Spicy Korean Chicken

This spicy Korean chicken is made with boneless chicken that’s quickly sautéed after being marinated in gochujang, a spicy Korean chili paste, and onion, garlic, and rice vinegar. Perfect for a quick and easy weeknight dinner or make-ahead lunches.

A white bowl filled with spicy Korean chicken and sprinkled with sesame seeds

This spicy Korean chicken serves double-duty as an easy weeknight meal with leftovers making a superlative option for make-ahead lunches. The chicken is marinated in gochujang, a Korean chile paste. Although rest assured, it’s more tingly than outright and obtrusively spicy, with a pleasant level of heat that’s not enough to deter children (or any other heat-averse diners at your dinner table).–Angie Zoobkoff

Spicy Korean Chicken

  • Quick Glance
  • (1)
  • 20 M
  • 1 H, 10 M
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

In a large resealable plastic bag, combine the chicken, onion, 3 tablespoons gochujang, the garlic, vinegar, and sesame oil and season with salt and pepper. Seal and place in the fridge, turning the bag occasionally, for at least 30 minutes and up to overnight.

Drain the chicken and discard the marinade. In a large skillet over medium-high heat, warm 1 tablespoon vegetable oil. Working in batches, add the chicken and cook, stirring as needed, until golden brown and cooked through, 4 to 5 minutes. It may be necessary to add a little more oil or reduce the heat a little. Stir in the stock and cook, stirring and scraping up the browned bits with a wooden spoon. Remove from heat.

Stir in the remaining 1 tablespoon gochujang and the sesame seeds and season with salt and pepper to taste. Serve immediately. (Leftovers keep very well in the refrigerator for 3 to 4 days and reheat well in the microwave in 30-second intervals until heated through.)

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Recipe Testers' Reviews

This spicy Korean chicken recipe is delicious and healthy and perfect for my lunch prep.

I doubled the recipe and marinated the chicken for 2 1/2 hours. I will definitely let it marinate overnight next time. The gochujang sauce is so delicious, I’d love for it to have more time to penetrate the chicken. I browned the chicken in my Dutch oven in 4 batches. Make sure you stir up the chicken as it browns so it collects the darkening oil at the bottom of the pan. This will provide beautiful color and keep the sauce from burning as you’re cooking.

I wouldn’t call the finished dish spicy so much as tingly. It does build a pleasant heat in your mouth, but there is no kick-in-the-pants, make-your-nose-run-and-your-eyes-water spiciness. This would be perfect for someone who loves Asian cuisine but shies away from spicy food. I paired this with a cauliflower rice recipe and let the juices from the gochujang chicken intermingle with the rice. Perfection!

I really liked this Spicy Korean chicken recipe for a way to make lunches in advance. I use gochujang quite a bit so it was nice finding a new recipe to use this ingredient. I made it for dinner and then pre-packed the leftovers for lunches which was great. I ate it cold and it still maintained its flavor.

After I made this, we had it for dinner with steamed rice and broccoli. It was delicious. I liked that it made enough leftovers to pre-pack some lunches. It ended up making 4 lunches. I steamed broccoli and mixed that with garlic, red chili flakes, sesame oil, and lemon. I packed the broccoli with the chicken and it was really good.

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Comments

  1. Loved this dish! Flavorful, easy, and with a slight kick of heat. I made the gochuchang paste from the Leite’s recipe, so happy to have leftovers to use on shrimp and other proteins. I served this chicken with rice and some sesame/soy broccoli. DELICIOUS!

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