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
Mel
Hi Bee, we don’t have a grill, can I ask how long do you think it takes to broil the chicken strips at 200 degrees? Also can you freeze the raw marinated chicken and defrost to grill another time? Or do you recommend cooking first then freezing? Love your Kung Pao recipe, can’t wait to try this out, thanks for your amazing recipes!
Rasa Malaysia
Hi Mel, I am not sure about your oven. For some oven, broil is direct fire and it will get burn very soon. You just have to eyeball yourself. I prefer to cook and then freeze.