is best for this recipe.
Garlic - you can use garlic paste but the flavor will not be as good.
Honey - you can use maple syrup, brown sugar, or agave
Rice vinegar - you can use apple cider vinegar, lemon, or lime. If using lemon juice or lime juice do not marinate it over 2 hours.
Soy sauce - tamari or coconut aminos
Sesame oil - toasted sesame oil would be amazing on this dish.
Other ingredients that would taste great in this recipe:
- black pepper or white pepper
- gochugaru (chili powder) if you like extra spice
- red pepper flakes
- garlic powder or onion powder
- fresh ginger
- fish sauce
Equipment
- Air Fryer - You can bake this too. Just make sure to broil it at the end.
- Knife
- Cutting board
- Measuring spoons
- Typhur thermometer
How to store and reheat
- Store leftover Honey Gochujang Chicken in an airtight container in the fridge for up to 3 days.
- To reheat, air fry at 350°F (175°C) for 3-5 minutes or bake at 350°F (175°C) for 8-10 minutes until heated through.
- You can also microwave for 1-2 minutes, but it may soften the skin.
Top tips for success
- Marinate the chicken for at least 15 minutes to intensify the flavors. Marinating is optional but highly recommended.
- Air fry skin side down first then flip. This will make the skin more crispy at the end.
- Ensure the chicken thighs are in a single layer, without overlapping, for even cooking in both the air fryer and oven.
Honey Gochujang Chicken - FAQs
Yes! Adjust the cooking time slightly-air fry or bake for an additional 5-7 minutes until the internal temperature reaches 165°F (74°C).
No, but if you don't have gochujang, you can substitute it with sriracha or a mix of red chili paste and a touch of miso for a similar spicy, umami flavor.
Absolutely! You can marinate the chicken up to 24 hours in advance and either cook it right before serving or store it in the fridge for quick reheating later.
Other air fryer chicken recipes!
Looking for other easy chicken recipes like this? Try these:
Don't miss out!
Typhur Dome Air Fryer
This is an amazing air fryer! There is no need to preheat, and it cooks chicken in less than 25 minutes. It is my new go-to air fryer.
USE CODE: CARMEN10 to get 10% OFF
Sticky Honey Gochujang Chicken
Ingredients
Equipment
Method
- If needed, use a sharp knife or kitchen shears to debone the chicken thighs.
- Grate the garlic using a microplane.
- Thinly slice the green onions, keeping the white and green parts separated.
- In a bowl, whisk together the gochujang paste, honey, rice vinegar, soy sauce, sesame oil, and grated garlic.
- Add the white parts of the green onions and stir to combine.
- Place the chicken thighs in the marinade, ensuring each piece is well-coated. Let it sit for at least 15 minutes (optional for more flavor).
- Air Fryer: Preheat the air fryer to 375°F (200°C). Arrange the chicken in a single layer and cook for 20 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F/74°C).
- Oven: Preheat the oven to 425°F (200°C). Lay the chicken on a parchment-lined baking sheet and bake for 30-35 minutes, flipping halfway, until browned and fully cooked. Broil at the last 3 minutes to get a nice brown skin.
- Serve: Serve this with freshly made rice and garnish with the sliced green parts of the onions and enjoy!
Notes
- Marinate the chicken for at least 15 minutes to intensify the flavors.
- Air fry skin side down first then flip. This will make the skin more crispy at the end.
- Ensure the chicken thighs are in a single layer, without overlapping, for even cooking in both the air fryer and oven.
Video
Tried this recipe?
Mention @eatwithcarmen in all social platformsTyphur Sync Gold Dual Digital Thermometer
Don't do the guessing game! Make sure your chicken is fully cooked. I love using my Typhur thermometer, it tells me exactly when my chicken is done.
USE CODE: CARMEN10 to get 10% OFF
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Cook-In-Training says
Delicious in air fryer! Will definitely make again and again.
wendy says
I tried this tonight and it was very good. I decided to cook the chicken in our Dome stove and turned out nice and browned, flavor was excellent. I would recommend making extra sauce, set it aside to pour over chicken when its done.
Carmen Spillette says
Thank you so much!!
Weasel says
This is not limited to chicken. I have enjoyed using this general idea (with minor modifications as the spirit moves me) as a sauce for stir-fried vegetables, mushrooms etc. Needs to be thinned a little, added to the veg, then reduced before serving on rice or noodles.
Carmen Spillette says
Yes, I agree! Great tip.