Name: Sticky Honey Gochujang Chicken (Air Fried or Baked)
Prep time: 10 min
Cook time: PT-489120H40M12S
Total time: PT-489120H40M12S
Cuisine: Korean-Inspired
Ingredients: 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon cornstarch; 1 tablespoon oil (avocado or vegetable); 3 tablespoons gochujang (Korean chili paste); 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1 teaspoon grated ginger; 2 tablespoons water; Optional garnish: Toasted sesame seeds; Optional garnish: Chopped scallions

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Sweet, spicy, and irresistibly sticky, this Korean-inspired Sticky Honey Gochujang Chicken (Air Fried or Baked) recipe brings together the perfect balance of heat and sweetness. The chicken is coated in a rich honey-gochujang glaze and cooked to crispy perfection, whether I use the air fryer or the oven. It’s the kind of dish that satisfies every craving—bold, flavorful, and incredibly easy to make.

Sticky Honey Gochujang Chicken (Air Fried or Baked)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon cornstarch

1 tablespoon oil (avocado or vegetable)

For the sauce:

3 tablespoons gochujang (Korean chili paste)

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 cloves garlic, minced

1 teaspoon grated ginger

2 tablespoons water

Optional garnish:

Toasted sesame seeds

Chopped scallions

Directions

I start by tossing the chicken pieces in a bowl with salt, pepper, cornstarch, and oil until evenly coated.

For the air fryer: I preheat it to 400°F (200°C). Then, I arrange the chicken in a single layer and cook for 10–12 minutes, shaking the basket halfway through, until golden and crispy.

For the oven: I preheat the oven to 425°F (220°C). I place the chicken pieces on a parchment-lined baking sheet and bake for 20–25 minutes, flipping halfway, until crispy and cooked through.

While the chicken cooks, I make the sauce. In a small saucepan over medium heat, I whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water. I let it simmer for 3–4 minutes until slightly thickened.

Once the chicken is done, I toss it in a large bowl with the sticky sauce until every piece is coated.

I serve it hot, topped with sesame seeds and chopped scallions.

Servings and timing

Servings: 4

Prep time: 10 minutes

Cooking time: 15 minutes (air fryer) or 25 minutes (oven)

Total time: 25–35 minutes

Calories: About 290 kcal per serving

Variations

Gluten-free option: I use tamari or a gluten-free soy sauce alternative.

Extra spicy: I add an extra teaspoon of gochujang or a drizzle of sriracha for more heat.

Sweeter twist: I mix in a tablespoon of brown sugar for a richer, caramel-like flavor.

Different proteins: This glaze works beautifully with shrimp, tofu, or even cauliflower.

Crispier texture: I double-coat the chicken in cornstarch before cooking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I prefer using the air fryer at 350°F (175°C) for about 4–5 minutes to bring back the crispiness. If using the microwave, I cover the chicken with a damp paper towel to keep it moist. The sauce reheats beautifully, keeping that sticky, flavorful coating intact.

FAQs

What is gochujang, and where can I find it?

Gochujang is a Korean fermented chili paste that’s sweet, spicy, and full of umami. I usually find it in the Asian section of most grocery stores or at Korean markets.

Can I use chicken breast instead of thighs?

Yes, chicken breast works great. I just make sure not to overcook it since it’s leaner than thighs and can dry out faster.

Can I make the sauce ahead of time?

Absolutely. I make the sauce up to 3 days ahead and keep it refrigerated in a jar. When I’m ready, I just warm it up before tossing it with the chicken.

What can I serve with sticky honey gochujang chicken?

I like to pair it with steamed jasmine rice, kimchi, or a quick cucumber salad. It also goes great in lettuce wraps or over noodles.

Can I double the recipe?

Yes, I often double it for meal prep or a larger group. If I use an air fryer, I cook in batches to avoid overcrowding and keep the chicken crispy.

Conclusion

This Sticky Honey Gochujang Chicken is one of those dishes I turn to when I want something exciting yet simple. The balance of sweet and spicy, the glossy sauce, and the perfectly crispy texture make it unforgettable. Whether I air fry or bake it, the result is always a flavorful, comforting meal that satisfies every time.

Recipe:

Sticky Honey Gochujang Chicken (Air Fried or Baked)

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Author: Cheryl
Total Time: 25–35 minutes
Yield: 4 servings
Diet: Halal

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Description

Sweet, spicy, and irresistibly sticky, this Korean-inspired chicken recipe features tender chicken coated in a honey-gochujang glaze and cooked to crispy perfection in the air fryer or oven.

Instructions

In a bowl, toss chicken pieces with salt, pepper, cornstarch, and oil until evenly coated.
For air fryer: Preheat to 400°F (200°C). Arrange chicken in a single layer and cook for 10–12 minutes, shaking halfway through, until golden and crispy.
For oven: Preheat to 425°F (220°C). Place chicken on a parchment-lined baking sheet and bake for 20–25 minutes, flipping halfway, until crispy and cooked through.
Meanwhile, in a small saucepan over medium heat, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and water. Simmer for 3–4 minutes until slightly thickened.
Once the chicken is done, place it in a large bowl and toss with the sauce until well coated.
Serve hot, garnished with toasted sesame seeds and chopped scallions if desired.