Korean Chicken
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.
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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.
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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.
Ingredients
Ingredients:
- 1 lb 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, peeeled and minced (1-inch)
- 3 cloves garlic, minced
- salt to taste
Instructions
- Slice 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.
- Combine 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 400F for about 20 minutes. Serve immediately with steamed rice.
Nutrition Information
Serving Size
4 peopleAmount Per Serving Calories 261Total Fat 15gSaturated Fat 7gCholesterol 108mgSodium 614mgCarbohydrates 8gFiber 1gSugar 5gProtein 23g
Laura
Instead of sesame oil… what else can I use??? Ty.
Rasa Malaysia
Skip or use cooking oil.
Mary
Do you have to cut the chicken in pieces? I think it would be hard to grill them in such small pieces. I would rather the whole thigh but I don’t want to mess this up. And if you bake them, do you add the marinade in the pan and cook with the chicken thighs?
Rasa Malaysia
You can grill the whole thigh. Yes, add the marinade.
Shuanny
Marinated overnight and prepared it for lunch in the air fryer. I used boneless skin-on thighs but they still came out great and flavourful! If I wanted to make it spicier, should I add more chili powder?
Rasa Malaysia
Yes sure! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
S. Vee
Can I substitute the soy sauce with thick soy sauce or sweet soy saice? Btw I love your recipes…so much of love and respect to you. 😍😍
Rasa Malaysia
Thanks for your support. You should use soy sauce, thick soy sauce and sweet soy sauce will change the taste.
Hannah
Looks so good! dying to try more of your recipes. Could I probably use an air fryer to cook the chicken?
Rasa Malaysia
I think it should be OK.
Helene
This was so simple to do, yet so satisfying! I let the chicken marinade for 2 hours in the fridge and cooked in the oven in a preheated cast iron, covered with the marinade. It came out so tender the pieces of chicken were falling appart, yet there was some browning on the side too. This was so great i will do it again!
Rasa Malaysia
Hi Helene, thanks and please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Marty
I have become totally addicted to this recipe! I make it with chicken tenders and do 4lbs at a time, tripling the Marinade. I put 4 or 5 in saran wrap and load all of the packets in a freezer bag labeled “Spicy-ass Chicken”. We eat it a couple of times a week with rice, noodles, potatoes, etc. Thank you so much for sharing!
Rasa Malaysia
Hi Marty, thanks for trying my recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Pamela Batchelor
Instead of sugar, I added a Dole pineapple cup (pineapple in natural juice) to the marinade. It marinated all day while I was at work and then I baked it in the oven for 20 min at 400 degrees. It was so surprisingly juicy! I think the pineapple tenderizes the meat somewhat and added a perfect amount of sweetness.
Rasa Malaysia
Yes fruit juice has enzyme that helps tenderize chicken and meat. Thanks for trying my recipe please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/