Spicy Korean Chicken

Why You’ll Love This Recipe

This Spicy Korean Chicken is the perfect balance of spicy, savory, and sweet. It’s quick to make, highly satisfying, and incredibly versatile—great for weeknight dinners, meal prep, or even serving at parties. The bold sauce clings to every bite of juicy chicken, and you can easily adjust the heat level to your preference. Serve it with rice, lettuce wraps, or noodles for a restaurant-quality meal at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken thighs or breasts, cut into bite-sized pieces
• Gochujang (Korean chili paste)
• Soy sauce
• Brown sugar or honey
• Garlic, minced
• Ginger, minced or grated
• Rice vinegar
• Sesame oil
• Vegetable oil (for cooking)
• Green onions, sliced (for garnish)
• Sesame seeds (for garnish)
• Optional: crushed red pepper flakes for extra heat

Directions

1. In a bowl, mix gochujang, soy sauce, brown sugar (or honey), garlic, ginger, rice vinegar, and sesame oil to create the marinade/sauce.
2. Add chicken pieces to the bowl, toss to coat evenly, and marinate for at least 30 minutes (or overnight for deeper flavor).
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add marinated chicken and cook, stirring occasionally, until fully cooked and slightly caramelized, about 8–10 minutes.
5. If there’s leftover marinade, pour it into the pan and let it reduce to a thick glaze, coating the chicken.
6. Garnish with sliced green onions and sesame seeds.
7. Serve hot with steamed rice, noodles, or lettuce leaves.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes (plus 30 minutes marinating)
Cook time: 10 minutes
Total time: 50 minutes (including marination)

Variations

• Add sautéed vegetables like bell peppers, onions, or zucchini for a complete stir-fry.
• Swap chicken for tofu or shrimp for a different protein.
• Make it sweeter by increasing the honey or brown sugar.
• Add a spoonful of gochugaru (Korean chili flakes) for more spice and texture.
• Serve over Korean-style fried rice for an extra hearty meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. You can also freeze the cooked chicken for up to 2 months. Defrost in the refrigerator before reheating.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste made with red chili, glutinous rice, fermented soybeans, and salt. It’s thick, spicy, and slightly sweet.

Can I use chicken breast instead of thighs?

Yes, chicken breasts work fine but may be slightly less juicy. Be careful not to overcook them.

Is this dish very spicy?

It has a moderate heat level. You can reduce the spice by using less gochujang or add sugar to mellow the heat.

Can I grill the chicken instead?

Absolutely. Marinate the chicken as directed, then grill until fully cooked and slightly charred.

What can I serve with spicy Korean chicken?

Steamed white rice, kimchi, stir-fried vegetables, or lettuce wraps make excellent pairings.

Can I make this dish gluten-free?

Yes, use tamari or gluten-free soy sauce and ensure your gochujang is gluten-free (some brands contain wheat).

Can I prepare it in advance?

Yes, marinate the chicken up to 24 hours ahead and cook when ready. Leftovers also reheat well.

Is gochujang the same as sriracha?

No, gochujang is thicker, fermented, and less vinegary than sriracha. The flavors are different and not interchangeable.

How do I make the chicken extra crispy?

Coat the marinated chicken lightly in cornstarch before frying for a crispier texture.

Can I double the sauce to use as a glaze for vegetables?

Yes, the sauce works wonderfully as a glaze or stir-fry sauce for vegetables or tofu.

Conclusion

Spicy Korean Chicken is a quick and unforgettable dish that brings bold Korean flavors to your kitchen with ease. Whether you’re new to gochujang or a spice lover looking for your next favorite recipe, this dish delivers big flavor with minimal prep. Serve it your way and enjoy a meal that’s satisfying, customizable, and sure to become a regular on your dinner rotation.

Spicy Korean Chicken

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Spicy Korean Chicken features juicy chicken pieces coated in a fiery-sweet gochujang sauce, delivering bold Korean flavors with minimal effort. Perfect for weeknight dinners or entertaining, it’s customizable, quick to cook, and deeply satisfying.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean
• Diet: Low Lactose

Ingredients

1. 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2. 3 tbsp gochujang (Korean chili paste)
3. 2 tbsp soy sauce
4. 1 1/2 tbsp brown sugar or honey
5. 3 cloves garlic, minced
6. 1 tsp fresh ginger, grated
7. 1 tbsp rice vinegar
8. 1 tsp sesame oil
9. 1 tbsp vegetable oil (for cooking)
10. 2 green onions, sliced (for garnish)
11. 1 tsp sesame seeds (for garnish)
12. Optional: crushed red pepper flakes for extra heat

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Instructions

In a mixing bowl, whisk together gochujang, soy sauce, brown sugar (or honey), garlic, ginger, rice vinegar, and sesame oil.

1. Add the chicken pieces and toss to coat evenly. Let marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add marinated chicken and cook, stirring occasionally, for 8–10 minutes until fully cooked and slightly caramelized.
4. If there’s any leftover marinade, pour it into the pan and let it reduce into a thick glaze over the chicken.
5. Remove from heat and garnish with green onions and sesame seeds.
6. Serve hot with rice, noodles, or lettuce wraps.

Notes

• Adjust spice level by adding or reducing gochujang or including chili flakes.
• Use tamari and gluten-free gochujang for a gluten-free version.
• Coat chicken in cornstarch before cooking for a crispier texture.
• Make extra sauce to use as a glaze for vegetables or tofu.
• Great for meal prep—reheats well and can be frozen.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 680mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 90mg