This spicy Korean chicken is one of those weeknight heroes that shows up when you need something fast, bold, and irresistibly saucy. I first made this with a bag of frozen crispy chicken strips on a busy Thursday evening when my kids wanted something crunchy and my partner wanted something with heat — the gochujang-honey glaze delivered both. The contrast between the crisp, lightly breaded chicken and the glossy, sticky sauce is what makes this dish so memorable. It caramelizes just enough without becoming cloying, and the little pops of sesame and fresh green onion bring a final layer of freshness.

I discovered the balance between sweetness and spice by adjusting the gochujang and honey over a few tries until it pleased everyone at the table. The breaded strips give you texture without the fuss of frying; baking keeps cleanup quick. This version uses Perdue crispy chicken strips baked straight from the freezer, which shortens prep time and keeps the result consistently crunchy. On busy nights, I love that this recipe still feels special — family and guests always ask what’s in the sauce and want the recipe written down.

Ingredients

• Crispy chicken strips (26 ounces): I recommend Perdue crispy chicken strips for consistent texture and size — they bake evenly at 425°F. Choose lightly breaded strips if you prefer more sauce to cling to the chicken without overwhelming the breading.
• Honey (1/4 cup): Provides balanced sweetness and helps the glaze caramelize. Use a mild clover or orange blossom honey for clean sweetness; darker honeys will add more depth and a hint of molasses.
• Low-sodium soy sauce (3 tablespoons): Adds savory umami and salt control. Low-sodium keeps the sauce from tasting too salty when reduced.
• Brown sugar (2 tablespoons): Enhances caramelization and deepens flavor. Light brown sugar keeps the taste bright; dark brown sugar adds molasses notes.
• Fresh ginger (1 tablespoon, grated): Offers a bright, spicy backbone that cuts through the sweetness. Peel with a spoon and grate finely for even distribution.
• Garlic (1 tablespoon, minced): Use fresh garlic for the best aromatic lift; jarred minced garlic works in a pinch but loses some vibrancy.
• Vegetable oil (1 tablespoon): Helps the sauce emulsify and carry flavor; neutral oils like canola work well.
• Gochujang (1 tablespoon): Korean chili paste that delivers heat, umami, and subtle fermented depth. Adjust amount to taste; start with 1 tablespoon for mild heat.
• Chili powder (1 tablespoon): Adds dry heat and smokiness; use an ancho or regular ground chili powder depending on desired smokiness.
• Sesame oil (2 teaspoons): Stirred in at the end for toasted, nutty aroma — a little goes a long way.
• Garnish: Sesame seeds and sliced green onions, optional but recommended for texture and color.

Instructions

Bake the chicken strips: Preheat oven and bake the frozen strips according to package directions — Perdue cooks at 425°F for 16 to 18 minutes on a large baking sheet. Arrange strips in a single layer to ensure even airflow and crisping. Rotate the pan halfway if your oven has hot spots; they should be golden and reach an internal temperature of 165°F. Make the sauce: While the chicken bakes, combine 1/4 cup honey, 3 tablespoons low-sodium soy sauce, 2 tablespoons brown sugar, 1 tablespoon grated ginger, 1 tablespoon minced garlic, 1 tablespoon vegetable oil, 1 tablespoon gochujang, 1 tablespoon chili powder, and 2 teaspoons sesame oil in a medium saucepan over medium-high heat. Stir to combine, bring to a boil, then reduce to medium-low and simmer for 5 to 6 minutes until the sauce thickens and coats the back of a spoon. Stir frequently to prevent burning; the sauce will darken slightly as it reduces. Toss chicken with sauce: When the strips are baked and hot, transfer them to a large bowl. Pour the warm sauce over the chicken and use tongs to gently toss until each piece is evenly coated. Be careful when tossing so you don't strip off the breading — a light, quick motion works best. If you want an extra-glossy finish, return coated strips to the baking sheet and bake 2 minutes more to set the glaze. Plate and garnish: Transfer the sauced strips to a serving plate and spoon any remaining sauce from the bowl over the top. Sprinkle with sesame seeds and sliced green onions if desired. Serve immediately for the best contrast between crisp breading and sticky sauce.

Storage Tips

Store leftover chicken and sauce separately for up to 3 days in the refrigerator to preserve crispness. Use an airtight container and cool to room temperature before refrigerating. To reheat, warm strips on a baking sheet at 350°F for 6 to 8 minutes, then toss with warmed sauce; this helps re-crisp the exterior. Do not re-freeze glazed chicken — the breading degrades. If you pre-make extra sauce, it freezes well in a sealed freezer-safe container for up to 3 months; thaw overnight in the refrigerator and gently reheat on the stovetop.

Ingredient Substitutions

If you can’t find Perdue strips, any frozen breaded chicken strips or nuggets will work — opt for similar weight and size for even cooking. For a gluten-free option, use gluten-free breaded strips and tamari instead of soy sauce. Swap honey for maple syrup for a different sweetness profile (slightly less viscous, so reduce heat time marginally). If you don’t have gochujang, blend a teaspoon of miso with chili paste and a touch of sugar as a shortcut, though it will lack the fermented depth of true gochujang.

Serving Suggestions

Serve these strips over steamed white or jasmine rice for a classic pairing, or lay them atop a bed of simple cabbage slaw dressed with rice vinegar, sesame oil, and a pinch of sugar for crunch and acid. They make a great filling for tacos or toasted sandwich rolls with quick pickled cucumbers. Garnish with toasted sesame seeds and thinly sliced green onions for color and a fresh finish. For a complete meal, add a side of roasted broccoli or a chilled cucumber salad to balance heat and sweetness.

Cultural Background

Gochujang-based sauces are a cornerstone of modern Korean flavor profiles, offering spicy, sweet, and fermented notes in a single spoonful. While this preparation adapts Korean elements to an American pantry and convenience format, the central idea — balancing heat, sweetness, and umami — is very much rooted in Korean cuisine. American interpretations frequently pair gochujang with honey or sugar to soften its fermented intensity, making it approachable while preserving its distinctive character.

Seasonal Adaptations

In summer, serve the strips with a tangy heirloom tomato salad or chilled soba noodle salad for a lighter meal. In fall or winter, pair with steamed sticky rice and quick-pickled daikon for a heartier presentation. For holidays or gatherings, double the sauce and offer the glazed strips on a large platter with toothpicks for easy sharing. Swap sesame oil for browned butter in winter versions for a richer, toasted finish.

Meal Prep Tips

Batch-make the sauce and store in the refrigerator up to 5 days; this allows you to quickly reheat and toss freshly baked strips on busy nights. Bake multiple sheets of strips and store plain in the fridge for 2 days; reheat in the oven to crisp and toss with warmed sauce just before serving. Portion sauce into small containers for individual lunches and pack with rice and a small bag of pre-cut green onions.

This spicy Korean chicken is a reliable, crowd-friendly dish that brings heat, crunch, and comfort to any table. Give it a try on your next busy night — you may find it becomes a regular favorite in your household, too.