Go Back
–+ servings
Benjamin

Baked or Air-Fried Sticky Gochujang Chicken – Healthier & Delicious!

This Sticky Honey Gochujang Chicken is the perfect balance of sweet, spicy, and savory! Crispy, golden-brown chicken is tossed in a sticky, fiery-sweet glaze made with gochujang, honey, garlic, and soy sauce, creating an irresistible dish. Whether served with rice, noodles, or vegetables, this Korean-inspired meal is easy to make and packed with bold flavors that will have you coming back for more!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean-Inspired
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 boneless skinless chicken thighs (cut into bite-sized pieces)
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 eggs beaten
  • Vegetable oil for frying
For the Sticky Honey Gochujang Sauce
  • 3 tablespoons gochujang Korean chili paste
  • ¼ cup honey
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 4 cloves garlic minced
  • 1 teaspoon grated ginger
  • ½ teaspoon red pepper flakes optional, for extra heat
  • 1 teaspoon cornstarch + 2 tablespoons water for thickening
For Garnish
  • Sesame seeds
  • Chopped green onions
  • Sliced red chilies optional

Method
 

Prepare the Chicken:
  1. Cut the chicken thighs into bite-sized pieces.
  2. In a bowl, mix flour, cornstarch, salt, black pepper, garlic powder, and smoked paprika.
  3. In a separate bowl, beat the eggs.
Coat the Chicken:
  1. Dip each chicken piece into the egg mixture, then coat in the flour mixture.
  2. Repeat for extra crispiness by dipping a second time in both mixtures.
Fry the Chicken:
  1. Heat vegetable oil in a deep pan to 350°F (175°C).
  2. Fry the chicken in batches for 5-6 minutes, until golden brown and crispy.
  3. Drain on a paper towel-lined plate.
  4. For extra crunch, double-fry by frying again for 2-3 minutes.
Make the Honey Gochujang Sauce:
  1. In a saucepan over medium heat, add gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
  2. Stir and let simmer for 3-4 minutes.
  3. Mix cornstarch with water, then stir into the sauce to thicken it.
Coat the Chicken:
  1. Place the crispy fried chicken in a bowl.
  2. Pour the Honey Gochujang Sauce over and toss until evenly coated.
Serve and Garnish:
  1. Sprinkle with sesame seeds, green onions, and sliced red chilies.
  2. Serve hot with steamed rice, noodles, or vegetables.

Notes

  • For a milder version, reduce the amount of gochujang and red pepper flakes.
  • To make it gluten-free, use gluten-free soy sauce and replace flour with extra cornstarch.
  • For a healthier option, bake the chicken at 400°F (200°C) for 25 minutes, flipping halfway, or air-fry at 375°F (190°C) for 15 minutes.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to keep the crispiness.

Tried this recipe?

Let us know how it was!