Sticky Honey Gochujang Chicken: Easy Homemade Sweet Heat Recipe (Video)

Craving that perfect balance of sweet, spicy, and savory that you just can’t seem to get right at home? You’re tired of takeout that’s either too sweet or not sticky enough. Making Sticky Honey Gochujang Chicken at home can feel intimidating, but it doesn’t have to be.

To make sticky honey gochujang chicken, whisk together a sauce of gochujang paste, honey, soy sauce, garlic, and ginger. You then coat crispy cooked chicken pieces, typically chicken thighs, in the sauce and simmer briefly until it thickens into a glossy, sticky glaze. It’s an easy, homemade Korean-inspired recipe perfect for a weeknight dinner.

Drawing from a proven, chef-tested method, this guide breaks down every step for a foolproof result. We’ll show you how to get that signature crispy texture and perfectly balanced honey gochujang glaze. Get ready to skip takeout for good and master this incredible dish.

Watch: Step-by-Step Video Tutorial

Before you start, watching the process can make all the difference. This short video walks you through each step, from creating the crispy chicken pieces to simmering the sweet and spicy sauce into a perfect glaze. Seeing the textures and techniques firsthand will give you the confidence to nail this recipe on your first try.

(Video Embed Here)

Follow along to see exactly how the sauce thickens and coats the chicken, creating that irresistible glossy finish.

The Ultimate Sticky Honey Gochujang Chicken Recipe

Here is the complete, kitchen-tested recipe that balances all the essential flavors and textures. This proven method ensures you get tender, juicy chicken with an incredibly sticky and flavorful coating every single time. We’ve laid out the exact ingredients and steps to make the process simple and successful.

What You Need (Ingredients & Equipment)

For the Crispy Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup cornstarch (for an extra crispy coating)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3 tbsp neutral oil (like avocado or canola), for pan-frying

For the Sticky Honey Gochujang Sauce:

• 1/4 cup gochujang paste (Korean chili paste)
• 1/4 cup raw honey
• 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves minced garlic (about 1 tbsp)
• 1 tbsp freshly grated ginger
• 2 tbsp mirin (optional, for extra gloss and sweetness)

For Garnish & Serving:

• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced
• Steamed jasmine rice
• Steamed broccoli or kimchi

Equipment:

• Large mixing bowl
• Whisk
• Large skillet or wok (a non-stick pan is great for easy cleanup)
• Tongs

What To Do (Step-by-Step Instructions)

1. Prepare the Chicken: In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until every piece is evenly coated. This is the key to seals juices and creating a crispy exterior.
2. Cook the Chicken: Preheat oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid crowding). Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce: In a separate small bowl, combine and whisk together the gochujang paste, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and ginger. This forms your sweet and spicy sauce.
4. Thicken the Glaze: Pour the sauce into the same skillet used for the chicken. Bring to a simmer over medium heat, stirring constantly for 1-2 minutes. The sauce will bubble and thicken slightly. This step helps caramelizes surface sugars.
5. Coat the Chicken: Return the cooked chicken to the skillet. Gently toss to coat every piece in the glossy honey gochujang glaze. Let it cook for another minute until the sauce is perfectly sticky and clings to the chicken.
6. Garnish and Serve: Transfer the Sticky Honey Gochujang Chicken to a serving platter. Garnish with a sprinkle of toasted sesame seeds and sliced green onions. Serve immediately with hot rice and your favorite vegetable side.

7 Essential Tips for Perfect Gochujang Chicken Every Time

Beyond the basic steps, a few expert tips can elevate your gochujang chicken from good to absolutely unforgettable. These proven techniques address the most common challenges, like achieving perfectly crispy chicken and balancing the sauce’s flavor. Mastering these details will ensure a restaurant-quality result in your own kitchen.

1. Master the Art of Extra-Crispy Chicken (Without Deep Frying)

Pin this crispy chicken secret to your ‘Weeknight Dinners’ board!

The difference between amazing sticky chicken and a soggy mess is the crust. The goal is to create a coating that’s light, crunchy, and durable enough to stand up to the glaze. Forgetting this step is the most common mistake, but it’s also the easiest to get right.

What You Need

• Cornstarch: The secret weapon. It has no gluten and fries up incredibly crisp.
• High-Heat Oil: For pan-frying, ensure the oil is shimmering before adding the chicken.
• An Air Fryer: For a healthier, guaranteed-crispy result.

