Sticky Korean Gochujang Chicken
A classic Korean dish featuring succulent chicken coated in a vibrant, sweet, savory, and spicy gochujang glaze. Perfect for a quick, flavorful meal.
Ingredients
- 2 lb chicken drumsticks or wings
- 0.5 cup gochujang Korean chili paste
- 0.25 cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 1 tsp sesame oil
- 1 tbsp sesame seeds for garnish
- 2 stalks green onions sliced for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined to create the flavorful glaze.
- Add chicken drumsticks or wings to the bowl and toss thoroughly, ensuring each piece is well coated with the gochujang glaze. Reserve about 1/4 cup of the glaze for basting later.
- Arrange the coated chicken in a single layer on the prepared baking sheet, making sure not to overcrowd the pan for even cooking.
- Bake for 20 minutes, then carefully remove the baking sheet from the oven, brush the chicken with the reserved glaze, and flip each piece.
- Return the chicken to the oven and bake for another 10-15 minutes, or until the chicken is cooked through, caramelized, and tender. For an extra crispy skin, you can broil for the last 2-3 minutes, but watch carefully to prevent burning.
- Garnish the sticky Korean gochujang chicken with sesame seeds and freshly sliced green onions before serving immediately. It pairs perfectly with steamed white rice or a light salad.
Notes
This recipe works wonderfully with chicken wings, thighs, or boneless breasts. Adjust the amount of gochujang to control the spice level. For an extra crispy finish, use an air fryer or broil for the last 2-3 minutes in the oven, watching closely to prevent burning. Serve hot with steamed rice, a sprinkle of extra sesame seeds, and sliced green onions.