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Juicy Spicy Korean Chicken with a bold, flavorful spicy marinade. Easy to make at home, tender and slightly charred, and cheaper and better than takeout. Perfect for weeknight dinners, served with steamed rice for a quick, restaurant-style meal everyone will love.
Korean Chicken
I love Korean food, especially Korean chicken. The bold flavors and unique combos always hit the spot. I’m super lucky to live in a city where amazing Korean food is everywhere: Korean BBQ, tofu houses, regular Korean restaurants, fast food joints, and more. It’s like a food adventure every time I go out.
When it comes to Korean food, I’m sure you love Korean BBQ, like Korean BBQ chicken or kalbi (BBQ short ribs). The smoky, savory taste of the BBQ with all the tasty side dishes (such as spicy Korean tofu, and Japchae) is just awesome. There’s so much variety and every dish has its own unique flavor.
I’m a big fan of chicken and I always go for Korean-style chicken. The kick from the gochujang sauce with the tender chicken is the perfect combo. My easy and delicious Korean spicy chicken recipe takes only 10 minutes of prep time and has just 3 simple steps. Whether it’s grilled, pan-fried or oven-baked, Korean spicy chicken always hits the spot. Plus, it goes great with steamed rice or fresh veggies, making it a perfect dish for any meal.
Spicy Korean Chicken Sauce
This recipe is inspired by my favorite Korean takeout spot. The spicy Korean chicken sauce is made with gochujang, Korean hot chili paste, which is a must-have in many Korean recipes. It has the perfect balance of spice and mild sweetness, and it really amps up the flavor of the chicken.
Korean ingredients are easy to find nowadays. You can pick them up at Asian stores, Korean markets, or even in the international aisle of your local supermarket. If you prefer online shopping, Amazon has you covered too.
Grab some gochujang, marinate your chicken, and get ready to enjoy the delicious taste of Korean food right at home!
Why This Chicken Beats Takeout
- Quick and easy. Just 10 minutes of prep and 3 simple steps make this recipe perfect for busy days when you want something tasty without the fuss.
- Juicy and flavorful. The chicken stays tender and moist while soaking up the spicy marinade, giving every bite that perfect balance of sweet, savory, and heat.
- Mildly spicy. The heat is kept gentle, adding great flavor without overwhelming your taste buds.
- Beginner-friendly and meal prep friendly. Simple ingredients and easy-to-follow steps make this recipe approachable. It also reheats beautifully, so you can enjoy it for quick lunches or dinners all week.
Ingredients You’ll Need
- Chicken thighs
- Korean chili paste (gochujang)
- Korean red chili powder (gochugaru or regular chili powder)
- Sesame oil
Check out the recipe card at the bottom of this post for all the details on each ingredient.
Pro Tip #1: Why I Use Boneless, Skinless Chicken Thighs
I love using boneless, skinless chicken thighs, they stay juicy and tender while soaking up the marinade. You can use chicken breasts if you prefer leaner meat, but watch the cooking time so they don’t dry out.
Pro Tip #2: Why Gochujang Is A Must
Gochujang gives this chicken its signature sweet-and-spicy Korean flavor. Unfortunately, there’s no perfect substitute, so use the real thing for the best results.
Pro Tip #3: Why I Use Korean Red Chili Powder (Gochugaru)
Gochugaru adds mild, smoky heat and a vibrant red color without being overpowering. I recommend Sempio or Chung Jung One, which are easy to find at Asian markets or online. You can substitute regular chili powder, but it’s spicier and lacks the smokiness and bright color of gochugaru.
Pro Tip #4: The Role Of Sesame Oil
A little sesame oil goes a long way. It adds a nutty aroma and depth to the marinade, making each bite more flavorful and aromatic. I recommend Kadoya or Ottogi, as they are easy to find at most supermarkets or online and deliver consistently great flavor.
Pro Tip #5: Don’t Skip The Sugar
Sugar might sound simple, but it’s key for balance. It softens the heat from the gochujang, adds a subtle caramelized touch when cooking, and rounds out the savory flavors. You can use honey if you like, but make sure to keep an eye on it, because it can burn more easily than sugar. Sticking to sugar is easier and more foolproof.
How To Make Korean Chicken Recipe
This Spicy Korean Chicken recipe is a super easy twist on Korean BBQ Chicken. With fewer ingredients in the marinade, it’s versatile enough to be grilled outdoors, baked in the oven, or pan-fried in a skillet. It’s one of those recipes that’s simple, delicious, and perfect for any time of the year. Scroll down to see all the different ways you can cook it.
Here’s how to make this spicy Korean chicken recipe:
Start by cutting your chicken thighs into smaller pieces. If any pieces are thick, just slice them in half so they cook evenly. Set them aside.
Pro Tip: I like cutting the chicken into smaller, even pieces because it soaks up the marinade better and cooks more evenly.
Mix up all the Marinade ingredients in a bowl until everything’s combined. Toss the chicken in and let it soak up those flavors for at least 30 minutes. Two hours is even better if you’ve got the time, the flavor really packs in.
Pro Tip: Even 30 minutes in the marinade adds noticeable flavor, but if you can let it go for two hours, the chicken gets that sweet and spicy depth that tastes way better than takeout.
Heat a little oil in a skillet over medium heat. Once it’s hot, pan-fry the chicken until it’s cooked through with a nice little char on the edges.
