If Spicy Korean Chicken isn’t already on your meal rotation, get ready for your taste buds to throw a party. This flavor-packed recipe hits all the right notes: bold, sweet, spicy, and just the right amount of sticky. Whether you’re dealing with a Monday meltdown or planning a weekend feast, this dish is the easiest way to add some serious sizzle to your dinner table.
Ladies, I get it—we’re busy. Between work, errands, and wrangling picky eaters, cooking something exciting can feel like a luxury. But trust me, this Spicy Korean Chicken recipe is your kind of magic: minimal prep, pantry-friendly ingredients, and totally customizable. Oh, and it smells like a dream while it cooks. You’ve been warned.
Table of Contents
Why You’ll Love This Spicy Korean Chicken
- Quick & Versatile: Grill it, pan-fry it, or toss it in the oven—whatever fits your weeknight chaos.
- Just Enough Heat: Thanks to the magical duo of gochujang and gochugaru, you get a kick without losing feeling in your mouth.
- Family-Approved: Even my “no-spicy-food” husband went back for seconds (with extra rice, of course).
- Meal Prep MVP: This chicken tastes even better the next day. Hello, leftovers!
Ingredients You’ll Need
You probably already have most of these on hand—and if you don’t, it’s a great excuse to finally try gochujang (you’ll never look back).
- Boneless, skinless chicken thighs – Juicy and full of flavor. Thighs > breasts for this one.
- Vegetable oil – For pan-frying or brushing on the grill.
- Korean chili paste (gochujang) – The superstar of Korean cuisine. Spicy, savory, slightly sweet.
- Korean red chili powder (gochugaru) – Optional but adds an extra oomph and gorgeous color.
- Sugar – A little sweet to balance the heat.
- Sesame oil – For that rich, nutty finish.
Full measurements in the recipe card at the end of this post.
How to Make Spicy Korean Chicken (Without Losing Your Mind)
Step 1: Slice & Set Up
Take your chicken thighs and slice them horizontally to thin them out. If they’re chunky, cut each one into 2–3 smaller pieces. This helps them cook faster and absorb more flavor. Efficiency, baby!
Step 2: Mix the Marinade
In a bowl, whisk together gochujang, gochugaru, sugar, sesame oil, and a splash of veggie oil. Once it’s all nice and smooth, toss in your chicken. Let it marinate for at least 30 minutes, or up to 2 hours if you’re ahead of the game (or remembered to plan).
Step 3: Cook It Your Way
Grill it if it’s sunny, pan-fry it if it’s a Tuesday, or bake it if you just don’t want to deal with the stove.
- Grill: 6–8 minutes per side until nicely charred.
- Skillet: Medium-high heat, cook in batches for about 4–5 minutes each side.
- Oven: 400°F (207°C) for 20 minutes. Optional broil at the end for that charred finish.
Step 4: Serve It Hot
Scoop some fluffy white rice into a bowl, pile on that spicy chicken, and maybe add some quick pickled cucumbers or kimchi if you’re feeling fancy. You’ve earned it.
Cooking Tips for Spicy Korean Chicken Like a Pro
- No gochugaru? Use regular chili powder, but go easy on it—it’s often spicier.
- Picky eaters in the house? Start with less gochujang and add more to your plate.
- Don’t skip the marinate time! Even 30 minutes makes a world of difference.
- Batch cooking bonus: Double the recipe and freeze half for future lazy nights.
A Little Kitchen Confession…
I first made this spicy Korean chicken for a last-minute backyard BBQ when I ran out of hotdogs (yes, really). I had chicken thighs in the fridge and a barely touched jar of gochujang from a kimchi experiment. Mixed them together, crossed my fingers, and… everyone asked for the recipe. Even my friend who “doesn’t do spicy.” Now, it’s my not-so-secret weapon for everything from weeknight dinners to impromptu get-togethers.
FAQs About Spicy Korean Chicken
Can I substitute chicken breasts for thighs?
