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Spicy Korean Chicken

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Spicy Korean Chicken - amazing and super yummy Korean chicken with spicy marinade. So quick and easy to make, cheaper, and better than takeouts.

Spicy Korean Chicken - amazing and super yummy Korean chicken with spicy marinade. So quick and easy to make, cheaper, and better than takeouts | rasamalaysia.com

Authentic spicy Korean style chicken topped on white rice.

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.

Korean Chicken marinated with spicy Korean marinade in a bowl.

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.

Spicy Korean chicken sliced into pieces and served on top of steamed white rice.

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.

Close up of Korean chicken with spicy gochujang sauce, with sesame seeds.

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!

Slicing Korean chicken on a chopping board.

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!

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.

This Recipe Goes Well with:

Other Recipes You Might Like

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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.

Course Main Course
Cuisine Korean
Keyword Spicy Korean Chicken
Prep Time
Cook Time
Total Time
Servings 4 people
Calories 261 kcal
Author

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

  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.
Nutrition Facts
Spicy Korean Chicken Recipe
Amount Per Serving (4 people)
Calories 261 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 108mg 36%
Sodium 614mg 26%
Potassium 338mg 10%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 23g 46%
Vitamin A 3.5%
Vitamin C 2%
Calcium 1.4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
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52 COMMENTS... read them below or add one

  1. 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 😍😍😍😍

    Reply

  2. Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!

    Reply

  3. 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!

    Reply

  4. I just made this using chicken breast and pan fried on a skillet and it’s really good! Thank you for the recipe! It’s really easy to make and delicious!

    Reply

  5. I made this last night and it is DELICIOUS!!! It has a pleasant amount of chili. I also added extra vegetables (brocollini, snowpeas and capsicum). Will definitely be making this again.

    Reply

  9. Your website has been such a life saver! My husband is Korean and I have been too intimidated to try cooking Korean food at home until now.. These recipes are easy to follow but delicious! This one has been one of our favorites. Thank you!

    Reply

  10. top dinner,used unboned skin on thigh boned out roughly, then cut thighs into 3 strips. put strips and bones into sauce,then into a fish rack and put on bbq .so don’t throw away the bones they are brilliant to chew on cheers

    Reply

  11. Are you able to use boneless, skinless chicken breast? Sorry I would love to use thigh meat but fiancé hates dark meat.

    Reply

    • I will tell you I hate hate hate thigh meat, but I made this just like the recipe says, also tried it with breast the breast dried out a lot, but if I didn’t know these were made with thighs I would have no idea they are so amazing! My whole family loves this recipe and asks me to make it even my picky, can’t stand sauce kid!

      Reply

  12. I made this. Soooo good. I threw in some water chestnuts and served with steamed snow peas on rice with a slosh of Mae Ploy sweet chili sauce on top. Delish. Are cold leftovers for breakfast!

    Reply

  13. This looks fab! Do you think it can be made with chicken breast? No one in my family will eat thighs :(

    Reply

  14. I made this last night. I bought a package of skinless boneless thighs at Costco and used half a package. I didn’t change a thing in the recipe. I cooked it in the oven and that was so much easier then stir frying a couple of batches, not to mention less oil. A great recipe to add to my repertoire. It had the same taste of a Korean dish we love at a local restaurant. thanks so much.

    Reply

  16. This chicken is truly outstanding! I make a lot of Asian dishes and I am just beginning to explore Korean flavors. I am in love with this dish. This is the second time I made it and I doubled the recipe because we didn’t have enough leftovers last time. I found a recipe for green beans with gochujang and served that with the chicken over rice. So satisfying.

    Reply

  17. Any halal koren chilli paste/gochujang available? The last time I checked the paste packing, there’s alcohol in the content list.ù

    Reply

      • Congrats Roni for showing us a rude manner to answer a harmless question. Perhaps first wonder why she’s looking for a substitute gochujang than attacking someone like that. Hey Jamilah! There are recipes online to making an alcohol free gochujang, one by a youtuber, Maangchi! You can check that out too.

        Reply

    • Salam! I understand it’s a religious preference, but the amount of alcohol is negligible; it’s added as a preservative. Also, it will burn off when the chicken is cooked. If still not acceptable I’d look up similar recipes on line for the Gochujang.

      Reply

  18. omg this really is AMAZING & SUPER YUMMY!!! I half baked/half broiled them in my toaster oven
    til they got charred to my liking. served them with shredded cabbage and Marie’s sesame ginger coleslaw dressing. thanks as always Bee love ya!

    Reply

  19. I made this yesterday without the Korean red chili powder and it was delicious! It wasn’t spicy =)
    Thank you so much for the recipe.

    Reply

  21. I made this tonight, with the oven baking method. Fantastic dish, with the perfect taste and level of spice. My only mistake was in buying chicken thighs with the bone in and skin on. So a lot of time spent on attacking the skin and bones, and a fair bit of meat thrown out.

    Reply

  22. This is a very tasty dish! Glad to see you’re back on the Asian food at last. That’s what I”m interested in, not your take on Western food. There are many better at that. Your Asian food though is stunning. Give us more!!!!!

    Reply

  23. how hot is this Bee?, or to put it another way, if serving this to anyone adverse to hot food, would this turn them off?

    Reply

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