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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 (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.
Nutrition
I’m so glad I tried this recipe. It was so easy to make and the result was delicious!! I’m definitely going to make this again.
Awesome please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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/