Korean Spicy Chicken Recipe – Bold, Flavorful, and Easy to Make

Craving something spicy and full of flavor? This Korean spicy chicken totally brings the heat. It’s bold, saucy, and seriously addictive.

I made it on a chilly evening, and wow—it warmed me right up. The gochujang adds that deep, smoky spice, and the chicken stays juicy and tender.

It’s great for rice bowls, lettuce wraps, or just straight off the pan. And the best part? It’s super easy to make at home.

Let’s get cooking! This Korean spicy chicken is about to become your new favorite weeknight win.

Why You’ll Love This Recipe

• Reader Favorite: As one reader raved, “This Korean Spicy Chicken is the best thing I’ve ever tasted. So flavorful and tender!”
• Full of Flavor: The combination of spicy gochujang, garlic, and ginger delivers a mouthwatering experience.
• Quick & Easy: You only need about 30 minutes for the marinade and cooking, making it perfect for a weeknight meal.
• Customizable Heat: You can adjust the spice level to your liking, from mild to fiery.
• Perfect for Meal Prep: Make a large batch to enjoy throughout the week, whether you add it to bowls, wraps, or salads.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: About 45 minutes

Servings:

• This recipe serves 4 people. Feel free to double or triple the ingredients if you have a larger group.

Difficulty:

• Easy enough for beginners, yet flavorful enough for experienced cooks to appreciate.

Required Kitchen Tools

• Large mixing bowl for marinating the chicken
• Skillet or grill for cooking the chicken
• Meat mallet (optional, for pounding chicken evenly)
• Tongs to flip the chicken while cooking

Ingredients for Korean Spicy Chicken

Here’s what you’ll need to make this bold, flavorful dish:

• Chicken Thighs (500g) – Chicken thighs are perfect for this recipe because they stay juicy and tender during cooking.
• Gochujang (Korean chili paste) – This is the heart of the spicy flavor. It provides a rich, umami-packed base with heat.
• Gochugaru (Korean red pepper flakes) – Adds extra heat and vibrancy to the dish.
• Soy Sauce (2 tbsp) – Adds depth and saltiness.
• Sesame Oil (1 tbsp) – For a nutty flavor that complements the other ingredients.
• Sugar (1 tbsp) – Balances out the heat with a subtle sweetness.
• Garlic (3 cloves, minced) – Brings aromatic warmth to the dish.
• Ginger (1-inch piece, minced) – Adds brightness and a bit of zing.
• Green Onions (2, chopped) – Adds freshness to the finished dish.

Variations for Korean Spicy Chicken

• Add Veggies: Toss in vegetables like bell peppers, zucchini, or onions to make it a complete meal.
• Adjust the Spice Level: If you prefer a milder version, reduce the gochujang or gochugaru.
• Try Honey: Swap sugar with honey for a touch of floral sweetness.
• Marinate Longer: Marinate for up to 8 hours for an even deeper flavor.
• Use Chicken Breast: For a leaner option, substitute chicken thighs with chicken breasts. Just be mindful to not overcook.

How to Make Korean Spicy Chicken Step-by-Step Instructions

1. Make the Marinade

Start by combining the gochujang, gochugaru, soy sauce, sesame oil, sugar, garlic, and ginger in a large bowl. Stir the mixture until it’s well combined. This marinade is what gives the chicken its bold, spicy flavor.

2. Prepare the Chicken

Pound the chicken thighs to an even thickness using a meat mallet, ensuring they cook evenly. This step is optional, but it helps the chicken absorb the marinade better.

3. Marinate the Chicken

Add the chicken thighs to the marinade, making sure they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For a more intense flavor, marinate for up to 8 hours.

4. Cook the Chicken

Stovetop Directions:

1. Heat a large skillet over medium-high heat. Add a splash of oil to the pan.
2. Once the pan is hot, add the marinated chicken thighs. Cook undisturbed for 4-5 minutes until the first side is nicely browned.
3. Flip the chicken over and cover the skillet. Reduce the heat to medium and cook for an additional 5-7 minutes until the chicken is fully cooked through (internal temperature should reach 165°F).
4. Let the chicken rest for 5 minutes before serving.

Grilling Directions:

1. Preheat the grill to medium heat (375-450°F). Clean and grease the grill grates.
2. Grill the chicken for 5-7 minutes on each side until the chicken is cooked through.
3. Let the chicken rest for 5 minutes before slicing.

