If you’re craving a dish that bursts with bold flavors and fiery goodness, this Spicy Korean Chicken Recipe is going to be your new best friend in the kitchen. Tender chicken pieces are perfectly coated in a vibrant sauce made from gochujang, garlic, and ginger, creating that irresistibly spicy and slightly sweet profile that Korean cuisine is famous for. Whether you’re a seasoned fan of Korean food or experimenting with it for the first time, this recipe offers a fantastic balance of heat, umami, and a touch of sweetness that will keep you coming back for more.
Ingredients You’ll Need
Simple, fresh ingredients form the backbone of this spicy Korean chicken, each adding its own wonderful character to the final dish. From the deep heat of gochujang to the subtle nuttiness of sesame oil, these ingredients are essential to achieving both the taste and the vibrant color that make this dish shine.
- 1 ½ pounds boneless skinless chicken thighs: Chicken thighs stay juicy and tender, perfect for absorbing the sauce.
- 2 tablespoons gochujang (Korean chili paste): The star ingredient providing a rich, spicy, and slightly sweet kick.
- 1 tablespoon soy sauce: Adds depth and a salty, savory undertone.
- 1 tablespoon sesame oil: Brings a fragrant, nutty aroma that complements the spice beautifully.
- 1 tablespoon rice vinegar: Balances the heat with a mild acidity that brightens the flavors.
- 1 tablespoon honey: Adds a natural sweetness to round out the sauce.
- 2 teaspoons brown sugar: Enhances caramelization and sweetness.
- 3 garlic cloves (minced): Infuses the sauce with its unmistakable aromatic punch.
- 1 teaspoon grated ginger: Adds warmth and subtle zing deepening the overall flavor profile.
- 1 tablespoon vegetable oil (for cooking): Ideal for a quick, high-heat sauté to get that perfect sear.
- 2 green onions (sliced): Fresh garnish that adds a mild onion bite and pops of green color.
- 1 teaspoon sesame seeds (for garnish): Adds a delicate crunch and a lovely toasted flavor.
How to Make Spicy Korean Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together gochujang, soy sauce, sesame oil, rice vinegar, honey, brown sugar, garlic, and ginger in a medium bowl. This sauce is the heart of the dish, blending sweetness, tanginess, and heat into a luscious marinade. Make sure the mixture is smooth and well combined to coat every bite of chicken perfectly.
Step 2: Marinate the Chicken
Add the bite-sized chicken thighs to the marinade and toss them until fully coated. Cover the bowl and let the chicken soak up all those incredible flavors in the refrigerator for at least 30 minutes. For even better flavor infusion, let it marinate up to 4 hours. This step helps tenderize the chicken while layering on that signature spicy Korean punch.
Step 3: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat, then add the marinated chicken. Cook for 6 to 8 minutes while stirring frequently. You want the chicken cooked through and edges slightly charred to bring out those delicious caramelized flavors. This quick yet intense cooking process locks in the juices and keeps the chicken tender.
Step 4: Garnish and Serve
Once the chicken is cooked, remove it from the heat and sprinkle the sliced green onions and sesame seeds over the top. These final touches add freshness, color, and a pleasant crunch, making your Spicy Korean Chicken Recipe look as amazing as it tastes.
How to Serve Spicy Korean Chicken Recipe
Garnishes
To really elevate your dish, sprinkling fresh green onions and toasted sesame seeds on top adds brightness and texture, perfectly balancing the spicy sauce and making each bite more exciting. You might also consider a small drizzle of extra sesame oil for an extra nutty aroma or a handful of thinly sliced fresh chili for those who want to crank up the heat even more.
Side Dishes
This Spicy Korean Chicken Recipe pairs beautifully with simple steamed white or brown rice to soak up all the flavors. For added freshness, serve alongside lightly sautéed vegetables like bok choy or snap peas. A crunchy cucumber salad or kimchi works perfectly to add cooling contrasts and complementary Korean flavors.
