Sheet Pan Gochujang Chicken
Sweet and spicy gochujang chicken made on a sheet pan is perfect for a quick weeknight meal.
Servings: 4 people
Ingredients
- 2.5 lbs boneless, skinless chicken thighs cut into strips
For the Gochujang Sauce
- ¼ cup low sodium soy sauce
- 3 tbs gochujang chili paste
- 3 tbs toasted sesame oil
- 2 tbs honey
- 2 tbs sesame seeds
- 1 teaspoon rice vinegar
- 2 garlic cloves grated
- ¼ teaspoon ground ginger or 1-inch fresh piece, grated
For the Yum Yum Sauce
- ½ cup mayo
- 1–2 tbs gochujang chili paste
- 1 tbs ketchup
- ½ teaspoon kosher salt
Instructions
- Preheat over to 425 degrees F.
- Mix the soy sauce, gochujang, honey, sesame oil, sesame seeds, rice vinegar, garlic and ginger together. Pour half over the chicken and stir to combine. Let rest at room temperature as the oven preheats.
- Add chicken to a baking sheet and bake for 20 minutes. Then, add a little more gochujang sauce to the chicken, stir, and let BROIL until the sauce thickens and there are crispy bits on the chicken. Make sure to pay attention because you can burn fast (I did about 5 minutes).
- Meanwhile, whisk the mayo, gochujang, salt and ketchup together to form the yum yum sauce.
- Once done, make Korean-inspired rice bowls, or serve however you choose!