Spicy Korean Chicken
Spicy Korean Chicken – amazing and super yummy Korean chicken with spicy marinade. This recipe is so quick and easy to make, and it’s cheaper and better than takeout. Don’t forget to check out my recipe card and step-by-step video.
Servings: 4 people
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
- I always let the chicken marinate for at least 30 minutes, but if you can, aim for up to two hours to really let those flavors soak in.
- I prefer using chicken thighs for this recipe. They’re so much juicier and more flavorful than chicken breasts, and they really make the dish shine.
- Adjust the amount of gochujang (Korean chili paste) or gochugaru (Korean chili flakes) based on how spicy you like it. I love adding a little extra for that kick, but you can keep it mild too.
- Make sure your grill or pan is preheated before you start cooking. This helps get a nice char and ensures the chicken cooks evenly.
Nutrition
Serving: 4people | Calories: 263kcal | Carbohydrates: 8g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 614mg | Potassium: 345mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg