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26 March 2018

A quick and easy recipe for spicy Korean chicken 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 our time.

As much as I LOVE spending my time in the kitchen, some days it just isn’t possible. I mean, I’m working on a cookbook, writing another thriller script (fingers cross on this one!), PLUS we’re talking about rebuilding our site to help with the overall user experience. Oh yeah, plus other work stuff and a vacation planned. See? Busy!

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.


Korean Chicken served over rice - nice and spicy.

Making Korean Chicken – Nice and Spicy

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.

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.

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. 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.


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.

Marinating Your Korean Chicken

Marinate the chicken for at least 1 hour, but overnight will gain you more intense flavors. 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.

5 from 2 votes
Korean Chicken – Recipe
Korean Chicken – Recipe
Prep Time
10 mins
Cook Time
10 mins
Marinade Time
1 hr
Total Time
20 mins

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

Course: Main Course
Cuisine: American
Keyword: chicken, Korean, one pot
Servings: 4
Calories: 331 kcal
Author: Mike Hultquist
  • 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
  1. 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.
  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!
Recipe 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 Facts
Korean Chicken – Recipe
Amount Per Serving
Calories 331 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Cholesterol 215mg72%
Sodium 1694mg71%
Potassium 661mg19%
Carbohydrates 4g1%
Sugar 1g1%
Protein 46g92%
Vitamin A 220IU4%
Vitamin C 7.7mg9%
Calcium 25mg3%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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



  1. Jennifer Buksa

    I haven’t made the Korean Chicken yet but was wondering why it so high in fat. The only thing I can attribute to this is the skin on the chicken thighs. I have never purchased Sriracha or Gochu sauces; maybe they contain a lot of oil.
    Thank you for a great website. I am a hot’n spicy freak and have managed to convert my husband as well.

    Jennifer Buksa

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Jennifer. It’s from the chicken skin. I recalculated the recipe with skinless chicken thighs and the fat content is MUCH lower. I typically use skinless chicken thighs for this recipe. I hope this helps. Great job on converting your husband! The more the merrier! Take care.

  2. Debbie Lea

    Hi, I’m making this today and my chicken is marinating now. When you fry up the chicken do you fry it with all the marinate? Or toss it?

    1. Michael Hultquist - Chili Pepper Madness

      Debbie, dump the whole thing into the pan, marinade and all. Let me know how it turns out for you. I hope you enjoy it.

      1. Debbie Lea

        5 stars
        Thank you! I dumped the whole thing in the pan :). It turned out amazing! So much flavor with the right amount of heat. My daughter loved it and she doesn’t care for chicken thighs. She went back for seconds. My husband loved it as well. It was so easy to make too. I wasn’t sure about the chili paste because I never used it before but wow what flavor!! Thank you for all your recipes! I’ve made a few :).

        1. Michael Hultquist - Chili Pepper Madness

          Outstanding! THANKS, Debbie! I’m super happy your family loved it. I appreciate the comments.

  3. 5 stars
    I bought gochujang because of you! You seemed to love it so much!
    I didn’t know exactly wich fresh herbs you meant, Mike, so I used cilantro and mint.
    I wanted to use non-deboned chicken thighs, so I used a slow cooking, but it was very different, looked like grilled.
    For hot sauce, I used my own reaper one.
    And for extra sliced pepper, I used jalapeño.
    …This was gorgeous, well-flavoured Mike, thank you!

    1. Michael Hultquist - Chili Pepper Madness

      Perfect, Jeremie. Yes, I love gochujang, and use it very much. Such a great flavor. I usually leave the choice of herbs up to my readers, though I often use cilantro and/or parsley for general cooking. Mint would be great here as well. Glad you enjoyed it!

  4. Larry Root

    We can’t get enough of this dish. We use coconut milk to make the rice, and leftovers are gone the next day at noon. Spices up nicely.

    1. Michael Hultquist - Chili Pepper Madness

      Thank you, Larry. I’m happy you enjoyed it.

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