Honey Braised Gochujang Chicken and Chickpeas

5 from 4 votes

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Honey Braised Gochujang Chicken and Chickpeas

Honey Braised Gochujang Chicken and Chickpeas

This honey braised Gochujang chicken and chickpeas recipe will be in your weekday dinner rotation! This gochujang chicken is SO good! Braised with chickpeas and green onions, with hints of spice and sweetness.

The marinade has SO much flavor and the mix of flavors is the perfect balance.

IS Gochujang spicy or sweet?

Gochujang is a popular spicy Korean sauce. It is a thick paste made from red chili pepper flakes. You will also get notes of sweetness from it as well.

Honey Braised Gochujang Chicken and Chickpeas

What ingredients do you need for this Korean gochujang chicken recipe?

Chicken: chicken legs, skin on, about 1 pound; chicken thighs or bone in chicken breast can work too, you can use this sauce for chicken wings as well! Other types of chicken like bone in breasts will work, too.

For the sauce: soy sauce, sesame oil, mirin, Gochujang, Gochugaru, honey (you can also substitute with brown sugar!), garlic cloves, fresh ginger, broth (chicken or vegetable broth!)

Chickpeas: The braised chickpeas add a really lovely texture and creaminess to this braised chicken dish.

Scallions or green onions: For both in the chicken (to braise as well) and to garnish.

Salt and pepper to taste

Garnish with scallions, fresh lime squeeze and toasted sesame seeds, we served with white rice

Honey Braised Gochujang Chicken and Chickpeas

Instructions to make this recipe

Season your chicken

Preheat your oven to 400 degrees and season your chicken on all sides with salt and pepper. Set aside.

Make your sauce

In a medium bowl, mix and stir together soy sauce, sesame oil, mirin, gochujang, gochugaru and honey for a little bit of sweetness. Toss in your sliced garlic and minced ginger as well. Set aside.

Sear your chicken

With a drizzle of neutral oil, heat up your pan or skillet. I like to use an oven safe skillet, cast iron or pan, so I can transfer straight to the oven. I also like to use a vessel that is narrow enough where the sauce and broth with almost fully cover the chicken when we braise, and also won’t use a sheet tray either, or else it will spill off to the sides.

Sear your chicken on all sides in the hot oil until browned, about 5 minutes on each side. It doesn’t need to be fully cooked at this point. 

Assemble all the components to braise

Next, pour over your sauce with the garlic and ginger, your scallions and chickpeas, and finish with your broth. Mix everything best you can to get the sauce and broth incorporated. You can spoon some of the mixed broth/sauce over the chicken as well. The sauce now should be almost covering all the chicken.

Braise and serve

Transfer to the oven to braise for 30-45 minutes until your chicken is cooked completely. Remove, serve with white rice and garnish with sesame seeds, your sliced reserved scallion sprig, and fresh lime juice. 

Honey Braised Gochujang Chicken and Chickpeas

Check out the below chicken recipes for more dinner inspiration!

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Honey Braised Gochujang Chicken and Chickpeas

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Honey Braised Gochujang Chicken and Chickpeas
5 from 4 votes

Honey Braised Gochujang Chicken and Chickpeas

This honey braised Gochujang chicken and chickpeas recipe will be in your weekday dinner rotation! This gochujang chicken is SO good! Braised with chickpeas and green onions, with hints of spice and sweetness.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 2

Ingredients 

  • 1 tablespoon avocado oil, or any neutral oil
  • 2 bone in chicken legs, skin on, about 1 pound
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin
  • 1/4 cup gochujang
  • Pinch of gochugaru, Korean chili flakes, optional
  • 1 teaspoon honey
  • 4 garlic cloves, thinly sliced
  • 2 thumbs fresh ginger, minced or in matchsticks
  • 1 cup chicken or vegetable broth
  • 1 16 oz can of chickpeas, drained and dried
  • 1 large bundle of scallions, sliced in thirds, thinly sliced sprig reserved for garnish
  • Salt and pepper to taste
  • Garnish with scallions, fresh lime squeeze and toasted sesame seeds, we served with white rice

Instructions 

  • Preheat your oven to 400 degrees and season your chicken on all sides with salt and pepper. Set aside.
  • Make your sauce. In a medium bowl, mix together soy sauce, sesame oil, mirin, gochujang, gochugaru and honey for a little bit of sweetness. Toss in your sliced garlic and minced ginger as well. Set aside.
  • With a drizzle of neutral oil, heat up your pan or skillet. I like to use an oven safe skillet, cast iron or pan, so I can transfer straight to the oven. I also like to use a vessel that is narrow enough where the sauce and broth will almost fully cover the chicken when we braise, and also won’t use a sheet tray either, or else it will spill off to the sides.
  • Sear your chicken on all sides in the hot oil until browned, about 5 minutes on each side. It doesn’t need to be fully cooked at this point.
  • Next, pour over your sauce with the garlic and ginger, add your scallions and chickpeas over the chicken and sauce, and finish with your broth. Mix everything best you can to get the sauce and broth incorporated. You can spoon some of the mixed broth/sauce over the chicken as well. The sauce now should be almost covering all the chicken.
  • Transfer to the oven to braise for 30-45 minutes until your chicken is cooked completely. Remove, serve with white rice and garnish with sesame seeds, your sliced reserved scallion sprig, and fresh lime juice.
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2 Comments

  1. 5 stars
    A different and tasty way to serve chicken. To my taste there is not nearly enough honey in the recipe to be noticable. I used 1 tablespoon and even that didn’t really show up. Defintiely a recipe that I will make again though.