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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
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 (peeled 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.
Video
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Excellent flavor! I skipped the red chili powder because I thought it might be too spicy and I didn’t slice the thighs to make them thinner. Grilled the thighs. One of the best chicken dishes I’ve made. We LOVED it! Had with broccoli and rice. Will double recipe and make again SOON!
I make this for all parties and pot lucks. I always receive compliments and requests for the recipe. I add extra garlic and ginger. Also, add oyster sauce, and use dark soy sauce and brown sugar. And sometimes I use Sriracha. So yummy!
I love that you change up the sauce. Some many different flavors. I am so happy to hear you enjoy it.
I make this once a week at it is my favourite meal that I can make from scratch myself
Thank you so much for sharing. :)
😊👍
I made this tonight with steamed rice and asparagus and we absolutely loved it! I have never cooked with gojuchang, so this was a new experience. Next time I will try to figure out a way to grill it for the char flavor, but for this evenings meal I just stir fried the chicken in a wok. Definitely a keeper. Thanks!!!
Awesome!
Ive made this several times. Its so fast and easy and DELICIOUS! Its nice to whip this up and set it aside in the fridge to marinade and be freed up to do a more complex dish with ease or just have a really easy night off… shhhhh! The family doesnt need to know I didnt slave away, tee hee.
😊👍