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Sticky spicy Korean chicken with rice in a white bowl.
Deborah Rainford

Easy Korean Spicy Chicken

5 from 3 votes
This easy Korean spicy chicken is our current weeknight dinner favorite. Crispy and tender pieces of chicken tossed in a sticky, sweet and spicy Korean chili sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Dinner
Cuisine: Asian
Calories: 591
Ingredients Method Notes

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

Method
 

  1. Cut the chicken into chunks and toss them in cornstarch to coat evenly. Set aside.
To make the sauce
  1. 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.
  2. 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
  1. 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.
  2. 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.