Easy Korean Spicy Chicken
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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Servings: 4 Servings
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
Calories: 591kcal | Carbohydrates: 46g | Protein: 31g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 3385mg | Potassium: 753mg | Fiber: 1g | Sugar: 21g | Vitamin A: 740IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 2.6mg
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