If you’re searching for a meal that packs flavor, heat, and irresistible stickiness into every bite, Sticky Honey Gochujang Chicken (Air Fried or Baked) is about to become your new go-to. This vibrant Korean-inspired dish takes tender chicken thighs and coats them in a gloriously glossy, sweet-and-spicy glaze. Whether you use an air fryer for unbeatable crispiness or bake it to golden perfection, the result is a plateful of bold, balanced flavors with just enough fire. Get ready to watch every piece disappear — this is a dish that easily steals the spotlight any night of the week.
Ingredients You’ll Need
Every ingredient in this Sticky Honey Gochujang Chicken (Air Fried or Baked) recipe plays a starring role, and you probably have most of them in your pantry already! These simple staples join forces for juicy chicken and an unforgettable glaze that’s spicy, sweet, and savory all at once.
- Chicken thighs: Tender, juicy, and perfect for soaking up that incredible marinade—cutting them into bite-sized pieces ensures every bit gets saucy.
- Gochujang (Korean chili paste): The secret to that deep, addictive heat and signature tangy-sweet flavor; don’t skip this special ingredient!
- Soy sauce: Delivers the savory umami punch that balances the honey’s sweetness and rounds out the marinade.
- Honey: Brings the sticky shine and just the right touch of sweetness to contrast the spice.
- Rice vinegar: Adds a gentle pop of acidity to keep the flavors bright and anything but heavy.
- Sesame oil: For a whisper of nutty aroma and unmistakable depth in every bite.
- Garlic: Minced fresh garlic infuses the sauce with bold, zesty character.
- Fresh ginger: Grated ginger lends an energizing, peppery freshness to the mix.
- Cornstarch: Helps the sauce thicken just enough to lovingly cling to each morsel.
- Water: Just a touch, to make a smooth cornstarch slurry—critical for a glossy sauce finish.
- Sesame seeds & sliced green onions: Optional, but highly recommended for crunch and a pop of color to finish.
- Nonstick spray: Keeps your chicken from sticking (literally!), whether you’re air frying or baking.
How to Make Sticky Honey Gochujang Chicken (Air Fried or Baked)
Step 1: Whip Up the Marinade
In a large bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. The mixture will become glossy, fiery, and full of promise—this spicy-sweet base transforms ordinary chicken into something truly special.
Step 2: Marinate the Chicken
Toss your bite-sized chicken pieces in the marinade, making sure each one is well coated. Cover and stash the bowl in the refrigerator for at least 30 minutes (up to 4 hours if you’ve got the time). Marinating infuses the chicken with all those deep, layered flavors and keeps it juicy when cooked.
Step 3: Preheat Your Air Fryer or Oven
Set your air fryer to 380°F, or fire up your oven to 400°F. While things are heating up, spray your air fryer basket or line a baking sheet with parchment to prevent sticking and ensure easy cleanup.
Step 4: Cook the Chicken
If you’re using the air fryer, arrange the marinated chicken in a single layer and air fry for 12–15 minutes, flipping halfway through for even crisping. If you’re going the oven route, spread the pieces on your baking sheet and roast for 20–22 minutes, flipping once. In both methods, the chicken should be cooked through and lightly browned on the edges.
Step 5: Make the Sticky Sauce
While the chicken cooks, pour any leftover marinade into a small saucepan. Bring it to a simmer over medium heat. Stir together cornstarch and water in a small bowl, then add it to the pan. Simmer for 2–3 minutes until thick and glossy—this is where the signature “sticky” comes to life!
Step 6: Toss and Garnish
Once the chicken is cooked, toss the pieces with your thickened, gleaming sauce until each is beautifully coated. Finish with a generous sprinkle of sesame seeds and fresh sliced green onions if you like a little crunch and color. Serve hot, and prepare to be showered with compliments.
How to Serve Sticky Honey Gochujang Chicken (Air Fried or Baked)
Garnishes
A finishing flourish of sesame seeds and sliced green onions isn’t just for looks—it adds nutty crunch and a pop of color that makes your plate as inviting as it is delicious. Feel free to toss on a handful of cilantro or a pinch of red pepper flakes if you’re feeling adventurous.
