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Craving something bold and flavorful? Enjoy my Spicy Korean Chicken with tender chicken in a rich, spicy gochujang sauce, full of flavor and bursting with authentic Korean taste.
Table of Contents
The Best Korean Spicy Chicken
I love Korean food, especially Korean chicken. The bold flavors and unique combos always hit the spot. I’m super lucky to live in a city where amazing Korean food is everywhere: Korean BBQ, tofu houses, regular Korean restaurants, fast food joints, and more. It’s like a food adventure every time I go out.
When it comes to Korean food, I’m sure you love Korean BBQ, like Korean BBQ chicken or kalbi (BBQ short ribs). The smoky, savory taste of the BBQ with all the tasty side dishes (such as spicy Korean tofu, and Japchae) is just awesome. There’s so much variety and every dish has its own unique flavor.
I’m a big fan of chicken and I always go for spicy Korean chicken. The kick from the gochujang sauce with the tender chicken is the perfect combo. My easy and delicious Korean spicy chicken recipe takes only 10 minutes of prep time and has just 3 simple steps. Whether it’s grilled, pan-fried or oven-baked, Korean spicy chicken always hits the spot. Plus, it goes great with steamed rice or fresh veggies, making it a perfect dish for any meal.
Korean Spicy Chicken Marinade
This recipe is inspired by my favorite Korean takeout joint. The spicy Korean chicken sauce is made with gochujang, or Korean hot chili paste or hot pepper paste, which is a fundamental ingredient in many Korean recipes. It’s spicy but mildly sweet. It enhances the flavor and appeal of the chicken immensely.
Korean ingredients are readily available these days. You can find them at Asian stores, Korean markets, or in the international aisle of your regular supermarket, and you can also buy them online from Amazon.
Grab a tub of gochujang, marinate a batch of this Korean chicken, and enjoy the amazing taste of Korean food!
Why You’ll Love This Recipe
- Quick and easy. With just 10 minutes to prep and 3 easy steps, it’s perfect for busy days without compromising on taste.
- Mild spiciness. My spicy Korean chicken recipe is mildly spicy, adding flavor to the chicken without being too overwhelming.
- Beginner-friendly. If you’re new to cooking Korean food, this recipe makes it super easy with simple steps and accessible ingredients that anyone can follow at home.
- Meal prep friendly. It’s perfect for prepping ahead, so you have easy and quick meals all week long.
Spicy Korean Chicken Ingredients
- Boneless and skinless chicken thighs – I prefer using chicken thighs for their juicy texture and rich flavor, which pair perfectly with the spicy gochujang sauce in this Korean chicken recipe.
- Korean chili paste (gochujang) – Gives a spicy and savory kick that’s key to this spicy Korean chicken dish.
- Korean red chili powder (gochugaru or regular chili powder) – Adds a bit of spiciness and a bright red color to the dish.
- Sugar – Adds a hint of sweetness to balance the spicy and savory flavors.
- Sesame oil – Gives the dish its nutty richness.
See the recipe card for full information on ingredients.
How To Make This Korean Chicken
This Spicy Korean Chicken recipe is an easy adaptation of Korean BBQ Chicken. It has fewer ingredients in the marinade and can be grilled outdoors (perfect for summer), baked in the oven, or simply pan-fried on a skillet. It’s so simple and easy, perfect for preparing year-round.
Here’s how to make this spicy Korean chicken recipe:
Step 1. Slice the chicken thighs horizontally to create thinner pieces of meat. Depending on their thickness, slice each chicken thigh into 2 or 3 horizontal pieces. Set aside.
Step 2. Combine all the ingredients for the marinade in a bowl and whisk until the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes, or ideally, for two hours.
Step 3. Grill the chicken until slightly charred and fully cooked. Alternatively, pan-fry the chicken in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Helpful Tips For Home Cooks
- Be patient and let the chicken marinate for at least 30 minutes, or ideally up to two hours, to boost the flavors.
- Use chicken thighs. They’re juicier and more flavorful than chicken breast, which works perfectly for this recipe.
