15-Minute Spicy Korean Chicken
User Reviews
4.6
15-Minute Spicy Korean Chicken
Description
The 15-Minute Spicy Korean Chicken recipe begins with marinating diced boneless, skinless chicken breast in a mixture of gochujang sauce, reduced-sodium soy sauce, sesame oil, rice vinegar, light brown sugar, ground ginger, and minced garlic. The marination enriches the chicken with a balanced combination of spicy, sweet, tangy, and umami flavors, characteristic of Korean cuisine.
After marinating for at least one hour, the chicken is cooked in olive oil over medium-high heat until fully cooked and browned. A slurry made of cornstarch and cold water is then added to the pan to thicken the leftover marinade juices, turning them into a glossy sauce that clings to each piece of chicken. This technique ensures the chicken is coated evenly with a sauce that is smooth and slightly sticky.
The finished dish is garnished with thinly sliced green onions and sesame seeds, adding freshness and a lightly nutty contrast. The flavor profile is moderately spicy and savory with a hint of sweetness, suitable for serving with rice or vegetables.
Ingredients
- ⅓ cup gochujang sauce
- ¼ cup soy sauce reduced-sodium
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar packed
- 2 teaspoons ground ginger
- 4 to 5 cloves garlic finely minced or pressed
- 1 ½ pounds chicken breast diced into bite sized pieces, boneless skinless
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- 1 water scant teaspoon, cold
- green onions diced into thin rounds for garnishing
- sesame seeds for garnishing
Instructions
- To a large bowl, add the gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic, and stir to combine.
- Add the chicken, cover, and place in the fridge to marinate for at least 1 hour, or up to 8 hours.
- To a large skillet, add the olive oil, and using a slotted spoon add the chicken (discard leftover marinade), and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking.
- While the chicken cooks, to a small bowl add the cornstarch, water, and stir to combine until dissolved.
- After the chicken has cooked through, add the cornstarch slurry to the side of the pan (don’t dump it over the chicken), turn the heat to medium-low, and gently stir the slurry into into the pan sauce. Keep stirring for about 1 to 2 minutes, or until sauce has thickened up to desired level. Spoon the thickened sauce over the chicken pieces or just flip them around in the sauce to coat them evenly. Note – the cornstarch addition is not absolutely necessary but I prefer the sauce thicker and with more body rather as opposed to runny and find the extra 1 to 2 minutes worth it.
- Remove pan from the heat, add the green onions, sesame seeds, and serve immediately. Chicken is best warm and fresh but will keep for up to 5 days in the fridge.
Notes
- Marinate the chicken for at least one hour for best flavor, though up to eight hours is suitable.
- Use a slotted spoon to transfer chicken to the skillet, discarding surplus marinade to prevent bitterness.
- When adding the cornstarch slurry, pour it to the side of the pan and stir gently to avoid clumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 575kcal | 29% |
| Carbohydrates | 31g | 10% |
| Protein | 57g | 114% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 145mg | 48% |
| Sodium | 2029mg | 85% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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