Gochujang Chicken is a spicy, sweet, and tangy one-pot meal served with a quick pickled cucumber salad. Make this Korean spicy chicken in the Instant Pot and serve it with jasmine rice following the pot-in-pot cooking method, or lettuce cups for a flavor-packed, low-carb meal.
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Chicken is a weeknight staple in our house, and I am always looking for new ways to spice up our meals.
Enter, gochuchang chicken!
The star ingredient in this dish is the popular Korean spice paste, gochujang, mixed with a few staple pantry and fridge ingredients to create a stunning and satisfying meal.
Make an instant pickled cucumber salad while the chicken marinates and cook the rice in the Instant Pot using the Pot-in-Pot method, and you have a flavor-packed, one-pot meal!
What is Gochujang Chicken?
Gochujang chicken, pronounced "go-chu-jang chicken", is a sweet and spicy chicken recipe made with the popular Korean spice paste known as gochujang, along with additional aromatics for depth of flavor.
What is Gochujang?
Gochujang is a Korean chili paste made from gochugaru (Korean chili flakes), glutinous rice, fermented soybean powder, barley malt powder, and salt. It is a thick, fermented condiment very popular in Korean cooking.
Ingredients - Notes & Substitutions
Chicken gochujang requires a handful of ingredients, all of which can easily be found in the global section of grocery stores, Asian specialty markets, or online. Here's what we need:
Chicken
- Chicken: I love gochujang chicken thighs for the richer flavor, but chicken breasts can also be used. Slice chicken breasts in half lengthwise before marinating.
- Olive Oil: for richness and body.
- Water: a small amount of water is necessary to add moisture and create a sauce. That being said, the chicken and marinade will also release liquid while cooking.
Marinade
- Soy Sauce: for salinity and rich flavor. Opt for a low-sodium soy sauce to control the salt in the recipe.
- Gochujang: gochujang is a Korean red chili paste made from fermented red chilis that is both sweet and spicy. Look for it in the international aisle, in Asian supermarkets, or online.
- Honey: for a touch of sweetness and to balance the spice.
- Garlic + Ginger: ginger and garlic add a savory, spicy kick. I like to use ginger garlic paste to save time on prep work in the kitchen.
- Rice Vinegar: rice vinegar is made from fermented rice that has a tangy and slightly sweet acidity. Apple cider vinegar is a great alternative.
- Pear / Apple: grated pear or apple adds another level of sweetness and balance to the spicy chili paste. Peel and grate on a Microplane or blend to a smooth consistency in your blender.
- Salt + Pepper: to enhance all the flavor notes and add another level of spice.
- Onion: for savory, aromatic depth.
Spicy Cucumber Salad (Oi Muchim)
- Cucumber: use one large English cucumber or 3-4 smaller Persian cucumbers. The skin and seeds are thin and small, so there is no need to peel them.
- Onions: a mix of white onion and green onions gives the right balance of savory, sweet onion flavor and crunch.
- Garlic: a small amount of garlic goes a long way. Grate on a Microplane for the finest texture.
- Salt: to bring out the natural sweetness of the vegetables and help them break down.
- Gochugaru: gochugaru is Korean chili powder (both come from the taeyangcho pepper) that is vibrant red with a smoky, fruity flavor. Brands range from mild to hot depending on the number of pepper seeds present in the final product.
- Vinegar: rice vinegar or apple cider vinegar will both work here, use whichever you have on hand.
- Sesame Oil: toasted sesame oil has a strong flavor and aroma. It's a wonderful finishing oil that adds an extra layer of toasty goodness.
- Sugar: to balance the heat. Add more or less depending on your preference.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Gochujang Chicken
This gochujang chicken recipe can be ready in under 1 hour! I like to prepare the cucumber salad while the chicken marinates in the fridge and cook the rice following the pot-in-pot method. Here's how to do it:
Gochujang Chicken
In a large mixing bowl, prepare marinade by mixing together everything listed under "marinade". Add chicken and mix well. Refrigerate chicken for 30 minutes to an hour. (Pic 1 & 2) (Tip: This is when I like to prepare the cucumber salad so it can marinate).
Heat oil in the Instant Pot on SAUTE mode. Add the chicken along with the marinade. Add very little water as the chicken and marinade would also release liquid while cooking. (Pic 3)
If you want to cook pot-in-pot rice, place a trivet in the center of the pot, on top of the chicken. In an oven-safe bowl, combine rinsed rice, water, and salt. Place that on top of the trivet. (pic 4)
Close the lid and set the vent to the sealing position. Hit Cancel.
