Spicy Korean Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Marinade Time
1 hr
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Total Time
20 mins
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Servings
4
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Calories
331 kcal
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Course
Main Course
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Cuisine
American
Spicy Korean Chicken Recipe
Description
The recipe begins with boneless chicken thighs chopped into pieces and coated in a vibrant marinade combining salty soy sauce, fermented spicy gochujang chili paste, fiery sriracha, tangy rice vinegar, extra hot sauce, garlic powder, ground ginger, and crushed red pepper flakes. This complex sauce balances heat, acidity, and savory notes.
After at least one hour of marination, ideally overnight, the chicken is pan-fried in olive oil over medium heat, stirring occasionally until cooked through. This method results in tender chicken with a spicy, glossy coating from the marinade’s sugars and chili components.
Serving the chicken over plain cooked white rice and fresh herbs helps balance the heat and adds freshness. Additional sliced peppers and red pepper flakes can be added for more spice if desired. Adjusting hot sauces allows customization of heat levels for different preferences.
Ingredients
- 2 pounds chicken thigh chopped, boneless
- 1 tablespoon olive oil for cooking
FOR THE MARINADE
- 5 tablespoons soy sauce
- 2 tablespoons gochujang chili paste
- 2 tablespoons sriracha
- 3 tablespoons rice vinegar
- 2 teaspoons of your favorite hot sauce I used some of this – The Hottest Damn Hot Sauce I Ever Made!
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon spicy pepper flakes plus more for serving
- black pepper fresh ground, to taste
- For serving: Cooked white rice, fresh herbs, extra sliced peppers
Instructions
- Add the chicken to a large bowl with all of the marinade ingredients and stir it up until all of the sauce is nicely combined and coating every bit of chicken. Cover and refrigerate for at least an hour. Overnight will get you the most flavor.
- Heat a large pan to medium heat and add the olive oil. Add the chicken, stirring here and there, until the chicken is cooked through, about 10 minutes.
- Serve over rice with fresh herbs, extra pepper flakes and peppers!
Notes
- Serves about 4 people, making a good portion for a meal.
- The dish can be made hot or milder depending on the amount and type of hot sauces used.
- Gochujang chili paste is key for authentic spicy Korean flavor; use a milder paste if preferred.
- Fresh herbs and extra sliced peppers add brightness and texture when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 46g | 92% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 215mg | 72% |
| Sodium | 1694mg | 71% |
| Potassium | 661mg | 14% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 25mg | 3% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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