This Spicy Korean Chicken is an easier adaptation from Korean BBQ Chicken but easier, with slightly lesser ingredients in the marinade, and can be grilled outdoor (perfect for summer), baked in the oven, or just pan-fried on a skillet or pan. It’s very versatile so you can eat it all year long.
This recipe is inspired by my favorite Korean takeout joint. The idea is very simple; it’s pretty much like Japanese chicken teriyaki but the chicken is jazzed up with Korean gochujang, or Korean chili paste, which is the building block of many Korean recipes. It’s mildly spicy but makes the chicken so much more flavorful and appetizing. Serve the chicken on top of steamed rice, with some boiled vegetables such as broccoli and you have a complete and utterly delicious meal.
Korean ingredients are very easy to get these days. You can find them at Asian stores, Korean stores, or in the international aisle of your regular supermarket. If not, you can simply buy them online from Amazon. Buy a bucket, marinate a bunch of this Spicy Korean Chicken, dig in and enjoy the amazing great taste of Asian food!
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