If you’re craving something full of flavor with a little kick, this Korean Chicken recipe is about to become your new go-to. The combination of sweet, savory, and spicy is out of this world! Crispy, juicy chicken gets tossed in a rich, flavorful sauce that will have your taste buds dancing. Trust me, this one’s a game-changer—whether you’re serving it up for a family dinner or meal prepping for the week. Let’s dive into why this dish is so irresistible.
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Why You’ll Love Korean Chicken
Bold and Flavorful
From the first bite, you’ll experience layers of flavor. The sticky, spicy-sweet glaze is rich with soy sauce, honey, garlic, and a touch of gochujang (Korean chili paste). It’s the perfect balance of heat and sweetness—just what you need to elevate that chicken.
Quick and Easy
You won’t be slaving away in the kitchen for hours. This recipe is designed to get you from start to finish quickly, leaving you plenty of time to savor the delicious result. Plus, it’s easy to adjust the spice level to your liking!
Crispy Goodness
Whether you’re frying or baking, the chicken comes out perfectly crispy every time. That crunch is just begging to be paired with the sticky, flavorful sauce.
Customizable
Feel free to adjust the heat by adding more or less gochujang or chili flakes. Want to make it a little richer? Drizzle with some toasted sesame oil or add a sprinkle of sesame seeds. You can even toss it with veggies or serve it over a bed of rice for a complete meal.
Crowd-Pleasing
This recipe is guaranteed to wow your friends and family. Whether it’s a casual dinner or a special gathering, Korean Chicken will definitely be the star of the show.
Ingredients in Korean Chicken
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Chicken Thighs or Breasts: Boneless, skinless chicken pieces are your base, and you’ll want them to be tender and juicy with a crispy exterior.
Cornstarch: For that extra crispy coating! This is what helps the chicken turn golden and crunchy.
Soy Sauce: A rich and salty base that brings deep umami flavor to the sauce.
Honey: Adds the sweetness that balances the heat, giving you that sticky-sweet glaze everyone loves.
Gochujang (Korean Chili Paste): This adds a smoky, spicy kick that’s distinctive to Korean cuisine. Adjust the amount to your spice tolerance!
Garlic and Ginger: Fresh garlic and ginger make this sauce so aromatic and deliciously savory.
Rice Vinegar: A little splash adds the perfect tang to cut through the richness of the sauce.
Sesame Oil: This is what brings that nutty flavor, and just a touch will do wonders.
Green Onions and Sesame Seeds: For garnish! They bring freshness, crunch, and a little extra pop.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prepare the Chicken: Cut your chicken into bite-sized pieces. This helps them cook faster and ensures you get that crispy coating all over.
Coat the Chicken: In a bowl, toss the chicken pieces with cornstarch until they’re fully coated. This creates that crispy, crunchy exterior you’re after.
Fry the Chicken: Heat oil in a pan over medium-high heat. Fry the chicken pieces in batches until golden and crispy, about 4-5 minutes per side. Set them aside on a paper towel to drain any excess oil.
Make the Sauce: In a separate pan, combine soy sauce, honey, gochujang, garlic, ginger, and rice vinegar. Simmer over low heat for about 5-7 minutes, stirring occasionally. You want the sauce to thicken up slightly and become beautifully glossy.
Toss the Chicken: Add the crispy chicken to the sauce and toss to coat. Be sure every piece gets drenched in that delicious, sticky glaze.
Garnish and Serve: Transfer the chicken to a serving dish and sprinkle with sesame seeds and chopped green onions. Serve immediately while hot and crispy.
Serve and Enjoy: Serve the Korean Chicken with steamed rice, stir-fried vegetables, or on its own for a simple yet satisfying meal.
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Korean Chicken
Here are a few ideas to complete your meal:
Steamed Rice: Korean Chicken is perfect when paired with a bowl of fluffy, steamed rice. The rice soaks up that glorious sauce, making each bite even better.
Stir-Fried Vegetables: Add a bit of crunch and freshness with some sautéed veggies like bell peppers, broccoli, or carrots.
