Korean Chicken

If you’re on the hunt for a dish that packs a punch in flavor while being simple enough for a weeknight dinner, look no further than this Korean Chicken recipe. Juicy and tender, the chicken absorbs a flavorful marinade that combines savory, sweet, and a hint of spice. This recipe is not only easy to prepare but also incredibly satisfying, making it a perfect centerpiece for your next family meal or dinner gathering.

Why You’ll Keep Making It

Korean Chicken is a delightful blend of flavors that will transport your taste buds straight to Korea. The combination of low sodium soy sauce, apple sauce, and sesame oil creates a unique marinade that brings out the best in the chicken. Plus, it’s versatile enough to be served with rice, noodles, or even wrapped in lettuce for a fresh twist. This dish is an excellent way to introduce your family to new flavors while still being familiar enough to please picky eaters. With just a few simple ingredients you likely already have in your pantry, you’ll find yourself making this dish time and time again.

What You’ll Need

• 1 pound boneless, skinless chicken breasts, cut in half lengthwise, from 2 breasts
• 1/4 cup low sodium or gluten-free soy sauce
• 1/4 cup unsweetened apple sauce
• 1/4 cup finely chopped yellow onion
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon light brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon red pepper flakes, optional
• 1 teaspoon sesame seeds, plus more for topping
• 2 thinly sliced scallions, white and green parts

Kitchen Gear Checklist

• Mixing bowl – for combining the marinade ingredients.
• Whisk or fork – to mix the marinade thoroughly.
• Large skillet or frying pan – for cooking the chicken.
• Tongs – to flip the chicken while cooking.
• Measuring cups and spoons – for precise ingredient measurements.

Korean Chicken Cooking Guide

Step 1: Prepare the Marinade

In a mixing bowl, combine the low sodium soy sauce, unsweetened apple sauce, finely chopped yellow onion, sesame oil, grated ginger, light brown sugar, crushed garlic cloves, and red pepper flakes (if using). Whisk until all ingredients are well combined.

Step 2: Marinate the Chicken

Place the chicken breasts in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours to allow the flavors to penetrate the chicken.

Step 3: Cook the Chicken

Heat a large skillet or frying pan over medium heat. Once hot, add the marinated chicken breasts to the skillet, reserving the marinade for later. Cook the chicken for about 5-7 minutes on each side, or until they are cooked through and have a nice golden-brown color.

Step 4: Add the Marinade

Once the chicken is cooked, pour the reserved marinade into the skillet. Allow it to simmer for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5: Serve and Garnish

Remove the chicken from the skillet and slice it into strips. Place it on a serving platter and drizzle the thickened sauce over the top. Garnish with sesame seeds and thinly sliced scallions for a pop of color and flavor.

Dairy-Free/Gluten-Free Swaps

• Use gluten-free soy sauce or tamari for a gluten-free version.
• Ensure that the apple sauce is free of any additives that may contain gluten.

Troubleshooting Tips

• If the chicken is dry, make sure not to overcook it. Chicken breasts can dry out quickly, so aim for an internal temperature of 165°F (75°C).
• For a spicier kick, adjust the amount of red pepper flakes to your preference.
• If you find the sauce too thick, add a splash of water to reach your desired consistency.

Save for Later: Storage Tips

Leftover Korean Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat, adding a splash of water or chicken broth to keep it moist. Alternatively, you can use a microwave, heating in short intervals until warmed through. For long-term storage, freeze the cooked chicken in a freezer-safe container for up to 3 months.

Korean Chicken FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add even more flavor and juiciness to the dish. Just make sure to adjust the cooking time as thighs may take a bit longer to cook through.

Can I make the marinade ahead of time?

Yes! You can prepare the marinade up to 2 days in advance and store it in the refrigerator. Just give it a good stir before using it to ensure all ingredients are well combined.

What can I serve with Korean Chicken?

This dish pairs beautifully with steamed rice, stir-fried vegetables, or even in lettuce wraps for a fresh twist. You can also serve it with kimchi for an authentic Korean experience.

Is this dish spicy?

The level of spice can be adjusted based on your preferences. The red pepper flakes are optional, so feel free to omit them for a milder flavor or increase them for extra heat.

Because You Liked This

• Sweet and Spicy Korean BBQ Meatballs
• Easy Teriyaki Chicken Stir-Fry
• Sesame Ginger Chicken Skewers

Let’s Eat

Indulging in this Korean Chicken dish is truly a feast for the senses. The aroma of the marinade wafting through your kitchen will have everyone asking what’s cooking, and the delicious flavors will have them coming back for seconds. With its perfect balance of sweet, savory, and a hint of spice, it’s a dish that’s sure to impress. So gather your ingredients, roll up your sleeves, and get ready to enjoy a delightful meal that you’ll want to make again and again. Happy cooking!

Korean Chicken

This Korean Chicken is bursting with flavor! A savory-sweet marinade that makes juicy, tender chicken for a perfect weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Korean

Ingredients Equipment Method Notes

Ingredients

  

For the Marinade:

• 1 pound boneless, skinless chicken breasts cut in half lengthwise, from 2 breasts
• 1/4 cup low sodium or gluten-free soy sauce
• 1/4 cup unsweetened apple sauce
• 1/4 cup finely chopped yellow onion
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon light brown sugar
• 2 cloves garlic crushed
• 1 teaspoon red pepper flakes optional
• 1 teaspoon sesame seeds plus more for topping
• 2 thinly sliced scallions white and green parts

Equipment

• Mixing Bowl
• Whisk or fork
• Large skillet or frying pan
• Tongs
• Measuring cups and spoons

Method

 

Cooking Instructions:

1. In a mixing bowl, combine the low sodium soy sauce, unsweetened apple sauce, finely chopped yellow onion, sesame oil, grated ginger, light brown sugar, crushed garlic cloves, and red pepper flakes (if using). Whisk until all ingredients are well combined.
2. Place the chicken breasts in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours.
3. Heat a large skillet or frying pan over medium heat. Once hot, add the marinated chicken breasts to the skillet, reserving the marinade for later. Cook the chicken for about 5-7 minutes on each side until cooked through.
4. Once the chicken is cooked, pour the reserved marinade into the skillet. Allow it to simmer for an additional 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Remove the chicken from the skillet and slice it into strips. Place it on a serving platter and drizzle the thickened sauce over the top. Garnish with sesame seeds and thinly sliced scallions.

Notes

• Adjust red pepper flakes for desired spice level.
• For a gluten-free option, use gluten-free soy sauce.
• Leftovers can be stored in the refrigerator for up to 3 days.