Some weeknights call for comfort food that’s bold, fiery, and just a little sticky on the fingers (the best kind, right?). Enter Honey Gochujang Chicken—a dish that balances sweet honey, savory soy, nutty sesame oil, and that signature Korean heat from gochujang paste.
This is not your average chicken dinner. These thighs are coated in a sticky glaze that caramelizes beautifully whether you’re cooking them in the oven or air fryer. The result? Juicy, tender meat wrapped in a glossy, finger-licking sauce that makes steamed rice suddenly seem like the best decision you’ve ever made.
And here’s the kicker: it’s easy. We’re talking 10 minutes of prep, a quick marinade, and a hands-off cooking method that works whether you’re team air fryer chicken thighs or team oven-baked goodness.
If you’ve been craving Korean spicy chicken that’s just the right balance of sweet and heat, this recipe is about to become your new obsession.
Why You’ll Love This Honey Gochujang Chicken
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Sticky sweet chicken glaze that clings perfectly to crispy skin.
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Quick prep—just whisk, marinate, and cook.
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Works in both the oven and air fryer.
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A flavorful way to jazz up weeknight dinners with minimal effort.
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Great for meal prep—just reheat and serve with rice or noodles.
Ingredients
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6 boneless chicken thighs, skin on (about 700 g)
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2 garlic cloves, grated
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3 green onions, white and green parts separated and sliced
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2 tablespoons (30 g) gochujang paste
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2 tablespoons (30 g) honey
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3 tablespoons (45 ml) rice vinegar
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1 tablespoon (15 ml) soy sauce
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1 tablespoon (15 ml) sesame oil
Step-by-Step Instructions
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Make the Marinade: In a mixing bowl, whisk together gochujang, honey, rice vinegar, soy sauce, sesame oil, and garlic. Stir in the white parts of the green onions.
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Marinate the Chicken: Coat chicken thighs thoroughly in the marinade. Let rest at least 15 minutes (up to overnight for maximum flavor).
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Choose Your Cooking Method:
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Air Fryer Chicken Thighs: Preheat to 375°F (190°C). Place chicken skin-side down in a single layer. Cook 20 minutes, flipping halfway, until golden brown and cooked through (165°F internal temp).
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Oven-Baked Chicken: Preheat to 425°F (220°C). Bake chicken on a parchment-lined tray for 30–35 minutes, flipping halfway. Broil for the last 3 minutes for crisp skin.
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Serve: Sprinkle with sesame seeds and green onion tops. Serve hot over steamed rice.
Cooking Tips for the Best Gochujang Chicken
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Crispier skin hack: Pat the chicken dry before marinating to help it crisp up in the oven or air fryer.
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Spice level: Gochujang is flavorful but not overpoweringly hot. Want more heat? Add a pinch of gochugaru (Korean chili flakes).
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Marinade time: Even 15 minutes works, but if you can, let it sit overnight in the fridge. The flavors deepen and the chicken becomes extra tender.
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Don’t overcrowd the pan: Whether air frying or baking, give the chicken space to crisp up.
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Sauce lovers: Double the marinade and set half aside (uncooked!) for drizzling after cooking.
A Personal Note from My Kitchen
The first time I made this gochujang marinade, my husband walked in, caught one whiff of the garlicky, sweet-smoky sauce, and immediately asked, “What’s for dinner, and how soon can we eat?” By the time the chicken hit the table, it disappeared so fast I thought I’d dreamed the whole thing.
Since then, this dish has become a weekly rotation meal in our house. It’s one of those recipes that feels fancy enough for a Friday night dinner but quick enough for a Tuesday. I love how the honey balances the heat of the gochujang, and the sesame oil gives it that nutty depth that makes it taste like something from a Korean restaurant.
It’s officially my “crowd-pleaser chicken.” Even my kids (with a little less spice) devour it.
What to Serve with Sticky Honey Gochujang Chicken
This bold-flavored chicken shines with simple sides that soak up the sauce:
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Steamed rice (white, brown, or even cauliflower rice).
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Korean banchan like kimchi, pickled radish, or cucumber salad.
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Roasted veggies such as broccoli, carrots, or zucchini.
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Noodles tossed with sesame oil and soy sauce for a quick pairing.
For a casual dinner, I serve it with rice and kimchi. For guests, I’ll go the extra mile with sautéed greens and a chilled cucumber salad for balance.
How to Store Leftovers
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight before reheating.
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Reheating: Warm in the oven at 350°F until hot, or re-crisp in the air fryer for 5–6 minutes.
FAQs About Honey Gochujang Chicken
Is this dish very spicy?
Not overly! Gochujang has a gentle heat with a sweet, smoky flavor. You can adjust with more honey if needed.
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier. If using breasts, reduce cooking time slightly to prevent dryness.
Can I make this without an air fryer?
Definitely. The oven method works just as well—especially if you broil at the end for crispiness.
Can I grill the chicken?
Absolutely. This marinade is fantastic for grilling—just cook until the chicken reaches 165°F inside.
What does gochujang taste like?
It’s a fermented Korean chili paste that’s spicy, savory, slightly sweet, and deeply umami.
Sweet, Spicy, and So Addictive
This Sticky Honey Gochujang Chicken is the perfect marriage of flavors—sweet honey, fiery chili, garlicky depth, and that irresistible sticky glaze. It’s fast, it’s flavorful, and it’ll make plain rice taste like a treat.
Whether you’re craving a quick weeknight dinner or want to impress guests with a bold, Korean-inspired dish, this recipe has your back. Once you try it, don’t be surprised if it makes its way into your weekly rotation—because some recipes are just too good not to repeat.
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Sticky Honey Gochujang Chicken
- Total Time: 30–45 minutes
- Yield: 4 servings 1x
Description
Sticky Honey Gochujang Chicken is a bold, Korean-inspired dish that combines sweet honey, savory soy, nutty sesame oil, and fiery gochujang paste. Juicy chicken thighs are marinated and cooked until tender, then finished with a sticky glaze that’s irresistible with rice or veggies. Perfect for oven-baked or air-fried dinners.
Ingredients
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6 boneless chicken thighs, skin on (≈ 700 g)
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2 garlic cloves, grated
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3 green onions, white and green parts separated and sliced
-
2 tablespoons (30 g) gochujang paste
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2 tablespoons (30 g) honey
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3 tablespoons (45 ml) rice vinegar
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1 tablespoon (15 ml) soy sauce
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1 tablespoon (15 ml) sesame oil
Instructions
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Make the Marinade: In a bowl, whisk together gochujang, honey, rice vinegar, soy sauce, sesame oil, and garlic. Stir in white parts of the green onions.
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Marinate the Chicken: Coat thighs in the marinade and let rest for at least 15 minutes (or overnight).
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Air Fryer Method: Preheat to 375°F (190°C). Place chicken skin-side down in a single layer. Cook 20 minutes, flipping halfway, until golden and 165°F inside.
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Oven Method: Preheat to 425°F (220°C). Bake chicken on a parchment-lined tray for 30–35 minutes, flipping halfway. Broil last 3 minutes for extra crispness.
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Serve: Sprinkle with sesame seeds and green onion tops. Serve hot over steamed rice.
Notes
Pat chicken dry before marinating for crispier skin.
Adjust spice by adding more gochugaru or balancing with extra honey.
Double the marinade and reserve half (uncooked) for drizzling at serving.
Don’t overcrowd the pan—space allows better caramelization.
Great for grilling too—just cook until chicken reaches 165°F internal temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Air-fried or Oven-baked
- Cuisine: Korean-inspired