To Make Rice using the Pot-in-Pot Method (Optional Step): Place a trivet in the center of the pot, on top of the chicken. In an oven-safe bowl, combine rinsed rice, water, and salt. Place that on top of the trivet.
Select Manual or Pressure Cook and set the timer for 6 minutes at high pressure.
When the cooking is done, wait for 10 minutes then manually release the pressure. When the pin drops, open the lid. (pic 6)
Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice thinly. (pic 7)
If you want to thicken the sauce, turn on SAUTE and simmer for 2-3 minutes. Add the sliced chicken back to the pot and stir well. (pic 8)
Oi Muchim (Spicy Cucumber Salad)
- Cut an English cucumber in half, lengthwise, and then cut it diagonally into thin slices. If using Persian cucumbers, simply cut them diagonally into thin slices.
- Slice onions and green onion, and grate half a garlic clove on a microplane.
- Combine all the pickling ingredients and toss the cucumbers and onions in it.
- Refrigerate for 30 minutes. This time allows all the flavors to blend well. Serve it cold!
Here's the detailed recipe and tips for Spicy Cucumber Salad (Oi Muchim)
Alternate Method: Stovetop
Follow the steps above to marinate the chicken. Heat a heavy bottom skillet on medium-high heat and dump everything in.
Cover and cook for 10 minutes, remove the lid and cook until the chicken is tender and the sauce is thickened to your liking.
Serving Suggestions
Korean gochujang chicken becomes a complete meal when served with any of the following:
- Rice: Follow the pot-in-pot method for white jasmine rice or serve it alongside already-cooked brown jasmine rice.
- Low Carb: Keep it light by serving the chicken gochujang in lettuce cups or with a pilaf of cauliflower rice.
- Greens: Serve it with the Korean cucumber salad called Oi Muchim, and add more greens like air fryer broccoli or green beans.
How to Store
Leftover gochujang chicken will keep in an airtight container in the fridge for up to 4 days.
Rice: Store in a separate airtight container for up to 1 week.
Cucumber Salad: Store in an airtight container for up to 3 days. After the 3-day mark, the cucumbers become mushy.
Recipe Tips & Notes
- Chicken: Use chicken thighs for a richer flavor and sauce. Chicken breasts can also be used, just make sure to split them in half lengthwise before marinating.
- Marinade: Chicken can be marinated for a minimum of 30 minutes or up to 2 hours. If left to marinate for longer than 2 hours, the muscle fibers will start to break down and ultimately change the texture of the meat.
- Low Carb Meal: You can skip the rice and serve this chicken in lettuce cups along with cucumber pickle. To reduce the carbs further, replace the sugar with monk fruit sweetener.
Frequently Asked Questions
Gochujang is a mix of spicy, sweet, tangy, salty and savory. The spice comes from gochu garu (Korean chili flakes) and the sweetness is thanks to the fermentation of the starches in rice converting to sugars.
The sweet, spicy, savory notes of gochujang pair great with chicken, meat, seafood, vegetables, and rice.
Gochujang works great as part of a marinade for chicken, meat, or seafood, adds a spicy, savory kick to dipping sauces, or makes a fun and spicy finishing touch to soups.
Gochujang is spicy and sweet thanks to the conversion of rice starches into sugar during the fermentation process. The slight tang and umami flavor adds another level of depth and richness.
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📖 Recipe
Gochujang Chicken (Korean Spicy Chicken)
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Video
Equipment
Ingredients
- 1½ pounds boneless skinless chicken thighs or breast halves
- 2 teaspoons olive oil for cooking
- ¾ cup water adjust to cooker requirement
Marinade:
- ¼ cup Soy Sauce
- 2 tablespoons Gochujang Korean chili paste
- 3 tablespoons Honey
- 1 tablespoon Garlic Paste
- 1 teaspoon Ginger Paste
- 2 tablespoons rice Vinegar or apple cider vinegar
- 1 pear or fuji apple grated on microplane or blended
- ¼ teaspoon salt optional. Adjust to taste
- ½ teaspoon ground black pepper
- 1 medium onion sliced thin
Spicy Cucumber Salad- Oi Muchim
- 1 English cucumbers or 3-4 Persian Cucumbers
- ¼ white onion, thinly sliced
- 1 tablespoon green onions, very thinly sliced
- ½ teaspoon garlic paste ½ garlic clove grated on microplane
- 1 teaspoon salt
- 2 teaspoons gochugaru (Korean hot pepper flakes) or gochujang
- 1 teaspoon rice vinegar or Apple Cider Vinegar
- ½ teaspoon toasted sesame oil
- 1 teaspoon sugar adjust to taste
Rice
- 1 cup white jasmine rice rinsed 2-3 times, till water runs clear
- 1¼ cup water
- ½ teaspoon salt
Low Carb Serving Suggestion
- 1 Butter lettuce head for Lettuce Cups
Instructions
Oi Muchim (Spicy Cucumber Salad)
- If using an English cucumber, cut in half, lengthwise, and then cut diagonally into thin slices. If using Persian cucumbers, simply cut diagonally into thin slices. Slice onions and green onion, and grate half a garlic clove on a microplane.
