Introduction
If you’re craving bold, spicy flavors with a touch of sweetness, this Easy 30-Minute Spicy Korean Chicken is the perfect dish for you. Made with gochujang (Korean chili paste), garlic, and soy sauce, this dish delivers the irresistible umami and spice combination that Korean cuisine is known for. Plus, it’s quick and simple to make, making it ideal for busy weeknights.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 30 minutes.
- Packed with flavor: A perfect balance of spice, sweetness, and savory umami.
- Versatile: Works great with rice, noodles, or wrapped in lettuce.
- Customizable heat level: Adjust the spice to your preference.
Ingredients
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes) (optional for extra spice)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey (or brown sugar)
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon vegetable oil (for cooking)
- 1 green onion (sliced, for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together gochujang, gochugaru (if using), soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Set aside.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes until browned and almost fully cooked.
Step 3: Add the Sauce
Reduce the heat to medium and pour the sauce over the chicken. Stir well to coat evenly. Continue cooking for another 3-4 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
Step 4: Garnish and Serve
Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve immediately over steamed rice, noodles, or in lettuce wraps.
Variations and Substitutions
- Protein Swap: Substitute chicken with tofu, shrimp, or thinly sliced beef.
- Vegetable Boost: Add bell peppers, carrots, or mushrooms for extra nutrition.
- Milder Version: Reduce or omit the gochugaru for a less spicy dish.
- Sweeter Taste: Increase honey or add a teaspoon of mirin.
Servings and Timing
- Servings: 2-3
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat or microwave for 1-2 minutes.
- Freeze: Can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
How spicy is this dish?
The spice level depends on the amount of gochujang and gochugaru used. You can reduce both for a milder taste or increase them for extra heat.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs tend to be juicier and more flavorful. If using chicken breast, be careful not to overcook.
What can I serve with this dish?
Steamed white rice, brown rice, noodles, or lettuce wraps pair perfectly with this spicy Korean chicken.
Is gochujang necessary?
Yes, gochujang is key to achieving the authentic Korean flavor. It’s available at most Asian grocery stores and online.
Can I make this dish ahead of time?
Yes! You can marinate the chicken in the sauce for up to 24 hours in the refrigerator for even more flavor.
What’s the best way to make it less spicy?
Reduce the amount of gochujang and omit gochugaru. Adding more honey or sugar can also balance out the heat.
Can I make this dish gluten-free?
Yes! Use tamari or a gluten-free soy sauce alternative instead of regular soy sauce.
What’s a good substitute for rice vinegar?
Apple cider vinegar or white vinegar can be used as a substitute, but rice vinegar provides the best flavor balance.
How can I make this dish crispier?
Coat the chicken pieces lightly with cornstarch before frying for a slightly crispy texture.
Can I cook this in an air fryer?
Yes! Cook the chicken in the air fryer at 375°F for 12-15 minutes, then toss it in the sauce before serving.
Conclusion
This Easy 30-Minute Spicy Korean Chicken is a must-try for spice lovers and fans of bold flavors. Whether served over rice, noodles, or in a wrap, it’s a quick and satisfying meal that’s packed with authentic Korean taste. Give it a try and customize it to your preference!
Easy 30-Minute Spicy Korean Chicken
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
A bold and flavorful Spicy Korean Chicken recipe made with gochujang, garlic, and soy sauce. Ready in just 30 minutes, this dish is perfect for busy weeknights and can be served with rice, noodles, or lettuce wraps.
Ingredients
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes) (optional for extra spice)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey (or brown sugar)
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon vegetable oil (for cooking)
- 1 green onion (sliced, for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together gochujang, gochugaru (if using), soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Set aside.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-6 minutes until browned and almost fully cooked.
Step 3: Add the Sauce
Reduce the heat to medium and pour the sauce over the chicken. Stir well to coat evenly. Continue cooking for another 3-4 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
Step 4: Garnish and Serve
Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve immediately over steamed rice, noodles, or in lettuce wraps.
Notes
- Protein Swap: Substitute chicken with tofu, shrimp, or thinly sliced beef.
- Vegetable Boost: Add bell peppers, carrots, or mushrooms for extra nutrition.
- Milder Version: Reduce or omit the gochugaru for a less spicy dish.
- Sweeter Taste: Increase honey or add a teaspoon of mirin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
Keywords: spicy Korean chicken, gochujang chicken, Korean stir-fry, 30-minute chicken recipe, easy Korean recipe