Pro Tip: Make sure your skillet is nice and hot before adding the chicken. Let it sit for a few minutes before flipping so it gets a lightly caramelized, slightly charred surface.
Serve it right away with steamed rice and dig in!
Other Ways To Cook
- Grilled: Grilling is perfect if you want that lightly smoky flavor. Cook the marinated chicken over medium heat until it’s done and slightly charred. You’ll get a restaurant-style taste that’s hard to beat.
- Baked: Place the chicken in a 400°F (207°C) oven and bake for about 20 minutes. Baking is super hands-off, and the chicken still comes out tender and juicy with a lovely caramelized glaze.
- Air Fryer: Set your air fryer to 190°C (375°F) and cook the chicken for 10 minutes. Flip and cook for another 4 minutes until it’s cooked through. The edges get a little crisp while the inside stays juicy!
Frequently Asked Questions
While chicken thighs are juicier and more flavorful, you can use chicken breast if you prefer. Just remember to adjust the cooking times because chicken breast cooks faster.
Yes, you can marinate the chicken ahead of time and store it in the refrigerator until ready to cook.
If you want to crank up the heat, go ahead and add more chili powder or gochujang (Korean chili paste). You can also throw in some gochugaru (Korean chili flakes) for an extra kick. Just be careful—add a little at a time so you don’t overpower the flavors! You can always taste as you go.
Yes, you can! Marinating the chicken overnight actually helps the flavors soak in even more, making it extra tasty. Just make sure to cover it well and store it in the fridge.
Cut into the thickest part of the chicken to check if it’s no longer pink and the juices run clear or use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
If you’re baking, bake the chicken at 400°F (207°C) for about 18 minutes, then broil it for 2 minutes to get that nice char. This way, you’ll get a crispy finish without needing a grill. Just make sure to watch it during the broiling step so it doesn’t burn!
To cook the chicken in an air fryer, preheat it to 375°F (190°C). Place the marinated chicken pieces in the air fryer basket in a single layer, making sure they’re not overcrowded. Air fry for about 12-15 minutes, flipping halfway through, until the chicken is cooked through and crispy.
Yes, you can use this flavorful marinade for pork, beef, or even tofu. Adjust the marinating time accordingly based on the protein you choose.
Yes You can cook the spicy Korean chicken, let it cool down, and freeze it for later. Just pop it in an airtight container or a freezer-safe bag. When you’re ready to eat, just reheat it in the oven or on the stove.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
This recipe is only 263 calories per serving.
What To Serve With This Spicy Chicken
This tender and flavorful spicy Korean chicken is best served with steamed rice. For an authentic and delicious Korean meal and an easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Korean Recipes You Might Like
Spicy Korean Chicken
Ingredients
- 1 lb boneless and skinless chicken thighs
- 1 tablespoon cooking oil, for pan-frying
Marinade:
- 2 tablespoons oil
- 1½ tablespoons Korean chili paste , gochujang
- 1 teaspoon Korean red chili powder, gochugaru or regular chili powder
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1½ tablespoons sugar
- 1 piece ginger, peeled and minced (1 inch / 2 cm)
- 3 cloves garlic, minced
- salt , to taste
Instructions
- Cut the chicken thighs into smaller pieces. If your chicken thighs are thicker, slice each chicken thigh into 2 horizontal pieces. Set aside.
- Combine all the ingredients for the Marinade in a bowl, and mix until everything is well combined. Marinate the chicken for at least 30 minutes, or ideally, for two hours.
- Heat up a skillet with the cooking oil. Once the skillet is heated, pan-fry the chicken until cooked and slightly charred on the surface. Alternatively, you can bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Hi Suzy, thanks for trying my spicy Korean chicken recipe. So glad you liked it.
Lotta positive comments on this recipe, I am gonna try it soon but is it high on sugar ? I ask becuz I have diabetis .
No Emre, you can try it out.
I tried it , really really good , thanks. Second time I baked it instead, still it was very good and more yummy sauce.
Thanks for trying this spicy Korean chicken recipe.
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.
Hi Valerie, thanks for trying my spicy korean chicken recipe.
Any halal koren chilli paste/gochujang available? The last time I checked the paste packing, there’s alcohol in the content list.ù
Alcohol wil not make you die, so just use it
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.
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.
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!
Thanks Eliza, so happy you liked my spicy Korean chicken recipe!
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.
You can add any chili powder to make it spicy. :)
Can these marinate overnight?
Of course you can.
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.
Hi Adrian, thanks for trying this recipe next time buy the skinless and boneless chicken thighs. :)
SAME HERE ADRIAN!
I wish I would have looked a littttle closer!
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!!!!!
Lynn – I am trying to build my western food contents as I want to have a variety of contents. Have you tried some of my western dishes, they are seriously good, too. :)
Gosh LynnB…I know it’s a late comment, but man, that is rude to say. I appreciate ALL of the recipes on this site, I don’t think you should have to limit yourself to one’s rude comments.
Thanks Carole! :)
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?
To me it’s mildly hot but to others adverse to hot food it might be moderately hot, so you can reduce the spice paste.
Thank you Bee, I’ll do as you recommend!
Its not hot at all to me, but i can eat habanero hot sauce as a dip hahahahaha. So if you think jalapeños are spicy… then this most likely will be hot