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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.
Delicious…. I don’t eat chicken so i used Mahi Mahi on the BBQ, then thickened the marinade by boiling it and drizzled it on top with some rice and broccoli, will definitely make it again and again. Thank you!!
Amazing! :)
Delicious recipe!!! I slice up an onion and add it to the marinade and grill it all together. I also go easy on the sugar, over some sticky rice and veg one of our go tos!
Sounds yummy!
I’ve made this before on the grill but has anyone made it in the air fryer? Please let me know how long you booked at what degree, Thank you in Advance.
do you recommend pan frying or putting in oven?
Hi Bee, we don’t have a grill, can I ask how long do you think it takes to broil the chicken strips at 200 degrees? Also can you freeze the raw marinated chicken and defrost to grill another time? Or do you recommend cooking first then freezing? Love your Kung Pao recipe, can’t wait to try this out, thanks for your amazing recipes!
Hi Mel, I am not sure about your oven. For some oven, broil is direct fire and it will get burn very soon. You just have to eyeball yourself. I prefer to cook and then freeze.
Thanks for your help Bee, loved this recipe, it was really delicious! I ended up baking in the oven for 18 minutes then broiling for a further 2 minutes after reading your comment, this is a great recipe and so easy to make too.
Awesome thanks for sharing the oven cooking tips!! :)
Very good!
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.
Another great recipe Bee. I suggest boiling the leftover marinade and using it as a sauce. I will make this again!