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