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Korean-Style Spicy Chicken Chunks with Gochujang Glaze

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Korean
Servings 4

Equipment

  • Large Mixing Bowl for combining chicken with marinade
  • Non‑stick skillet or cast‑iron pan for stovetop cooking
  • Tongs or spatula for flipping chicken chunks
  • Air fryer optional, if you prefer crispier air fryer chicken chunks
  • Measuring spoons & cups for precise flavor balance
  • Sharp knife & cutting board for safe, clean cuts

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs (or 2 lbs boneless chicken breast, cubed)
  • 2 tbsp vegetable oil plus extra for air fryer chicken chunks
  • 2 tbsp gochujang Korean red chili paste
  • 1 tbsp gochugaru Korean chili flakes
  • 3 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 1½ tsp rice vinegar
  • 1 tsp sesame oil
  • 4 cloves garlic minced (garlic butter chicken fans will love this garlic punch)
  • 1 tsp fresh ginger minced
  • ½ tsp black pepper
  • 1 tbsp toasted sesame seeds plus more for garnish
  • 2 stalks green onions thinly sliced, for garnish

Optional: pinch of red pepper flakes for extra heat

Instructions
 

Prep the Chicken

  1. Cut the boneless chicken thighs (or breast) into bite-sized pieces—aim for 1–1½‑inch chunks. If you plan to make shredded chicken meals later, slightly larger cubes will shred beautifully. Pat dry with paper towels to help the marinade adhere.

Make the Marinade

  1. In a mixing bowl, whisk together gochujang, gochugaru, soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, and black pepper. This combination produces a hot chicken recipe that’s spicy, sweet, and tangy—ideal as a standalone dish or for dousing over chicken appetizers.

Marinate the Chicken

  1. Toss the chicken pieces in the marinade until fully coated. Let sit at room temperature for 10–15 minutes or refrigerate for up to 2 hours. For emergency or dump chicken recipes style, you can marinate briefly and still get bold flavor.

Cook (Stovetop Method)

  1. Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add chicken chunks in a single layer (don’t overcrowd) and cook 5–6 minutes, flipping halfway, until they’re golden and beginning to caramelize. Reduce heat to medium and pour in any leftover marinade; cook 3–4 more minutes, stirring gently, until sauce thickens and coats each chunk.

Cook (Air Fryer Method)

  1. Preheat air fryer to 400°F (200°C). Lightly brush or spray the basket with oil. Arrange chicken chunks in a single layer, cooking in batches if needed. Air-fry for 8 minutes, flip, then air-fry another 4 minutes until crisp edges form. Toss the hot chicken chunks in the leftover marinade for that sticky glaze.

Garnish and Serve

  1. Transfer chicken chunks to a serving platter. Sprinkle generously with sesame seeds and green onions. Serve hot with optional lime wedges or a side of cooling pickled radish to balance the heat.