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Gochujang chicken served on a black plate with sliced cucumber.

Gochujang Chicken Marinade

This Gochujang Chicken Marinade combines spicy, sweet, savory, and tangy flavors in one simple sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Servings: 4
Course: Main Course
Cuisine: Korean-Inspired
Calories: 330
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp neutral cooking oil such as avocado, canola, or vegetable oil
  • 1 tsp toasted sesame oil
  • 3 garlic cloves finely grated or minced
  • 1 tsp finely grated fresh ginger
  • 1 tbsp water
  • 680 g boneless, skinless chicken thighs or chicken breast

Equipment

  • Medium mixing bowl
  • Whisk or spoon
  • Measuring spoons
  • Fine grater or microplane for garlic and ginger
  • Knife and cutting board
  • Resealable food-safe bag or covered container for marinating
  • Skillet, grill, or baking sheet depending on cooking method
  • Tongs
  • Instant-read meat thermometer
  • Parchment paper or foil optional for oven cooking

Method
 

  1. Prepare the chicken and marinade
    Pat the chicken dry and trim as needed. If using chicken breasts, pound thicker sections to an even thickness or cut them into smaller pieces.
    In a bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, neutral oil, sesame oil, garlic, ginger, and water until smooth.
  2. Marinate the chicken
    Add the chicken to the marinade and turn until evenly coated.
    Cover and refrigerate for at least 30 minutes, or 2–4 hours for a stronger flavor.
    Raw chicken added to a bowl of gochujang marinade.
  3. Prepare for cooking
    Remove the chicken from the marinade and let any heavy excess drip off to prevent burning.
    For skillet cooking, heat a lightly oiled pan over medium to medium-high heat.
    For oven cooking, preheat to 400°F (205°C). For grilling, preheat the grill to medium heat.
  4. Cook until done
    Cook in a skillet for about 5–7 minutes per side, bake for 18–25 minutes, or grill for about 5–7 minutes per side, depending on thickness.
    The chicken is ready when the thickest part reaches an internal temperature of 165°F (74°C).
  5. Rest and serve
    For extra caramelization, briefly broil oven-cooked chicken while watching it closely.
    Let the cooked chicken rest for about 5 minutes before slicing and serve with rice, noodles, vegetables, cucumber, scallions, sesame seeds, or kimchi.

Video

Notes

  • Cook over medium heat to prevent burning.
  • Remove excess marinade before cooking.
  • Use chicken thighs for a juicier result.
  • Keep chicken pieces evenly sized.
  • Add water if the marinade is too thick.
  • Use less gochujang for milder chicken.
  • Add gochugaru for extra heat.
  • Cook chicken to 165°F (74°C).