Spicy Korean Chicken Recipe
Craving something fiery, bold, and bursting with flavor? This Spicy Korean Chicken is about to become your new weeknight obsession! Marinated in the irresistible blend of gochujang, soy sauce, honey, and aromatics, each bite is sticky, savory, and just the right amount of spicy. Whether you want to impress company or spice up a simple dinner, this dish brings color and excitement to any table, proving that homemade Korean flavors are closer than you think.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Spicy Korean Chicken is in its harmony of simple, pantry-friendly ingredients. Every item not only delivers its own punch but also balances the dish for the perfect taste and mouthwatering color.
- Chicken thighs: Boneless, skinless thighs offer unbeatable juiciness and tenderness that soaks up all that spicy marinade.
- Gochujang: Korean chili paste is the absolute heart of the dish, giving that signature spicy depth and bold red hue.
- Soy sauce: Adds deep umami notes and just the right amount of saltiness to balance the heat.
- Sesame oil: A splash brings nutty aroma and a silky texture that instantly says “Korean cooking.”
- Rice vinegar: Brightens the whole dish, cutting through richness with tangy flair.
- Honey: Lends a subtle sweetness to counter all the spice and helps create a gorgeous glaze.
- Brown sugar: Boosts that caramelized finish and works so well with the smoky flavors.
- Garlic: Three cloves may sound bold, but they mellow into a savory backbone that’s irresistible.
- Ginger: Freshly grated, it sneaks in that little zing and earthiness.
- Vegetable oil: Just what you need for getting that perfect sear in your skillet or wok.
- Green onions: Sliced and sprinkled over, these deliver a sharp crunch and a burst of color.
- Sesame seeds: A finishing touch for crunch and a hint of toasty flavor, making your Spicy Korean Chicken pop.
How to Make Spicy Korean Chicken
Step 1: Whisk Up the Marinade
Start by grabbing a medium mixing bowl and whisking together your gochujang, soy sauce, sesame oil, rice vinegar, honey, brown sugar, minced garlic, and grated ginger. Watch as the marinade turns a gleaming red and smells absolutely divine—the foundation for addictive Spicy Korean Chicken flavor!
Step 2: Marinate the Chicken
Toss your bite-sized chicken thigh pieces into the bowl and roll up your sleeves to make sure every piece is completely coated. Cover the bowl and let the chicken take a good nap in the fridge for at least 30 minutes, or up to 4 hours if you want maximum flavor in every bite.
Step 3: Sear to Perfection
Heat your vegetable oil in a large skillet or wok set over medium-high heat. Add the marinated chicken and prepare for sizzles and mouthwatering aromas! Stir frequently to get those pieces golden, cooked through, and just barely charred at the edges—a process that takes about 6 to 8 minutes.
Step 4: Garnish and Serve
Once your Spicy Korean Chicken is off the heat, scatter those green onions and sesame seeds for the ultimate finishing touch. Serve it up hot and steamy, straight from the skillet, for a meal that’s as inviting to look at as it is to eat!
How to Serve Spicy Korean Chicken
Garnishes
Nothing brings your Spicy Korean Chicken to life quite like a flurry of sliced green onions and a sprinkle of sesame seeds. These garnishes deliver crunch, freshness, and a pleasing contrast to the tender, saucy chicken, making every bite look and taste even more vibrant.
Side Dishes
This dish loves simple sides: a bowl of fluffy steamed rice is a classic, but you could also pair it with quick stir-fried vegetables, sliced cucumbers, or even a crisp kimchi salad. The spicy-sweet chicken plays beautifully with anything cool, crisp, or pickled.
Creative Ways to Present
Why not pile your Spicy Korean Chicken into lettuce wraps topped with radish slices and a drizzle of extra gochujang? Or spoon some over a bowl of noodles for a spicy Korean chicken noodle bowl. You can even create spicy chicken tacos in soft tortillas for a Korean-Mexican fusion that’s sure to get rave reviews.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Korean Chicken keeps deliciously well in an airtight container in the refrigerator for up to three days. The flavors may even deepen, making your next-day lunch or dinner extra satisfying!
Freezing
Want to make your meal prep even easier? Freeze any extra cooked chicken in a freezer-safe container for up to two months. Just remember to let it cool completely before freezing so that everything stays delicious when you reheat.
Reheating
For best results, reheat your Spicy Korean Chicken in a skillet over medium heat until warmed through. You can also microwave it in short bursts, but using a pan helps bring back that just-cooked texture and aroma.
FAQs
Is this Spicy Korean Chicken really spicy?
The dish packs a gentle, warming heat thanks to the gochujang, but you can always tone it down by using less chili paste or adding more honey and brown sugar for a milder kick.
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well in a pinch and will give you a leaner result; just take care not to overcook it, as breasts can dry out more quickly than thighs.
What’s the best substitute for gochujang?
If you can’t find gochujang, try substituting with a mixture of sriracha and a little extra brown sugar, plus a touch of miso or fermented bean paste for similar depth, though nothing matches the distinctive flavor of gochujang exactly.
Can I grill the Spicy Korean Chicken instead of pan-frying?
Yes, grilling adds an extra smoky flavor and stunning grill marks! Just skewer the marinated chicken pieces and cook over medium-high heat for 5-6 minutes per side, until cooked through and slightly charred.
Is Spicy Korean Chicken gluten-free?
It can be! Just opt for gluten-free soy sauce or tamari and make sure your gochujang is certified gluten-free (not all brands are).
Final Thoughts
Whether you’re a spice lover or new to Korean flavors, Spicy Korean Chicken is a recipe you’ll want to make again and again. It’s quick, crowd-pleasing, and so full of flavor it’ll have everyone reaching for seconds. Give it a try and make your next dinner an adventure to remember!
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Spicy Korean Chicken Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Spicy Korean Chicken recipe is a delicious blend of flavors with tender chicken pieces marinated in a spicy-sweet sauce and then stir-fried to perfection. Serve it with steamed rice or vegetables for a satisfying meal.
Ingredients
Chicken Marinade:
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons brown sugar
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
Additional Ingredients:
- 1 tablespoon vegetable oil (for cooking)
- 2 green onions, sliced
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, honey, brown sugar, garlic, and ginger until smooth.
- Marinate the Chicken: Add the chicken pieces to the marinade, toss to coat well, cover, and refrigerate for at least 30 minutes.
- Cook the Chicken: Heat vegetable oil in a skillet, add the marinated chicken, and cook for 6–8 minutes until cooked through and slightly charred.
- Garnish and Serve: Remove from heat, garnish with sliced green onions and sesame seeds. Serve hot with rice or vegetables.
Notes
- For a milder version, reduce the gochujang to 1 tablespoon.
- Thighs stay juicier during cooking, but you can use chicken breast as a substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 95mg
