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26 March 2018

This spicy Korean chicken recipe is quick and easy, made with gochujang, sriracha, soy sauce, spicy chili flakes and more. On the table fast! Perfect served over rice.

I’ve been crazy SLAMMED lately, so I’ve been looking for ways to get food on the table FAST. As I continue to work on my new cookbook about EASY Meal for SPICY Food Lovers, I realize more and more that we all need recipes that don’t take up a lot time.

As much as I LOVE spending my time in the kitchen, some days it just isn’t possible. Everyone is busy with work and life and everything else. I know you get it.

We all get that way from time to time. For some of us, it’s MOST of the time.

SO! This is why we need recipes like this one in our back pocket. I’m talking Spicy Korean Chicken. It’s very quick and easy to make, and you’re going to love it. It’s got a nice level of spice to it and it’s ready and on the table in only 10 minutes once you start cooking. That’s hard to beat, isn’t it?

Let’s talk about how we make it, shall we?

Korean Chicken served over rice - nice and spicy.

Korean Chicken Marinade

You’re essentially going to marinate your chicken in a spicy, saucy mixture of ingredients that includes soy sauce, gochujang chili paste, sriracha, rice vinegar, your favorite hot sauce, ginger, garlic, spicy pepper flakes and a bit of salt and pepper.

If you’re looking for a sweeter marinade, add in a bit of brown sugar or honey. Sesame oil is a nice addition as well.

The key is to get the marinade going the night before. This will make cooking the meal a snap. Get the marinade going before you go to bed, or in the morning before you leave for work. Marinate the chicken in a bowl or baggie, then cover and refrigerate. It will be ready and waiting for you when you get home.

Making Korean Chicken is ridiculously simple, and the GREAT thing about it, aside from being so easy, is that you can easily adjust this to your preferred heat level.

Let’s get cooking!

Korean Chicken Ingredients

  • 2 pounds boneless chicken thighs, chopped (Or use chicken breast)
  • FOR THE KOREAN CHICKEN MARINADE
  • 5 tablespoons soy sauce
  • 2 tablespoons gochujang chili paste
  • 2 tablespoons sriracha
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons of your favorite hot sauce I used some of this – The Hottest Damn Hot Sauce I Ever Made!
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon spicy pepper flakes + more for serving
  • Fresh ground pepper to taste
  • 1 tablespoon olive oil
  • FOR SERVING: Cooked white rice, fresh herbs, green onions, sesame seeds, extra sliced peppers

How to Make Korean Chicken – The Recipe Method

  1. First, add the chicken pieces to a large bowl with all of the ingredients and stir it up until all of the sauce is nicely combined and coating every bit of chicken. Cover and refrigerate for at least an hour. Overnight will get you the most flavor.
  2. Heat a large pan to medium heat and add the olive oil. Add the chicken, stirring here and there, until the chicken is cooked through, about 10 minutes.
  3. Serve over rice with fresh herbs, extra pepper flakes and peppers!

Boom! Super easy recipe, isn’t it? Ready and on the table in 20 minutes. I love a nice easy recipe, especially one that is as packed with flavor as this one. Korean chicken is definitely one my favorite quick recipes. I greatly enjoy Korean food. Great for weeknight cooking. Such a great recipe.

Gochujang – Your Secret Ingredient

If you haven’t cooked with gochujang chili paste yet, go get some now. It’s my new favorite ingredient. SO. GOOD. See my recent post: What is Gochujang and Why You Need it Now.

There are different levels of heat with gochujang, so your choice can affect the overall heat level. You can find many different types and heat levels of gochujang at most Asian markets, though I have been finding some brands more and more in my local grocery stores in the international section. You can also order some online.

However! The biggest 2 factors here in determining your preferred heat level include your choice of hot sauce, as well as your choice of chili flakes used in the recipe.

Adjusting the Heat Level Even More

Feel free to use whatever hot sauce you believe will work best. I feel a simple Louisiana style hot sauce is in order here. Patty happened to be out for the evening, so I made my EXTRA SPICY by using this hot sauce in the recipe – The Hottest Damn Hot Sauce I Ever Made.

WHOA!

Talk about heat. I used some crushed Hawaiian Hots that I grew last season and had dehydrated, though crushed red peppers from your local grocery store work GREAT here. If you’re interested in making your own chili flakes, see: How to Make Your Own Chili Flakes.

How Long Do You Marinate Korean Chicken?

Marinate the chicken for at least 1 hour, but overnight will gain you more intense flavors. You can get away with a quicker marinade if needed, but you won’t get as much flavor penetration. Once you’re ready to cook, just cook the chicken up in a pan or on the grill and you’re good to go. Super easy!

I like to serve mine over rice with some fresh herbs and extra chili flakes. Great stuff!

Let me know how you like it! — Mike H.

Try Some of My Other Popular Chicken Dishes

Korean Chicken served over rice, my new favorite meal.

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Korean Chicken – Recipe
Print Recipe
5 from 2 votes

Korean Chicken Recipe

This spicy Korean chicken recipe is quick and easy, made with gochujang, sriracha, soy sauce, spicy chili flakes and more. On the table fast! Perfect served over rice.
Prep Time10 mins
Cook Time10 mins
Marinade Time1 hr
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: chicken, Korean, one pot
Servings: 4
Calories: 331kcal

Ingredients

  • 2 pounds boneless chicken thighs chopped
  • 5 tablespoons soy sauce
  • 2 tablespoons gochujang chili paste
  • 2 tablespoons sriracha
  • 3 tablespoons rice vinegar
  • 2 teaspoons of your favorite hot sauce I used some of this – The Hottest Damn Hot Sauce I Ever Made!
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon spicy pepper flakes + more for serving
  • Fresh ground pepper to taste
  • 1 tablespoon olive oil
  • FOR SERVING: Cooked white rice, fresh herbs, extra sliced peppers

Instructions

  • Add the chicken to a large bowl with all of the ingredients and stir it up until all of the sauce is nicely combined and coating every bit of chicken. Cover and refrigerate for at least an hour. Overnight will get you the most flavor.
  • Heat a large pan to medium heat and add the olive oil. Add the chicken, stirring here and there, until the chicken is cooked through, about 10 minutes.
  • Serve over rice with fresh herbs, extra pepper flakes and peppers!

Notes

Serves 4
Heat Factor: Hot if you make it my way, though you can easily tame the heat with milder hot sauces and a milder gochujang.
See: gochujang chili paste and The Hottest Damn Hot Sauce I Ever Made!

Nutrition

Calories: 331kcal | Carbohydrates: 4g | Protein: 46g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 1694mg | Potassium: 661mg | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 7.7mg | Calcium: 25mg | Iron: 2.6mg

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Korean Chicken - Recipe | ChiliPepperMadness.com #chicken #recipe #KoreanChicken #spicyfood

 

Korean Chicken
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