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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.

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
  • 20 M
  • 1 H, 10 M
  • Serves 4


  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch (25-mm) chunks
  • 1/2 cup diced onion (2 1/2 oz)
  • <span itemprop="recipeIngredient" class="ingredient-wrap" data-us="4 tablespoons store-bought or homemade gochujang sauce” data-metric=”60 ml store-bought or homemade gochujang sauce“>4 tablespoons store-bought or homemade gochujang sauce
  • 3 cloves garlic, minced
  • 1 tablespoon seasoned rice wine vinegar
  • 2 teaspoons sesame oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 to 3 tablespoons mild vegetable oil
  • <span itemprop="recipeIngredient" class="ingredient-wrap" data-us="3 tablespoons canned chicken broth or homemade chicken stock“>3 tablespoons canned chicken broth or homemade chicken stock
  • 1 teaspoon toasted sesame seeds


  • 1. 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.
  • 2. 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.
  • 3. 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.)

Spicy Korean Chicken Recipe © 2019 Chungah Rhee. Photo © 2019 Chungah Rhee. All rights reserved. All recipes and photos used with permission of the publisher.

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