Spicy Korean Chicken

4.59 from 340 votes
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Craving something bold and flavorful? Enjoy my Spicy Korean Chicken with tender chicken in a rich, spicy gochujang sauce, full of flavor and bursting with authentic Korean taste.

Grilled boneless spicy Korean chicken served on a plate.
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The Best Korean Spicy Chicken

I love Korean food, especially Korean chicken. The bold flavors and unique combos always hit the spot. I’m super lucky to live in a city where amazing Korean food is everywhere: Korean BBQ, tofu houses, regular Korean restaurants, fast food joints, and more. It’s like a food adventure every time I go out.

When it comes to Korean food, I’m sure you love Korean BBQ, like Korean BBQ chicken or kalbi (BBQ short ribs). The smoky, savory taste of the BBQ with all the tasty side dishes (such as spicy Korean tofu, Japchae, and Korean scallion pancake) is just awesome. There’s so much variety and every dish has its own unique flavor.

I’m a big fan of chicken and I always go for spicy Korean chicken. The kick from the gochujang sauce with the tender chicken is the perfect combo. My easy and delicious Korean spicy chicken recipe takes only 10 minutes of prep time and has just 3 simple steps. Whether it’s grilled, pan-fried or oven-baked, Korean spicy chicken always hits the spot. Plus, it goes great with steamed rice or fresh veggies, making it a perfect dish for any meal.


Korean Spicy Chicken Marinade

Korean Gochujang hot pepper paste in a tub.

This recipe is inspired by my favorite Korean takeout joint. The spicy Korean chicken sauce is made with gochujang, or Korean hot chili paste or hot pepper paste, which is a fundamental ingredient in many Korean recipes. It’s spicy but mildly sweet. It enhances the flavor and appeal of the chicken immensely.

Korean ingredients are readily available these days. You can find them at Asian stores, Korean markets, or in the international aisle of your regular supermarket, and you can also buy them online from Amazon.

Grab a tub of gochujang, marinate a batch of this Korean chicken, and enjoy the amazing taste of Korean food!


Why You’ll Love This Recipe

Korean spicy chicken recipe with white sesame seeds and chopped scallion on top.
  • Quick and easy. With just 10 minutes to prep and 3 easy steps, it’s perfect for busy days without compromising on taste.
  • Mild spiciness. My spicy Korean chicken recipe is mildly spicy, adding flavor to the chicken without being too overwhelming.
  • Beginner-friendly. If you’re new to cooking Korean food, this recipe makes it super easy with simple steps and accessible ingredients that anyone can follow at home.
  • Meal prep friendly. It’s perfect for prepping ahead, so you have easy and quick meals all week long.

Spicy Korean Chicken Ingredients

Ingredients for Korean spicy chicken.
  • Boneless and skinless chicken thighs – I prefer using chicken thighs for their juicy texture and rich flavor, which pair perfectly with the spicy gochujang sauce in this Korean chicken recipe.
  • Korean chili paste (gochujang) – Gives a spicy and savory kick that’s key to this spicy Korean chicken dish.
  • Korean red chili powder (gochugaru or regular chili powder) – Adds a bit of spiciness and a bright red color to the dish.
  • Sugar – Adds a hint of sweetness to balance the spicy and savory flavors.
  • Sesame oil – Gives the dish its nutty richness.

See the recipe card for full information on ingredients.


How To Make This Korean Chicken

This Spicy Korean Chicken recipe is an easy adaptation of Korean BBQ Chicken. It has fewer ingredients in the marinade and can be grilled outdoors (perfect for summer), baked in the oven, or simply pan-fried on a skillet. It’s so simple and easy, perfect for preparing year-round.

Here’s how to make this spicy Korean chicken recipe:

Sliced chicken thighs on a chopping board.

Step 1. Slice the chicken thighs horizontally to create thinner pieces of meat. Depending on their thickness, slice each chicken thigh into 2 or 3 horizontal pieces. Set aside.

Chicken thighs marinated in Korean spicy chicken marinade.

