I first discovered sticky gochujang chicken tacos during a cozy dinner with friends, where someone brought a batch inspired by Korean street food. The combination of bold, spicy flavors wrapped in a warm tortilla instantly captivated me, and I knew I had to recreate it at home.
Since then, it’s become a regular in my kitchen, especially when I want to impress guests with minimal effort.
There’s something special about how the sticky, sweet heat of gochujang caramelizes on the chicken, balanced perfectly by fresh toppings. It’s the ideal dish for gatherings, where everyone can customize their tacos with vibrant garnishes and sauces.

Quick Overview
- Recipe: Sticky Gochujang Chicken Tacos
- Key Ingredients: Chicken thighs, Gochujang, garlic, tortillas, cabbage slaw
- Time to Make: 30 minutes total
- Servings: 4 servings
Sticky Gochujang Chicken Tacos Ingredient Notes
- Chicken Thighs: Juicy and flavorful, thighs stay tender and absorb the marinade beautifully.
- Gochujang: A fermented Korean chili paste with a deep, complex heat. Opt for a quality brand for the best results.
- Garlic & Ginger: Essential aromatics that build the flavor base of the sauce.
Possible Substitutions for Sticky Gochujang Chicken Tacos
- Chicken: Use chicken breast or tofu for a leaner or vegetarian version.
- Gochujang: If unavailable, mix sriracha with a bit of miso paste for a similar depth.
- Tortillas: Swap flour tortillas for lettuce wraps for a low-carb option.

Expert Tips for Sticky Gochujang Chicken Tacos
- Marinate for Extra Flavor:
- Why It Matters: Marinating enhances the flavor and tenderness of the chicken.
- Implementation: Let the chicken sit in the sauce for 30 minutes before cooking.
- Control the Heat Level:
- Why It Matters: Gochujang can be spicy, so balance the heat for all preferences.
- Implementation: Adjust by reducing gochujang or adding more honey.
- Crisp the Tortillas:
- Why It Matters: Lightly charring tortillas enhances their flavor.
- Implementation: Heat directly over a gas flame or dry skillet.
- Leftover Reinvention:
- Why It Matters: Leftovers make great bowls or wraps.
- Tip: Serve chicken over rice or in lettuce cups for a twist.

FAQs for Sticky Gochujang Chicken Tacos
Can I use frozen chicken?
Yes, just ensure it’s fully thawed and patted dry before cooking.
Is this recipe kid-friendly?
Reduce the gochujang amount and increase honey for a milder version.
Can I make this in advance?
Yes, the chicken can be cooked and stored for up to 3 days in the fridge.
Can I use a different protein?
Absolutely! Shrimp, tofu, or thinly sliced beef are delicious alternatives.
How can I adjust the spice level?
Reduce the amount of gochujang and add a bit more sweetener to mellow the heat. You can also serve with avocado or sour cream to cool things down.

Storing, Freezing, and Make-Ahead Sticky Gochujang Chicken Tacos
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended due to the sauce consistency.
- Make-Ahead Option: Prep the sauce and marinate the chicken up to a day ahead.
More Easy Dinner Recipes
- Shredded Chicken Tacos
- Marry Me Chicken Pasta
- Gochujang Chicken
- Ground Beef Mongolian Noodles
- Creamy Taco Spaghetti
- Chicken Quesadillas
- Hamburger Mac & Cheese Casserole
These tacos are a go-to for weeknight dinners and gatherings alike, thanks to their bold flavors and easy preparation.
I’d love to hear how you make them your own—try them out and share your feedback below! Don’t forget to snap a picture and tag me if you share them on social media. Happy cooking!

Sticky Gochujang Chicken Tacos Recipe
Sticky Gochujang Chicken Tacos bring bold, spicy-sweet flavors with tender chicken caramelized in gochujang sauce, served in warm tortillas with fresh cabbage slaw, cilantro, and lime. Ready in 30 minutes, these tacos are perfect for weeknight dinners or lively gatherings.
Ingredients
- 1 lb chicken thighs, cut into pieces
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 8 small tortillas
- Cabbage slaw, for topping
- Cilantro & lime wedges, for garnish
Instructions
- Cut the chicken: Prep the chicken into bite-sized pieces.
- Mix the sauce: Combine gochujang, soy sauce, honey, garlic, and ginger in a bowl.
- Cook the chicken: Sear chicken in a skillet over medium heat until golden brown.
- Simmer with sauce: Add the sauce, cooking until it thickens and coats the chicken.
- Assemble tacos: Warm tortillas, add chicken, and top with cabbage slaw, cilantro, and a squeeze of lime.
If you tried this recipe, leave a comment and rating below! Share your taco creations on social media. I’d love to see how you make them your own!
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 691Total Fat 26gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 147mgSodium 1838mgCarbohydrates 80gFiber 5gSugar 19gProtein 37g