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+ servings

Spicy Korean Chicken

Spicy Korean Chicken
This Spicy Korean Chicken is sticky, savory, spicy, sweet and ready in under 30 minutes! Bite sized sauteed chicken smothered in a spicy Korean red sauce made with fiery gochujang, rice wine vinegar, soy sauce, honey, sesame oil, garlic and fresh ginger is the ultimate spicy comfort food. Serve over rice for the ultimate easy chicken dinner.
Heather - A Wicked Whisk
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 8 Portions

Ingredients

Chicken and rice

  • 1 tablespoon vegetable or canola oil
  • 3 chicken breasts cut into bite size pieces
  • 4 cups white rice uncooked

Korean gochujang sauce

  • 2-5 tablespoons gochujang paste
  • 4 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons honey
  • 2 tablespoon sesame oil
  • 1 tablespoon fresh ginger, grated
  • 4 cloves garlic, minced

Garnish

  • 2 green onions, diced
  • 2 teaspoons toasted sesame seeds

Instructions

  • To make this Spicy Korean Chicken, start by cutting your chicken breasts up into bite size pieces. Add olive oil to a large skillet and warm over medium-high heat. Add your chicken and cook for 7-8 minutes or until your chicken is no longer pink. 
  • While your chicken is cooking, add the gochujang, honey, soy sauce, rice wine vinegar, sesame oil, garlic and ginger to a small sauce pan and bring to a low boil over medium high heat, stirring frequently so that the sauce doesn't stick.  Let sauce low boil for 5-10 minutes to allow the sauce time to reduce a bit.
  • Also while your chicken is cooking, add water to a large pot and cook your rice following the manufacturers instructions.
  • Once your chicken is cooked, add the gochujang sauce (Korean chili sauce) to your chicken skillet and stir well to combine.  Let your Korean chicken cook for another 2-3 minutes and then serve over rice. Sprinkle with chopped green onions and toasted sesame seeds. Serve immediately.

Notes

PRO TIPS FOR PERFECT KOREAN CHICKEN

  • You control the heat in this Korean chili sauce. This recipe calls for 2 to 5 tablespoons of gochujang and that's spicy!!! I actually use 6 when I make it and it's painful but so delicious. Plan accordingly, if you are on the fence with spicy, start with 3 tablespoons and go from there.
  • Be sure to let your sauce reduce so that it gets a bit sticky.  You want the chili sauce to stick to your chicken, not run off in a watery mess. 
  • You can substitute the fresh ginger with 2 teaspoons of powdered ginger, if necessary.
  • If you want to marinate your chicken and make this ahead of time, add your chili sauce ingredients to a large zip top bag and add your chicken right in with it. Marinate for up to 8 hours. Remove your chicken to a hot skillet while pouring your used marinade in a small saucepan.  Boil your sauce for 10 minutes (safety first!) then add your sauce back with your chicken after your chicken is fully cooked.
  • DON’T substitute the gochujang for any other chili sauce.. it won't be the same!
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