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Juicy Spicy Korean Chicken with a bold, flavorful spicy marinade. Easy to make at home, tender and slightly charred, and cheaper and better than takeout. Perfect for weeknight dinners, served with steamed rice for a quick, restaurant-style meal everyone will love.
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 has 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 This Chicken Beats Takeout
- Quick and easy. Just 10 minutes of prep and 3 simple steps make this recipe perfect for busy days when you want something tasty without the fuss.
- Juicy and flavorful. The chicken stays tender and moist while soaking up the spicy marinade, giving every bite that perfect balance of sweet, savory, and heat.
- Mildly spicy. The heat is kept gentle, adding great flavor without overwhelming your taste buds.
- Beginner-friendly and meal prep friendly. Simple ingredients and easy-to-follow steps make this recipe approachable. It also reheats beautifully, so you can enjoy it for quick lunches or dinners all week.
Ingredients You’ll Need
- Chicken thighs
- Korean chili paste (gochujang)
- Korean red chili powder (gochugaru or regular chili powder)
- Sesame oil
Check out the recipe card at the bottom of this post for all the details on each ingredient.
Pro Tip #1: Why I Use Boneless, Skinless Chicken Thighs
I love using boneless, skinless chicken thighs, they stay juicy and tender while soaking up the marinade. You can use chicken breasts if you prefer leaner meat, but watch the cooking time so they don’t dry out.
Pro Tip #2: Why Gochujang Is A Must
Gochujang gives this chicken its signature sweet-and-spicy Korean flavor. Unfortunately, there’s no perfect substitute, so use the real thing for the best results.
Pro Tip #3: Why I Use Korean Red Chili Powder (Gochugaru)
Gochugaru adds mild, smoky heat and a vibrant red color without being overpowering. I recommend Sempio or Chung Jung One, which are easy to find at Asian markets or online. You can substitute regular chili powder, but it’s spicier and lacks the smokiness and bright color of gochugaru.
Pro Tip #4: The Role Of Sesame Oil
A little sesame oil goes a long way. It adds a nutty aroma and depth to the marinade, making each bite more flavorful and aromatic. I recommend Kadoya or Ottogi, as they are easy to find at most supermarkets or online and deliver consistently great flavor.
Pro Tip #5: Don’t Skip The Sugar
Sugar might sound simple, but it’s key for balance. It softens the heat from the gochujang, adds a subtle caramelized touch when cooking, and rounds out the savory flavors. You can use honey if you like, but make sure to keep an eye on it, because it can burn more easily than sugar. Sticking to sugar is easier and more foolproof.
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, 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. Scroll down to see all the different ways you can cook it.
Here’s how to make this spicy Korean chicken recipe:
Start by cutting your chicken thighs into smaller pieces. If any pieces are thick, just slice them in half so they cook evenly. Set them aside.
Pro Tip: I like cutting the chicken into smaller, even pieces because it soaks up the marinade better and cooks more evenly.
Mix up all the Marinade ingredients in a bowl until everything’s combined. Toss the chicken in and let it soak up those flavors for at least 30 minutes. Two hours is even better if you’ve got the time, the flavor really packs in.
Pro Tip: Even 30 minutes in the marinade adds noticeable flavor, but if you can let it go for two hours, the chicken gets that sweet and spicy depth that tastes way better than takeout.
Heat a little oil in a skillet over medium heat. Once it’s hot, pan-fry the chicken until it’s cooked through with a nice little char on the edges.
Pro Tip: Make sure your skillet is nice and hot before adding the chicken. Let it sit for a few minutes before flipping so it gets a lightly caramelized, slightly charred surface.
Serve it right away with steamed rice and dig in!
Other Ways To Cook
- Grilled: Grilling is perfect if you want that lightly smoky flavor. Cook the marinated chicken over medium heat until it’s done and slightly charred. You’ll get a restaurant-style taste that’s hard to beat.
- Baked: Place the chicken in a 400°F (207°C) oven and bake for about 20 minutes. Baking is super hands-off, and the chicken still comes out tender and juicy with a lovely caramelized glaze.
- Air Fryer: Set your air fryer to 190°C (375°F) and cook the chicken for 10 minutes. Flip and cook for another 4 minutes until it’s cooked through. The edges get a little crisp while the inside stays juicy!
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 Korean Recipes You Might Like
Spicy Korean Chicken
Ingredients
- 1 lb boneless and skinless chicken thighs
- 1 tablespoon cooking oil, for pan-frying
Marinade:
- 2 tablespoons oil
- 1½ tablespoons Korean chili paste , gochujang
- 1 teaspoon Korean red chili powder, gochugaru or regular chili powder
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1½ tablespoons sugar
- 1 piece ginger, peeled and minced (1 inch / 2 cm)
- 3 cloves garlic, minced
- salt , to taste
Instructions
- Cut the chicken thighs into smaller pieces. If your chicken thighs are thicker, slice each chicken thigh into 2 horizontal pieces. Set aside.
- Combine all the ingredients for the Marinade in a bowl, and mix until everything is well combined. Marinate the chicken for at least 30 minutes, or ideally, for two hours.
- Heat up a skillet with the cooking oil. Once the skillet is heated, pan-fry the chicken until cooked and slightly charred on the surface. Alternatively, you can bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Video
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!