- Adjust the amount of Korean chili paste (gochujang) or Korean chili flakes (gochugaru) to match how spicy you like it.
- Make sure your grill or pan is preheated before cooking to get a good char and even cooking.
Frequently Asked Questions
While chicken thighs are juicier and more flavorful, you can use chicken breast if you prefer. Just remember to adjust the cooking times because chicken breast cooks faster.
Yes, you can marinate the chicken ahead of time and store it in the refrigerator until ready to cook.
Cut into the thickest part of the chicken to check if it’s no longer pink and the juices run clear or use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Yes, you can use this flavorful marinade for pork, beef, or even tofu. Adjust the marinating time accordingly based on the protein you choose.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
This recipe is only 263 calories per serving.
What To Serve With This Spicy Chicken
This tender and flavorful spicy Korean chicken is best served with steamed rice. For an authentic and delicious Korean meal and an easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Spicy Korean Chicken
Ingredients
- 1 lb (500g) boneless and skinless chicken thighs
Marinade:
- 2 tablespoons oil
- 1 1/2 tablespoons Korean chili paste , gochujang
- 1 teaspoon Korean red chili powder, gochugaru or regular chili powder
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 piece ginger, peeled and minced (1 inch / 2 cm)
- 3 cloves garlic, minced
- salt , to taste
Instructions
- Slice the chicken thighs horizontally to create thinner pieces of meat. Depending on their thickness, slice each chicken thigh into 2 or 3 horizontal pieces. Set aside.
- Grill the chicken until slightly charred and fully cooked. Alternatively, pan-fry the chicken in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Video
Notes
- Be patient and let the chicken marinate for at least 30 minutes, or ideally up to two hours, to boost the flavors.
- Use chicken thighs. They’re juicier and more flavorful than chicken breast, which works perfectly for this recipe.
- Adjust the amount of Korean chili paste (gochujang) or Korean chili flakes (gochugaru) to match how spicy you like it.
- Make sure your grill or pan is preheated before cooking to get a good char and even cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious…. I don’t eat chicken so i used Mahi Mahi on the BBQ, then thickened the marinade by boiling it and drizzled it on top with some rice and broccoli, will definitely make it again and again. Thank you!!
Amazing!??
Delicious recipe!!! I slice up an onion and add it to the marinade and grill it all together. I also go easy on the sugar, over some sticky rice and veg one of our go tos!
Sounds yummy!
I’ve made this before on the grill but has anyone made it in the air fryer? Please let me know how long you booked at what degree, Thank you in Advance.
do you recommend pan frying or putting in oven?
Hi Bee, we don’t have a grill, can I ask how long do you think it takes to broil the chicken strips at 200 degrees? Also can you freeze the raw marinated chicken and defrost to grill another time? Or do you recommend cooking first then freezing? Love your Kung Pao recipe, can’t wait to try this out, thanks for your amazing recipes!
Hi Mel, I am not sure about your oven. For some oven, broil is direct fire and it will get burn very soon. You just have to eyeball yourself. I prefer to cook and then freeze.
Thanks for your help Bee, loved this recipe, it was really delicious! I ended up baking in the oven for 18 minutes then broiling for a further 2 minutes after reading your comment, this is a great recipe and so easy to make too.
Awesome thanks for sharing the oven cooking tips!! :)
Very good!
Can the leftover marinade be heated up in a saucepan and used as a sauce to pour over the rice
Yes if you heat it up it’s safe to eat.
I made it again yesterday and substituted 2ts of plum extract for the 1 1/2 ts sugar. WOW!
If you have extract of plums, try it.
Marty
Can I marinate it overnight ? Thanks
Yes.
I cut into strips and place lengthwise across the very hot, oiled grill grates. I usually make 5 or 6 breasts at a time and freeze. My favorite easy meal is a bowl of rice, 3 or 4 chicken strips and some steamed veggies. I eat it at least twice a month.
Another great recipe Bee. I suggest boiling the leftover marinade and using it as a sauce. I will make this again!