Craving bold, spicy flavors without spending hours in the kitchen? This gochujang chicken and scallion stir-fry is sweet, savory, and packed with a satisfying kick, all coming together in one pan in under 20 minutes. It’s the perfect quick weeknight dinner that tastes like something straight out of your favorite Korean restaurant.
Why You’ll Love This Recipe
- Ready in 20 minutes — perfect for busy weeknights
- Bold, balanced flavor — sweet, spicy, and savory in every bite
- One-pan meal — minimal cleanup required
- Customizable heat level — adjust the gochujang to your spice preference
Ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil, for cooking
- 6 scallions, sliced (whites and greens separated)
- 1 tsp sesame seeds, for garnish
- Salt & pepper, to taste
How to Make Gochujang Chicken & Scallion Stir-Fry
- Make the sauce. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
- Season the chicken. Pat the chicken pieces dry and season lightly with salt and pepper.
- Sear the chicken. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5–6 minutes, stirring occasionally, until golden and mostly cooked through.
- Add the scallion whites. Toss in the white parts of the scallions and cook for 1–2 minutes until fragrant.
- Add the sauce. Pour the gochujang sauce over the chicken and stir to coat evenly. Cook for another 3–4 minutes, allowing the sauce to thicken and caramelize slightly.
- Finish with scallion greens. Stir in the green parts of the scallions during the last minute of cooking.
- Garnish and serve. Sprinkle with sesame seeds and serve hot over steamed rice.
Tips for the Best Stir-Fry
- Don’t overcrowd the pan — cook the chicken in batches if needed to get a good sear instead of steaming it.
- Adjust the spice level by adding more or less gochujang, or balancing heat with a touch more honey.
- Use chicken thighs for the juiciest results, though chicken breast works well too if you prefer leaner meat.
- Add vegetables like bell peppers, broccoli, or carrots for extra color and nutrition.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.
Frequently Asked Questions
Where can I find gochujang?
Gochujang is available at most major grocery stores in the international aisle, or at any Asian grocery store.
Can I make this less spicy?
Yes — reduce the amount of gochujang and add a bit more honey to balance the heat.
What can I serve with this stir-fry?
Steamed white rice, jasmine rice, or a simple cucumber salad all pair beautifully with this dish.
