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When dinner needs to be bold, fast and full of flavor, this spicy gochujang chicken stir fry totally delivers. Made with tender chicken, spicy-sweet gochujang sauce and fresh veggies, this dish brings Korean-inspired heat and depth to your weeknight table. Everything cooks up in one wok with minimal fuss, and the result is sticky, saucy perfection. Serve it over rice, wrap it in lettuce or pair with your favorite sides—it’s a recipe that works for busy nights or casual dinner parties.
Chicken gochujang stir fry is sweet, spicy and savory. It’s a tasty Korean stir fry which is irresistible served in butter lettuce leaves with rice and Korean garnishes.
Also try meal prep buffalo chicken, crispy ginger beef or rasta pasta. Or how about miso ramen soup, Mongolian beef, or five spice chicken stir fry?
Why You’ll Love It
Big, bold flavors: The gochujang sauce hits the perfect balance of heat, sweetness and umami.
Quick and easy: Ready in one pan with simple prep—perfect for weeknights.
Customizable serving options: Serve over rice, in lettuce wraps or however you like.
Minimal cleanup: One wok means fewer dishes and less hassle.
Gochujang Chicken Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: Boneless and skinless, pounded thin and cut into bite-sized pieces for fast cooking.
Gochujang paste: A spicy, slightly sweet fermented Korean chili paste that brings the heat.
Low sodium soy sauce: Balances the saltiness and lets the gochujang shine.
Honey: Adds sweetness to tame the heat and round out the sauce.
Sesame oil: Adds a nutty, toasted flavor that complements the gochujang.
Rice wine vinegar: Brings a little tang to balance the richness of the sauce.
Water: Loosens the sauce just enough for a silky stir-fry consistency.
Red onion: Adds sweetness and texture to the mix.
Red chilis: Optional, but they boost the heat and visual appeal.
Green onions: Fresh and peppery, they round out the dish with color and bite.
How to Make Korean Stir Fry Chicken
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the sauce: Whisk gochujang, soy sauce, honey, sesame oil, vinegar and water in a bowl.
Prep the chicken: Pound, season and slice the chicken into even pieces.
Stir fry the chicken and veggies: Add chicken, onion, chilis and green onion to a hot wok with oil.
Add the sauce: Pour sauce over and stir fry until thickened and chicken is cooked through.
Serve and garnish: Spoon over rice or lettuce, then top with sesame seeds and green onions.
Substitutions and Variations
Use thighs instead of breasts: Chicken thighs stay juicy and work well in stir fries.
Add more vegetables: Bell peppers, zucchini or snap peas are great additions.
Swap honey for brown sugar: For a deeper, caramel-like sweetness.
Serving Suggestions
With rice: You can serve this Korean chicken stir fry over a bed of steamed white, PF Chang’s style fried rice or hibachi fried rice.
With sides: Enjoy steamed or stir-fried vegetables or even kimchi. You could also serve up crab cake egg rolls or a cup of wonton noodle soup or coconut lentil curry soup.
How to Store Spicy Gochujang Chicken Stir Fry
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Slice chicken evenly: This ensures it cooks quickly and consistently.
Use high heat: A hot wok creates that classic stir-fry sear and flavor.
Don’t overcook the sauce: Once thickened and glossy, it’s ready to serve.
Taste the gochujang first: Heat levels vary, so adjust to your spice preference.
5 Curious Facts about Korean Cuisine
- No other country ferments their food as much as the Koreans! From fermented fish to kimchi, these dishes are very popular there. They’ve been fermenting for more than two thousand years! The main reason is probably the cold, harsh Korean winters which made it hard back then to get fresh vegetables and other fresh ingredients.
- Bean pastes have also been around for thousands of years in Korea, probably even longer than kimchi.
- The Korean word for rice is ‘bap’ and it was used in ancient times as currency there. Interestingly, milk was also difficult to get and was mainly served in the Royal household all those years ago.
- Many Korean recipes are vegetarian. The reason for this is Buddhism is one of Korea’s most common religions, so temple food is meat-free. Koreans also view food as medicine, to an extent, which is why a typical diet involves consuming plenty of vegetables and herbs.
- Korean food is balanced, but not in the way you might think. Meals tend to be contrasting and colourful. The five elements, which are fire, earth, water, wood, and metal, are represented by the colours red, yellow, black, blue, and white. Colourful ingredients combine to make Korean meals and the five essential flavours – salty, sweet, bitter, hot, and sour, also feature in many traditional dishes.
Gochujang Stir Fry FAQs
This isn’t an ingredient you’ll be using every day, so it’s good to know that an opened tub should be fine for up to 2 years when kept refrigerated.
The cuisine of Korea is actually one of the healthiest in the world. Tofu, garlic, beans, and kimchi are ubiquitous, along with a variety of seafood, meats and vegetables. Korean inspired dishes are usually served with short grain rice rather than long grain. If you’re new to Korean stir fry recipes, try this one first, since it’s so easy and also so tasty!
Gochujang is a Korean chili paste. It’s a bright red, fermented, thick paste which features in a lot of Korean stir fry recipes as well as dipping sauces and marinades.
It offers a touch of spice but it’s not very spicy overall. In fact, gochujang is much milder than jalapenos, for example. The ingredients in this paste include 3-month fermented soy beans, chili powder, glutinous rice, and barley malt powder. The glutinous rice is what gives it a slightly sweet taste.
Spicy Chicken Stir Fry with Gochujang Recipe
Spicy Gochujang Chicken Stir Fry
Equipment
Ingredients
- 2 chicken breasts, boneless and skinless
- ⅓ Cup gochujang paste
- ¼ Cup soy sauce, low sodium
- 2 Tablespoons honey
- 2 Teaspoons sesame oil
- 2 Teaspoons rice wine vinegar
- 2 Tablespoons water
- 1 red onion, thinly sliced
- 2 red chilis, sliced
- 2 green onions, cut into 1-inch pieces
Optional, to Serve
- white rice
- butter lettuce
- sesame seeds, toasted
- green onions, sliced
- pickled ginger
Instructions
- Place a wok over medium high heat to pre-heat.
- Prepare sauce. Combine gochujang paste, soy sauce, honey, sesame oil, rice wine vinegar, and water in a bowl and whisk well.
- Pound out the chicken to ¼-inch thick. Season with salt, pepper, ginger powder, garlic powder, and red pepper flakes. Cut chicken into 1 ½-inch pieces.
- Next, add a tablespoon of canola oil to the wok and swirl to coat the bottom of the pan. Add the chicken, red onion, green onion, and red chilis to the wok. Stir fry for 5 minutes.
- Pour in the sauce and toss to coat. Stir fry for 7 to 10 minutes.
- Serve on a bed or white rice inside of butter lettuce. Garnish with sesame seeds and green onions if liked, and add any optional garnishes you wish.
Notes
Use high heat: A hot wok creates that classic stir-fry sear and flavor.
Don’t overcook the sauce: Once thickened and glossy, it’s ready to serve.
Taste the gochujang first: Heat levels vary, so adjust to your spice preference.
Nutrition
This spicy gochujang chicken stir fry is a weeknight hero with bold flavor, juicy chicken and a sauce that clings to every bite. It’s fast, flexible and full of personality—everything you want in a homemade stir fry. Whether you’re feeding a spice-lover or just want something different from the usual dinner routine, this dish hits the spot and earns a permanent place in your rotation.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I can’t get enough of this, and so does my family. There are no leftovers every time I make them!
I love gochujang so much and I was really excited when I am making this. It didn’t disappoint me! So good!
This recipe was outstanding! Loved it and will definitely make again.
Yum! This looks amazing!