This is one of my go-to dinner recipes, it’s easy to make ahead or meal prep for those lazy evenings. I like to use chicken thigh for this recipe, dark meat tends to be juicier. This spicy chicken is sticky, savory, spicy and so tasty over hot rice or alongside a salad. I could eat this over and over again and never get sick of it.
The base of the spicy sauce is gochujang— a Korean red chili paste that is savory, spicy, and slightly sweet. Gochujang can be found at your nearest Korean market or sometimes in the Asian section of grocery stores or here! If you can’t handle the spicy heat, you can take it down a notch by adding a little less gochujang or adding more honey.
What you’ll need to make this Korean spicy chicken:
- Chicken thigh: I prefer dark meat for this recipe, but feel free to use chicken breast or even pork.
- Gochujang
- Soy sauce
- Honey
- Garlic
- Sesame oil
- Rice cooking wine
- Salt + pepper
- Any neutral cooking oil: For cooking the chicken, I normally use canola or grapeseed oil.
How to make Korean spicy chicken:
In a bowl, combine the gochujang, soy sauce, honey, garlic, sesame oil, rice cooking wine, salt, pepper and mix well.
Heat your oil in a skillet on medium-high heat. Once the oil is hot, add your chicken thigh and cook until each side is golden. Once your chicken is mostly cooked through, lower your heat to medium-low and add your spicy sauce. Flip your chicken thigh to coat evenly. Continue to cook until the chicken is done.
I love to eat my chicken this way and I hope you will too!
Video Tutorial
Other Korean recipes you may like:
- 10 Minute Kimchi-Jjigae (Korean Kimchi Stew)
- Crispy Korean Potato Pancakes (Gamja-jeon)
- Kimchi Fried Rice with Corn Cheese
- Crispy Seaweed-Wrapped Tofu
Korean Spicy Chicken
Ingredients
- 4-6 Chicken thighs skinless, boneless
- 2½ tbsp Gochujang
- 1½ tbsp Gochugaru
- 1½ tbsp Soy sauce
- ½ tbsp Honey
- 1 tbsp Sesame oil
- 1½ tbsp Rice cooking wine
- ½ tbsp Garlic finely minced
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- In a bowl, combine the gochujang, soy sauce, honey, garlic, sesame oil, rice cooking wine, salt, pepper and mix well.
- Heat your oil in a skillet on medium-high heat. Once the oil is hot, add your chicken thigh and cook until each side is golden. Once your chicken is mostly cooked through, lower your heat to medium-low and add your spicy sauce. Flip your chicken thigh to coat evenly. Continue to cook until the chicken is done.
- Optional: Garnish with chopped green onions and sesame seeds. Enjoy immediately 🙂
Notes