How to Serve Korean Spicy Chicken

This flavorful chicken is versatile and pairs well with many dishes. Here are a few ways to serve it:

• In Bowls: Serve the spicy chicken over a bed of steamed rice with a side of sautéed vegetables or kimchi for a complete meal. Add a drizzle of sesame oil and sprinkle with sesame seeds and chopped green onions for extra flavor.
• In Wraps: Wrap the spicy chicken in lettuce leaves, rice, and your favorite toppings for a fresh, low-carb option. Add a dollop of gochujang mayo or a simple soy sauce dressing to bring it all together.
• In Tacos: Fill soft corn tortillas with sliced Korean spicy chicken, fresh cilantro, avocado, and a squeeze of lime for a fusion twist on tacos.
• On Skewers: Thread the chicken onto skewers and grill for a fun, bite-sized meal that’s perfect for a party or BBQ.

Garnishing Tips:

• Sesame Seeds: A sprinkle of toasted sesame seeds on top adds a subtle crunch and extra depth of flavor.
• Cilantro: Fresh cilantro gives the dish a burst of herbal freshness that balances out the heat.
• Lime Wedges: Serve with lime wedges on the side for an extra burst of citrus when eating.

Storing Korean Spicy Chicken

• Marinated Chicken: If you have leftover marinade, you can store it in an airtight container in the fridge for up to 3 days. Just make sure to use it within that time frame for the best flavor.
• Cooked Chicken: Once cooked, store any leftover chicken in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave. If reheating on the stove, add a splash of water to prevent the chicken from drying out.

Tips and Tricks for Success

• Use Bone-In Thighs: If you prefer bone-in chicken, feel free to use bone-in thighs instead of boneless. Just adjust the cooking time accordingly, ensuring the chicken reaches an internal temperature of 165°F.
• Don’t Overcrowd the Pan: When cooking the chicken on the stovetop, make sure not to overcrowd the pan. Cook in batches if necessary to ensure the chicken sears properly.
• Resting is Key: Allow the chicken to rest for 5 minutes after cooking. This helps the juices redistribute, keeping the meat tender and juicy.
• Adjust Spice Level: Feel free to adjust the amount of gochujang or gochugaru based on your heat preference. For extra spice, you can also add fresh chopped chili peppers or a dash of hot sauce to the marinade.

Nutrition Information

Here’s a quick breakdown of the nutritional content per serving of Korean Spicy Chicken. This will help you make informed choices, especially if you’re meal prepping or counting calories.

Nutrient	Amount per Serving
Calories	350
Protein	28g
Total Fat	22g
Saturated Fat	4g
Carbohydrates	10g
Fiber	2g
Sugars	6g
Sodium	600mg
Cholesterol	120mg

This recipe offers a good balance of protein and fat, with a moderate amount of carbs. You can lower the sodium by adjusting the soy sauce and reducing the sugar content, making it a healthier option.

Korean Spicy Chicken FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs if you prefer leaner meat. Just make sure not to overcook the breasts, as they can dry out more easily than thighs. Chicken breasts will cook slightly faster, so be sure to monitor the internal temperature, aiming for 165°F.

2. How spicy is this recipe?
The spice level of this recipe can vary based on how much gochujang and gochugaru you use. If you prefer a milder version, you can reduce the amount of gochujang or gochugaru. Alternatively, for extra heat, add fresh chopped chili peppers or a dash of hot sauce to the marinade.

3. Can I make the marinade in advance?
Yes, you can prepare the marinade up to 3 days in advance and store it in an airtight container in the fridge. Just give it a good stir before using it to marinate the chicken.

4. Can I freeze the chicken after marinating it?
Absolutely! You can freeze the marinated chicken for up to 3 months. When ready to cook, thaw it in the refrigerator overnight and cook as directed. Just keep in mind that freezing may slightly change the texture of the chicken, but it will still be delicious.

5. Can I add vegetables to this dish?
Yes, adding vegetables is a great way to enhance this meal! You can toss in bell peppers, onions, zucchini, or mushrooms with the chicken while cooking or sauté them separately and serve as a side.

6. What should I serve with this Korean Spicy Chicken?
This dish pairs perfectly with steamed rice, kimchi, sautéed veggies, or a simple salad. For a complete meal, serve the chicken over rice and garnish with fresh cilantro, sesame seeds, and lime wedges.

7. Can I make this recipe in advance for meal prep?
Yes, this recipe is excellent for meal prep! You can cook a large batch and store the leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

8. What’s the best way to store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in a skillet with a splash of water or broth to keep it moist. Alternatively, you can use the microwave on a low setting to avoid overcooking.

Conclusion

This Korean Spicy Chicken is a flavorful, spicy, and savory dish that’s sure to satisfy your cravings. It’s simple to make, and the marinade adds bold flavors with just a few ingredients. Whether you serve it in a bowl, wrap, or taco, it’s versatile enough for any occasion.

Enjoy this quick, delicious dish that brings a taste of Korea right to your kitchen!