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Spicy Korean Chicken
Sofia

Spicy Korean Chicken

Bold, fiery, and full of umami — this Spicy Korean Chicken is marinated in a gochujang-based sauce and pan-seared or grilled to juicy perfection. Serve with rice and kimchi for an easy and satisfying Korean-inspired meal.
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Prep Time 15 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour
Servings: 4
Course: lunch, Main Course
Cuisine: Korean
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken thighs or breasts, cut into strips or left whole
  • 1 tablespoon oil for cooking
  • For the Marinade:
  • 3 tablespoons gochujang Korean red chili paste
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or brown sugar
  • 2 teaspoons rice vinegar
  • 2 garlic cloves minced
  • 1 teaspoon grated ginger
  • Optional: 1 teaspoon gochugaru Korean chili flakes for extra heat
  • For Serving:
  • Steamed white rice or lettuce wraps
  • Sesame seeds & sliced green onions for garnish

Method
 

  1. Make the Marinade:
  2. In a bowl, whisk together gochujang, soy sauce, sesame oil, honey, vinegar, garlic, and ginger until smooth.
  3. Marinate the Chicken:
  4. Place chicken in a bowl or zip-top bag. Add marinade and toss to coat well. Refrigerate for at least 30 minutes or overnight for deeper flavor.
  5. Cook the Chicken:
  6. Heat oil in a skillet over medium-high heat. Add chicken and cook 5–7 minutes per side (or until cooked through and caramelized). You can also grill or broil it if preferred.
  7. Serve:
  8. Slice if needed and serve over rice or in lettuce cups. Top with sesame seeds and green onions.

Notes

  • Gochujang is spicy, savory, and slightly sweet — adjust quantity to taste.
  • For a milder version, reduce gochujang and add more honey.
  • Add sliced onions or bell peppers for more veggies in the stir-fry.
  • Leftovers make great rice bowls, wraps, or even tacos.