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Craving something bold and flavorful? Enjoy my Spicy Korean Chicken with tender chicken in a rich, spicy gochujang sauce, full of flavor and bursting with authentic Korean taste.
Table of Contents
The Best Korean Spicy 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 spicy Korean 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.
Korean Spicy Chicken Marinade
This recipe is inspired by my favorite Korean takeout joint. The spicy Korean chicken sauce is made with gochujang, or Korean hot chili paste or hot pepper paste, which is a fundamental ingredient in many Korean recipes. It’s spicy but mildly sweet. It enhances the flavor and appeal of the chicken immensely.
Korean ingredients are readily available these days. You can find them at Asian stores, Korean markets, or in the international aisle of your regular supermarket, and you can also buy them online from Amazon.
Grab a tub of gochujang, marinate a batch of this Korean chicken, and enjoy the amazing taste of Korean food!
Why You’ll Love This Recipe
- Quick and easy. With just 10 minutes to prep and 3 easy steps, it’s perfect for busy days without compromising on taste.
- Mild spiciness. My spicy Korean chicken recipe is mildly spicy, adding flavor to the chicken without being too overwhelming.
- Beginner-friendly. If you’re new to cooking Korean food, this recipe makes it super easy with simple steps and accessible ingredients that anyone can follow at home.
- Meal prep friendly. It’s perfect for prepping ahead, so you have easy and quick meals all week long.
Spicy Korean Chicken Ingredients
- Boneless and skinless chicken thighs – I prefer using chicken thighs for their juicy texture and rich flavor, which pair perfectly with the spicy gochujang sauce in this Korean chicken recipe.
- Korean chili paste (gochujang) – Gives a spicy and savory kick that’s key to this spicy Korean chicken dish.
- Korean red chili powder (gochugaru or regular chili powder) – Adds a bit of spiciness and a bright red color to the dish.
- Sugar – Adds a hint of sweetness to balance the spicy and savory flavors.
- Sesame oil – Gives the dish its nutty richness.
See the recipe card for full information on ingredients.
How To Make This Korean Chicken
This Spicy Korean Chicken recipe is an easy adaptation of Korean BBQ Chicken. It has fewer ingredients in the marinade and can be grilled outdoors (perfect for summer), baked in the oven, or simply pan-fried on a skillet. It’s so simple and easy, perfect for preparing year-round.
Here’s how to make this spicy Korean chicken recipe:
Step 1. Slice the chicken thighs horizontally to create thinner pieces of meat. Depending on their thickness, slice each chicken thigh into 2 or 3 horizontal pieces. Set aside.
Step 2. Combine all the ingredients for the marinade in a bowl and whisk until the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes, or ideally, for two hours.
Step 3. Grill the chicken until slightly charred and fully cooked. Alternatively, pan-fry the chicken in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Helpful Tips For Home Cooks
- Be patient and let the chicken marinate for at least 30 minutes, or ideally up to two hours, to boost the flavors.
- Use chicken thighs. They’re juicier and more flavorful than chicken breast, which works perfectly for this recipe.
- Adjust the amount of Korean chili paste (gochujang) or Korean chili flakes (gochugaru) to match how spicy you like it.
- Make sure your grill or pan is preheated before cooking to get a good char and even cooking.
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.
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).
Yes, you can use this flavorful marinade for pork, beef, or even tofu. Adjust the marinating time accordingly based on the protein you choose.
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 Recipes You Might Like
Spicy Korean Chicken
Ingredients
- 1 lb (500g) 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 create thinner pieces of meat. Depending on their thickness, slice each chicken thigh into 2 or 3 horizontal pieces. Set aside.
- Grill the chicken until slightly charred and fully cooked. Alternatively, pan-fry the chicken in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Video
Notes
- Be patient and let the chicken marinate for at least 30 minutes, or ideally up to two hours, to boost the flavors.
- Use chicken thighs. They’re juicier and more flavorful than chicken breast, which works perfectly for this recipe.
- Adjust the amount of Korean chili paste (gochujang) or Korean chili flakes (gochugaru) to match how spicy you like it.
- Make sure your grill or pan is preheated before cooking to get a good char and even cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We enjoyed this tonight with potato wedges seasoned with salt, pepper and garlic powder; roasted everything in the same oven at 400 degrees. The potato wedges were a nice balance to the heat in the chicken.
Hi Bee,
Really enjoyed the chicken with it’s spicy bite but must say that it lacked something, not the chicken but the rice together with the chicken was somewhat dry as though it needed something else??
The chicken was beautiful and spicy and the rice was good too but just a little on the dry side. Something was missing. However I will make this again but just need to consider what’s missing:))
All the best,
Paul
Made this yesterday for the first time. It was so good I am making it tonight, adding peppers and broccoli and making it with a small piece of beef tenderloin cut in strips…
Awesome thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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”!
Hi Sherry, yes, you will love the egg foo young, you don’t need the sauce, really. :)
simple recipie and full of flavour – my type of cooking !!!!
Thanks Donald for trying my recipe, please try more recipes: https://rasamalaysia.com/recipe-index-gallery/
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?
Vegetable oil. Cooking oil.
AAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH i love it <3
Thanks Jackie.
Can you make this in a crockpot?
Yes you can but it won’t be that tasty.
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 ????
Hi Michelle, yes all my recipes are very delicious. Do try more recipes from me! :)
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
Awesome thanks so much!
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.
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/
Made this for dinner last night. I added some mushrooms and it was so good! I love finding easy, healthy week night recipes!
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!
Thanks Melanie for your support. :)