Korean Chicken Recipe

If you’re craving something bold, flavorful, and easy to make, this Korean Chicken recipe is your next go-to recipe. With its rich gochujang-based marinade, juicy chicken thighs, and easy stovetop cooking, this dish is perfect for a quick weekday meal that doesn’t compromise on taste.

A Comforting Meal I Keep Going Back To

After a long day, I love whipping up this Korean chicken recipe because it’s warm, flavorful, and comforting. I made it recently and couldn’t believe how well the flavors balanced—sweet, spicy, and savory all in one bite. It reminded me of my favorite takeout, but homemade and even better.

What surprised me most was how easy it was! The marination does most of the heavy lifting, and the cooking takes barely 15 minutes. I paired it with rice and roasted sweet potatoes for a complete meal—great if you’re into hearty meals like a Chicken and Sweet Potato Recipe.

Additional Tips for Making This Recipe Better

Want to make your Korean chicken even more delicious? Here are some personal tips I discovered after making this dish multiple times:

• Use fresh garlic and ginger: The flavor is so much deeper than powdered versions.
• Marinate longer: If you have time, marinate for 2–3 hours or overnight. The flavor really soaks in.
• Use chicken thighs: They stay juicy and cook more evenly than chicken breasts.
• Cook on medium-high heat: This gives that nice caramelized texture without drying the meat.
• Add a splash of water: If the sauce thickens too much during cooking, a small splash of water helps loosen it.

These little tweaks make the dish even more enjoyable every time I make it!

Variations to Try with This Korean Chicken

Want to make this recipe your own? You totally can. Here are a few ways I like to switch things up depending on dietary needs or what I have on hand:

• Dairy-Free: This recipe is already dairy-free—perfect if you’re avoiding lactose.
• Sugar-Free: Swap the honey with monk fruit syrup or erythritol syrup for a low-carb version.
• Spice Level: Lower the amount of gochugaru or gochujang for a milder flavor.
• Add Veggies: Throw in sliced bell peppers, broccoli, or even mushrooms to make it more colorful and nutritious.
• Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.

And if you love fresh sides, you can also explore salad recipes that pair perfectly with this dish—like a cucumber sesame salad or a Korean-style coleslaw.

Must-Have Kitchen Equipment for the Best Results

To get the best results, a few kitchen essentials can help make the process smoother and quicker:

• Mixing Bowl: For marinating the chicken thoroughly.
• Cutting Board and Sharp Knife: To prep the chicken and garnishes neatly.
• Grater or Garlic Press: Helps with mincing garlic and ginger fast.
• Non-stick Pan or Wok: For evenly cooking and searing the marinated chicken.
• Spatula or Wooden Spoon: For stirring without sticking or burning.

How to Serve Spicy Korean Chicken Perfectly

Presentation always takes the meal to the next level. Here’s how I like to serve this flavorful chicken dish:

• Serve on a bed of steamed jasmine or short-grain rice for the most authentic pairing.
• Sprinkle toasted sesame seeds generously on top for a nutty crunch.
• Add freshly chopped spring onions for color and sharp freshness.
• Include some quick kimchi or pickled radish on the side.
• Garnish with sliced red chili if you’re serving guests and want that wow factor.

If you’re exploring Asian-inspired dishes, this would also go well in an Orange Chicken Recipe rotation for a spicy-sweet dinner theme!

How to Store Korean Chicken Like a Pro

This chicken stores really well and makes great leftovers. Here’s how to keep it fresh:

Refrigerating

Store in an airtight container in the fridge. It stays good for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing

You can freeze the cooked chicken in a freezer-safe bag or container. It keeps well for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Add a splash of water and reheat on the stove or microwave to maintain the juicy texture. Heat until just warmed through.

Why You’ll Love This Recipe

This spicy Korean chicken dish has so much going for it. Here’s why I keep coming back to it—and you will too:

• Quick and Easy to Make
  You only need about 15 minutes of cooking time, plus marinating. It’s doable even on busy nights.
• Big Flavor with Simple Ingredients
  Gochujang and garlic bring bold Korean flavor without needing a full spice rack.
• Perfect for Meal Prep
  Double the batch and enjoy it over a couple of days. It stays flavorful and reheats well.
• Great for Customization
  Make it spicy, mild, sweet, or veggie-loaded. This recipe adapts easily to your taste.
• Impresses Guests Every Time
  It looks and tastes like restaurant-quality food, but it’s made in one pan!

