This gochujang chicken is sweet, spicy, sticky, and seriously satisfying. Tender pieces of chicken are glazed in a bold Korean-style sauce made with gochujang, garlic, honey, and soy — all served over fluffy rice with a sprinkle of sesame seeds and spring onion.
It’s big on flavour but easy to make in under 30 minutes, making it perfect for a weeknight dinner that still feels exciting. If you love bold, fiery sauces and anything with a sticky glaze, this one’s for you.
If you like bold, saucy dishes with a bit of heat, you might also enjoy my Sweet Chilli Chicken Noodle Salad – it’s light, spicy, and full of flavour.
🍴 Tools You’ll Need
Non-stick frying pan or wok – Perfect for searing chicken and bubbling the sauce. A pan like this one gives great results.
Mixing bowl – For whisking together your gochujang sauce. A sturdy glass or stainless set like this is ideal.
Tongs or spatula – For turning the chicken and coating it in the sticky glaze. A heat-resistant option like this works well.
Rice cooker or saucepan – To cook the rice perfectly every time. A simple rice cooker like this one can be a game changer.
🍷 Wine Pairing
The sweet and spicy flavours of gochujang pair perfectly with a chilled Riesling – its light sweetness and acidity balance the heat beautifully. Prefer something drier? A crisp, citrusy Albariño also works really well.
Browse wine options on Amazon:
Search for Riesling
Search for Albariño
Sticky Gochujang Chicken with Garlic, Honey & Rice
Ingredients
- 2 skinless chicken breasts or thighs cut into bite-sized pieces
- 1½ tbsp gochujang Korean chilli paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp rice vinegar or lime juice
- 1 garlic clove minced
- 1 tbsp vegetable oil
- 1 tsp toasted sesame oil optional
- Salt and black pepper to taste
- 2 portions cooked rice to serve
- Spring onion and sesame seeds to garnish
Instructions
- In a mixing bowl like this one, combine the gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil (if using). Stir well and set aside.
- Pour the gochujang sauce into the pan and stir to coat the chicken evenly. Let it bubble for 2–3 minutes until the sauce thickens into a sticky glaze.
- Meanwhile, cook your rice in a rice cooker like this one or a saucepan according to pack instructions.
- Serve the sticky chicken over rice, topped with sliced spring onions and sesame seeds.
Top Tips for this Sticky Gochujang Chicken
Use boneless thighs for extra juiciness – they stay tender and soak up the glaze beautifully.
Let the sauce bubble for a minute or two to thicken and coat the chicken with a glossy finish.
Adjust the spice level by using more or less gochujang, depending on how much heat you like.
Add a splash of water if needed – if the sauce gets too thick, loosen it slightly with a bit of water.
