Sticky Gochujang-Honey Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ¼ 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
  • 1 tablespoon rice vinegar
  • 1½ teaspoons kosher salt, plus more
  • 2½ pounds bone-in skin-on chicken pieces (about 6-8 chicken thighs or 4 breasts)
  • 1½ 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
  1. Preheat the oven to 425ºF and set a rack in the middle.
  2. Add the gochujang, oil, garlic, ginger, honey, rice vinegar and 1½ 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.
  3. 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).
  4. 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.
Recipe by Nerds with Knives at