A Korean-Inspired Weeknight Favorite
It’s back-to-school season, which means I’m once again looking for fast, easy dinners with as few dishes to wash as possible. I also like to switch up the flavors and cuisines we eat during the week so dinner doesn’t start to feel repetitive.
This honey gochujang chicken recipe is inspired from my Sheet Pan Greek Chicken. But instead of Mediterranean flavors, this one leans Korean-inspired, with a sticky honey-gochujang glaze that’s sweet, savory, and just a little spicy.
If you’re not familiar with gochujang, it’s a Korean fermented red chili paste made with chili powder, glutinous rice, fermented soybeans, and salt. It has a deep, savory, slightly sweet flavor with a noticeable kick of heat. This dish is mildly spicy, so keep that in mind if you’re serving spice-sensitive people.
And the best part? It’s basically a dump-and-bake dinner. Toss the chicken in the marinade, drizzle the vegetables with a little oil, salt, and pepper, then let the oven do most of the work for you. Minimal prep, minimal cleanup, and plenty of flavor.
I’ve also included an easy sesame-scallion rice recipe to serve with it, but plain steamed jasmine rice, short-grain rice, garlic rice, or even cauliflower rice would all pair well too.
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Oven-Baked Honey Gochujang Chicken with Sesame Scallion Rice
EQUIPMENT
- 1 quarter sheet pan I use a quarter sheet pan (approximately 9 × 13 inches) for this recipe rather than a standard half-sheet pan. The smaller pan keeps the chicken and vegetables close enough to catch the flavorful juices without overcrowding them.
INGREDIENTS
Honey-Gochujang Sauce
- 23g (1½ tablespoons) gochujang
- 30g (1½ tablespoons) honey
- 23g (1½ tablespoons) soy sauce
- 8g (1½ teaspoons) rice vinegar
- 5g (1 teaspoon) toasted sesame oil
- 6g (1–2 cloves) garlic, finely minced or grated
- 4g (1 teaspoon) fresh ginger, finely grated
Chicken & Vegetables
- 150g (about 2 cups) broccoli florets
- 100g (½ large) red bell pepper, cut into chunks
- 75g (½ medium) yellow or red onion, cut into wedges
- 8g (1½ teaspoons) neutral oil
- 1.5g (¼ teaspoon) fine salt
- .5g (⅛ teaspoon) ground black pepper
- 454g (1 lb) boneless, skinless chicken thighs, about 5–6 small thighs *see notes on chicken weight
For Finishing
- 5g (1 tablespoon) sliced green onions
- 3g (1 teaspoon) toasted sesame seeds
Sesame-scallion rice or steamed rice
- 10g (2 teaspoons) toasted sesame oil
- 360g (2 cups) cooked jasmine or short-grain rice
- 10g (2 teaspoons) soy sauce
- 10g (2 tablespoons) sliced green onions
- 2g (⅔ teaspoon) toasted sesame seeds
INSTRUCTIONS
- Preheat the oven to 425°F / 220°C conventional, no fan. Position a rack in the middle of the oven.
- In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth.23g (1½ tablespoons) gochujang30g (1½ tablespoons) honey23g (1½ tablespoons) soy sauce8g (1½ teaspoons) rice vinegar5g (1 teaspoon) toasted sesame oil6g (1–2 cloves) garlic, finely minced or grated4g (1 teaspoon) fresh ginger, finely grated
- Reserve about 30g (2 tablespoons) of the sauce in a separate clean bowl. This will be used to glaze the chicken toward the end of baking.
- Place the broccoli, bell pepper, and onion on a sheet pan. Drizzle with the oil and season with salt and pepper. Toss to coat.*I use a quarter sheet pan (approximately 9 × 13 inches) for this recipe rather than a standard half-sheet pan. The smaller pan keeps the chicken and vegetables close enough to catch the flavorful juices without overcrowding them. See notes for using a casserole or ceramic baking dish.150g (about 2 cups) broccoli florets100g (½ large) red bell pepper, cut into chunks75g (½ medium) yellow or red onion, cut into wedges8g (1½ teaspoons) neutral oil1.5g (¼ teaspoon) fine salt.5g (⅛ teaspoon) ground black pepper
- Pat the chicken thighs dry with paper towels. Add them to a bowl and toss with the remaining honey-gochujang sauce until evenly coated.454g (1 lb) boneless, skinless chicken thighs, about 5–6 small thighs
- Arrange the chicken thighs among the vegetables in a single layer. Bake for 18–20 minutes.
- Remove the pan from the oven. Brush the chicken generously with the reserved honey-gochujang sauce and gently toss or turn the vegetables.
- Return to the oven and bake for another 4–7 minutes, or until the thickest part of the chicken reaches at least 165°F / 74°C. For more caramelized edges, broil for 1–2 minutes at the end. Keep a close eye on it because the honey in the glaze can burn quickly.
- Sprinkle with sliced green onions and toasted sesame seeds and serve over rice.5g (1 tablespoon) sliced green onions3g (1 teaspoon) toasted sesame seeds
Make the sesame-scallion rice:
- Heat sesame oil in a pan over medium heat. Add cooked rice and soy sauce, then toss for 2–3 minutes until heated through. Stir in sliced green onions and sesame seeds before serving.10g (2 teaspoons) toasted sesame oil360g (2 cups) cooked jasmine or short-grain rice10g (2 teaspoons) soy sauce10g (2 tablespoons) sliced green onions2g (⅔ teaspoon) toasted sesame seeds
