Sheet Pan Gochujang Chicken (With Yum Yum Sauce)

There’s nothing like an easy sheet pan dinner — but I love this one soooo much because not only is it simple to throw together, but it’s so flavorful thanks to the gochujang chili paste.

I love using this chicken to create a Korean-inspired rice bowl for a balanced dinner that hits every note.

What is Gochujang?

Gochujang is a Korean chili paste that brings heat and sweetness all in one. From where I live in Queens, it’s super easy to grab Gochujang in the local supermarket, but if you struggle finding one by you you can always grab this one.

Keep in mind that every brand is a little different with their spice level, so taste it before adding the exact amounts I’m using in the recipe. *For reference, I bought a *mild* gochujang for this and it’s still really hot!

Sheet Pan Gochujang Chicken Ingredients

You will need a few ingredients for this recipe, but these are all staples now in my own home, so I promise you’ll find uses for all of these (if you haven’t already!).

Chicken thighs: You can use chicken breast if you prefer.

Gochujang: I buy a ‘mild’ version, but even the mild brings tons of heat! Make sure you’re using the chili paste and NOT gochujang chili sauce (which has a more similar consistency to ketchup).

Soy sauce: Opt for low sodium so that you can adjust salt accordingly.

Honey: For sweetness.

Toasted sesame oil: You can use olive oil if that’s all you have, but I love the flavor that toasted sesame oil brings to this dish.

Rice wine vinegar: For acid.

Garlic cloves: For flavor.

Ginger: I used ground for this recipe (because it’s all I had), but feel free to swap for grated fresh ginger.

Sesame seeds: For flavor (and crunch!)

Yum Yum Sauce: You’ll need mayo, gochujang, salt and ketchup to make this super simple yum yum sauce.

What to Serve with Gochujang Chicken

I like to make a Korean-inspired rice bowls with this chicken. You can use whatever you like, but some ideas include:

• White rice
• Roasted sweet potatoes
• Arugula salad (mixed with some leftover gochujang marinade)
• Cucumbers
• Green onions
• Cilantro
• Yum yum sauce

How to Make Sheet Pan Gochujang Chicken

This recipe is super simple to throw together. Here’s how to do it:

Step 1: Prep your chicken.

Clean the chicken thighs, cut them into strips and then add them to a clean bowl.

Step 2: Make the gochujang sauce.

Now make the gochujang sauce by mixing together the soy sauce, gochujang, honey, sesame oil, rice vinegar, sesame seeds, ginger and garlic. Whisk and taste — if you need more heat add a but of chili paste. If you need more salt, add a touch more salt.

Step 3: Marinade the chicken.

Pour half of the gochujang sauce over the chicken and stir to combine. Let sit on the counter at room temperature as the oven heats up (Preheat the oven to 425 degrees F).

Step 4: Cook the chicken.

Bake the chicken for ~20 minutes. Then stir it all around, add a bit more gochujang (still keeping some leftover!) and let the chicken sit under the broiler until the sauce thickens up a bit and parts of the chicken are a little crispy. When done, remove from the oven and stir again.

Step 5: Make your rice bowls.

Now add some rice to your bowl along with whatever else you want, plus the chicken. Drizzle some of the leftover gochujang sauce over the chicken and serve with a side of Yum Yum Sauce.