How to recognise the result
The chicken reaches at least 74°C and the gochujang glaze is glossy and sticky, not blackened.
Chicken
Korean Style Sticky Chicken: Gochujang Glazed
Prep Time / BBQ15m / 45m
BBQ Temp150C
MethodIndirect
4
Gochujang-glazed chicken with a sweet-spicy coating, sesame and spring onion.
These chicken wings (or thighs) are the perfect balance between sweet, savory, and a mild kick. The Gochujang provides that addictive 'umami' flavor you only find in truly good street food.
16 reviews
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Nutritional Values
400Calories
25gProtein
18gFat
30gCarbs
* Estimated values per person
Why this recipe works
Gochujang gives the chicken umami, gentle heat and fermented depth. Splitting the sauce keeps one portion safe for glazing, so the final layer thickens near the end without burning too early.
Heat setup
Indirect cooking at 150C controls browning and doneness.
Control point
The chicken reaches at least 74°C and the gochujang glaze is glossy and sticky, not blackened.
Avoid this
Split the sauce before it touches raw chicken and glaze near the end to prevent burning.
Gochujang Magic
Gochujang is a fermented Korean pepper paste that provides depth, spiciness, and a slight sweetness. It is the backbone of this dish.
The Battle Plan
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How will you prepare it?
Mix all marinade ingredients in a bowl.
Immediately divide the sauce into two parts: 2/3 for the raw chicken and 1/3 set aside in a clean container for glazing later.
Toss the chicken in the marinade (the 2/3 part).
Let it marinate for at least 2 hours in the fridge so the flavors penetrate deep into the meat.
Prepare the BBQ for an indirect session (with heat deflector).
Bring the temperature to a stable 150C.
Place the chicken on the grate.
Let the chicken cook gently until a core temperature of about 70C. This usually takes about 30 to 45 minutes at 150C.
As soon as the chicken is almost done (around 65C core), take the set-aside part (1/3) of the sauce.
Brush the chicken generously with the silicone brush.
Let the chicken sit for another 10-15 minutes so the glaze thickens and forms a beautiful glossy, sticky layer.
Serve with some sesame seeds and spring onion rings for that authentic Korean look!
16 reviews
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Tested in practice
Grillmaster notes for Korean Style Sticky Chicken: Gochujang Glazed
Common mistake
Split the sauce before it touches raw chicken and glaze near the end to prevent burning.
Serving suggestions
Serve with rice, kimchi, cucumber salad, sesame and spring onion.
Prepare ahead
Marinate up to overnight and keep the clean glaze portion separate and refrigerated.
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Understand the technique
Knowledge behind this recipe
Solve BBQ problems: sticking, flare-ups and heat
Fix common BBQ problems including sticking meat, flare-ups, burnt marinades and unstable heat.
Read guideHow to use gochujang for Korean BBQLearn what gochujang is, how to turn it into a marinade or glaze and how to prevent burning on the grill.
Read guideCrispy chicken without deep-fryingMake crisp chicken bites on the BBQ, in an oven or air fryer using dry coating, oil spray and airflow.
Read guideBBQ marinades, sauces and internal temperaturesMarinate safely, caramelise a glaze and use internal temperature for juicy, dependable BBQ results.
Read guidePractical answers
Frequently asked questions about Korean Style Sticky Chicken: Gochujang Glazed
Why does this recipe work?
Gochujang gives the chicken umami, gentle heat and fermented depth. Splitting the sauce keeps one portion safe for glazing, so the final layer thickens near the end without burning too early.
Can I make Korean Style Sticky Chicken: Gochujang Glazed without a BBQ?
Yes. Alongside the BBQ method, the recipe includes clear variations for stovetop, oven. Follow the temperature and steps listed for each method.
How long and at what temperature do you cook Korean Style Sticky Chicken: Gochujang Glazed?
Allow about 60 minutes in total. The listed BBQ temperature is 150C and the cooking method is Indirect. Always use the recipe steps to confirm doneness.
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