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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.
Bee-
I found this easy to make and the whole family enjoyed the meal. It’s mildly hot (picante.) I only suggest, to those that like a lot of heat, up the chili powder accordingly. 5 stars, I will make this again.
Thank-you.
BobB
This is a wonderful recipe and the best tasting Korean chicken we’ve ever had.
We made a few changes.. added dark soy sauce, extra ginger and extra garlic, added sriracha. And marinated it overnight. We found the longer it marinated the better tasting. Thanks for the recipe!
I tried this recipe and it surprised me. It was super good and amazing, I will NEVER try this again!!! There was a perfect amount of moisture and the chicken was very dry. I am a professional chef and I replaced the chicken with asparagus and it was terrible!! 5 stars
Lol. You’re funny!
This was so incredibly delicious. Thank you!
Awesome!
I’m making it right now.. I’m so excited to try this dish
Pinned this a while ago but finally made it tonight. It was so good! I made it with Indian chili pepper and it was a little spicy but so, so good! Next time, to spare my family, I’ll dumb down the chili a bit.
absolutely delicious
go to dish, one of our favs
we add more spice to it but the combo gochujang with the sweet and spicy undertones is great
We grill it during summer but the oven method is fine for less clean up
i’d suggest basting with some leftover sauce and then finishing under the broiler and this gets very close to that “grilled” look
Really tasty recipe! I make it once a week because it’s just so delicious.
I made this yesterday and it was really delish! I pan fried b/c I don’t have a grill. I also cut into smaller pieces before cooking. They came out crispy and super flavorfulI. My fiancé also loved it! Fabulous chicken recipe!
Thanks.
I ran out of gochujang. Can I use Sriracha?
It’s going to taste different. Also, Sriracha is very spicy!
How do you keep such small strips of chicken from falling through the barbeque grates?
You grill the chicken first and then slice it before serving.
Thanks Rasa….When I read step one in the directions it seems to say to slice it. I’ll try your way.
Such an amazing recipe!! Thanks so much!! Servers with blistered shishito peppers, spinach, Korean cucumbers, and white rice.
Awesome!
Hi ann,
When I made this recipe I just plopped all the strips in a pile on the grill. I did lose a few, but the rest came out so amazing. Every bite had plenty of sauce, which sometimes doesn’t happen if you cut after you cook.
This was delicious! I marinated the chicken for 2 hours and coated it with Trader Joe’s Everything but the Bagel seasoning and baked at 400 degrees for 20 minutes, flipping chicken half way through. Next time I will double recipe. Thanks!
Great recipe, very good and simple to make.
Thanks!
Hello! I noticed the marinade says “2 tablespoons oil” in addition to 1 tablespoon sesame oil, can you please clarify what type of oil this calls for? Thanks!
Vegetable oil.
Made this recipe and it was wonderful. I followed the recipe, except I used chicken breast and didn’t add the salt. The chicken was very tender and flavorful. We liked it so much that my husband requested we make it again the next night.
Jeanie, yay, thanks for trying!