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Spicy Korean Chicken

Juicy chicken tossed in a bold, spicy-sweet Korean-inspired sauce made with gochujang—fast, addictive, and perfect over rice.
Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes
Course: Main CourseCuisine: Korean-InspiredServings: 4Calories: ~560 kcal per serving

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Ingredients Method

Ingredients
  

  • 1 lb 450 g boneless, skinless chicken thighs (or breasts), bite-sized
  • 2 tbsp neutral oil
  • Sauce
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp low-sodium soy sauce
  • 1½ tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 4 cloves garlic minced
  • 1 tsp fresh ginger minced
  • ¼ cup water
  • Black pepper to taste
  • Optional Finish
  • Sesame seeds
  • Sliced green onions
  • Drizzle of sesame oil

Method
 

  1. Pat chicken dry and season lightly with pepper.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
  3. Reduce heat slightly. Add garlic and ginger; cook 30 seconds until fragrant.
  4. Stir in gochujang, soy sauce, honey/brown sugar, vinegar, and water. Simmer 1–2 minutes until glossy.
  5. Return chicken to the pan and toss to coat evenly.
  6. Finish with sesame seeds and green onions if desired. Serve hot.