If you’re looking for a show-stopping meal that nails the balance between sweet, savory, and spicy, you’ll fall in love with Sticky Honey Gochujang Chicken (Air Fried or Baked). This Korean-inspired dish takes juicy chicken and envelops it in a bold gochujang glaze, laced with honey for irresistible stickiness. Whether you’re making it in the air fryer for ultra-crispy skin or roasting in the oven for extra juiciness, every bite delivers flavor fireworks. It’s fuss-free, endlessly versatile, and perfect for adding a little wow factor to your weeknight or weekend table.

Sticky Honey Gochujang Chicken (Air Fried or Baked) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sticky Honey Gochujang Chicken (Air Fried or Baked) is how simple but mighty the ingredient list is. Each element layers in big flavors, from the umami depth of gochujang to the floral sweetness of honey, creating a glaze that clings perfectly to the chicken. Here’s what you’ll need:

Chicken Thighs or Drumsticks: Rich and juicy, thighs or drumsticks soak up the glaze beautifully and stay moist whether you bake or air fry them.
Vegetable Oil (optional for baking): Helps the skin crisp up in the oven—totally optional but a great little trick.
Salt and Pepper: A simple seasoning that amplifies all the bold glaze flavors without overpowering them.
Gochujang (Korean chili paste): The essential ingredient! Delivers heat, depth, and a hint of sweetness you simply can’t get from anything else.
Honey: Brings sticky, glossy magic while mellowing out the spiciness of gochujang.
Soy Sauce: Provides a savory backbone and makes the glaze taste impossibly rich.
Rice Vinegar: A splash of tang that keeps things bright and prevents the glaze from turning cloying.
Sesame Oil: Just a little adds toasty notes and pairs perfectly with the chili in the glaze.
Garlic (minced): Fragrant and punchy—because every great glaze needs a fresh garlic kick.
Ginger (grated): Gives a touch of warmth and brightness, balancing out the glaze.
Cornstarch + Water (optional): For those who love their sauce ultra-thick and sticky, add this quick slurry at the end.
Sesame Seeds and Sliced Green Onions: For garnish, these add crunch, color, and a pop of freshness to every plate.

How to Make Sticky Honey Gochujang Chicken (Air Fried or Baked)

Step 1: Prep the Chicken

Start by patting your chicken pieces dry with a paper towel—this is key for achieving crispy skin, especially in the air fryer. Season generously with salt and pepper on all sides. If you’re baking, now’s the time to rub a touch of oil onto each piece for that extra crackle in the oven.

Step 2: Prepare the Glaze

In a bowl, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Give it a thorough stir until the mixture is smooth, shiny, and the honey has dissolved. You’ll instantly smell those bold, mouthwatering aromas that Sticky Honey Gochujang Chicken is known for!

Step 3: Cook the Chicken

Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the chicken in a single layer—don’t crowd the basket for even crisping. Air fry for 15-18 minutes, flipping the chicken halfway through. You’ll know it’s ready when the internal temp hits 165°F (75°C) and the skin is gorgeously golden.
Baking Method: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or lightly greased foil. Lay the chicken out in an even layer. Bake for 20-25 minutes, flipping once halfway. Think juicy, caramelized, perfectly cooked chicken.

Step 4: Glaze the Chicken

Pour your glaze into a small saucepan and bring to a simmer over medium heat. Stir often and let it bubble for 2-3 minutes, just until it thickens up and gets glossy. If you love an ultra-sticky sauce, stir in the cornstarch slurry now and let it thicken for another minute. Toss the hot chicken in the glaze until it’s fully coated, or use a brush for perfect coverage on every nook and cranny.

Step 5: Garnish and Serve

Transfer your beautifully glazed chicken to a serving plate and shower with sesame seeds and sliced green onions. The color and crunch take this Sticky Honey Gochujang Chicken (Air Fried or Baked) from tasty to absolutely irresistible. Serve immediately while the glaze is still sticky and glossy.

How to Serve Sticky Honey Gochujang Chicken (Air Fried or Baked)

Garnishes

Sprinkle your finished dish with toasted sesame seeds for a subtle nutty crunch, and scatter over bright green onion slices to cut through the richness. These garnishes do more than look pretty—they bring a vital freshness and crunch to every bite of Sticky Honey Gochujang Chicken (Air Fried or Baked).

Side Dishes

This chicken begs for sides that can soak up that extra glaze! A bowl of fluffy jasmine or brown rice is classic. Roasted or stir-fried vegetables like broccoli, carrots, or bok choy will round out the meal beautifully and balance the boldness of the chicken.

Creative Ways to Present

Think beyond the dinner plate—Sticky Honey Gochujang Chicken (Air Fried or Baked) transforms into spectacular lettuce wraps, tacos, or grain bowls. Try serving it as a party appetizer on skewers, or pile the pieces onto a platter with toothpicks and extra glaze on the side for dipping. It’s a surefire conversation starter!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely before storing. Place the chicken in an airtight container and refrigerate for up to three days. The glaze keeps the chicken flavorful, and the texture stays surprisingly good, making it amazing for next-day lunches or quick dinners.

Freezing

Sticky Honey Gochujang Chicken (Air Fried or Baked) freezes like a dream! Once cooled, transfer the glazed pieces into a freezer-safe container or bag, squeezing out as much air as possible. Freeze for up to two months. To use, just thaw overnight in the fridge—great for prepping ahead for busy weeks!

Reheating

For best results, reheat in a 350°F oven or air fryer until warmed through and the exterior re-crisps. If you’re in a hurry, the microwave works too, but you might miss out on that wonderful glaze-sticky texture. Add a touch more glaze if you have any extra for a fresh finish.

FAQs

Can I use chicken breasts instead of thighs or drumsticks?

Absolutely! Just be sure to adjust your cooking time and check for doneness early, as breasts can cook a little faster and may dry out if overdone. Marinating first can also help keep them juicy.

What if I can’t find gochujang?

If gochujang is out of reach, mix sriracha with a bit of miso paste. It won’t be quite the same, but you’ll still get a spicy-sweet, umami-packed glaze that works beautifully in this recipe.

Is this dish gluten-free?

No worries if you’re avoiding gluten. Just substitute your favorite gluten-free soy sauce or tamari in the glaze and double-check that your gochujang is gluten-free (it usually is, but some brands add wheat).

Can I make Sticky Honey Gochujang Chicken (Air Fried or Baked) in advance?

You sure can! Pre-cook the chicken and make the glaze up to two days ahead, storing them separately. When you’re ready, gently reheat everything and toss together just before serving for fresh flavor without the fuss.

How do I get the glaze to stick perfectly?

Make sure your chicken is hot when you toss it with the glaze, and don’t skip letting the glaze simmer until thickened. If you want extra stickiness, dredge the chicken lightly in cornstarch before cooking—it creates a great foundation for the glaze to cling to.

Final Thoughts

If you love bold, sticky, and satisfying food, give Sticky Honey Gochujang Chicken (Air Fried or Baked) a spot at your next meal. It’s a dish that brims with personality, from the fiery sweetness of the glaze to the crispy-tender chicken beneath. Whether you’re a longtime gochujang fan or new to Korean flavors, this recipe is guaranteed to win you—and anyone you serve it to—over in just one bite!