Quick Steps

1. Double-Check the Coating: After tossing the chicken in cornstarch, let it sit for a minute. The starch will absorb moisture from the chicken, creating a dry “paste” that will become the crispy crust.
2. Don’t Crowd the Pan: When pan-searing, cook in a single layer with space between pieces. Crowding steams the chicken, leading to a soggy result.
3. Air Fryer Method: For the ultimate crisp, toss the coated chicken with 1 tbsp of oil and air fry at 400°F (200°C) for 12-15 minutes, flipping halfway, until golden and cooked through.

Pro-Tip: For a craggier, KFC-style crust, add 1-2 tablespoons of water to your cornstarch-coated chicken and toss again. This creates little starchy clumps that fry up into an ultra-crispy texture.

2. How to Perfectly Balance the Sweet and Spicy Sauce

Save this sauce-balancing tip for all your Korean recipes!

The heart of this dish is the perfect harmony between the spicy, savory gochujang paste and the sweet, mellow raw honey. Different gochujang brands have varying levels of heat and saltiness, so learning to adjust the sauce to your own taste is a crucial skill.

What You Need

• Gochujang Paste: The source of spicy and savory umami flavor.
• Honey: Your primary sweetener.
• Rice Vinegar or Lime Juice: An acid to brighten and balance the sauce.

Quick Steps

1. Start with a 1:1 Ratio: The recipe calls for a 1:1 ratio of gochujang to honey (1/4 cup each). This is a great starting point for a balanced sweet heat.
2. For More Heat: Increase the gochujang by 1 tablespoon at a time.
3. For Less Heat / More Sweetness: Increase the honey by 1 tablespoon at a time.
4. Always Taste: Before you thicken the sauce in the pan, taste it. Adjust as needed. Remember the flavor will concentrate slightly as it reduces.

Lesson Learned: Different brands of gochujang paste have different heat levels and saltiness. I’ve found that tasting the sauce before adding it to the heat is the single most important step for getting the flavor just right.

3. Choose Your Cooking Method: Air Fried vs. Pan Fried

Air Fryer or Skillet? Pin this guide to decide!

How you cook the chicken has a major impact on the final texture and health profile. Both pan-frying and air-frying produce delicious results, but they excel in different areas. Choosing the right method depends on your priorities: classic flavor or modern convenience and lower fat.

What You Need

• A large, heavy-bottomed skillet (cast iron or non-stick).
• OR an Air Fryer.

Key Differences

1. Pan-Fried (Skillet):
   • Best for: A classic, slightly richer flavor as the chicken cooks in oil. Creates a wonderful fond (browned bits) in the pan that adds depth to the sauce.
   • Process: Requires more hands-on time and uses more oil. Cleanup can be messier.
2. Air-Fried:
   • Best for: A healthier than takeout, lower-fat option with guaranteed crispiness and easy cleanup.
   • Process: Mostly hands-off. Cook the chicken in the air fryer first, then toss with the sauce in a bowl or a skillet for 30 seconds to glaze.

Pro-Tip: If you air fry the chicken, warm the sauce gently in a skillet or microwave before tossing. Adding hot chicken to cold sauce can make the crust less crispy.

4. The Great Debate: Chicken Thighs vs. Breast

Thighs or Breast? Save this tip to choose the best chicken for your meal!

While the recipe calls for boneless, skinless chicken thighs, many people wonder if they can use chicken breast instead. The answer is yes, but the choice has a significant impact on flavor and tenderness. Understanding the difference will help you pick the right cut for your meal.

What You Need

• Boneless, skinless chicken thighs (Recommended)
• OR Boneless, skinless chicken breast

Key Differences

1. Chicken Thighs:
   • Best for: The most tender, juicy, and flavorful result. The higher fat content keeps them moist even if slightly overcooked. This is the authentic choice for this style of dish.
2. Chicken Breast:
   • Best for: A leaner, high protein meal option. It works well, but you must be careful not to overcook it.
   • Process: Cut the breast into uniform 1-inch pieces. Cook for slightly less time than thighs, just until the internal temperature reaches 165°F (74°C).

Pro-Tip: If using chicken breast, consider a quick 15-minute marinade in the sauce (before adding honey, which can burn) to help tenderize meat and infuse flavor. An instant-read thermometer is your best friend to prevent dry chicken.

