Easy 30 Minute Korean Spicy Chicken
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This Korean chicken is spicy and sticky, making it the perfect bold and flavorful weeknight meal. All you need is some fluffy rice, a few simple ingredients, and 30 minutes, and dinner will be on the table.
If you're looking for more Asian-inspired recipes, you'll love my chicken skewers with honey garlic sauce, Korean chicken burger, or honey-baked sesame chicken.
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⭐️ Why this recipe works
- Quick & Easy: Ready in just 30 minutes, perfect for a busy weeknight.
- Flavorful: Rich, bold flavors from traditional Korean ingredients like gochujang and garlic.
- Versatile: Easily adaptable for different spice levels and dietary preferences.
🧾 Ingredients overview
- Chicken: The main protein; becomes tender and well-flavored when marinated and cooked.
- Gochujang (Korean chili paste): Adds the essential spicy, umami flavor unique to Korean dishes.
- Garlic: Enhances the depth of flavor, complementing the spicy elements.
- Soy Sauce: Salty and umami-rich, it balances the heat from the gochujang.
- Sesame Oil: Adds a nutty aroma and helps in marinating the chicken evenly.
- Ginger: Offers a sharp, spicy taste that brightens the overall flavors.
- Honey: Sweetness to counterbalance the spice, adding complexity to the dish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Korean Spicy Chicken Step-by-Step
- Prepare the Chicken:
- Coat the Chicken: Cut the chicken into chunks. Toss them in cornstarch until evenly coated. Set aside.
- Make the Sauce:
- Sauté Aromatics: In a heavy-bottomed saucepan on medium heat, add a tablespoon of vegetable oil. Sauté the shallot, garlic, and ginger until they soften and become fragrant.
- Combine Sauce Ingredients: Stir in the soy sauce, maple syrup, gochujang, and both vinegars. Bring the mixture to a boil, then let it simmer for 1 minute until the sauce thickens slightly. Incorporate the sesame oil last to preserve its flavor.
- Cook the Chicken:
- Crisp the Chicken: In a separate skillet, heat the remaining vegetable oil over medium-high heat. Add the diced chicken and cook until the exterior is crispy and golden, and the chicken is fully cooked inside.
- Combine with Sauce: Once the chicken is cooked, pour the prepared sauce over the chicken in the skillet. Toss to ensure the chicken is thoroughly coated.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bringing variety without having to learn a whole new meal.
- Gluten-Free: Use tamari instead of soy sauce.
- Vegetarian: Substitute chicken with firm tofu or tempeh.
- Less Spicy: Reduce the amount of gochujang or replace some with tomato paste.
- Maple syrup: Use honey or brown sugar if maple syrup is unavailable; red chili paste mixed with honey can substitute for gochujang; apple cider vinegar can replace rice wine vinegar.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Extra Crispiness: Pat the chicken dry before cooking to ensure it crisps up nicely in the pan.
- Garnishes: Beyond sesame seeds and green onions, consider adding thinly sliced raw garlic or a drizzle of sesame oil just before serving to enhance the aroma and taste of the dish.
- Sauce Consistency: If the sauce is too thick, thin it with a little water or additional soy sauce for the right consistency.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating. *The chicken will lose some of it's crispiness.
- Reheat: Warm in a skillet over medium heat until heated through, or microwave on high for 2-3 minutes. *Microwaving will affect the texture of the chicken.
❓Recipe FAQ's
To make this recipe ahead of time you can prepare the sauce, and cut the chicken in advance and store in the fridge for up to 3 days.
It pairs well with jasmine rice, Korean cucumber salad, or kimchi.
Add extra gochujang or a few dashes of Korean red pepper flakes (gochugaru).
Absolutely! Chicken breast is leaner, but thighs tend to have more flavor, making them a great alternative.
Here are more of our favorite Asian chicken recipes:
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Easy Korean Spicy Chicken
Ingredients
For the chicken
- 1 pound boneless skinless chicken breasts
- ¼ cup cornstarch
- 2 tablespoons vegetable oil, divided
For the sauce
- 1 small shallot, diced
- 1 clove garlic, minced
- 1 thumb-sized piece of ginger, minced
- ½ cup soy sauce, *use tamari for gluten-free
- 3 tablespoons maple syrup
- 2 tablespoons gochujang, Korean chili sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon cider vinegar, optional
- 1 tablespoons toasted sesame oil
To Serve:
- Steamed tenderstem broccoli or kale
- Steamed white rice
Instructions
- Cut the chicken into chunks and toss them in cornstarch to coat evenly. Set aside.
To make the sauce
- Heat a heavy-bottomed saucepan on medium heat. Add a tablespoon of vegetable oil, then sauté the shallot, garlic, and ginger until softened and fragrant.
- Stir in the soy sauce, maple syrup, gochujang, and both vinegars. Bring the mixture to a boil and let simmer for 1 minute until the sauce thickens slightly. Stir in the sesame oil.
To make the chicken
- In a separate skillet, heat the remaining vegetable oil over medium-high heat. Add the diced chicken and cook until the exterior is crispy and golden and the interior is fully cooked.
- Once the chicken is cooked, pour the sauce into the pan with the chicken and toss to coat. Serve the chicken over hot white rice with a side of green vegetables like broccoli or kale.
Notes
- Adjusting heat: the amount of gochujang based on your preference for heat. Gochujang is moderately spicy but also brings a unique, complex flavor. Start with less if you're sensitive to spice, or add more for an extra kick.
- Gochujang: If gochujang is unavailable, consider using a mix of red chili paste and a little honey or sugar to mimic its sweet heat.
- Maple Syrup: Honey or brown sugar can be substituted for maple syrup if preferred.
- Rice Wine Vinegar: Apple cider vinegar or white wine vinegar are good alternatives if rice wine vinegar is unavailable.
- Cornstarch Coating: Ensure the chicken is dry before tossing it with cornstarch. This helps in getting a crisper finish when cooked.
- Sauce Consistency: If the sauce is too thick, thin it with a little water or additional soy sauce for the right consistency.
- Sautéing Aromatics: Cook the shallot, garlic, and ginger on low heat to avoid burning, which can impart a bitter taste to the sauce.
- Garnish: Sprinkle toasted sesame seeds or sliced green onions on top for added texture and a pop of color.
- Vegetable Options: In addition to broccoli and kale, bok choy or snap peas make great green additions that cook quickly and add crunch.
- Prep Ahead: Chop the chicken and vegetables and prepare the sauce a day ahead; store separately in the refrigerator to make dinner prep even faster.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking the chicken.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Yum! I love Korean food and I still have Go Ju Chang sauce, a great recipe for this weekend.
Thanks Rika! You will love this recipe!
My stomach is growling just looking at this. This looks amazing!
Thanks so much Brandi!
This looks like a perfect weeknight dinner with flavors my whole family would love. Wouldn't that be a win? Your photos are lovely and I always enjoy seeing what you will make next!
Thanks Karen. Yep. A dinner the whole family loves is always a winner!
Sounds so flavorful. And I love your photos and plating. Beautiful.
Thanks so much Jen! That's very kind of you to say.