This post may contain affiliate links. Please read my privacy policy.
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.
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!