Creative Ways to Present
Feeling adventurous? Serve your spicy chicken wrapped in crisp lettuce leaves to make Korean-style wraps known as “ssam.” This adds a fun interactive element to your meal. Alternatively, pile it atop warm rice bowls with a fried egg and pickled vegetables for a vibrant, satisfying lunch or dinner.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Spicy Korean Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, making your second meal just as delicious — if not better — than the first.
Freezing
If you want to save some for later, freeze the cooked chicken in a freezer-safe container for up to 2 months. Portion it out in meal-sized packets to make reheating quick and convenient on busy days.
Reheating
To reheat, warm the chicken gently in a skillet over medium heat so it stays juicy and the sauce reactivates nicely. Avoid the microwave if possible to prevent drying out. Adding a splash of water or a few drops of sesame oil can revive the texture and flavor before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs stay juicier and more forgiving during cooking, you can swap in chicken breasts if you prefer a leaner option. Just be careful not to overcook them as they dry out faster.
How spicy is this Spicy Korean Chicken Recipe?
This recipe has a pleasant kick thanks to the gochujang but isn’t overwhelmingly hot. If you want it milder, simply reduce the amount of gochujang. For extra heat, you can add fresh chili or chili flakes.
What can I substitute if I don’t have gochujang?
Gochujang is a unique ingredient, but in a pinch, you can mix miso paste with a bit of chili powder and a sweetener like honey as a rough substitute. That said, try to find gochujang for the most authentic flavor.
Can this Spicy Korean Chicken Recipe be made ahead?
Yes! Marinate the chicken in advance and store it in the fridge for a few hours or overnight. You can also cook it ahead and gently reheat just before serving. It’s a great recipe for meal prep or busy weeknights.
What are some good side dishes to serve with this?
This dish shines with simple sides like steamed rice, sautéed greens, or even a fresh cucumber salad. Kimchi is the classic Korean accompaniment that adds great texture and a punch of fermentation to balance the spice.
Final Thoughts
If you’ve been searching for a Spicy Korean Chicken Recipe that’s quick, packed with flavor, and satisfying, this one ticks all the boxes. The balance of heat, sweetness, and umami makes it an absolute crowd-pleaser whether you’re cooking for family, friends, or just treating yourself. Trust me, once you try this, it won’t just be a recipe—it’ll be a delicious habit you’ll want to revisit again and again!
Print
Spicy Korean Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Dairy-Free
Description
Spicy Korean Chicken is a flavorful and quick stir-fry dish featuring tender chicken thighs marinated in a vibrant blend of gochujang, soy sauce, sesame oil, and spices. Perfect for a weeknight dinner, this recipe offers a delicious balance of heat, sweetness, and umami, garnished with green onions and sesame seeds for an authentic Korean touch.
Ingredients
Chicken and 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
For Cooking
- 1 tablespoon vegetable oil
Garnish
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Prepare Marinade: In a medium bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, honey, brown sugar, minced garlic, and grated ginger until smooth. This will create the flavorful base for the chicken.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours to deepen the flavors.
- Heat the Pan: Place a large skillet or wok on the stovetop over medium-high heat and add the vegetable oil. Allow it to heat until shimmering but not smoking.
- Cook the Chicken: Add the marinated chicken pieces to the hot skillet. Cook for 6 to 8 minutes, stirring frequently to ensure even cooking and prevent sticking. The chicken should be cooked through and develop a slight char on the edges for enhanced flavor.
- Garnish and Serve: Remove the skillet from heat. Sprinkle sliced green onions and sesame seeds over the chicken. Serve the spicy Korean chicken hot, ideally with steamed rice or your choice of vegetables to complete the meal.
Notes
- To reduce the spice level, decrease the gochujang from 2 tablespoons to 1 tablespoon.
- Chicken breast can be substituted for thighs, but thighs retain more moisture and remain juicier during cooking.
