Description

There’s something magical about the perfect balance of spice, sweetness, and umami that makes Korean cuisine so irresistible. This Spicy Korean Chicken is a flavor-packed dish that brings the heat with a bold and fiery marinade, but it’s also beautifully balanced with just the right amount of sweetness and depth. If you’ve ever had Korean fried chicken or a spicy bulgogi dish, you already know how addictive these flavors can be.

Whether you’re looking for a quick weeknight dinner, a crowd-pleasing meal for friends, or a dish to satisfy your craving for bold and vibrant flavors, this recipe has you covered. Plus, it’s super easy to make, requiring just a handful of ingredients and minimal prep time. Let’s dive in!

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs (or chicken breasts)
1 tablespoon vegetable oil

For the Marinade:

2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
½ teaspoon red pepper flakes (adjust to taste)

For Garnish:

1 teaspoon sesame seeds
2 green onions, sliced

Instructions

Step 1: Prepare the Marinade

In a mixing bowl, whisk together the gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and red pepper flakes. The marinade should be thick, rich, and slightly sticky. This is where all the deep flavors come together to create that signature spicy-sweet taste.

Step 2: Marinate the Chicken

Place the chicken thighs in a large bowl or a resealable plastic bag and pour the marinade over them. Use your hands (or tongs) to make sure every piece is well-coated. Cover and refrigerate for at least 30 minutes, but if you have time, letting it marinate for 2-4 hours will allow the flavors to really soak in.

Step 3: Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken, shaking off excess marinade but saving it for later. Cook for about 4-5 minutes per side, until the chicken develops a deep caramelized crust.

Lower the heat to medium, pour in the remaining marinade, and let it cook for another 2-3 minutes until the sauce thickens and coats the chicken beautifully.

Step 4: Garnish and Serve

Transfer the chicken to a cutting board and let it rest for a couple of minutes before slicing. Garnish with sesame seeds and green onions. Serve over a bed of steamed rice or alongside your favorite side dishes.

Notes

If you prefer, you can grill the chicken instead of pan-frying it. Just preheat your grill to medium-high heat and cook for about 5-6 minutes per side.
Leftover chicken can be used for wraps, sandwiches, or even added to a salad for a spicy kick.