5. Time-Saving Hack: Make the Gochujang Sauce Ahead

A game-changer for weeknight meals! Pin this meal prep hack.

One of the best ways to turn this into a true easy weeknight dinner is to prepare the sauce in advance. This simple meal prep hack cuts down on cooking time and lets the flavors of the sauce meld together, making it even more delicious.

What You Need

• All sauce ingredients (gochujang, honey, soy sauce, etc.)
• An airtight container or jar.

Quick Steps

1. Combine: Whisk all sauce ingredients together in a bowl until smooth.
2. Store: Pour the sauce into an airtight glass jar or container.
3. Refrigerate: The sauce can be stored in the refrigerator for up to one week. The flavors will actually meld and deepen over a day or two!
4. Use: When you’re ready to cook, simply cook your chicken, then use the pre-made sauce as directed in the recipe.

Lesson Learned: Making a double batch of the sauce is a fantastic way to enable a quick 20 minute sticky honey chicken meal later in the week. It’s also amazing as a dipping sauce for dumplings or a glaze for roasted vegetables.

6. Perfect Pairings: What to Serve with Gochujang Chicken

Complete the meal! Pin these delicious serving ideas.

While the chicken is the star of the show, the right side dishes will turn it into a complete and satisfying meal. The key is to choose accompaniments that complement the bold, spicy-sweet flavors without overpowering them. A simple base and a fresh vegetable are all you need.

What You Need

• Your finished Sticky Honey Gochujang Chicken.
• A base, a vegetable, and optional toppings.

Serving Ideas

1. The Classic: Serve over a bed of fluffy steamed jasmine or short-grain rice. The rice is perfect for soaking up any extra sticky honey sauce.
2. Add a Green Vegetable: Steamed broccoli, sautéed bok choy, or a simple cucumber salad provides a fresh, crunchy contrast.
3. Embrace Korean Sides (Banchan): Serve with small bowls of kimchi for a funky, fermented kick and pickled radish (danmuji) for a sweet and sour crunch. These additions create a truly authentic Korean inspired recipe experience.
4. Low-Carb Option: Serve the chicken over cauliflower rice or with a side of steamed green beans.

Pro-Tip: For an impressive presentation, serve in a Korean stone bowl (dolsot). If you heat the bowl first, the rice at the bottom will get deliciously crispy.

7. How to Store and Reheat Leftovers for a Perfect Round Two

Don’t let leftovers go to waste! Save this reheating guide.

This dish makes for fantastic leftovers, but microwaving can leave the chicken disappointingly soggy. Knowing how to properly store and reheat your Sticky Honey Gochujang Chicken is essential for ensuring your second meal is just as delicious as the first.

What You Need

• An airtight container.
• An air fryer, oven, or skillet for reheating.

Quick Steps

1. Storage: Allow the chicken to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days. Storing it separately from the rice can help maintain texture.
2. Best Reheating Method (Air Fryer): This is the best way to bring back the crispiness. Reheat at 375°F (190°C) for 4-6 minutes, until hot and re-crisped.
3. Alternative (Skillet): Reheat in a lightly oiled skillet over medium heat for a few minutes until warmed through.
4. Avoid the Microwave: Microwaving will make the coating soft and soggy. It’s okay in a pinch, but not recommended for the best texture.

Lesson Learned: This recipe is fantastic for healthy honey gochujang chicken meal prep. I often make a big batch on Sunday to portion out for lunches during the week. The air fryer reheating method makes it taste freshly made every time.

FAQs About Sticky Honey Gochujang Chicken

Is gochujang chicken very spicy?

The spice level is easily adjustable, typically ranging from mild to medium-hot. The heat comes from the gochujang paste, which is balanced by the sweetness of the honey. Our recipe with a 1:1 ratio creates a pleasant sweet heat, not an overpowering fire. To balance spice, you can simply reduce the amount of gochujang or add a little more honey to make it milder.

What can I substitute for gochujang?

While gochujang has a unique fermented flavor, you can create a similar vibe with a DIY paste. For the best substitute, mix 2 tablespoons of a Sriracha-style hot sauce or another red chili paste with 1 teaspoon of miso paste (for umami) and 1/2 teaspoon of sugar or soy sauce. It won’t be an exact match, but it will provide a comparable spicy and savory element.

