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korean chicken recipe
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.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
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.