Pan fried until perfectly crispy and tossed in a spicy gochujang sauce, these sticky gochujang chicken bites are an easy flavor-packed appetizer!

Crispy chicken bites meets sticky honey gochujang sauce and I’m pretty sure the heavens are singing as we speak.
These chicken bites are a little trick I like to pull outta my sleeve for when I need a gathering kicked off with a bang. We’re not holding back with the bold flavors today!
I guarantee a plate full of these chicken bites is basically an empty plate in 5 minutes or less so plan accordingly and strongly consider a double batch. No one can resist this crispy + sticky little bites of goodness.

Gochujang does pack a bit of a punch of heat especially if you’re sensitive to heat, but keep reading! I share different sauces you can use in its place for a more mild chicken bite if that’s what you’re into.
Bottom line: everyone needs these in their app life.
This Gochujang Chicken features…
- Crispy pan-fried chicken bites
- A sweet and spicy honey gochujang sauce
- Minutes to make and the perfect little appetizer for any occasion

Making the Gochujang Chicken
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Boneless skinless chicken thighs
- Cornstarch
- Vegetable oil
- Garlic
- Gochujang
- Honey
- Soy sauce
- Rice wine vinegar
- Sesame seeds
- Green onions
Choosing Your Chicken
I recommend using boneless skinless chicken thighs for this recipe. This cut of chicken is fast to pan fry and turns out super tender and juicy inside every time.
If you don’t have thighs on hand, boneless skinless chicken breasts will work, however, they may not cook up quite as juicy as thighs.

Tips for Perfect Gochujang Chicken
- Cut chicken in uniform pieces – aim for 1-inch cubes so the chicken cooks evenly.
- Coat chicken in cornstarch – a light cornstarch coating helps the chicken cook up crispy.
- Pan fry in a single layer – work in batches to pan fry the chicken, adding more oil to the pan as needed. Be careful not to overcrowd the pan or the chicken won’t crisp up evenly.
- Use fresh garlic in sauce – fresh garlic adds lots of flavor to the gochujang sauce.
Recipe Variations
Try these ideas for a different twist on this chicken.
- Adjust heat level – replace the gochujang with a mild sauce sauce as teriyaki, hoisin, or sesame sauce. Alternatively for a more spicy chicken, add red pepper flakes to gochujang sauce to taste.
- Make it a stir-fry – saute vegetables of your choice, toss with chicken, and serve over steamed rice or fried rice.
- Put chicken in a wrap – pile chicken, greens, and cheese or vegetables of your choice in a tortilla.
Serving Suggestions
I recommend serving these chicken bites speared with toothpicks for easy grabbing on an appetizer table. Pair your favorite dipping sauces alongside chicken and don’t forget the green onions and sesame seeds on top for garnish.

It’s only gonna take one of these chicken bites before you’re absolutely hooked! The crispy coating smothered in all that sticky gochujang sauce is like a little firecracker went off in your mouth.
Your appetizer game is about to be on fire come next game day.

Try these other easy appetizers next!
Sticky Gochujang Chicken Bites
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 3/4 cup cornstarch
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2-4 tablespoons vegetable oil for pan frying
- 2 medium cloves garlic, minced
- 1/4 cup gochujang
- 1/4 cup honey or agave nectar
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- Sesame seeds and sliced green onions for serving
Instructions
- Combine chicken cubes with cornstarch, salt, and pepper in a large bowl until chicken is evenly coated in cornstarch.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add chicken to pan in a single layer, shaking off excess cornstarch, and fry on all sides until chicken is golden-brown and crispy. Cook remaining chicken, adding additional oil to pan as needed. Transfer chicken to a plate and set aside for a moment.
- In a small bowl, combine garlic, gochujang, honey, soy sauce, and rice vinegar.
- Drain drippings from pan you used to fry the chicken and reduce heat to medium. Add gochujang mixture and stir frequently 2-3 minutes until sauce is thickened and reduced.
- Toss chicken into gochujang sauce until evenly coated. Spear chicken with toothpicks, arrange on a serving plate, and garnish with sesame seeds and green onions. Serve immediately and enjoy!
Leave a Reply