Sticky Garlic Gochujang Chicken Recipe

If you’re craving something irresistibly savory, sweet, and just the right amount of spicy, this Sticky Garlic Gochujang Chicken is the weeknight crowd-pleaser you’ve been waiting for! With succulent, velvety chicken in a gloriously glossy gochujang-garlic sauce, this dish guarantees plate-licking goodness in every bite.

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Ingredients You’ll Need

Let’s talk about the ingredients that make Sticky Garlic Gochujang Chicken truly shine. Each component is simple on its own, but together, they create a flavor-packed, colorful masterpiece that’s anything but ordinary.

• Boneless, skinless chicken (breasts, thighs, or tenders): Choose your favorite cut for the perfect bite—thighs are extra juicy, tenders are quick-cooking, and breasts deliver lean protein.
• Baking soda: The velveting secret! It tenderizes the chicken, ensuring melt-in-your-mouth pieces.
• Granulated sugar: Adds an early note of sweetness, balancing the heat and saltiness later on.
• White pepper: A subtle peppery kick—not as sharp as black pepper, but earthier and aromatic.
• Toasted sesame oil: Adds that unmistakable nutty aroma and flavor you love in Asian-inspired dishes.
• Low-sodium soy sauce: Brings the deep, savory umami flavor that ties the whole sauce together.
• Cornstarch: Creates a whisper-light coating and helps the chicken crisp beautifully in the pan.
• Avocado oil: A healthy high-heat oil—perfect for getting the chicken golden without burning.
• Honey: The magic behind that sticky, lacquered glaze and sweet finish.
• Gochujang paste: The star of the show! Adds bold Korean chili flavor and gorgeous color—adjust the amount to match your spice comfort.
• Rice vinegar: A tangy touch that brightens the sauce and keeps it from tasting too heavy.
• Garlic: Loads of fresh minced garlic add depth and an unforgettable aroma.
• Green onions & toasted sesame seeds: These are the must-have garnish—they bring a pop of freshness and crunch to every bite.

Variations

This Sticky Garlic Gochujang Chicken is endlessly customizable, so don’t be afraid to riff on the classic! Whether you’re swapping out proteins, dialing up the heat, or keeping things gluten-free, this recipe flexes beautifully to suit any mood or pantry.

• Swap for Shrimp or Tofu: Try shrimp for a quicker-cooking, lighter version, or cubed tofu for a protein-packed meatless option that soaks up all that sticky sauce.
• Tweak the Heat: Go for an extra tablespoon of gochujang if you crave more kick, or use half for a milder family-friendly dinner.
• Gluten-Free Friendly: Choose tamari or coconut aminos in place of soy sauce, and be sure your gochujang is certified gluten-free.
• Veggie Power: Stir-fry quick-cooking veggies like bell peppers, snow peas, or snap peas right into the sauce before returning the chicken to the pan.

How to Make Sticky Garlic Gochujang Chicken

Step 1: Velvet the Chicken

Start by cutting your chicken into bite-sized ¾-inch pieces. Whisk together a simple mixture of baking soda, kosher salt, sugar, white pepper, sesame oil, soy sauce, and a splash of water. Drop the chicken pieces in, stir thoroughly, and let them soak up all that flavor and tenderizing magic for about 10 minutes. The baking soda is the secret here—it delivers the most unbelievably tender texture.

Step 2: Coat the Chicken

Next, sprinkle cornstarch over the chicken in the same bowl and toss until every piece is evenly coated. This is what gives you those light, crispy edges once the chicken hits the hot pan.

Step 3: Whisk the Sticky Garlic Gochujang Sauce

While the chicken rests, quickly mix together the sauce ingredients: soy sauce, honey, gochujang, and rice vinegar. Give them a good whisk. You’ll smell that irresistible sweet-spicy-tangy aroma the moment they combine!

Step 4: Cook the Chicken

Heat avocado oil in a deep skillet over medium-high, then lay in half of the chicken pieces in a single layer. Let them cook undisturbed so they form that delicious golden crust, then flip and finish cooking through. Remove to a plate and repeat with the rest, adding more oil if needed. The kitchen is going to smell fantastic already!

Step 5: Sauté Garlic & Finish the Sauce

Lower the heat to medium-low and let your skillet cool for a moment before adding a drizzle of oil and minced garlic. Briefly sauté just until fragrant—it takes mere seconds. Pour your prepared sauce into the hot pan, crank up the heat, and bring it to a bubbling simmer, building up that final sticky goodness.

Step 6: Toss & Serve

Return all the cooked chicken to the pan and toss, toss, toss! Each piece will get coated in the luscious, shiny sauce. Slide it off the heat, crown with fresh green onions and sesame seeds, and serve with fluffy rice and your favorite veggies. This is the moment you’ve been waiting for—Sticky Garlic Gochujang Chicken bliss!

How to Serve Sticky Garlic Gochujang Chicken

Garnishes

Top your Sticky Garlic Gochujang Chicken lavishly with sliced green onions and a big sprinkle of toasted sesame seeds. The freshness and crunch perfectly balance the saucy, savory chicken, and make your plate look extra inviting—like a chef’s special from your favorite restaurant.

Side Dishes

This chicken begs to be paired with fluffy steamed rice (white, brown, or jasmine are all wonderful), soaking up every drop of sauce. Steamed broccoli, bok choy, or crisp-tender snap peas round out a colorful, nourishing meal, and a quick cucumber salad adds a welcome cooling crunch.

Creative Ways to Present

Try loading up lettuce leaves and drizzling with a little extra gochujang sauce for Korean-inspired lettuce wraps, or pile the chicken onto rice bowls with pickled veggies and a jammy egg for a playful, build-your-own vibe at the dinner table. Leftovers even make an epic filling for spicy chicken tacos or on top of a crunchy Asian slaw!

Make Ahead and Storage

Storing Leftovers

Store any leftover Sticky Garlic Gochujang Chicken in an airtight container in the fridge for up to 4 days. The flavor just keeps getting better as the sauce soaks in—the hardest part is not sneaking bites straight from the container!

Freezing

This dish freezes like a dream! Let the chicken cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for the freshest results.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce looks too thick, or microwave in short bursts, stirring halfway. The chicken will stay wonderfully tender and the sticky glaze will come right back to life.

FAQs

Final Thoughts

If you’re looking to shake up your dinner routine, this Sticky Garlic Gochujang Chicken is guaranteed to impress—with bold flavors, sticky-sweet glaze, and that luscious, tender texture. I can’t wait for you to taste just how addictive this recipe is, so gather your ingredients and bring this new favorite to your table tonight!

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