Korean Chicken Recipe

Korean Chicken Recipe or Gochijang Chicken

Sweet, spicy, and seriously addictive. Crisp on the outside, juicy in the middle – this gochujang-glazed chicken is perfect for rice bowls, or straight off the bone. Quick enough for midweek, bold enough for BBQs. Oven or grill, you call it – just don’t skip the sesame or spring onion.

If you’re looking to shake up your usual chicken dinner routine, this Korean chicken recipe or Gochijang Chicken is the one to try. Packed with bold flavour, minimal prep, and a sticky glaze that practically begs to be licked off your fingers, this dish is pure comfort with a kick. It’s the kind of meal that turns a standard weeknight into something worth talking about.

The hero of this dish is gochujang, a fermented Korean chilli paste that’s rich, savoury, slightly sweet, and full of umami depth. Mixed with soy sauce, garlic, ginger, and honey, it becomes a thick, glossy marinade that clings to the chicken and caramelises beautifully as it cooks. Whether you’re roasting it in the oven or charring it on the grill, the result is the same: juicy chicken pieces coated in a sauce that’s smoky, spicy, and just sweet enough to keep you going back for more.

This Korean chicken recipe works best with bone-in, skin-on thighs or drumsticks – the perfect cuts for soaking up flavour while staying moist and tender during cooking. The skin crisps up in the pan or on the grill, the marinade seeps into every bite, and the meat practically falls off the bone when you’re done.

And versatility is part of the magic. Want something quick and satisfying for a weeknight meal? Toss it in the oven. Cooking outdoors for friends? Fire up the BBQ, baste it with the sauce, and get those charred, crispy edges. However you cook it, just make sure to finish with a sprinkle of toasted sesame seeds and a handful of fresh spring onion slices – they add crunch, freshness, and that classic Korean-style finish.

Serving suggestions? You’ve got options with Gochijang Chicken. Load it onto steamed jasmine rice with a side of pickled cucumber, tuck it into soft bao buns with slaw, or shred it over noodles with a drizzle of sesame oil and a squeeze of lime. It’s also brilliant cold the next day – if it lasts that long.

• Prep the chicken – Pat each piece dry with kitchen paper. Toss in cornflour to coat lightly – this helps it go beautifully crisp as it cooks.

• Sear for flavour – Heat vegetable oil in an ovenproof frying pan or cast iron skillet over medium-high heat. Place the chicken in skin-side down and sear for 3–4 minutes until golden and crisp. Flip and do the same on the other side. You want colour, not fully cooked yet.

• Mix the magic – While the chicken browns, combine gochujang, soy sauce, honey, vinegar, garlic, ginger, sesame oil and brown sugar in a small bowl. It should be thick, sticky, and deep red – the kind of sauce that clings and glazes.

• Coat and roast – Pour the sauce over the chicken in the pan, turning each piece to coat evenly. Transfer to a preheated oven at 200°C (fan 180°C) and roast for 20–25 minutes, until cooked through (75°C internal temp). The sauce will bubble and thicken to a sticky glaze.

• Char and finish – For extra caramelisation, pop the pan under the grill for 2–3 minutes until the edges darken and crisp up. Garnish with sesame seeds, sliced spring onion, and fresh chilli.

• Serve it your way – Tuck it into wraps, pile onto rice, or eat it straight from the pan. Big flavours, minimal effort.

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Our chicken is top quality, fresh, and full of flavour – ideal for bold marinades like this spicy-sweet gochujang glaze. Whether you’re roasting or barbecuing, our meat makes the difference and can be delivered to you door throughout the UK.

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For this Korean Chicken Recipe, you’ll need:

From Marks Mobile Butchers:

• 8 chicken thighs or drumsticks (bone-in, skin-on – for extra flavour and crisp)
• Buy here:
  

Cupboard & fridge staples:

• 2 tbsp cornflour (or plain flour)
• 1 tbsp vegetable oil

For the sticky Korean sauce:

• 3 tbsp gochujang (Korean chilli paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar (or white wine vinegar)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp brown sugar (optional – for extra caramelisation)
• 1 tsp sesame oil

To finish:

• Sesame seeds
• Spring onions, sliced
• Green / Red chilli, thinly sliced (optional)