Bone-in chicken roasted with a sticky, spicy-sweet gochujang glaze until deeply caramelized.
This baked chicken takes the flavor of Korean fried chicken's famous gochujang glaze and applies it to an oven-roasted format, letting the skin crisp in dry oven heat while the glaze caramelizes into a sticky, glossy coating. It's a simpler weeknight approach that still delivers that signature sweet-spicy-savory balance. Brushing the glaze on in stages, rather than all at once at the start, prevents the sugar in the sauce from burning before the chicken is fully cooked, building layers of caramelization instead.
Serves 4
Whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger together.
Arrange chicken on a baking sheet and brush with a thin layer of glaze. Roast at 200°C (400°F) for 20 minutes.
Brush another layer of glaze over the chicken and continue roasting 15 minutes.
Brush a final layer of glaze and roast 10 more minutes until the chicken is cooked through and deeply caramelized.
Watch closely in the last 10 minutes — the honey in the glaze can burn if the oven runs hot.
Let rest 5 minutes, then scatter with sesame seeds and scallions before serving.
Apply the glaze in stages rather than all at once — this builds layered caramelization without burning the sugars.
Use bone-in, skin-on chicken pieces so the fat renders and the skin stays crisp under the glaze.
Check the chicken's internal temperature reaches 74°C (165°F) at the thickest part before removing from the oven.
Grill the chicken instead of baking for a smokier flavor, basting with glaze throughout.
Use chicken wings for a party-style appetizer version.
Adjust honey and gochujang ratio to taste for more or less sweetness and heat.
Refrigerate for up to 3 days; reheat in a 180°C oven to re-crisp rather than microwaving, which softens the glaze.
Gochujang-glazed fried and baked chicken became especially popular in Korea starting in the late 20th century, as Korean fried chicken restaurants popularized the sweet-spicy sauce that's now recognized internationally.
Yes, adjust the ratio of gochujang to honey — more gochujang for spicier, more honey for a sweeter, milder glaze.
The honey and sugar content can scorch at high heat if applied too early or too thickly; brush it on in thin layers over the course of roasting rather than all at once.
Yes, boneless thighs work well, but reduce the roasting time to about 25-30 minutes total since they cook faster than bone-in pieces.
Per serving (280g / 9.9 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
