Korean Gochujang Glazed Baked Chicken

About This Recipe

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.

Ingredients

Serves 4

• 8bone-in chicken thighs and drumsticks
• 0.33 cupgochujang
• 3 tbsphoney
• 2 tbspsoy sauce
• 2 tbsprice vinegar
• 1 tbspsesame oil
• 4 clovesgarlic(minced)
• 1 tbspfresh ginger(grated)
• 1 tbsptoasted sesame seeds(for garnish)
• 2scallions(sliced, for garnish)

Instructions

1. 1

   Make the glaze

   Whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger together.

2. 2

   Season and start roasting

   Arrange chicken on a baking sheet and brush with a thin layer of glaze. Roast at 200°C (400°F) for 20 minutes.

3. 3

   Brush again

   Brush another layer of glaze over the chicken and continue roasting 15 minutes.

4. 4

   Final glaze coat

   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.

5. 5

   Rest and garnish

   Let rest 5 minutes, then scatter with sesame seeds and scallions before serving.

Variations

• •

  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.

Storage

Refrigerate for up to 3 days; reheat in a 180°C oven to re-crisp rather than microwaving, which softens the glaze.

Frequently Asked Questions