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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.
Ingredients
- bonless and skinless chicken thighs
- Korean chili paste (gochujang)
- Korean red chili powder (gochugaru or regular chili powder)
- sesame oil
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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.
Spicy Korean Chicken Recipe
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 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.
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. :)