Hot-honey Gochujang Chicken (Recipe in comments)
HOT-HONEY GOCHUJANG CHICKEN (Recipe in comments) is a easy Korean recipe that serves 4. 350 calories per serving. Recipe by Ben Chelin on YouTube.
Prep: 5 min | Cook: 18 min | Total: 28 min
Cost: $7.67 total, $1.92 per serving
Ingredients
- 4 pieces Chicken Thighs, bone‑in, skin‑on (Pat dry with paper towels)
- 2 tablespoons Gochujang (Korean chili paste) (Spicy, fermented paste)
- 2 tablespoons Honey (Prefer raw or light honey)
- 2 tablespoons Soy Sauce (Low‑sodium preferred)
- 1 teaspoon Sesame Oil (Toasted sesame oil for flavor)
- to taste Salt (Season chicken before coating)
- to taste Black Pepper (Freshly ground)
Instructions
Make the glaze
In a mixing bowl combine gochujang, honey, soy sauce, and sesame oil. Stir until smooth.
Time: PT3M
Season the chicken
Pat the chicken thighs dry, then sprinkle both sides with salt and black pepper.
Time: PT2M
Coat the chicken
Add the chicken thighs to the bowl and toss with the glaze until each piece is evenly coated.
Time: PT2M
Preheat the air fryer
Set the air fryer to 200°C (400°F) and let it preheat for about 3 minutes.
Time: PT3M
Temperature: 200°C
Air‑fry the chicken – first half
Arrange the coated thighs in a single layer in the basket, skin side up. Cook for 9 minutes.
Time: PT9M
Temperature: 200°C
Flip and finish cooking
Open the fryer, flip each thigh, and cook for another 9 minutes until the skin is deep golden and the internal temperature reaches 74°C (165°F).
Time: PT9M
Temperature: 200°C
Rest and serve
Remove the chicken, let it rest for 2 minutes, then serve hot. Garnish with toasted sesame seeds or sliced green onions if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 15g
- Fiber
- 1g
Dietary info: Contains meat, Contains soy, Contains honey
Allergens: Soy, Honey, Sesame
Ingredient Substitutions
- Instead of Chicken Thighs, bone‑in, skin‑on: Boneless, skinless thighs, Chicken drumsticks
- Instead of Gochujang (Korean chili paste): Sriracha mixed with miso, Korean chili sauce
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Sesame Oil: Peanut oil, Vegetable oil
- Instead of Salt: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Air Fryer
- Mixing Bowl
- Tongs
- Basting Brush (optional)
- Paper Towels
Critical Steps — Do Not Skip
- Ensuring the chicken skin is completely dry before coating.
- Coating the chicken evenly with the gochujang‑honey glaze.
- Flipping the thighs exactly halfway through the cooking time.
Chef Tips from the Video
- For extra crunch, add a light dusting of cornstarch to the glaze before coating.
- Brush a thin layer of extra honey on the thighs during the last 2 minutes for a shinier finish.
Troubleshooting
Chicken skin isn’t crispy
Make sure the skin is fully dry before coating and avoid overcrowding the basket; increase cooking time by 2‑3 minutes if needed.
Glaze burns before chicken is cooked through
Lower the air fryer temperature to 190°C (375°F) and extend cooking time by a few minutes.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze cooked thighs in a freezer‑safe bag for up to 2 months; reheat in air fryer.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Coat the chicken with the glaze and refrigerate up to 4 hours before cooking; let it come to room temperature before air‑frying.
Frequently Asked Questions
What is the cultural significance and history of Gochujang Chicken in Korean cuisine?
Gochujang, a fermented chili paste, is a cornerstone of Korean cooking, providing sweet, salty, and spicy flavors. While traditional Korean chicken dishes often use braising or grilling, the hot honey gochujang glaze is a modern fusion that blends classic Korean heat with Western sweet‑and‑spicy trends.
What are the traditional regional variations of gochujang‑based chicken dishes in Korea?
In the southern provinces, gochujang chicken is often grilled (dak‑galbi) with vegetables, while in the north it may be simmered in a thicker sauce. Some regions add fermented soybean paste (doenjang) for depth, whereas others keep it simple with just gochujang, garlic, and sugar.
How is Crispy Hot Honey Gochujang Chicken Thighs traditionally served in Korean households?
It is typically served as a main course alongside steamed white rice, kimchi, and a side of pickled vegetables. The crispy skin makes it a popular dish for sharing during family meals or casual gatherings.
What occasions or celebrations is gochujang chicken associated with in Korean culture?
While not tied to a specific holiday, gochujang‑flavored chicken is a popular party food for birthdays, school reunions, and street‑food festivals because of its bold flavor and easy shareability.
What other Korean dishes pair well with Crispy Hot Honey Gochujang Chicken Thighs?
Serve it with Korean steamed rice, a simple cucumber‑miso salad, kimchi, or a side of sautéed bok choy. A cold barley tea (bori‑cha) balances the heat nicely.
What are the authentic traditional ingredients for Gochujang Chicken versus acceptable substitutes?
Authentic recipes use Korean gochujang, Korean soy sauce (ganjang), and toasted sesame oil. Substitutes like sriracha mixed with miso can mimic the flavor, and tamari can replace soy sauce for a gluten‑free version, though the taste will differ slightly.
What are the most common mistakes to avoid when making Crispy Hot Honey Gochujang Chicken Thighs?
Common errors include not drying the skin, which prevents crisping, overcrowding the air‑fryer basket, which leads to steaming instead of frying, and flipping too early or too late, which can cause uneven browning.
Why does this recipe use an air fryer instead of deep‑frying the chicken?
The air fryer creates a crispy exterior with significantly less oil, making the dish healthier and faster while still achieving the caramelized glaze that deep‑frying would provide.
Can I make Crispy Hot Honey Gochujang Chicken Thighs ahead of time and how should I store them?
Yes, you can coat the thighs with the glaze and refrigerate for up to 4 hours before cooking. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; reheat in the air fryer to restore crispness.
What texture and appearance should I look for when the chicken is done?
The skin should be deep golden‑brown, slightly glossy from the honey, and feel crisp to the touch. The meat inside should be juicy and the internal temperature must reach 74°C (165°F).
What does the YouTube channel Ben Chelin specialize in?
The YouTube channel Ben Chelin focuses on quick, modern home‑cooking tutorials that often feature Asian‑inspired flavors, air‑fryer techniques, and easy‑to‑follow step‑by‑step videos for busy cooks.
How does the YouTube channel Ben Chelin's approach to Korean‑style cooking differ from other Korean cooking channels?
Ben Chelin emphasizes speed and minimal equipment, using tools like the air fryer to recreate Korean flavors in under 20 minutes, whereas many traditional Korean channels focus on longer braising or grilling methods with more elaborate setups.
Last updated: August 31, 2026