Handy Recipe Details for First-Time Cooks

If this is your first time making Korean chicken, here are some helpful extra details:

• Gochujang paste is the key ingredient. It’s available in most Asian stores or online.
• Marinating is a must! Don’t skip it—it’s where all the flavor builds.
• Use a hot pan but not too high. Medium-high works best to avoid burning the sugars.
• Cut chicken into similar-sized cubes for even cooking.
• Taste the sauce before cooking if you’re unsure about spice levels—you can always adjust.

Also, don’t overcrowd the pan. If needed, cook in batches to avoid steaming the chicken.

Nancy

Korean Chicken Recipe

This Korean Chicken is spicy, savory, and slightly sweet—perfect for a weeknight meal when you want big flavor with little effort. It uses gochujang for that authentic Korean taste and comes together quickly in one pan. Whether you're cooking for your family or prepping lunch, this dish is bound to become a favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 3

Course: Main Course

Calories: 390

Ingredients Method

Ingredients

  

• 1/2 kg boneless chicken thighs skinless: Chicken thighs stay juicy and tender. Avoid breast meat if you want richer flavor.
• White sesame seeds for garnish: Toasted seeds bring a nutty finish to the dish.
• Spring onions sliced for garnish: Adds freshness and color. Slice thinly for the best look.
• Steamed rice to serve: Use jasmine or short-grain rice for the ideal texture.
• 1 tbsp sesame oil: Adds nutty aroma and depth. Toasted sesame oil is best.
• 1 tbsp corn oil: Helps balance flavors and prevents sticking in the pan.
• 1 1/2 tbsp gochujang paste: Essential Korean chili paste—sweet spicy, and rich.
• 2 tbsp soy sauce: Gives the salty umami base for the marinade.
• 1 1/2 tbsp honey: Brings sweetness that balances the spice. Maple syrup can work too.
• 1 tsp gochugaru or red chili powder: Optional for more heat. Gochugaru gives a smoky kick.
• 2 cm piece fresh ginger finely grated: Fresh ginger adds warmth and zing. Avoid powdered.
• 3 garlic cloves minced or grated: Use fresh garlic—it’s the backbone of the flavor.
• Salt to taste: Add sparingly as soy sauce is already salty.

Method

 

1. Start by cutting the boneless chicken thighs into bite-sized cubes. This helps the meat cook quickly and absorb the marinade better. Place the cut chicken into a large mixing bowl. Make sure it’s dry before marinating—pat it with a paper towel if needed.
2. In another bowl, mix all the marinade ingredients: sesame oil, corn oil, gochujang paste, soy sauce, honey, gochugaru, freshly grated ginger, minced garlic, and a pinch of salt. Stir well until it becomes a smooth, thick paste that coats the spoon.
3. Pour the marinade over the chicken and mix well until every piece is fully covered. Cover the bowl and refrigerate for at least 1 hour. If you have more time, letting it marinate for 2–3 hours will deepen the flavor even more.
4. Once marinated, take the chicken out of the fridge and let it sit for 10 minutes to reach room temperature. Heat a non-stick pan or wok over medium heat. When it’s hot, add the marinated chicken directly into the pan. You don’t need extra oil since the marinade already has oil.
5. Cook the chicken for about 7–8 minutes, stirring occasionally. You’ll see the sauce start to thicken and cling to the chicken. Let it cook another 5–8 minutes or until the chicken is fully cooked through, slightly caramelized, and glossy. Make sure there’s no pink inside.
6. Taste and adjust salt or spice if needed. If the sauce is too thick, you can add 1-2 tablespoons of water to loosen it.
7. Turn off the heat and transfer the chicken to a serving plate. Sprinkle generously with toasted white sesame seeds and freshly sliced spring onions. These toppings add crunch and a burst of freshness to balance the heat.
8. Serve hot with steamed rice on the side. You can also pair it with kimchi or a light cucumber salad for extra crunch. Leftovers can be stored in an airtight container for up to 2 days in the fridge.