This post may contain affiliate links. Please read my privacy policy.
Spicy Korean Chicken – amazing and super yummy Korean chicken with spicy marinade. This recipe is so quick and easy to make, and it’s cheaper and better than takeout. Don’t forget to check out my recipe card and step-by-step video.
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’s got 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 I Love This Recipe
- Quick and easy. With just 10 minutes of prep and 3 simple steps, this recipe is perfect for those busy days when I want something tasty but don’t have a lot of time.
- Mild spiciness. I kept the heat mild in this spicy Korean chicken, so it adds great flavor without overwhelming the taste buds.
- Beginner-friendly. If you’re new to Korean cooking, you’ll find this recipe super easy to follow with simple ingredients you can find at any store.
- Meal prep friendly. I love making this ahead of time—it’s perfect for quick meals all week long!
Ingredients You’ll Need
- 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.
- Oil – I used vegetable oil.
- 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
- Sesame oil
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
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 (hello, summer!), 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.
Here’s how to make this spicy Korean chicken recipe:
Alright, grab those chicken thighs and slice them horizontally to make them thinner. If they’re thick, cut each thigh into 2 or 3 pieces—just enough to help them cook faster and soak up all that flavor. Set them aside when you’re done.
Throw all the marinade ingredients into a bowl and give it a good whisk until that gochujang is all nice and smooth. Then, toss your chicken in there and let it soak up all the goodness. If you’ve got time, let it marinate for 2 hours, but at least 30 minutes will do the trick!
Grill the chicken until it’s got a nice char and is cooked through. If grilling’s not an option, no worries—you can totally pan-fry it in a skillet or bake it at 400°F (207°C) for around 20 minutes. Once it’s done, serve it up with some fluffy steamed rice, and you’re good to go!
Secrets To Perfect Spicy Korean Chicken
- I always let the chicken marinate for at least 30 minutes, but if you can, aim for up to two hours to really let those flavors soak in.
- I prefer using chicken thighs for this recipe. They’re so much juicier and more flavorful than chicken breasts, and they really make the dish shine.
- Adjust the amount of gochujang (Korean chili paste) or gochugaru (Korean chili flakes) based on how spicy you like it. I love adding a little extra for that kick, but you can keep it mild too.
- Make sure your grill or pan is preheated before you start cooking. This helps get a nice char and ensures the chicken cooks evenly.
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 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
- I always let the chicken marinate for at least 30 minutes, but if you can, aim for up to two hours to really let those flavors soak in.
- I prefer using chicken thighs for this recipe. They’re so much juicier and more flavorful than chicken breasts, and they really make the dish shine.
- Adjust the amount of gochujang (Korean chili paste) or gochugaru (Korean chili flakes) based on how spicy you like it. I love adding a little extra for that kick, but you can keep it mild too.
- Make sure your grill or pan is preheated before you start cooking. This helps get a nice char and ensures the chicken cooks evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night and it was delicious. Not too spicy but with a nice after glow. It’s great as a snack or a main meal. I put the chicken pieces on a non stick griddle pan under the grill, covered with the marinade, and they came out perfect I’ll definitely be having this again. I’ve tried a few of your recipes and loved them all. You are my go to website when looking for something new to make.
Hi Brian, awesome thanks for trying my recipe. Please try more recipes on my site!
Instead of sesame oil… what else can I use??? Ty.
Skip or use cooking oil.
Do you have to cut the chicken in pieces? I think it would be hard to grill them in such small pieces. I would rather the whole thigh but I don’t want to mess this up. And if you bake them, do you add the marinade in the pan and cook with the chicken thighs?
You can grill the whole thigh. Yes, add the marinade.
Marinated overnight and prepared it for lunch in the air fryer. I used boneless skin-on thighs but they still came out great and flavourful! If I wanted to make it spicier, should I add more chili powder?
Yes sure! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Can I substitute the soy sauce with thick soy sauce or sweet soy saice? Btw I love your recipes…so much of love and respect to you. :)
Thanks for your support. You should use soy sauce, thick soy sauce and sweet soy sauce will change the taste.
Looks so good! dying to try more of your recipes. Could I probably use an air fryer to cook the chicken?
I think it should be OK.
This was so simple to do, yet so satisfying! I let the chicken marinade for 2 hours in the fridge and cooked in the oven in a preheated cast iron, covered with the marinade. It came out so tender the pieces of chicken were falling appart, yet there was some browning on the side too. This was so great i will do it again!
Hi Helene, thanks and please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I have become totally addicted to this recipe! I make it with chicken tenders and do 4lbs at a time, tripling the Marinade. I put 4 or 5 in saran wrap and load all of the packets in a freezer bag labeled “Spicy-ass Chicken”. We eat it a couple of times a week with rice, noodles, potatoes, etc. Thank you so much for sharing!
Hi Marty, thanks for trying my recipe, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Instead of sugar, I added a Dole pineapple cup (pineapple in natural juice) to the marinade. It marinated all day while I was at work and then I baked it in the oven for 20 min at 400 degrees. It was so surprisingly juicy! I think the pineapple tenderizes the meat somewhat and added a perfect amount of sweetness.
Yes fruit juice has enzyme that helps tenderize chicken and meat. Thanks for trying my recipe please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/