The first time I made this Korean Baked Honey Gochujang Chicken, I literally stood at the oven watching through the glass as the glaze caramelized and bubbled. The smell was so good that I couldn't wait the full cooling time before diving in. Spoiler: I burned my tongue and regretted nothing.
This chicken has become my answer to "What should I make for dinner that's easy but feels special?" The marinade takes five minutes to throw together, the oven does all the work, and you end up with chicken that looks and tastes like it came from a Korean restaurant.
I've been making this at least twice a month for the past year. The sweet-spicy balance is perfect, the chicken stays incredibly juicy, and that caramelized glaze? It's the kind of thing you'll find yourself scraping off the pan and eating with a spoon when nobody's looking.
Perfect balance of sweet and spicy – The honey brings sweetness while gochujang adds that distinctive Korean heat and fermented umami depth. It's spicy enough to be interesting but not so hot that you can't taste anything else. That sweet-spicy combo is genuinely addictive.
Incredibly easy—just marinate and bake – Mix the marinade, coat the chicken, let it sit, then bake. That's it. No complicated techniques, no special equipment. If you can mix things in a bowl and turn on an oven, you can make this.
That caramelized, sticky glaze is irresistible – As the chicken bakes, the honey in the marinade caramelizes into this glossy, sticky coating that has slightly charred edges. Those caramelized bits are pure flavor bombs. You'll fight over who gets the chicken with the most char.
Great for meal prep and leftovers – This chicken actually tastes better the next day after the flavors have had time to develop. Make it Sunday and have amazing lunches all week. It reheats beautifully and stays tender.
Healthier than takeout, better than restaurants – You're baking instead of frying, using quality chicken, and controlling exactly what goes into your food. Plus, it honestly tastes better than most Korean restaurants I've been to. Way more glaze, way more flavor.
Minimal cleanup with one-pan cooking – Line your baking sheet with foil, and cleanup is basically non-existent. One bowl for marinating, one pan for baking. That's the kind of efficiency I can get behind.
Key Notes:
Pat your chicken thighs dry with paper towels. This helps the skin get crispy and the marinade stick better. Season both sides with a bit of salt and pepper.
If your chicken thighs have excess skin hanging off, you can trim it, but leave most of the skin on—it gets crispy and delicious.
In a medium bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, and black pepper until completely smooth.
The gochujang can be a bit thick and stubborn, so really whisk it well to make sure everything's incorporated. The marinade should be thick, glossy, and deeply red.
Taste it if you want (it's safe—no raw chicken yet). It should be sweet, spicy, salty, with that distinctive fermented funk from the gochujang.
Place your chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken and massage it into every piece, making sure to get under the skin and coat all surfaces.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, but preferably 2-4 hours. If you can plan ahead, overnight marinating makes the flavors even more intense.
Flip the bag or toss the chicken once or twice during marinating to ensure even coverage.
When you're ready to cook, preheat your oven to 400°F. Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack with cooking spray.
The wire rack allows air to circulate under the chicken, which helps the skin get crispy instead of steaming. If you don't have a rack, you can bake directly on the foil-lined sheet, but the bottom won't be as crispy.
Remove the chicken from the marinade, letting excess drip off, and arrange on the wire rack skin-side up. Don't discard the marinade—you'll use it for basting.
Bake for 30-35 minutes, basting with the reserved marinade every 10-15 minutes. The basting is what creates that beautiful, glossy glaze.
The chicken is done when it reaches an internal temperature of 165°F and the skin is starting to caramelize. The marinade will have darkened and become sticky.
Turn your oven to broil (high setting). Brush the chicken one more time with any remaining marinade or just let it go as is.
Broil for 2-4 minutes, watching carefully. You want the glaze to caramelize and char in spots, but not burn. The sugars in the honey will bubble and darken.
The edges should be slightly charred and the glaze should be thick, sticky, and deeply caramelized. This is where the magic happens.
Remove from the oven and let the chicken rest for 5 minutes. This lets the juices redistribute so they don't all run out when you cut into it.
Garnish with sesame seeds and sliced green onions. Serve hot with the caramelized glaze glistening on top.
This chicken is incredibly versatile. Here's how I like to serve it:
Over steamed rice – The classic way. White rice, brown rice, or even cauliflower rice all work. The sauce soaks into the rice and it's incredible. I usually make extra rice just to have leftovers for fried rice the next day.
With Korean sides (banchan) – Kimchi, pickled radish, seasoned spinach, and cucumber salad make this feel like a complete Korean meal. The fresh, tangy sides balance the rich, sweet chicken perfectly.
Korean rice bowl – Serve over rice with sautéed vegetables, a fried egg, and extra gochujang sauce. Mix everything together before eating for maximum flavor.
With roasted vegetables – Broccoli, Brussels sprouts, or bok choy roasted alongside the chicken make a complete one-pan meal.
Asian slaw – A tangy cabbage slaw with sesame dressing adds crunch and freshness that cuts through the richness.
In lettuce wraps – Dice up the chicken and serve in butter lettuce cups with rice and pickled vegetables for a fun, interactive meal.
Let the chicken cool completely, then store in an airtight container in the fridge for up to 4 days. The chicken actually gets more flavorful as it sits and the marinade continues to penetrate the meat.
Store any extra rice or sides separately to prevent everything from getting soggy.
This chicken freezes beautifully. Let it cool completely, then wrap individual pieces in plastic wrap and store in a freezer bag for up to 3 months.
The glaze freezes well and maintains its flavor. Thaw overnight in the fridge before reheating.
You can also marinate the raw chicken, then freeze it in the marinade. When you're ready to cook, thaw overnight and bake as directed.
Oven method (best for maintaining texture): Preheat to 350°F. Place chicken on a baking sheet, cover loosely with foil, and heat for 15-20 minutes until warmed through. Remove the foil for the last 5 minutes to re-crisp the skin.
Microwave method (fastest): Heat on 50% power in 1-minute intervals. The skin won't stay crispy, but the chicken will still taste great.
Air fryer method (best for crispy skin): 350°F for 5-7 minutes. This actually brings back a lot of the crispy texture. My favorite reheating method by far.
Stovetop method: Cut the chicken off the bone and pan-fry in a skillet over medium heat until warmed through and the edges get crispy again.
This Korean Baked Honey Gochujang Chicken has become one of those recipes I make so often I don't even need to look at the recipe anymore. It's easy enough for a weeknight but impressive enough to serve to guests.
That sweet-spicy caramelized glaze is genuinely addictive, and the fact that the oven does all the work makes it even better. Give it a try this week—your taste buds will thank you.
– Kip
This Korean Baked Honey Gochujang Chicken features juicy chicken thighs marinated in a sweet and spicy sauce, then baked until perfectly caramelized. The combination of honey and gochujang creates an addictive glaze that's sweet, spicy, garlicky, and absolutely irresistible!