Korean Fire Chicken with Melted Cheese (25 Minutes)
Sticky gochujang-glazed chicken thighs under melted mozzarella — the Korean fire chicken everyone is searching for, ready in 25 minutes.
Method
- Whisk the gochujang, soy sauce, honey, rice vinegar, garlic and ginger in a small bowl until smooth.
- Heat the vegetable oil in a large oven-safe skillet over high heat. Add the chicken in a single layer and cook for 7 to 8 minutes, turning once, until charred at the edges and cooked through.
- Pour in the sauce and toss for 2 to 3 minutes, until it thickens and coats every piece of chicken.
- Scatter the mozzarella over the chicken, cover the skillet, and cook on low heat for 3 to 4 minutes, until the cheese is fully melted and bubbling.
- Take the skillet off the heat, scatter over the spring onions and sesame seeds, and serve at once with rice.
Sticky gochujang-glazed chicken thighs under melted mozzarella — the Korean fire chicken everyone is searching for, ready in 25 minutes.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 28 g
- Fibre
- 1 g
- Sugar
- 11 g
- Sodium
- 950 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Keep the chicken in a single layer so it chars instead of steaming, and work in two batches if the skillet is crowded. The sauce thickens fast, so have the cheese ready before it goes in.
Substitutions
- Gochujang — sriracha mixed with 1 teaspoon tomato paste, for a similar sweet heat
- Chicken thighs — boneless chicken breast, cooked 1 to 2 minutes less
- Mozzarella — Monterey Jack, or omit for a dairy-free version
Serving suggestions
Serve with steamed rice and a cucumber salad, or wrap in lettuce leaves with extra spring onions.
Storage
Airtight container in the fridge for up to 3 days.
Reheating
Warm gently in a covered skillet over low heat with a splash of water, until the cheese softens again.
Equipment
- Large oven-safe skillet with a lid
- Small bowl
- Whisk
- Tongs
Variations
- Extra spicy: add 1 teaspoon gochugaru or chili flakes to the sauce
- Cheese pull: use 2 cups mozzarella and melt it under a hot broiler for 1 to 2 minutes
- Rice bowl: serve over rice with a fried egg and kimchi
Why it works
Gochujang is already sweet, salty and fermented, so it needs only a few additions to become a glaze. High heat chars the chicken, the sugars in the sauce caramelise in minutes, and mozzarella melts into a mild blanket that balances the heat.
Frequently asked questions
How spicy is Korean fire chicken?
It is hot but balanced by honey and melted cheese. Use 2 tablespoons of gochujang instead of 3 for a milder version.
Can I make Korean fire chicken without cheese?
Yes. Skip the cheese and serve the glazed chicken straight from the skillet; the sauce is the main flavour either way.
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