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A photo showing a bowl of sticky gochujang chicken over a bed of rice.

Sticky Gochujang Chicken with Garlic, Honey & Rice

Sweet, spicy, and sticky – this gochujang chicken is bold, quick to make, and perfect served over fluffy rice for an easy weeknight dinner.
Servings 2
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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.
  • Season the chicken pieces with salt and pepper. Heat a non-stick frying pan or wok like this over medium-high heat with a little vegetable oil. Add the chicken and cook for 5–7 minutes, turning with tongs such as these, until golden and cooked through.
  • 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.
Calories: 280kcal
Course: Main Course
Cuisine: Korean
Keyword: chicken, garlic, rice