This Spicy Korean Chicken is bold, flavorful, and coated in a sticky, spicy-sweet sauce made with classic Korean ingredients like gochujang (Korean chili paste) and soy sauce. Perfect for a quick weeknight dinner or weekend feast, this dish delivers tender chicken with a perfect balance of heat, sweetness, and umami. Serve it over steamed rice or with fresh veggies for a complete meal!
Why You’ll Love This Recipe
- Bold, spicy-sweet flavor – Packed with authentic Korean ingredients.
- Quick and easy – Ready in just 30 minutes with simple prep.
- Tender and juicy chicken – Marinated for maximum flavor and moisture.
- Customizable heat level – Adjust the spiciness to your taste.
- Perfect for any occasion – Great for dinner, meal prep, or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- Cornstarch (optional, for crispiness)
- Vegetable oil (for frying)
- Sesame seeds (for garnish)
- Green onions (sliced, for garnish)
For the Spicy Korean Sauce:
- Gochujang (Korean chili paste)
- Soy sauce
- Rice vinegar
- Honey or brown sugar
- Garlic (minced)
- Ginger (grated)
- Sesame oil
- Red pepper flakes (optional, for extra heat)
- Water (to adjust the sauce consistency)
Directions
- Marinate the chicken: In a bowl, mix soy sauce, garlic, ginger, and a spoonful of gochujang. Add the chicken pieces and let marinate for 15-30 minutes (optional for extra flavor).
- Prepare the sauce: In a separate bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, and water. Add red pepper flakes for extra heat if desired.
- Cook the chicken: Heat vegetable oil in a skillet over medium-high heat. If using cornstarch, coat the chicken pieces lightly and fry until golden and cooked through (about 5-7 minutes).
- Add the sauce: Pour the prepared sauce into the pan, stirring to coat the chicken evenly. Let it simmer for 2-3 minutes until thickened and sticky.
- Garnish: Sprinkle with sesame seeds and sliced green onions before serving.
- Serve: Enjoy over steamed rice, noodles, or with a side of vegetables.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Extra Crispy Version – Double-coat the chicken in cornstarch and fry twice for extra crunch.
- Sweet and Spicy – Add pineapple chunks or extra honey for a sweeter sauce.
- Vegan Option – Substitute chicken with tofu or mushrooms and use maple syrup instead of honey.
- Low-Carb Version – Serve with cauliflower rice and skip the cornstarch coating.
- Grilled Spicy Chicken – Marinate the chicken and grill it for a smoky flavor instead of pan-frying.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in a skillet over low heat or microwave in 30-second intervals until heated through.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste with a deep, spicy-sweet flavor and a slightly tangy taste. It’s essential for authentic Korean dishes.
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well but may be slightly drier than thighs. Just adjust the cooking time to avoid overcooking.
How spicy is this dish?
The heat level depends on the amount of gochujang and red pepper flakes used. Adjust the spice to suit your preference.
Can I bake the chicken instead of frying?
Yes, bake the chicken at 400°F (200°C) for 20-25 minutes or until cooked through. Add the sauce afterward.
What sides go well with Spicy Korean Chicken?
Steamed rice, pickled vegetables (kimchi), stir-fried veggies, or a fresh cucumber salad pair perfectly with this dish.
Can I make the sauce ahead of time?
Yes! Store the sauce in the refrigerator for up to 1 week and add it to cooked chicken when ready.
Is this dish gluten-free?
Use tamari or a gluten-free soy sauce alternative to make the dish gluten-free.
How do I make it less spicy?
Reduce the amount of gochujang and skip the red pepper flakes for a milder version.
Can I air-fry the chicken?
Yes! Air-fry at 375°F (190°C) for 12-15 minutes, flipping halfway through for crispy results.
Can I use pre-cooked chicken?
Yes, just toss the cooked chicken in the sauce and heat until well-coated and warmed through.
Conclusion
This Spicy Korean Chicken is a perfect blend of heat, sweetness, and umami flavors that will satisfy any craving for bold, flavorful food. It’s easy to prepare, versatile, and perfect for weeknight dinners or meal prep. Whether you serve it with rice, noodles, or veggies, this dish is sure to become a go-to favorite in your kitchen!
Print
Spicy Korean Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Korean
Description
This dish features tender chicken coated in a fiery, sweet, and savory sauce made with authentic Korean flavors like gochujang (Korean chili paste) and soy sauce. Perfect for a quick dinner, it’s great served over rice or wrapped in lettuce for a lighter option.
Ingredients
For the chicken:
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the spicy sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon water (to thin the sauce if needed)
For garnish:
- Sesame seeds
- Sliced green onions
- Thinly sliced red chili (optional for extra heat)
Instructions
1. Marinate the chicken
- In a large bowl, combine the chicken pieces with soy sauce, sesame oil, garlic powder, salt, and pepper.
- Let marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
2. Make the sauce
- In a separate bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water. Set aside.
3. Cook the chicken
- Heat a large skillet or wok over medium-high heat and add a tablespoon of oil.
- Cook the chicken for 5–7 minutes, stirring occasionally, until browned and cooked through.
4. Add the sauce
- Pour the sauce over the cooked chicken and toss to coat evenly.
- Cook for another 2–3 minutes until the sauce thickens and becomes sticky, coating the chicken beautifully.
5. Serve
- Garnish with sesame seeds, green onions, and extra chili slices.
- Serve hot over steamed rice, noodles, or in lettuce wraps.
Notes
- For extra heat, add 1–2 teaspoons of gochugaru (Korean red chili flakes).
- Swap chicken for tofu or shrimp for different protein options.
- Store leftovers in the fridge for up to 4 days—they’re perfect for meal prep!