Crispy, Sticky Korean Gochujang Chicken in One Pan

Master this easy, one-pan crispy sticky Korean Gochujang chicken at home. Boneless chicken thighs get seared to perfection, then tossed in a sweet, savory, and spicy glaze. Ready in under 30 minutes for the ultimate flavorful weeknight dinner!

Crispy, Sticky Korean Gochujang Chicken

If you are looking for a dinner that delivers massive flavor with minimal cleanup, this one-pan Gochujang chicken is it. You get golden, crispy skin tossed in a glossy sauce that balances heat, sweetness, and garlic goodness.

Prep time: 10 mins | Cook time: 20 mins | Servings: 4

Ingredients

The Chicken

• 1.5 lbs (700g) boneless, skin-on chicken thighs (or skinless)

• 1 tablespoon cornstarch

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon neutral cooking oil (avocado or vegetable)

The Sticky Sauce

• 2.5 tablespoons Gochujang (Korean chili paste)

• 2 tablespoons honey or maple syrup

• 1.5 tablespoons brown sugar

• 2 tablespoons soy sauce

• 1 tablespoon toasted sesame oil

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon rice vinegar

• 2 tablespoons water

Garnish

• 1 tablespoon toasted white sesame seeds

• 3 stalks green onions, finely sliced

Instructions

1. Prep and Season: Pat the chicken thighs completely dry using paper towels. In a medium bowl, toss the chicken with salt, black pepper, and cornstarch until every piece is lightly coated. The starch is the secret to getting a great sear.

2. Mix the Glaze: In a small bowl, whisk together the Gochujang, honey, brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and water until smooth. Set aside.

3. Sear the Chicken: Heat the oil in a large skillet over medium-high heat. Place the chicken in the pan (skin-side down if using skin-on). Cook undisturbed for 6 to 8 minutes until golden brown and crisp. Flip and cook for another 4 to 5 minutes until fully cooked through.

4. Glaze and Thickening: Turn the heat down to medium-low. Pour the prepared sauce directly into the pan around the chicken. Let it bubble rapidly for 2 to 3 minutes, stirring gently and spooning the sauce over the top. The glaze will quickly thicken into a sticky coating.

5. Garnish and Serve: Remove the skillet from heat once the sauce coats the back of a spoon. Top generously with toasted sesame seeds and fresh green scallions.

Chef's Tip: Serve immediately over steamed jasmine or short-grain white rice with a side of pickled radish or cucumber to cut through the richness of the glaze.