Easy Spicy Korean Chicken Recipes

Alright, folks, gather ’round! I’ve got something seriously tasty to introduce you to – easy spicy Korean chicken. Imagine a dish that lights up your taste buds and makes you feel like you’re winning at this whole cooking thing. It’s special because it’s crazy flavorful and just the right amount of spicy (even Grandma would approve of the heat level), plus it hits that sweet-savory spot we’re all secretly obsessed with. This one’s a keeper, trust me, and before you know it, you’ll be trying to see if you can sneak it onto the dinner table just about every night!

Now, let me tell you a little something. This recipe is like a big fuzzy hug to my family. My husband? He’s obsessed. If he could, he’d request it three nights a week (and I might just let him). The kids, well, they actually eat the veggies when they’re covered in this goodness. I swear, somehow in our house, this spicy Korean chicken has become a magical elixir of dinnertime peace. Anyway, once upon a time, I accidentally doubled the spice level – whoops – but turned out it was a happy little accident because now it’s the just-right balance we all love.

Why You’ll Love This Easy Spicy Korean Chicken Recipes

1. It brings the HEAT but not enough to burn your tongue off… unless you’re into that.
2. It’s a one-pan wonder! Less dishwashing = more couch time.
3. Makes your house smell like a Korean street food festival. Who needs travel?
4. Even your picky eaters might just surprise you with a thumbs-up when you serve this.
5. A life-saver for those “what am I supposed to do with chicken, again?” nights.

How to Make It

So, start off by grabbing your biggest, friendliest skillet and throw a little oil in there – don’t overthink it. Medium heat, get that sizzle going! Toss in some chicken (thighs are juicy, just sayin’) with a shake of salt like you know what you’re doing (even if you don’t). Give it a good mix-up dance, letting them get a nice toasty look without sticking. While that’s happening, whip up your magical sauce: some soy sauce (or its cousin tamari), a dab of gochujang for that kick, and a sprinkle of magic with sugar or whatever sweet thing you have on hand. Pour it over your golden-brown little friends in the pan, letting that sweet, spicy, sticky goodness do its thing. Chill a sec, stir a bit, and end with a flourish of sesame seeds or scallions if you’re feelin’ fancy.

Ingredient Notes

– Chicken Thighs: These guys are juicy little champions. If you use breasts, don’t blame me if they’re dry.
– Gochujang: The spicy glue of this whole operation. Don’t skip unless the idea of no-heat chicken is your thing.
– Soy Sauce: The salty soulmate. You can do tamari if gluten’s not your friend.

Recipe Steps
1. Heat oil in the skillet over medium heat.
2. Add chicken thighs and sprinkle with salt.
3. Cook until browned, then mix in the sauce.
4. Let it all simmer until it thickens.
5. Finish off with sesame seeds and scallions. Done!

What to Serve It With

Tips & Mistakes

– If you like more crunch, toss some peanuts or cashews on there.
– Add about double the sauce if you love it sticky; my family sure does.
– Don’t start scrolling on your phone mid-cook — burned garlic isn’t forgiving.

Storage Tips

Okay, so you “accidentally” made extra — good job. Stick it in the fridge and enjoy those leftovers cold right out of the container! Breakfast of champions, seriously. Or reheat it on the stove for that fresh-out-the-pan vibe.

Variations and Substitutions

Bring on the swaps! Honey instead of sugar is a smooth move. Coconut aminos can stand in for soy sauce just fine. If you’re rocking an empty fridge, just play around — it’s hard to ruin this one. Trust me, I’ve tried (like when I had no sesame oil, and hey, it was still yum).

Frequently Asked Questions

Keep it spicy, keep it sweet, and keep cooking real food, folks!

Easy Spicy Korean Chicken Recipes

This flavorful and easy spicy Korean chicken recipe is perfect for a quick weeknight dinner. Tender chicken pieces are marinated in a spicy, sweet, and savory sauce, then cooked to perfection.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds boneless chicken thighs
• ▢ 2 tablespoons gochujang (Korean chili paste) adjust for heat preference
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon honey can substitute with brown sugar
• ▢ 1 teaspoon grated garlic
• ▢ 1 teaspoon grated ginger
• ▢ 1 tablespoon vegetable oil
• ▢ 1 teaspoon toasted sesame oil
• ▢ 1 tablespoon sesame seeds for garnish
• ▢ 2 green onions sliced

Instructions

Preparation Steps

• In a large bowl, combine gochujang, soy sauce, honey, grated garlic, grated ginger, vegetable oil, and toasted sesame oil to create the marinade.
• Add the chicken thighs to the bowl and toss well to coat all pieces. Let it marinate for at least 15 minutes.
• Heat a large skillet over medium-high heat and cook the chicken for 6-7 minutes on each side until fully cooked and caramelized.
• Remove chicken from heat and sprinkle with sesame seeds and sliced green onions before serving.

Notes

For an authentic experience, serve with steamed rice and kimchi on the side.