Description
“Make this Easy 30-Minute Spicy Korean Chicken for a bold, flavorful meal! Marinated in gochujang, soy sauce, and spices, it’s perfect for weeknights. Serve with rice or veggies!”
Ingredients
Scale
- 1.5 lbs chicken thighs or chicken breast, boneless & skinless
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 tbsp vegetable oil (for cooking)
- 2 green onions, chopped (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Prepare the Marinade: In a bowl, mix gochujang, soy sauce, honey (or brown sugar), minced garlic, grated ginger, sesame oil, rice vinegar, black pepper, and red pepper flakes. Stir until well combined.
- Marinate the Chicken: Place chicken in a large bowl or zip-top bag. Pour the marinade over it, ensuring each piece is coated. Let it sit for at least 15 minutes (or up to overnight for deeper flavor).
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 4-5 minutes per side until fully cooked and caramelized.
- Garnish and Serve: Remove from heat, garnish with chopped green onions and sesame seeds, and serve hot with steamed rice or fresh vegetables.
Notes
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over medium heat or microwave in short intervals until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Korean
Keywords: Spicy Korean chicken, gochujang chicken, Korean dinner, easy spicy chicken, quick Korean recipe