- Combine all the pickling ingredients listed under 'Spicy Cucumber Salad' and toss the cucumbers and onions in it. Refrigerate for 30 minutes. This time allows all the flavors to blend well. Serve it cold!
Gochujang Chicken
- In a large mixing bowl, prepare marinade by mixing together everything listed under "marinade". Add chicken and mix well. Refrigerate chicken for 30 minutes to an hour.
- Heat oil in the Instant Pot on SAUTE mode. Add the chicken along with the marinade. Add very little water as the chicken and marinade would also release liquid while cooking.
- Optional Step: If you want to cook pot-in-pot rice, place a trivet in the center of the pot, on top of the chicken. In an oven-safe bowl, combine rinsed rice, water, and salt. Place that on top of the trivet.
- Close the lid and set the vent to sealing position. Hit Cancel. Select Manual or Pressure Cook and set the timer for 6 minutes at high pressure.
- When the cooking is done, wait for 10 minutes then manually release the pressure. When the pin drops, open the lid.
- Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice thinly. If you want to thicken the sauce, turn on SAUTE and simmer for 2-3 minutes until it thickens to your liking. Add the sliced chicken back to the pot and stir to coat it with the sauce.
- Serve with pickled cucumber over rice, or, lettuce cups for a low-carb option.
Stovetop Recipe
- You can make this bulgogi in a stovetop as well. Follow the steps above to marinate the chicken. Heat a heavy bottom skillet on medium high heat and dump everything in. Cover and cook for 10 minutes, remove lid and cook till chicken is tender and the sauce is thickened to your liking.
Notes
- Chicken: Use chicken thighs for a richer flavor and sauce. Chicken breasts can also be used, just make sure to split them in half lengthwise before marinating.
- Marinade: Chicken can be marinated for a minimum of 30 minutes or up to 2 hours. If left to marinate for longer than 2 hours, the muscle fibers will start to break down and ultimately change the texture of the meat.
- Low Carb Meal: You can skip the rice and serve this chicken in lettuce cups along with cucumber pickle. To reduce the carbs further, replace the sugar with monk fruit sweetener.
Nutrition
This recipe has been recently updated with new photos and elaborate instructions.
Gary Kaetzel says
I made this today along with the PIP rice and the cucumber salad. I really like the taste of the chicken and sauce but haven't yet tasted the cucumber salad. I'm sure it'll be amazing! It turns out that this is the 5th of your great recipes I've made and want to make more but I only cook for me so I can only cook and eat so much at one time! Thanks for another great one!
Aneesha says
Thank you for your sweet and kind words Gary, you made my day ???????? I'm so glad that you're enjoying these recipes. Thanks a bunch for taking the time to rate the recipe!
MK says
Hi there, this recipe looks amazing and I'd love to try it. Problem is that I have a whole raw chicken... do you think I could still make it work by adjusting cook times? I've cooked a whole chicken in the instant pot before, I love how moist it comes out, but I wanted to do a different flavor than just regular roasted chicken and your recipe caught my eye. Obviously it would be much easier if it was broken down like yours, but just wondering if you thought it would even be possible. Thank you!
Aneesha says
Hi MK, it should work. Just multiply the quantity of the marinade per chicken weight. As long as it is liberally coated with the marinade, it should work. I'd love to hear how you liked it 🙂 Enjoy!
D says
Hi, I have a couple of questions:
1) If using chicken thighs - do you cut them in half or bite size pieces prior?
2) When you say little water, how much do you mean?
Thanks!
Aneesha says
Hi D, You don't have to cut chicken thighs, you can add them as-is. As for water, it is mentioned in the recipe card, you need 3/4 cup water. Please let me know if you have any other questions. Hope you enjoy this recipe!
Deanna says
How long do you pickle the cucumbers before serving? I cannot seem to find instructions on that anywhere. Thanks!
aneeshasg says
Hi Deanna, Thanks for pointing that out, I missed that step in the recipe. The cucumbers should be pickled for roughly 30 minutes before serving. I have added the instructions to the recipe card as well. Hope you enjoy this recipe!