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Spicy Korean Chicken

Juicy chicken coated in a sticky, sweet-and-spicy Korean-inspired sauce made with gochujang, garlic, and ginger. Bold, comforting, and better than takeout.
Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutes
Course: Main CourseCuisine: Korean-InspiredKeyword: spicy korean chickenServings: 4 servings

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Ingredients Method

Ingredients
  

  • Chicken
  • 1½ lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp neutral oil
  • Spicy Korean Sauce
  • ¼ cup gochujang Korean chili paste
  • 3 tbsp soy sauce low sodium preferred
  • 3 tbsp honey or brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch + 2 tbsp water slurry
  • Optional Garnish
  • Sesame seeds
  • Sliced green onions

Method
 

  1. Season chicken with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through. Remove and set aside.
  3. Lower heat to medium. Add garlic and ginger to the pan; cook until fragrant (about 30 seconds).
  4. Stir in gochujang, soy sauce, honey, rice vinegar, and sesame oil.
  5. Add cornstarch slurry and simmer until sauce thickens and becomes glossy.
  6. Return chicken to the pan and toss until fully coated.
  7. Cook 2–3 minutes until sauce clings to chicken.
  8. Garnish and serve immediately.