Gochujang Chicken

These baked Gochujang chicken thighs are juicy, sticky, and full of bold Korean flavors, paired perfectly with a quick, refreshing cucumber-radish-carrot pickle. Enjoy with a side of rice for a healthy and delicious dinner or lunch!

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes

In the mood for Asian food? This recipe for baked gochujang chicken thighs is a flavor-packed dinner idea you’ll want on repeat.

Juicy chicken thighs are marinated in a sweet-spicy mix of gochujang (it’s an incredibly tasty Korean chili paste), honey, soy sauce, and garlic, then baked until caramelized and slightly sticky.

To balance the bold flavors, I’ve got a crunchy, tangy (slightly pickled) cucumber, radish, and carrot salad dressed in a light rice vinegar mixture.

Serve everything over rice, and you’ve got a satisfying, wholesome meal that’s packed with protein (about 38g per serving) and nutrients and is low to moderate in calories (about 480 per serving). It’s simple to make but feels anything but basic!

This is an excellent meal prep recipe as the Korean chicken and pickled vegetables can be made ahead of time.

PS. If you can’t get Gochujang paste, I provided some substitute options below.

👩‍🍳 If you like this dish, you will enjoy my beef bulgogi bowls with rice and toppings, Korean spicy chicken wings (these are paleo-friendly, too), my honey sriracha chicken bites, or my kimchi fried rice.

What You’ll Need

Here is what you’ll need for this Korean Gochujang chicken recipe. Find the full measurements in the recipe card below.

• Chicken thighs: Juicy and tender; boneless thighs work best here. You can swap with drumsticks or breast fillets (adjust cooking time).
• Gochujang paste: Brings the signature Korean spice and umami. Reduce the amount for less heat. Feel free to replace with Sriracha sauce mixed with some miso paste or tomato paste.
• Honey and soy sauce: Sweet and salty for that classic sticky glaze.
• Garlic and ginger: Warm, aromatic base notes that shine in every bite.
• Cucumber, radish, and carrot: A fresh, crunchy trio used to make quick pickled vegetables. Swap radishes for red onion if you like!
• For the salad dressing: Rice vinegar and sesame oil are tangy and nutty, adding balance and depth; honey (or sugar) adds light sweetness for contrast; Soy sauce for a little umami kick to the veggies.
• Cooked rice: Jasmine or short-grain works great, but cauliflower rice is a low-carb option.
• Green onions and sesame seeds: For garnish and a pop of flavor. Both are optional!

If you have any leftover chicken thighs and rice, you can use them to make my chicken rice bowls.

How To Make Gochujang Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make Korean gochujang chicken thighs with pickled veggies.

• Prep the chicken: Pat thighs dry, cut into halves, and season with salt and pepper.
• Make the marinade: Mix gochujang, honey, tomato paste, soy sauce, sesame oil, garlic, and ginger. Coat chicken and marinate (15 minutes or longer).
• Bake the chicken: Preheat oven to 400°F / 200°C, arrange thighs on a lined baking sheet, and bake for 30-35 minutes until sticky and cooked through.
• Broil for glaze (optional): Baste with pan juices and broil for 2-3 minutes for a charred finish.

• Pickle the veggies: Toss cucumber, radish, and carrot with rice vinegar, sesame oil, honey, soy sauce, and sesame seeds. Let sit.
• Serve: Plate chicken over rice with pickled veggies on the side. Garnish with green onions and sesame seeds.

Watch The Video

Recipe Tips

• Marination: Longer marinating (up to 24 hours) deepens the flavor, but even 15 minutes work in a pinch.
• Adjusting spice: Dial down the gochujang if you prefer a milder kick or add extra honey for sweetness. If you can’t get gochujang paste (it’s pretty common in the Asian section of your supermarket), replace with a mix of Sriracha hot sauce and some tomato paste or tomato sauce/passata.
• Don’t skip the pan juices — sooo delicious – pour it over the chicken and rice.

Serving Suggestions

• Pile it all into a bowl for a deconstructed “Korean chicken rice bowl.” Drizzle those chicken pan juices over the top!
• Add a side of kimchi for an extra tangy, fermented kick.
• Pair with roasted veggies or a miso soup for a comforting meal.
• Whip up a side dish using your favorite Asian vegetables.
• Leftover Korean chicken is great in salads, wraps, or sandwiches.
• Meal prep: Make the chicken and pickled veggies and store in the fridge for up to 3 days. Enjoy with freshly made rice, noodles, or cauliflower rice, or make high-protein wraps or Korean tacos.

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