why make this recipe
Spicy Korean Chicken is a tasty dish that brings bold flavors straight from Korea to your kitchen. It’s not just spicy; it’s also sweet, savory, and full of deliciousness. This recipe is great for a weeknight dinner or to impress your guests. Plus, it’s easy to make and can be enjoyed with various sides, making it a flexible addition to your meal repertoire.
how to make Spicy Korean Chicken
Making Spicy Korean Chicken is simple and quick. Here’s how to do it.
Ingredients
- 1 lb (500g) boneless and skinless chicken thighs
- 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)
Directions
- 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.
- In a bowl, combine all the ingredients for the marinade and whisk until the Korean chili paste (gochujang) is completely dissolved.
- Marinate the chicken for at least 30 minutes, or ideally, for two hours to let the flavors soak in.
- Grill the marinated chicken until slightly charred and fully cooked. Alternatively, you can pan-fry it in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes.
- Serve immediately with steamed rice for a complete meal.
how to serve Spicy Korean Chicken
Spicy Korean Chicken is best served hot. Pair it with steamed rice to balance the heat. You can also add some side dishes like kimchi or a simple salad to brighten the meal. A sprinkle of sesame seeds or some chopped green onions on top makes for a beautiful presentation.
how to store Spicy Korean Chicken
If you have leftovers, let the chicken cool down before storing. Place it in an airtight container in the fridge, where it can last for up to 3 days. To reheat, you can use a microwave or sauté it in a skillet until warmed through.
tips to make Spicy Korean Chicken
- For extra flavor, marinate the chicken overnight. This will make it even more tender and tasty.
- Adjust the spiciness by adding more or less gochugaru. If you prefer a milder version, reduce the amount.
- If you want a crispy texture, try frying the chicken in a bit more oil.
variation
You can easily adapt this recipe by using chicken breasts instead of thighs. Additionally, try adding vegetables like bell peppers or zucchini while cooking for a hearty, one-pan meal.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, but cooking times will vary. Bone-in chicken will take longer to cook through.
2. What if I can’t find gochujang?
If you can’t find gochujang, you can substitute it with a mix of soy sauce, chili powder, and a bit of sugar, but the flavor will be different.
3. Is this recipe suitable for meal prep?
Absolutely! You can make a big batch and store it in portions for easy meals during the week.
Spicy Korean Chicken
Ingredients
For the Chicken
- 1 lb boneless and skinless chicken thighs
- 2 tablespoons oil
For the Marinade
- 1.5 tablespoons Korean chili paste (gochujang) ensure it is dissolved completely
- 1 teaspoon Korean red chili powder (gochugaru or regular chili powder) adjust for spice preference
- 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
Instructions
Preparation
- Slice the chicken thighs horizontally to create thinner pieces of meat, either into 2 or 3 pieces depending on thickness. Set aside.
- In a bowl, combine all the marinade ingredients and whisk until the gochujang is completely dissolved.
- Marinate the chicken for at least 30 minutes, or ideally 2 hours, to allow the flavors to soak in.
Cooking
- Grill the marinated chicken until slightly charred and fully cooked. Alternatively, pan-fry in a skillet or bake at 400°F (207°C) for about 20 minutes.
Serving
- Serve immediately with steamed rice and optional side dishes like kimchi or salad. Add a sprinkle of sesame seeds or chopped green onions for garnish.