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 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 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.
Pairs well with:
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
Directions
- 1
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.
- 2
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.
- 3
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.
Latest Recipes:
Sherry
This is one of my favorites from your site! Very easy and tastes amazing. Last time I made it, we had showers move in right at dinner time so I had to bake it in the oven rather than grilling it. It was still fabulous, though I do like the bit of char from the grill better. Later in the week I’m trying your Egg Foo Young recipe for my husband. He loves it “out” but your version sounds great without the brown gelatinous “gravy”!
Rasa Malaysia
Hi Sherry, yes, you will love the egg foo young, you don’t need the sauce, really. :)
Donald
simple recipie and full of flavour – my type of cooking !!!!
Rasa Malaysia
Thanks Donald for trying my recipe, please try more recipes: https://rasamalaysia.com/recipe-index-gallery/
Chris
Looking forward to trying this recipe… 2 tablespoons of “oil” what kind of oil are you meaning (in addition to the 1 tablespoon of sesame oil?
Rasa Malaysia
Vegetable oil. Cooking oil.
jackie
AAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH i love it <3
Rasa Malaysia
Thanks Jackie.
Kathy Catalano
Can you make this in a crockpot?
Rasa Malaysia
Yes you can but it won’t be that tasty.
Michelle Boudreau
Yummy i just made this and i added some julienned carrots and onions and baked it for 20 mins then broiled for 5 to get it nice and charred and the edges. Wow this is a good recipe, i am a beginner cook and i think i did a pretty good job at following this recipe, i had everything but the chili powder but it still tastes amazing! I loklve gochijang ????
Rasa Malaysia
Hi Michelle, yes all my recipes are very delicious. Do try more recipes from me! :)
Ky
Def a win! I used honey vs the sugar and marinated for the 2 hours! Never used this chilli paste before and it’s a new fav! Thanks for the super easy recipe
Rasa Malaysia
Awesome thanks so much!
Francine Darrow
My daughter in law is Korean and got me hooked on Korean food. This recipe is amazing. I’ve used it several times on chicken and tonight I’m trying it on boneless pork chops.
Rasa Malaysia
Hi Francine, yum, spicy pork chops sound good. Please try more recipes on my site, they are all good: https://rasamalaysia.com/recipe-index-gallery/
Maria William
Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!
Melanie
I made this first about a month ago. I think I have made it weekly since then! Have another batch marinating right now… using Thighs & Breast, all cut thin and in smaller sizes. Cannot wait! LOVE the flavors. Until today, I used just chili powder, and it worked great. Last week I went to the Asian market and got a huge package of Korean Chili Powder! Can hardly wait to grill tonight! LOVING experimenting with new recipes! *PS… there were 3 or 4 levels of heat available for the Gochujang paste, at my asian market. Start at the lowest if you are unsure, or just use less of the level 2 or 3. We’re getting used to spicier, the more we try it! ?Thank you for your recipes!
Rasa Malaysia
Thanks Melanie for your support. :)