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Spicy Korean Chicken Thighs in Gochujang Sauce is an intensely flavored chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!
This Korean Chicken Wings with Gochujang sauce is one of those recipes I come back to when I want big flavour but without too much effort. It’s spicy, sticky, slightly sweet, and deeply comforting, the kind of dish that feels indulgent but still very doable on a regular day. Everything happens in one pan, and most of the work is done by the marinade.
This is the kind of food I make when I want something bold and satisfying. These Korean chicken wings are great for a relaxed dinner, sharing with friends, or even meal-prepping when you’re craving something with a little attitude. It’s comforting, flavour-packed, and always a crowd-pleaser.
Table of contents
Korean Chicken Wings Ingredients
- Chicken – skin-on, bone-in thigh pieces work best as they stay juicy through the high temperatures
- Light soy sauce – adds umami and saltiness
- Gochujang sauce – the heart of the dish that’s responsible for the adding heat, richness, and depth of flavor
- Honey – balances out the heat, and adds a subtle sweetness
- Ginger garlic paste – for flavor and aroma
- Rice vinegar – helps add some bright, tangy flavors to balance out the heat
- Oil – I have used vegetable oil, but any neutral-flavored works
- Seasoning – salt and pepper
- Garnish – Toasted sesame seeds and green onions added a lovely nutty texture and freshness
- Chilli flakes – for extra heat. Feel free to skip if you have a low spice tolerance
Frequently Asked Questions
Yep you can, although the flavor and texture might slight change slightly. Use boneless thigh pieces and adjust cooking time as boneless chicken cooks faster.
You can use a mixture of chilli flakes and miso paste. The flavors will be different, but it will still be delicious.
Richa’s Top Tips
- If you want a more sauce-y consistency, add in a little water to the pan
- Be careful while adding salt as gochujang and soy sauce already contain a fair amount of salt
- Sear on high, then cook low and slow to keep the chicken juicy
- Marinating the chicken overnight gives the best results. But if you are in a hurry, 2 hours should also do the trick
Serving Ideas
- I love serving this with candied bacon and sautéed green beans for a wholesome meal.
- You can also serve it on a bed of mashed potatoes along with stir-fried veggies for a holiday party meal
- Shred leftovers and use them in wraps or rice bowls.
- Serve it with fried rice or noodles
Storage Ideas
- Make-ahead: The chicken tastes even better the next day as the flavours deepen.
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat gently on the stovetop with a splash of water to loosen the sauce.
This spicy Korean chicken is bold, comforting, and deeply satisfying. It’s the kind of recipe you want to make again and again and again. Rich sauce, tender chicken, and just the right amount of heat make it one you’ll want to keep in regular rotation.
Spicy Korean Chicken Thighs in Gochujang Sauce
Ingredients
- 6 Chicken Thighs skin on, bone in
- 1 1/2 tablespoons Vegetable Oil
- Toasted Sesame Seeds and Green Onions for topping
For the Marinade:
- 1/4 cup light Soy Sauce
- 2 tablespoons Gochujang spicy Korean chili paste
- 3 tablespoons Honey
- 1 tablespoon Garlic Paste
- 1 teaspoon Ginger Paste
- 2 tablespoons Rice Vinegar
- 1/2 teaspoon Chili Flakes optional
- Salt and Pepper to taste
Instructions
- Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
- Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you’d like more sauce and simmer.
- Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.
Notes
- Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water.
- Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer.
- The “fire” flavour comes from the Gochujang which is a staple Korean condiment. It is a fermented savoury chilli paste. It can be substituted with Sriracha or Thai red chilli paste.
- Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!
Nutrition
This article was researched and written by Urvi Dalal.
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