Can I use chicken breast instead of thighs?

Yes, you can absolutely use chicken breast, but you must be careful not to overcook it. Chicken breast is much leaner than chicken thighs and can become dry. Cut the breast into uniform 1-inch pieces and cook them for slightly less time. Using an instant-read thermometer to ensure the chicken reaches 165°F (74°C) without going over is the best way to guarantee a juicy result.

How do you make the gochujang sauce thicker and stickier?

The key to a thick, sticky sauce is a cornstarch slurry and proper reduction. If your sauce is too thin, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry. Whisk this into your simmering sauce and let it cook for another minute. It will thicken into a perfect glaze that beautifully coats the chicken.

Is honey gochujang chicken gluten-free?

This recipe can easily be made gluten-free with one simple swap. The primary source of gluten is typically the soy sauce. To make it gluten-free, simply substitute the soy sauce with an equal amount of Tamari or a certified gluten-free soy sauce. Also, double-check that your brand of gochujang paste is gluten-free, as some may contain wheat.

What does gochujang taste like?

Gochujang has a complex flavor profile that is spicy, savory (umami), and slightly sweet. It’s made from korean red chili powder, fermented soybeans, glutinous rice, and salt. The fermentation process gives it a deep, pungent, and savory flavor that is very different from a simple hot sauce like Sriracha. It adds incredible depth to any dish it’s in.

Why is my honey chicken not sticky?

The most common reason is that the sauce wasn’t simmered long enough to reduce. The process of gently simmering the sauce allows the water content to evaporate and the sugars in the honey to caramelize, which is what creates the glaze. If you just toss the chicken in the cold sauce, it will be watery. Always simmer the sauce for 1-2 minutes in the pan first.

Can I bake this instead of frying?

Yes, baking is a great, healthier alternative. Toss the cornstarch-coated chicken with 1-2 tablespoons of oil and arrange it on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until cooked through and crispy. Then, toss the hot chicken with the warmed sauce in a large bowl.

How do I prevent the honey from burning?

The key is to manage your heat and add the sauce at the end. Honey has a high sugar content and can burn easily over high heat. That’s why we cook the chicken first, then add the sauce to the pan over medium heat and simmer it for only 1-2 minutes—just long enough to thicken into a glaze without scorching the sugars.

What is the best honey for making a glaze?

A standard, mild liquid honey like clover or wildflower raw honey is best. These varieties provide sweetness without adding a competing flavor, allowing the spicy and savory notes of the gochujang to shine. Avoid heavily flavored or crystallized honey, as they can affect the final texture and taste of the honey gochujang glaze.

Final Thoughts on Your New Favorite Chicken Recipe

Making truly exceptional Sticky Honey Gochujang Chicken at home is all about controlling a few key variables. This recipe proves you don’t need a deep fryer or complicated techniques to achieve that perfect balance of a crunchy crust and a luscious, spicy-sweet glaze. By following these kitchen-tested steps, you are fully equipped to create a meal that’s healthier, more flavorful, and more satisfying than any takeout version.

Here are the most important takeaways to remember:

• The Cornstarch Coating is Non-Negotiable: For truly crispy chicken pieces that stay crunchy, a thorough coating in plain cornstarch is the most critical step. It creates a moisture barrier and a light, crispy crust.
• Use Chicken Thighs for Best Results: For the most tender, juicy, and flavorful chicken, boneless chicken thighs are superior. They are more forgiving and less likely to dry out than chicken breast.
• Balance the Sauce to Your Taste: The 1:1 ratio of gochujang paste to honey is a starting point. Taste the sauce before you cook it and adjust for more heat or sweetness to create your perfect sweet and spicy sauce.
• Simmer the Glaze Separately: To achieve that perfect sticky consistency without overcooking the chicken, always cook the sauce by itself for 1-2 minutes until it thickens slightly before tossing the chicken in it.
• Reheat in the Air Fryer: To revive leftovers and make them taste freshly made, avoid the microwave. A few minutes in an air fryer is the best method to restore the chicken’s crispy texture.

Now that you have the secrets, what will you try first? Will you brave the extra heat or go for the ultra-crispy air fryer method?

Last update on 2026-02-22 at 18:22 / Affiliate links / Images from Amazon Product Advertising API