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Gochujang chicken is a delicious and easy dish to make that is perfect for any occasion. This dish is made with gochujang paste, chicken, and a few simple ingredients that you likely already have in your pantry.
The gochujang paste adds a wonderful depth of flavor to the chicken, making it irresistible. Plus, this dish is ultra easy to make and mostly hands off during the cooking process.
Gochujang chicken is without a doubt one of my favorite Korean dishes. I also really enjoy making Spicy Korean Ramen and Bulgogi Beef Korean Pizza on the weekends when I have more time to cook.
This gochujang chicken is braised in a sauce of gochujang paste, honey, coconut cream, vinegar and ginger until tender and juicy. So tender and juicy.
It's ultra easy to make and has the perfect amount of creaminess and spice. The chicken comes out ultra juicy and the sweet potatoes just take it over the top!
If you're looking for a few delicious side dishes to go with this Korean chicken recipe, you'll want to make Korean Purple Rice or Kimchi Fried Rice Recipe. Both are really tasty options and work great for this recipe!
What is Gochujang Chicken?
Gochujang Chicken is a delicious dish made by marinating chicken in the spicy and savory sauce called gochujang. Gochujang is a type of Korean chili paste that has sweet, spicy, and savory flavors. It's typically used as a condiment or seasoning for many popular Korean dishes like bibimbap, kimchi stew, and fried chicken.
And it's absolutely amazing used in one of our favorite recipes, rabokki!
Why This Recipe Works
- Gochujang Chicken is flavorful. If you're tired of eating the same recipes over and over again, then make this dish for your family.
- This chicken recipe is easy to make and requires only a few simple ingredients that can be found at most grocery stores.
- This dish is perfect for both casual home cooking and special occasions like parties or dinners with friends, as it is sure to impress anyone who tries it.
Ingredients
For a full list of ingredients and quantities, check out the recipe card at the end of this post.
For this recipe, you'll need at least one whole chicken that is at about 3-4 pounds. An organic, free range chicken is going to taste the best.
The sweet potatoes add an amazing sweet quality to the dish and are just perfect with the spicy gochujang glaze.
Coconut cream is a key ingredient to make the sauce thick and rich. Make sure to get the cream and not the milk.
Gochujang paste is a must have ingredient in Gochujang chicken. It is a spicy and savory fermented red chili paste that is used in many Korean dishes.
Serving this recipe with steamed white rice is a really good option. I also like to add a lot of sesame oil to my plate to help the flavors all come together.
Step by Step Instructions
Season the chicken with the salt and pepper and let sit in the fridge, uncovered, overnight.
Preheat the oven to 300F degrees.
Whisk together the coconut cream, gochujang, ginger, honey, vinegar and soy sauce in a bowl.
Place the sweet potatoes in the bottom of a Dutch oven.
Rub the chicken with the gochujang mixture and place on top of the sweet potatoes.
Add the garlic cloves and pour the remaining sauce over the top.
Roast, uncovered, for 2 ½ to 3 hours (depending on size of the chicken), turning the heat up to 400F degrees for the last 20 minutes of cooking. *Internal temperature should read 160F degrees when removing from the oven.
Carve the chicken and serve with the sweet potatoes over steamed rice garnished with green onions and a very light sprinkle of sesame oil.
Expert Tips
- Turning the oven up to 400F degrees at the end will help to crisp the skin slightly and finish cooking the chicken without drying it out.
- Gochujang ranges from mild to spicy. I use a milder version in this recipe, but you can use any type you'd like.
- Substitute any other type of potatoes for the sweet potato if you'd like.
- You can substitute brown sugar or coconut sugar for the honey if needed.
- Be careful not to overcook the chicken. You'll know it's done when the juices run clear and the meat is cooked through but still moist. Use a thermometer to make sure it is cooked to 160F degrees before taking it out.
- Serve the chicken with steamed rice and a side of kimchi for a complete meal.
Common Questions
You can typically buy gochujang at most grocery stores or Asian markets. If you have trouble finding it, you can also order it online from various retailers.
There are many ways to customize gochujang chicken depending on your preferences and what you have on hand. For example, you can add additional spices like ginger or garlic to the marinade for a more complex flavor, or use different types of vegetables in place of the scallions for a colorful and hearty dish.
Gochujang has a complex flavor that is spicy, savory, and slightly sweet. Its main ingredients are hot chili peppers, rice flour, fermented soybean powder, and salt, so it also tends to have a slightly nutty flavor as well.
Storage Instructions
To store gochujang chicken, place it in an airtight container or zip-top bag and keep it in the refrigerator for up to 3 days.
You can also freeze the chicken by placing it in a freezer-safe container or bag and storing it for up to 3 months.
Just make sure you thaw the chicken before reheating it. You can reheat the chicken in a microwave or oven, depending on your preference.
More Braised Chicken Recipes
- Nyonya Curry Chicken
- Chicken Rendang
- Soy Sauce Chicken
- White Wine Braised Chicken Thighs
- Sous Vide Whole Chicken
Did you make this recipe? Leave a comment below and let me know how it turned out!
Gochujang Chicken
Ingredients
- 1 whole chicken 3-4 pounds total
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 pound sweet potatoes peeled and cut in 1" cubes
- 1-15 ounce can coconut cream
- 5 tablespoons gochujang
- 5 cloves garlic smashed
- 1 tablespoon ginger
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 2 whole green onions green parts sliced thinly (for serving)
- 3 cups Steamed white rice (for serving)
- 2 teaspoons Sesame oil (for serving)
Instructions
- Season the chicken with salt and pepper and let sit in the fridge, uncovered, overnight.
- Preheat the oven to 300F degrees.
- Whisk together the coconut cream, gochujang, ginger, honey, vinegar and soy sauce in a bowl.Â
- Place the sweet potatoes in the bottom of a Dutch oven.
- Rub the chicken with the gochujang mixture and place on top of the sweet potatoes.
- Add the garlic cloves and pour the remaining sauce over the top.Â
- Roast, uncovered, for 2 ½ to 3 hours (depending on size of the chicken), turning the heat up to 400F degrees for the last 20 minutes of cooking. *Internal temperature should read 160F degrees when removing from the oven.Â
- Let the chicken rest for 10 minutes. It will reach 165F degrees while resting.
- Carve the chicken and serve with the sweet potatoes over steamed rice garnished with green onions and a very light sprinkle of sesame oil.Â
Expert Tips:
- Turning the oven up to 400F degrees at the end will help to crisp the skin slightly and finish cooking the chicken without drying it out.
- Gochujang ranges from mild to spicy. I use a milder version in this recipe, but you can use any type you'd like.
- Substitute any other type of potatoes for the sweet potato if you'd like.
- You can substitute brown sugar or coconut sugar for the honey if needed.
- Be careful not to overcook the chicken. You'll know it's done when the juices run clear and the meat is cooked through but still moist. Use a thermometer to make sure it is cooked to 160F degrees before taking it out.
- Serve the chicken with steamed rice and a side of kimchi for a complete meal.
Nutrition
janet
This was literally one of my all time favorite dishes. The sweet potatoes were just incredible!
Danielle
It was one of ours too! Thanks 🙂