Description
Spicy Korean Chicken brings sizzling Seoul street flavor straight to your kitchen with minimal fuss. Marinated tender chicken pieces deliver bold, fiery notes that dance perfectly between sweet and hot, making dinner exciting without complicated technique.
Ingredients
Scale
Proteins:
- 2 chicken breasts (boneless, skinless, sliced into bite-sized pieces)
Sauces and Seasonings:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon water
Aromatics and Oils:
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 teaspoon chili flakes
- 1 teaspoon sesame seeds
- 2 green onions (sliced)
Instructions
- Slice 2 boneless, skinless chicken breasts into 1-inch bite-sized pieces. Pat each piece dry with paper towels to help achieve a golden exterior when cooking.
- Whisk 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon chili flakes, and 1 teaspoon rice vinegar in a small mixing bowl until smooth.
- Coat chicken pieces with half the prepared marinade. Let the meat absorb flavors for 15-20 minutes at room temperature.
- Heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil in a large skillet at 375°F (190°C). Ensure the pan is hot before adding chicken.
- Transfer marinated chicken to the hot skillet. Cook for 5-6 minutes, stirring every 90 seconds to ensure even browning and internal temperature reaches 165°F (74°C).
- Pour remaining marinade over chicken. Mix 1 teaspoon cornstarch with 1 tablespoon water and add to the pan to thicken sauce for 2 minutes.
- Remove skillet from heat. Garnish with 1 teaspoon sesame seeds and 2 sliced green onions for added texture and freshness.
- Plate your spicy Korean chicken immediately alongside steamed rice or crisp lettuce wraps.
Notes
- Marinate chicken for at least 30 minutes, but overnight gives the most intense flavor.
- Use gochugaru or gochujang for authentic Korean heat, which adds depth beyond standard hot sauce.
- Cut chicken into uniform pieces to ensure even cooking and consistent spice distribution.
- For a gluten-free version, swap soy sauce with tamari and check that gochujang is certified gluten-free.
- Prep Time: 15-35 minutes
- Cook Time: 7-9 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 380 kcal
- Sugar: 9 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 110 mg