Step 2. Combine all the ingredients for the marinade in a bowl and whisk until the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes, or ideally, for two hours.

Korean spicy chicken bulgogi pan fried on a hot pan.

Step 3. Grill the chicken until slightly charred and fully cooked. Alternatively, pan-fry the chicken in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.


Helpful Tips For Home Cooks

  • Be patient and let the chicken marinate for at least 30 minutes, or ideally up to two hours, to boost the flavors.
  • Use chicken thighs. They’re juicier and more flavorful than chicken breast, which works perfectly for this recipe.
  • Adjust the amount of Korean chili paste (gochujang) or Korean chili flakes (gochugaru) to match how spicy you like it.
  • Make sure your grill or pan is preheated before cooking to get a good char and even cooking.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

While chicken thighs are juicier and more flavorful, you can use chicken breast if you prefer. Just remember to adjust the cooking times because chicken breast cooks faster.

Can I make this recipe ahead of time?

Yes, you can marinate the chicken ahead of time and store it in the refrigerator until ready to cook.

How do I know when the chicken is cooked?

Cut into the thickest part of the chicken to check if it’s no longer pink and the juices run clear or use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Can I use this marinade for other types of meat or tofu?

Yes, you can use this flavorful marinade for pork, beef, or even tofu. Adjust the marinating time accordingly based on the protein you choose.

How do I store leftover spicy Korean chicken?

Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.

How many calories per serving?

This recipe is only 263 calories per serving.

Stir fry Korean spicy chicken with a pair of chopsticks.

What To Serve With This Spicy Chicken

This tender and flavorful spicy Korean chicken is best served with steamed rice. For an authentic and delicious Korean meal and an easy weeknight dinner, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.59 from 340 votes

Spicy Korean Chicken

Craving something bold and flavorful? Enjoy my Spicy Korean Chicken with tender chicken in a rich, spicy gochujang sauce, full of flavor and bursting with authentic Korean taste.
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 4 people
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Ingredients  

  • 1 lb (500g) boneless and skinless chicken thighs

Marinade:

  • 2 tablespoons oil
  • 1 1/2 tablespoons Korean chili paste (gochujang)
  • 1 teaspoon Korean red chili powder (gochugaru) or regular chili powder
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons sugar
  • 1 piece ginger, peeled and minced (1 inch / 2 cm)
  • 3 cloves garlic, minced
  • salt to taste

Instructions 

  • Slice the chicken thighs horizontally to create thinner pieces of meat. Depending on their thickness, slice each chicken thigh into 2 or 3 horizontal pieces. Set aside.
  • Combine all the ingredients for the marinade in a bowl and whisk until the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes, or ideally, for two hours.
  • Grill the chicken until slightly charred and fully cooked. Alternatively, pan-fry the chicken in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.

Video

Notes

  • Be patient and let the chicken marinate for at least 30 minutes, or ideally up to two hours, to boost the flavors.
  • Use chicken thighs. They’re juicier and more flavorful than chicken breast, which works perfectly for this recipe.
  • Adjust the amount of Korean chili paste (gochujang) or Korean chili flakes (gochugaru) to match how spicy you like it.
  • Make sure your grill or pan is preheated before cooking to get a good char and even cooking.

Nutrition

Serving: 4people, Calories: 263kcal, Carbohydrates: 8g, Protein: 23g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.05g, Cholesterol: 108mg, Sodium: 614mg, Potassium: 345mg, Fiber: 0.4g, Sugar: 5g, Vitamin A: 188IU, Vitamin C: 2mg, Calcium: 19mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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174 Comments

  1. Paul Smollett says:

    5 stars
    Love this dish

    1. janellejtan@gmail.com says:

      Hi Paul, thanks for trying my recipe and giving me 5 stars rating. Please try more recipes on my site!

  2. Stewball says:

    5 stars
    I can’t get Korean spices here. What can I use instead ?

    1. Bee Yinn Low says:

      Can you buy them online? This is a Korean recipe, you will need Korean ingredients to make this recipe!