Korean Spicy Chicken
Korean Spicy Chicken is a flavorful dish featuring tender chicken thighs coated in a sticky, spicy, and sweet sauce made with gochujang and other simple ingredients. This easy one-pan recipe offers a delicious taste of Korea perfect for weeknight dinners or gatherings.
Equipment
- Large Skillet
- Small Bowl
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
- 2 tablespoons vegetable oil or any neutral oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons soy sauce use a gluten-free variety if preferred
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar optional, to balance heat
- 0.5 cup water
- sesame seeds for garnish
- 2 green onions thinly sliced, for garnish
Instructions
- Start by cutting the boneless chicken thighs into bite-sized pieces. Using thighs ensures the chicken stays juicy and flavorful after cooking. Pat the pieces dry with paper towels to help them brown nicely.
- In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, sugar, and water until well combined. This sauce is the heart of the dish, offering a harmonious blend of spicy, sweet, and tangy.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes, turning occasionally, until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, add the minced garlic and grated ginger. Stir constantly for about 30 seconds to release their fragrant aromas without burning.
- Pour the prepared sauce into the skillet with the garlic and ginger. Bring to a simmer over medium heat, allowing the sauce to thicken slightly, about 2-3 minutes.
- Return the cooked chicken to the skillet and toss it in the sauce until every piece is fully coated. Cook for another 2 minutes, allowing the sauce to cling and caramelize just a bit.
- Transfer the spicy chicken to a serving dish. Sprinkle generously with sesame seeds and sliced green onions. Serve hot with steamed rice or your favorite side dishes.
Notes
Use chicken thighs for juiciness and flavor. Adjust the spice level by varying the amount of gochujang or adding chili flakes. Pat chicken dry before cooking for a nice crust. Simmer the sauce gently to avoid burning the sugars. Serve immediately for best texture. Variations include coating chicken with cornstarch for crispiness, adding vegetables, swapping honey for maple syrup, or serving as a wrap.