Description
This Spicy Korean Chicken recipe features tender boneless skinless chicken thighs marinated in a flavorful blend of gochujang, soy sauce, sesame oil, and honey, then quickly cooked in a hot skillet until slightly charred and juicy. Perfectly balanced with sweet, tangy, and spicy notes, it’s an easy stovetop dish that pairs wonderfully with steamed rice or vegetables.
Ingredients
Scale
For the Marinade and Chicken
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons brown sugar
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
For Cooking and Garnish
- 1 tablespoon vegetable oil (for cooking)
- 2 green onions, sliced
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, honey, brown sugar, minced garlic, and grated ginger until the mixture is smooth and well combined.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld, or up to 4 hours for a deeper taste.
- Heat the Pan: Place a large skillet or wok over medium-high heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking.
- Cook the Chicken: Add the marinated chicken pieces to the hot skillet. Cook for 6–8 minutes, stirring frequently, until the chicken is cooked through and develops a slight char on the edges imparting smoky flavor.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the sliced green onions and sesame seeds over the cooked chicken. Serve immediately while hot, ideally with steamed rice or your choice of vegetables.
Notes
- For a milder version, reduce the gochujang from 2 tablespoons to 1 tablespoon.
- You can substitute chicken breast for thighs; however, thighs tend to remain juicier and more flavorful when cooked.
- Marinating for longer than 4 hours is not recommended as acids in the marinade can change the chicken’s texture.
- For extra heat, add a pinch of red pepper flakes or a splash of chili oil while cooking.