Side Dishes
You can’t go wrong pairing this bold chicken with fluffy jasmine rice or sticky short-grain rice, which soaks up all that incredible sauce. Lightly steamed veggies, like broccoli or snap peas, provide a crisp counterpoint to the rich glaze, and a side of quick-pickled cucumbers adds just the right amount of zing.
Creative Ways to Present
Try piling the chicken into lettuce cups for a fun, handheld twist, or serve atop a bed of greens for an Asian-inspired salad. For a party platter, skewer the cooked chicken for easy sharing. However you plate it, Sticky Honey Gochujang Chicken (Air Fried or Baked) always stands out.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sticky Honey Gochujang Chicken (Air Fried or Baked) in an airtight container in the refrigerator. It will stay fresh and flavorful for up to three days, and the sauce actually gets even tastier as it sits.
Freezing
You can freeze your cooked chicken (sauce and all) for easy meals down the line! Let it cool completely, pack it into freezer-safe bags or containers, and keep for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Warm leftovers in the microwave with a splash of water to loosen the sauce, or reheat gently on the stovetop. The air fryer is also great for reclaiming any lost crispiness—just a few minutes at 350°F and it’ll taste as good as new.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast is a leaner option and tastes fantastic with this marinade. Just adjust your cooking time to avoid overcooking—breast pieces cook a bit faster and can dry out if left too long in the oven or air fryer.
Is gochujang very spicy? What if I want less heat?
Gochujang brings a gentle warmth balanced by sweetness and tang. Control the heat by using a little less gochujang, or add a splash more honey for extra sweetness. Some brands are milder than others, so don’t be afraid to adjust to your taste.
Can I make this dish gluten-free?
Definitely! Just use a gluten-free soy sauce or tamari, and double-check that your gochujang is also gluten-free (some brands add wheat). The swap is seamless, and you’ll still get all that craveable flavor.
What’s the best way to get extra crispy chicken?
If you love crunch, give your marinated chicken pieces a light toss in cornstarch right before cooking. Air frying delivers maximum crispiness, but baking on a wire rack over your tray works wonders, too.
Can I prep this meal ahead of time?
Yes, you sure can! Marinate the chicken the night before for deeper flavor, or even freeze your chicken in the marinade. When you’re ready to cook, just thaw and follow the directions—weeknight dinner, done in no time.
Final Thoughts
If you’re ready to wake up your dinner routine, this Sticky Honey Gochujang Chicken (Air Fried or Baked) is pure magic—easy enough for a weeknight and bold enough to wow friends. It’s spicy, sticky, and so much fun to eat. Go ahead, give it a try—I guarantee you’ll fall in love with every saucy bite!
Print
Sticky Honey Gochujang Chicken (Air Fried or Baked) Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes (air fryer) or 22 minutes (oven)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Fryer, Baking
- Cuisine: Korean-Inspired
- Diet: Non-Vegetarian
Description
This Sticky Honey Gochujang Chicken recipe is a delicious blend of sweet, spicy, and savory flavors. Perfectly cooked chicken thighs are coated in a sticky glaze made with gochujang, soy sauce, honey, and aromatic seasonings. Whether air-fried for a crispy finish or baked for a more traditional preparation, this dish is sure to be a hit at any meal.
Ingredients
Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
Marinade:
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
Coating:
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
Garnish:
- sesame seeds and sliced green onions for garnish (optional)
Additional:
- nonstick spray (for air fryer or baking)
Instructions
- Marinate the Chicken: In a large bowl, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add chicken pieces, toss to coat, cover, and marinate in the refrigerator for 30 minutes to 4 hours.
- Cook the Chicken: Preheat air fryer to 380°F or oven to 400°F. Air fry for 12–15 minutes or bake for 20–22 minutes, flipping halfway, until cooked through.
- Prepare the Sauce: Simmer remaining marinade in a saucepan. Mix cornstarch and water to form a slurry, then add to the sauce. Simmer until thickened.
- Coat the Chicken: Toss cooked chicken in the thickened sauce until coated. Garnish with sesame seeds and green onions.
- Serve: Enjoy hot!
Notes
- For extra crispiness, coat marinated chicken with additional cornstarch before cooking.
- Adjust heat by varying gochujang amount.
- Chicken breast or tofu can be used as alternatives.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 10g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 80mg
