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Homemade Spicy Korean Chicken photo

Spicy Korean Chicken

A quick, spicy marinated Korean-style chicken that's perfect with steamed rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs (about 500 g), sliced horizontally into thinner pieces
  • 2 tablespoons oil
  • 1 1/2 tablespoons Korean chili paste (gochujang)
  • 1 teaspoon Korean red chili powder (gochugaru) or regular chili powder
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons sugar
  • 1 piece ginger peeled and minced (about 1 inch / 2 cm)
  • 3 cloves garlic minced
  • salt to taste

Equipment

  • Mixing Bowl
  • Whisk or spoon
  • Grill, skillet, or oven-safe pan
  • Tongs or spatula
  • Measuring Spoons
  • Knife and cutting board

Method
 

  1. Slice each chicken thigh horizontally into 2–3 thinner pieces so they cook evenly; set aside.
  2. In a mixing bowl, whisk together oil, gochujang, gochugaru (or chili powder), sesame oil, soy sauce, sugar, minced ginger, minced garlic, and salt until smooth and the gochujang is fully dissolved.
  3. Add the sliced chicken to the marinade and toss to coat thoroughly. Marinate for at least 30 minutes, preferably up to 2 hours.
  4. Preheat a grill or skillet (or oven to 400°F / 207°C). Cook the chicken until slightly charred and cooked through, about 6–8 minutes per side on a hot grill or skillet, or about 20 minutes in the oven.
  5. Transfer to a plate and serve immediately with steamed rice.

Notes

  • Marinate at least 30 minutes or up to two hours for best flavor.
  • Use thighs for juicier, more flavorful results.
  • Adjust gochujang or gochugaru to control heat.
  • Preheat your grill or pan for a good sear.