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
- 1 lb. (0.4 kg) 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 / 2 cm)
- 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 400°F (207°C) 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
Henry
Great recipe, very good and simple to make.
Thanks!
Jeanie R
Made this recipe and it was wonderful. I followed the recipe, except I used chicken breast and didn’t add the salt. The chicken was very tender and flavorful. We liked it so much that my husband requested we make it again the next night.
Rasa Malaysia
Jeanie, yay, thanks for trying!
Melissa
Hi! Can I substitute the fresh ginger with ground ginger? And if I can, how much should I use? Thanks!
Rasa Malaysia
You can try but fresh ginger and ground ginger are two different things. I will just skip if you cannot find it.
Jeannette
Wow, the Spicy Korean Chicken recipe was delicious. The chicken was tender and just the right amount of spice. I’m going to make it again for when family visits.
Kate
I’m making this tonight. It’s marinating now and smells wonderful. I know it’s going to be delish!
Craig
Made numerous times in an airfryer, with chicken breasts that I cut a bit smaller. 10 minutes or so at 200°c, and it gets a nice little char, but is tender and juicy.
Jan
I made this for the 20 time & it came out wonderful. My family loves this & I love making it because it is so easy. I can’t get better in a restaurant. I cut the chicken as the recipe says & that made all the difference. Great dish for leftovers. Thank you for providing easy recipes.
Admin
Thanks, Jan.
Andrew Woodward
My first Korean recipe after getting some lovely ingredients from my Daughter at Christmas. This was absolutely superb and will do this a lot!! I did do one thing differently. I felt this marinade might be a tad too hot for my wife and I thought that slicing the chicken thigh in to strips might leave her nowhere to hide if it was too hot for her palate. So I decided to leave the thighs whole. I then used a method I use for cooking Greek Chicken Gyros. I cut a baked potato in half and put a pre soaked kebab sticks through the flat side of each one. I then skewered the marinade thighs on to the kebab sticks crossways. I then cooked for 45 minutes at 180 degree fan oven and they were perfect and Wendy adored this dish. Thank you for this recipe.
Natalie T
Made this several times and it is ALWAYS a HIT with my family. So flavorful and delicious!! I doubled the marinade so I could have extra to put over my rice.
Rasa Malaysia
Great, thanks for trying my recipe!
Alan
Awesome recipe!! We are hooked. I marinate the chicken for a few hours and then oven bake. Ive also use the same marinade recipe in a stir fry with chicken and vegetables and it works really well with that too, served with steamed rice and cucumber slides.
Thank you – keep ’em coming
Alan
Rasa Malaysia
Alan, thanks and please try more recipes on my site!