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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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can the leftover marinade be heated up in a saucepan and used as a sauce to pour over the rice
Yes if you heat it up it’s safe to eat.
I made it again yesterday and substituted 2ts of plum extract for the 1 1/2 ts sugar. WOW!
If you have extract of plums, try it.
Marty
Can I marinate it overnight ? Thanks
Yes.
I cut into strips and place lengthwise across the very hot, oiled grill grates. I usually make 5 or 6 breasts at a time and freeze. My favorite easy meal is a bowl of rice, 3 or 4 chicken strips and some steamed veggies. I eat it at least twice a month.
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
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.