These gochujang chicken thighs are oven-baked in a bold, spicy-sweet Korean-inspired marinade, then brushed with a glossy, buttery sauce that takes the flavor up a notch. The leftover marinade is used for the sauce, so you don’t have to make it from scratch: time saving and zero wastage! This healthy baked gochujang chicken is packed with flavor, needs no deep-frying, and makes an irresistible weeknight dinner.
What makes this recipe interesting?
- Gochujang, a Korean fermented chili paste, is the secret behind the bold flavor of these baked chicken thighs. It’s an easy way to build layers of flavor into a marinade without needing a dozen different seasonings.
- I love using the oven for recipes like this because it keeps the cooking process simple without sacrificing flavor. The chicken gets its bold coating from the gochujang marinade and the finishing sauce, rather than from a deep-fried crust.
- Chicken thighs bring protein to the table, making this recipe a satisfying main dish. For a balanced meal, simply serve the chicken with vegetables and brown rice.
- Here’s my favorite part of this recipe: the finishing sauce. Rather than discarding the leftover marinade, I boil it with a little butter until it turns saucy, then brush it over the baked chicken. It adds an extra layer of flavor and gives the chicken a beautiful finish.
Now let’s start cooking!
Ingredients and substitutions
- Gochujang: it is a vibrant red Korean chili paste made from fermented soybeans, red chili powder, glutinous rice, and salt.
- Chicken: Bone-in, skinless chicken thighs are the best option for this recipe. You can also use boneless thighs, but with slightly reduced flavor.
- Oil: I’ve used 2 types of oil, sesame and peanut for depth of flavor. Feel free to substitute with olive oil or sunflower oil, if that’s what you have. There would be a slight difference in taste, but not so noticeable.
- Butter: I replace it with olive oil at times when I’m worried about saturated fat, for example, if I’m cooking for older folks.
- Soy sauce: I use low sodium soy sauce whenever possible.
- Vinegar: For a fruity twist, you can replace rice vinegar with apple cider vinegar.
- Other flavor makers: everyday ingredients like ginger, garlic and spring onions. Toasted sesame seeds give a nutty and visually stunning experience.
How to make gochujang chicken: step by step
(You can find the exact measurements and instructions in the printable recipe card at the end of this page. Here are step-by-step instructions with pictures to help you easily understand the recipe.)
1. Make gochujang chicken marinade
Mince ginger and garlic. Place them in a small bowl along with gochujang paste, soy sauce, red pepper flakes, black pepper, sugar, sesame oil and rice vinegar.
Whisk them until combined well.
2. Marinate the chicken
Coat the chicken thighs with the gochujang marinade. Let them marinate in the fridge for 4 hours minimum. Marinating overnight gives the best results.
Take the chicken out of the fridge 20 to 30 minutes before cooking. This helps bring the chicken to room temperature and cook evenly.
3. Bake gochujang chicken
Preheat the oven to 230°C/446°F.
Brush a baking dish or a sheet pan with oil. Place the chicken thighs in a single layer, preferably not touching each other.
Reserve the excess marinade.
Place the baking pan in the middle rack of the oven. Bake for about 15 to 18 minutes, depending on the size of the thighs.
Transfer the pan to the top rack of the oven and change the oven setting to broil.
Broil for 2 minutes. Remove the chicken from the oven and let it rest.
4. Make gochujang sauce
Melt butter in a sauce pan. When it starts to brown, add the reserved marinade with ¼ cup of water.
Bring it to a boil, then reduce the heat. Let it simmer for about 10 to 12 minutes until the liquid thickens and reaches a saucy consistency.
This is the awesome sticky sauce thats going to make your gochujang chicken shine!
5. Glaze and garnish
Brush the chicken thighs liberally with the sauce.
Garnish the chicken thighs with toasted sesame seeds and spring onions.
What to pair with gochujang marinated chicken
For a quick weeknight dinner, pair the gochujang chicken with boiled jasmine rice, cucumber slices and grated carrots. If you have a bit more time and energy, try serving it with any of these:
More Asian chicken recipes
If you love bold Asian flavors, here are a few more easy chicken recipes to try next.
- My sesame chicken stir-fry is perfect when you’re craving sweet and spicy flavors.
- This quick and easy chicken and string bean stir-fry makes a high-protein, veggie-packed dinner.
- For something fresh and fun, try my Thai chicken lettuce wraps with peanut sauce.
- Make a simple Thai-style chicken dinner with this chicken mince stir fry.
Sticky Gochujang Chicken Recipe
Ingredients
- 4 large bone-in chicken thighs (500 to 600 grams/1.1 to 1.3 pounds)
For gochujang marinade
- 1 inch piece of ginger
- 4 cloves of garlic
- 2 tablespoons gochujang
- 1 tablespoon low sodium soy sauce
- ½ teaspoon sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar
Others
- ½ tablespoon peanut oil
- 1 teaspoon butter
- ¼ cup water
For garnish
- ½ tablespoon toasted sesame seeds
- 2 tablespoons spring onions (green part)
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
1. Make gochujang marinade
- Mince 1 inch piece of ginger and 4 cloves of garlic.
- Place them in a small bowl along with the rest of the ingredients: 2 tablespoons gochujang, 1 tablespoon low sodium soy sauce, ½ teaspoon sugar, 1 teaspoon red pepper flakes, 1 teaspoon black pepper, 1 teaspoon sesame oil and 2 teaspoons rice vinegar.
- Whisk the marinade until combined.
2. Marinate the chicken
- Clean and remove the skin (if any) from 4 large bone-in chicken thighs. Coat them with the gochujang marinade.
- Let the chicken marinate in the fridge for a minimum of 4 hours.
3. Bake gochujang chicken
- Take the chicken out of the fridge 20 to 30 minutes before cooking. This helps bring the chicken to room temperature and cook evenly.
- Preheat the oven to 230°C/446°F.
- Brush a baking dish or a sheet pan with peanut oil.
- Place the chicken thighs in a single layer in the pan, preferably not touching each other. Reserve the excess marinade.
- Brush the chicken thighs with the remaining peanut oil.
- Place the baking pan in the middle rack of the oven. Bake for about 15 to 18 minutes, depending on the size of the thighs.
- Transfer the pan to the top rack of the oven and change the oven setting to broil.
- Broil for 2 minutes.
- Remove the chicken from the oven and let it rest.
4. Make gochujang sauce
- Melt 1 teaspoon butter in a sauce pan. When it starts to brown, add the reserved marinade and ¼ cup water.
- Bring it to a boil, then reduce the heat.
- Let it simmer for about 10 to 12 minutes until the liquid thickens and reaches a saucy consistency. Remove from heat.
5. Glaze and garnish
- Brush the chicken thighs liberally with the sauce.
- Garnish with ½ tablespoon toasted sesame seeds and 2 tablespoons spring onions.
Notes
- I prefer bone-in chicken: Bones provide a lot of flavor. They also help in uniform heat distribution, thereby keeping the flesh moist.
- Marinating time: The longer you marinate the chicken, the better. Marinating overnight gives the best results.
- Sesame seeds: I’ve used a mix of white (hulled) and black (unhulled) seeds, for nutrition and also because they look pretty! You can use either.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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