These baked Gochujang chicken thighs are juicy, sticky, and full of bold Korean flavors, paired perfectly with a quick, refreshing cucumber-radish-carrot pickle. Enjoy with a side of rice for a healthy and delicious dinner or lunch!
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In the mood for Asian food? This recipe for baked gochujang chicken thighs is a flavor-packed dinner idea you’ll want on repeat.
Juicy chicken thighs are marinated in a sweet-spicy mix of gochujang (it’s an incredibly tasty Korean chili paste), honey, soy sauce, and garlic, then baked until caramelized and slightly sticky.
To balance the bold flavors, I’ve got a crunchy, tangy (slightly pickled) cucumber, radish, and carrot salad dressed in a light rice vinegar mixture.
Serve everything over rice, and you’ve got a satisfying, wholesome meal that’s packed with protein (about 38g per serving) and nutrients and is low to moderate in calories (about 480 per serving). It’s simple to make but feels anything but basic!
This is an excellent meal prep recipe as the Korean chicken and pickled vegetables can be made ahead of time.
PS. If you can’t get Gochujang paste, I provided some substitute options below.
👩🍳 If you like this dish, you will enjoy my Korean spicy chicken wings (these are paleo-friendly, too), my honey sriracha chicken bites, or my kimchi fried rice.
What You’ll Need
Here is what you’ll need for this Korean Gochujang chicken recipe. Find the full measurements in the recipe card below.
- Chicken thighs: Juicy and tender; boneless thighs work best here. You can swap with drumsticks or breast fillets (adjust cooking time).
- Gochujang paste: Brings the signature Korean spice and umami. Reduce the amount for less heat. Feel free to replace with Sriracha sauce mixed with some miso paste or tomato paste.
- Honey and soy sauce: Sweet and salty for that classic sticky glaze.
- Garlic and ginger: Warm, aromatic base notes that shine in every bite.
- Cucumber, radish, and carrot: A fresh, crunchy trio used to make quick pickled vegetables. Swap radishes for red onion if you like!
- For the salad dressing: Rice vinegar and sesame oil are tangy and nutty, adding balance and depth; honey (or sugar) adds light sweetness for contrast; Soy sauce for a little umami kick to the veggies.
- Cooked rice: Jasmine or short-grain works great, but cauliflower rice is a low-carb option.
- Green onions and sesame seeds: For garnish and a pop of flavor. Both are optional!
How To Make Gochujang Chicken
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make Korean gochujang chicken thighs with pickled veggies.
- Prep the chicken: Pat thighs dry, cut into halves, and season with salt and pepper.
- Make the marinade: Mix gochujang, honey, tomato paste, soy sauce, sesame oil, garlic, and ginger. Coat chicken and marinate (15 minutes or longer).
- Bake the chicken: Preheat oven to 400°F / 200°C, arrange thighs on a lined baking sheet, and bake for 30-35 minutes until sticky and cooked through.
- Broil for glaze (optional): Baste with pan juices and broil for 2-3 minutes for a charred finish.
- Pickle the veggies: Toss cucumber, radish, and carrot with rice vinegar, sesame oil, honey, soy sauce, and sesame seeds. Let sit.
- Serve: Plate chicken over rice with pickled veggies on the side. Garnish with green onions and sesame seeds.
Watch The Video
Recipe Tips/Variations
- Marination: Longer marinating (up to 24 hours) deepens the flavor, but even 15 minutes work in a pinch.
- Adjusting spice: Dial down the gochujang if you prefer a milder kick or add extra honey for sweetness. If you can’t get gochujang paste (it’s pretty common in the Asian section of your supermarket), replace with a mix of Sriracha hot sauce and some tomato paste or tomato sauce/passata.
- Don’t skip the pan juices — sooo delicious – pour it over the chicken and rice.
Serving Suggestions
- Pile it all into a bowl for a deconstructed “Korean chicken rice bowl.” Drizzle those chicken pan juices over the top!
- Add a side of kimchi for an extra tangy, fermented kick.
- Pair with roasted veggies or a miso soup for a comforting meal.
- Leftover Korean chicken is great in salads, wraps, or sandwiches.
- Meal prep: Make the chicken and pickled veggies and store in the fridge for up to 3 days. Enjoy with freshly made rice, noodles, or cauliflower rice, or make high-protein wraps or Korean tacos.
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Ingredients
For the Gochujang chicken
- 2.2 lb boneless skinless chicken thighs, about 1 kg, 8-10 thighs
- 1 teaspoon salt
- 2 tablespoons Gochujang paste you can reduce to 1 tablespoon for less spice, see notes
- 2 tablespoons honey
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic minced (3 teaspoons minced garlic)
- 1 tablespoon fresh ginger minced (or 1 teaspoon ground ginger)
- ½ teaspoon salt
- 1-2 green onions or chives, chopped, for garnish
- Sesame seeds for garnish
For pickled vegetables
- 1 large cucumber thinly sliced
- 5 radishes thinly sliced
- 1 medium carrot julienned or thinly sliced
- 1.5 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 2 teaspoons soy sauce
- Optional: 1 teaspoon sesame seeds for extra crunch
To serve
- 6 cups of cooked rice 1 cup of cooked rice per serving
Instructions
- Prepare the Chicken: Halve chicken thighs, pat dry, and season with salt and pepper.
- Make the Marinade: In a bowl, mix gochujang, honey, tomato paste, soy sauce, sesame oil, garlic, and ginger. Coat chicken and marinate (15 minutes to overnight).
- Bake the Chicken: Preheat oven to 400°F /200°C. Arrange chicken on a lined baking sheet, pour leftover marinade on top. Bake 30-35 minutes, basting halfway through. Optional: Broil/pop under grill for 2-3 minutes at the end.
- Pickle the Veggies: Toss cucumber, radish, and carrot with rice vinegar, sesame oil, honey, soy sauce, and sesame seeds. Let sit while chicken cooks.
- Make rice or any other side dishes.
- Serve: Arrange chicken on rice, drizzle with pan juices, garnish with green onions and sesame seeds. Add pickled veggies on the side. Enjoy!
Made this tonight for dinner. Didn’t have the Gochujang paste but made my own with miso etc. served with quinoa/rice mix.