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

Scale

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)

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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