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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. 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.
Video
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Very good!
Another great recipe Bee. I suggest boiling the leftover marinade and using it as a sauce. I will make this again!
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!
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!
Looks fantastic!
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!! :)