Servings
Font
Back
15-Minute Spicy Korean Chicken
4.6 from 258 votes

15-Minute Spicy Korean Chicken

This Spicy Korean Chicken features chicken breast pieces marinated in a blend of gochujang, soy sauce, sesame oil, vinegar, and brown sugar, then cooked quickly in a skillet. The final step thickens the pan sauce with a cornstarch slurry, resulting in tender chicken coated in a glossy, mildly spicy sauce, garnished with green onions and sesame seeds.

Servings: 4 servings
Calories: 575 kcal
Course: Lunch
Cuisine: Asian

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

    Cup of Yum
  1. To a large bowl, add the gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic, and stir to combine.
  2. Add the chicken, cover, and place in the fridge to marinate for at least 1 hour, or up to 8 hours.
  3. 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.
  4. While the chicken cooks, to a small bowl add the cornstarch, water, and stir to combine until dissolved.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 575

% 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.