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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.

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

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

Find it online: https://thefamilycooking.com/spicy-korean-chicken/