I love Korean food, especially Korean chicken. I am glad that I live in a city where great Korean food are plentiful: Korean BBQ, tofu house, regular Korean restaurants, fast food joints, and more.
When it comes to Korean food, I am sure you love Korean BBQ such as Korean BBQ chicken, or kalbi (BBQ short ribs).
I love chicken and always love the spicy Korean-style chicken.
Other Recipes You Might Like
How Do You Make Korean Chicken?
This Spicy Korean Chicken recipe is an easy adaptation from Korean BBQ Chicken.
It has fewer 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 so simple and easy and can be prepared all year long.
Spicy Korean Chicken Sauce
This recipe is inspired by my favorite Korean takeout joint. The spicy Korean chicken sauce is made with 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.
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 or buy them online from at Amazon.
Buy a bucket of gochujang, marinate a bunch of this Korean Chicken, dig in and enjoy the amazing great taste of Korean food!
Serve the chicken on top of steamed rice, with some boiled vegetables such as broccoli and you have a complete and utterly delicious meal. Enjoy!
How Many Calories per Serving?
This recipe is only 261 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Spicy Korean Chicken Recipe
Spicy Korean Chicken – amazing and super yummy chicken with spicy Korean marinade. So easy to make, cheaper, and better than takeout.
- 1 lb. boneless and skinless chicken thighs
- 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 peeeled and minced (1 inch / 2 cm)
- 3 cloves garlic minced
- salt to taste
1Slice the chicken thighs horizontally to make thinner pieces of meat. Slice each piece of chicken thigh (depends on its thickness) into 2 or 3 horizontal pieces. Set aside.
2Combine all the ingredients in the Marinade in a bowl, whisk it to make sure the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes or best for two hours.
Grill the chicken until slightly charred and completely cooked through. You may also pan-fried the chicken on a skillet or pan, or bake in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
I made this tonight with steamed rice and asparagus and we absolutely loved it! I have never cooked with gojuchang, so this was a new experience. Next time I will try to figure out a way to grill it for the char flavor, but for this evenings meal I just stir fried the chicken in a wok. Definitely a keeper. Thanks!!!
Ive made this several times. Its so fast and easy and DELICIOUS! Its nice to whip this up and set it aside in the fridge to marinade and be freed up to do a more complex dish with ease or just have a really easy night off… shhhhh! The family doesnt need to know I didnt slave away, tee hee.