Description
This Spicy Korean Chicken recipe delivers bold flavors with tender chicken marinated in a spicy, garlicky gochujang sauce, then cooked to juicy perfection. Perfect for serving over rice or alongside crisp vegetables, this dish is quick to prepare and guaranteed to satisfy any craving for Korean-inspired cuisine at home.
Ingredients
Scale
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
For the Marinade/Sauce:
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru (Korean red chili flakes, optional for extra heat)
For Serving (Optional):
- Sesame seeds
- Sliced green onions
- Steamed white rice
- Pickled vegetables or kimchi
Instructions
- Prepare the Marinade: In a medium mixing bowl, combine the gochujang, soy sauce, honey, brown sugar, sesame oil, minced garlic, ginger, rice vinegar, and gochugaru (if using). Whisk everything together until the mixture is smooth and well blended.
- Marinate the Chicken: Pat the chicken thighs dry and place them in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours for deeper flavor.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (letting excess drip off) and season lightly with salt and pepper. Cook the chicken in batches, about 4-5 minutes per side, or until cooked through and lightly charred.
- Optional: Simmer with Sauce: If you want saucier chicken, pour any leftover marinade into the skillet with the cooked chicken and simmer for another 2-3 minutes until the sauce thickens and glazes the chicken.
- Serve: Transfer the spicy Korean chicken to a serving platter. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice and pickled vegetables or kimchi on the side for an authentic meal.
Notes
- Adjust the amount of gochugaru or gochujang to make the dish milder or spicier.
- If preferred, chicken breast can be substituted for thighs, but thighs are juicier and more flavorful.
- This marinade works well for grilling as well as stovetop cooking.
- Marinate overnight for the best flavor if you have time.
- Can be made gluten-free by using gluten-free soy sauce or tamari.
Nutrition
- Serving Size: 1/4 of recipe (about 6 oz cooked chicken)
- Calories: 340
- Sugar: 10g
- Sodium: 940mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg
