Sticky Gochujang-Honey Chicken

Name: Sticky Gochujang-Honey Chicken
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 1/4 cup Gochujang; 2 tablespoons grapeseed or any neutral oil; 4 large garlic cloves; 1 inch piece fresh ginger; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 1/2 teaspoons kosher salt; 2 1/2 pounds bone-in skin-on chicken pieces; 1 1/2 tablespoons Gochujang; 1 tablespoon honey; 2 teaspoons toasted sesame oil; 2 scallions or Chinese chives; 2 teaspoons toasted sesame seeds; 1 lime

User Reviews

4.6

45 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings
6
Course
Main Course
Cuisine
Asian, Korean, American

Sticky Gochujang-Honey Chicken

Yosef Browning

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What happens when you marinate chicken in gochujang (spicy Korean chili paste), honey, ginger and garlic? Deliciousness, that's what. Sticky Gochujang-Honey Chicken is our newest weeknight favorite: a little sweet, a lot spicy and just plain tasty.

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Ingredients

Servings

1/4 cup Gochujang Korean hot pepper paste
2 tablespoons grapeseed or any neutral oil
4 large garlic cloves minced or grated
1 inch piece fresh ginger peeled and grated
1 tablespoon honey or agave syrup
1 tablespoon rice vinegar
1 1/2 teaspoons kosher salt plus more
2 1/2 pounds bone-in skin-on chicken pieces about 6-8 chicken thighs or 4 breasts

Glaze:

1 1/2 tablespoons Gochujang
1 tablespoon honey
2 teaspoons toasted sesame oil

Optional Garnish:

2 scallions or Chinese chives thinly sliced
2 teaspoons toasted sesame seeds
1 lime quartered

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Instructions

Preheat the oven to 425ºF and set a rack in the middle.
Add the gochujang, oil, garlic, ginger, honey, rice vinegar and 1 1/2 teaspoons salt to a large mixing bowl and stir together until combined. Add the chicken pieces and toss until the chicken is fully coated. Cover with plastic wrap for 30 minutes or refrigerate up to 24 hours.
Place the marinated chicken pieces in a large, oven-proof skillet (we used a 12-inch cast iron) or a sheet tray, and roast until the chicken is just cooked through, 23-35 minutes for beasts, 30 to 40 minutes for thighs (165ºF on an instant read thermometer). Brush each piece with the glaze and set the skillet under the broiler until the skin browns and glaze bubbles, 1 to 2 minutes (or just pop the pan back into the oven for another minute or 2).
Remove from the oven and sprinkle the chicken with thinly sliced scallions or chives, and toasted sesame seeds. Serve with lime wedges for squeezing and extra glaze or gochujang on the side.