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Easy Spicy Korean Chicken photo

Spicy Korean Chicken

This Spicy Korean Chicken is a flavor explosion! Tender chicken thighs coated in a fiery sauce will leave you craving more!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 lb boneless and skinless chicken thighs
  • 2 tablespoons oil neutral oil like vegetable or canola
  • 1.5 tablespoons Korean chili paste (gochujang)
  • 1 teaspoon Korean red chili powder (gochugaru) or regular chili powder
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1.5 tablespoons sugar
  • 1 piece ginger, peeled and minced (1 inch / 2 cm)
  • 3 cloves garlic, minced
  • Salt to taste

Equipment

  • Chef’s knife
  • Cutting board
  • Mixing bowl
  • Skillet or frying pan
  • Spatula or tongs

Method
 

Stepwise Method:
  1. In a mixing bowl, combine the gochujang, gochugaru, sesame oil, soy sauce, sugar, minced ginger, minced garlic, and a pinch of salt. Mix well until the ingredients are thoroughly blended.
  2. Cut the chicken thighs into bite-sized pieces and add them to the marinade. Toss to coat the chicken evenly. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
  3. In a large skillet or frying pan, heat the oil over medium-high heat. Make sure the oil is hot enough before adding the chicken to achieve a good sear.
  4. Once the oil is hot, add the marinated chicken pieces to the skillet in a single layer. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color. Ensure the internal temperature reaches 165°F (75°C).
  5. Taste the chicken and adjust the seasoning with more salt, if needed. If you prefer a spicier kick, feel free to add more gochugaru or chili powder.
  6. Remove the skillet from heat. Serve your Spicy Korean Chicken over a bed of steamed rice, garnished with sesame seeds and sliced green onions, if desired. Enjoy the explosion of flavors with every bite!

Notes

  • For a leaner option, substitute chicken thighs with chicken breasts.
  • Sriracha can replace gochujang, but flavor may vary.
  • Store leftovers in an airtight container for up to 3 days.