Sure! Just be careful not to overcook them—they’re leaner and can dry out quicker than thighs.
What if I don’t have gochujang?
You can try a mix of sriracha and miso paste in a pinch, but honestly… nothing beats the real deal. Pick up a tub—it lasts forever in the fridge.
How should I store leftovers?
Pop them in an airtight container in the fridge. They’ll stay good for 3–4 days. Reheat gently in a skillet or microwave with a splash of water to keep them juicy.
Make Tonight Sizzle with Spicy Korean Chicken
Spicy Korean Chicken isn’t just dinner—it’s a bold, fiery flavor bomb that’s incredibly easy to throw together. Whether you’re feeding a crowd or just spicing up a quiet Tuesday night, this recipe’s got your back. Pair it with rice, wrap it in lettuce, or toss it in a salad. However you serve it, one thing’s certain—it’s gonna be good.
So go ahead, grab that gochujang, and turn your kitchen into a Korean BBQ party. You bring the chicken—I’ll bring the magic.
Craving more chicken deliciousness? Follow me on Pinterest for daily ideas, or tag @ChickenMagicRecipes when you try this at home. I’d love to see your spicy masterpiece!
More Bold Chicken Recipes to Explore
If you loved this Spicy Korean Chicken, your flavor adventure doesn’t have to stop here! Check out these mouthwatering dishes that bring the heat, the comfort, and everything in between:
- Looking for another spicy and saucy twist? Try these juicy, grilled-style Gochujang Chicken Burgers with Kimchi Jam for a fun Korean-American mashup.
- Craving bold, savory stir-fry flavors? You’ll love this Firecracker Chicken Stir Fry—it’s quick, colorful, and just the right amount of fiery.
- For cozy nights that need a spicy kick, whip up this hearty Spicy Cajun Honey Butter Chicken Pasta—creamy, zesty, and family-approved.
- If you’re into fusion flavors, the Korean Steak Sandwich is an absolute must-try. Think spicy-sweet beef with melty cheese, all in a toasted roll. Yes, please.
These recipes pair perfectly with your new go-to Spicy Korean Chicken and keep your dinner routine anything but boring. Ready to spice things up? Let’s keep the magic cooking!
Print
Spicy Korean Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Spicy Korean Chicken recipe is packed with bold gochujang flavor, perfectly charred edges, and a balance of sweet, savory, and heat. A quick and easy dinner that brings restaurant-quality flavor straight to your table—serve it over steamed rice for a complete meal everyone will love.
Ingredients
1½ pounds boneless, skinless chicken thighs
2 tablespoons vegetable oil
2 tablespoons Korean chili paste (gochujang)
1 tablespoon Korean red chili powder (gochugaru or regular chili powder)
1 tablespoon sugar
1 tablespoon sesame oil
Optional: sesame seeds and chopped green onions for garnish
Instructions
Slice the Chicken: Thinly slice chicken thighs horizontally. If they’re thick, cut into 2–3 pieces for quicker cooking.
Make the Marinade: In a bowl, whisk together gochujang, gochugaru, sugar, sesame oil, and vegetable oil until smooth.
Marinate: Add chicken to the marinade and mix well to coat. Cover and let sit for at least 30 minutes (or up to 2 hours for more flavor).
Cook the Chicken:
Grill: Preheat grill and cook chicken 6–8 minutes per side until charred and cooked through.
Skillet: Heat a non-stick skillet on medium-high. Cook chicken in batches 4–5 minutes per side.
Oven: Preheat to 400°F (205°C) and bake for 20 minutes. Broil for an additional 2–3 minutes if desired for charred edges.
Serve: Slice and serve hot over steamed rice. Garnish with sesame seeds and green onions.
Notes
Want less heat? Use less gochugaru or opt for a mild chili powder.
No grill? A cast iron skillet gives a great sear too.
Leftovers taste great in lettuce wraps or grain bowls the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilled / Pan-Fried / Baked
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 125 mg