Kimchi: If you’re feeling adventurous, serve the chicken with a side of kimchi. The tangy, fermented flavors really complement the sweetness and spice of the chicken.
Salad: A light, refreshing salad with sesame dressing would balance out the richness of the chicken.
Additional Tips
Control the Heat: Gochujang can vary in heat. Taste the sauce before adding it to the chicken and adjust based on your preference. You can always start with a little less and add more later.
Crispy Chicken Every Time: If you want extra crispy chicken, double coat it in cornstarch or use a light dusting of flour in addition to the cornstarch.
Make It Ahead: The chicken itself can be cooked and stored in the fridge for up to 3 days. When ready to serve, reheat in a hot skillet and toss in the sauce.
Serving Leftovers: Leftover Korean Chicken is amazing in wraps, on top of salads, or even as a filling for tacos!
Freeze for Later: If you have extra chicken, freeze it after frying (before tossing in the sauce). When you’re ready, heat it up and coat it with the sauce for a quick meal.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, chicken breasts will work, but chicken thighs tend to be juicier and more tender. Adjust cooking time if using breasts.
Q2: Can I make the sauce spicier?
A2: Absolutely! Add more gochujang, red pepper flakes, or even a little chili paste to amp up the heat.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan to maintain crispiness.
Q4: Can I bake the chicken instead of frying?
A4: Yes! Coat the chicken with cornstarch and bake it at 400°F for 20-25 minutes, flipping halfway through for crispy results.
Q5: Can I make the sauce ahead of time?
A5: Yes, the sauce can be made in advance and stored in the fridge for up to 5 days. Reheat it on the stove before tossing with the chicken.
Q6: Can I freeze the cooked chicken?
A6: Yes, freeze the cooked chicken before adding the sauce. When ready to eat, reheat and toss in the sauce for a fresh meal.
Q7: Can I make this dish less sweet?
A7: Yes, reduce the honey or swap it with a less sweet alternative like agave or a little less sugar.
Q8: What’s a good side for this dish?
A8: Korean Chicken pairs wonderfully with steamed rice, stir-fried veggies, or a simple salad. Kimchi is also a great complement.
Q9: Can I use a different kind of vinegar?
A9: Rice vinegar gives the sauce the perfect balance, but white or apple cider vinegar can also work if needed.
Q10: Can I double the recipe?
A10: Absolutely! Just be sure to cook the chicken in batches to keep that crispy texture.
Conclusion
This Korean Chicken recipe is guaranteed to spice up your dinner rotation. Sweet, savory, spicy—every bite is a flavor explosion. Whether you’re making it for a special dinner or as part of a weekly meal prep, this dish is sure to be a hit. So go ahead, give it a try—and get ready to wow everyone at the table!
Print
Korean Chicken
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: 30-40 minutes (including marination)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Korean
Description
Korean Chicken is a flavorful and easy-to-make dish featuring tender chicken breasts marinated in a sweet and savory sauce made with soy sauce, apple sauce, ginger, and sesame oil. Topped with scallions and sesame seeds, it’s a delicious and vibrant meal.
Ingredients
- 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 tsp sesame oil
- 1 tsp grated ginger
- 1 tbsp 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
Instructions
- In a medium bowl, whisk together the soy sauce, apple sauce, chopped onion, sesame oil, grated ginger, light brown sugar, crushed garlic, and red pepper flakes (if using). Stir until the sugar is dissolved and the mixture is well combined.
- Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure it’s well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat a large skillet over medium-high heat. Add a little oil or use a non-stick pan to cook the chicken.
- Remove the chicken from the marinade and place it in the skillet. Cook for 4-5 minutes on each side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
- Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
- To serve, arrange the sliced chicken on a plate and drizzle with any remaining sauce from the pan. Top with sesame seeds and sliced scallions for garnish. Serve with steamed rice or your favorite side dish.
Notes
- If you like your chicken spicier, you can add more red pepper flakes or a splash of hot sauce to the marinade.
- For a low-carb version, serve the chicken with cauliflower rice instead of regular rice.
- Make sure not to overcook the chicken to keep it tender and juicy.
- You can also grill the chicken instead of pan-frying for a smoky flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 70mg