Korean-Style Spicy Chicken Stir Fry with Gochujang

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken pieces stir-fried with spicy-sweet gochujang sauce and fresh vegetables for a vibrant and satisfying meal. This Korean-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Korean cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

400 g chicken thighs
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp honey
3 garlic cloves
1 tsp grated ginger
1 small onion
1 medium carrot
2 tbsp vegetable oil
1 tsp sesame seeds
2 stalks scallions

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Cut 400 g chicken thighs into bite-sized pieces about 1 inch each. Mince 3 garlic cloves and grate 1 tsp fresh ginger.
Step 2: Thinly slice 1 small onion and julienne 1 medium carrot into matchstick pieces. Slice 2 scallions into thin rounds.
Step 3: In a bowl, combine 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp honey to create the spicy-sweet sauce.
Step 4: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until hot. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
Step 5: Add chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
Step 6: Add sliced onion and carrot to the skillet, continue stir-frying for 3-4 minutes until vegetables are tender-crisp.
Step 7: Pour the gochujang sauce over the chicken and vegetables, toss well and cook for another 2 minutes until the sauce thickens and coats everything.
Step 8: Remove from heat, sprinkle 1 tsp sesame seeds and sliced scallions on top before serving.