If you’ve been craving a dish that’s equal parts sweet, savory, and just a touch spicy, then Korean Chicken is exactly what you need. This crispy, golden chicken gets a beautiful glaze that’s loaded with flavor, with hints of garlic, ginger, and soy sauce. The combination of crispy skin and that irresistible sauce will make your taste buds sing. This one’s sure to become a new favorite in your recipe arsenal.
Why You’ll Love Korean Chicken
This recipe isn’t just about a meal; it’s an experience. Whether you’re serving it for a weeknight dinner or a special occasion, Korean Chicken is guaranteed to steal the show. Here’s why it’s such a crowd-pleaser:
Versatile: Korean Chicken pairs well with a variety of sides, from steamed rice to sautéed vegetables or even a refreshing cucumber salad.
Budget-Friendly: Chicken is affordable, and the ingredients for the marinade are simple but pack a punch. You don’t need fancy, expensive items to make this dish shine.
Quick and Easy: With just a few key steps, this dish comes together faster than you can say “Korean BBQ.” Plus, it’s great for meal prepping!
Customizable: If you want to turn up the heat, just add more gochujang (Korean chili paste) or a little more chili oil. You can also add a touch of honey for extra sweetness.
Crowd-Pleasing: Crispy chicken glazed in a flavorful sauce is a winning combination. It’s the kind of dish that everyone will be excited to eat, from kids to adults.
Ingredients in Korean Chicken
Ready to create some magic? Let’s go through what you’ll need to make this dish happen:
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this recipe. The skin crisps up beautifully, and the meat stays juicy and tender.
Soy Sauce: The base of the marinade, soy sauce brings saltiness and umami depth to the chicken.
Gochujang: This Korean chili paste adds just the right amount of heat and sweetness, making the sauce irresistible.
Garlic: Fresh garlic gives the dish a wonderful punch of flavor that balances the sweet and savory notes.
Ginger: A little bit of ginger goes a long way in giving this dish a nice, aromatic kick.
Honey: For a touch of sweetness, honey complements the spicy elements of the sauce perfectly.
Rice Vinegar: Adds a tangy kick that brightens up the glaze and balances the richness of the chicken.
Sesame Oil: A few drops of sesame oil adds a nutty, savory flavor that rounds out the sauce.
Sesame Seeds: These toasted seeds not only give a nice crunch but also add that authentic Korean touch.
Green Onions: Sliced green onions bring color and freshness, making the dish look as good as it tastes.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to make this delicious Korean Chicken:
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). You want the oven nice and hot for that crispy chicken skin.
Marinate the Chicken: In a bowl, combine the soy sauce, gochujang, minced garlic, grated ginger, honey, rice vinegar, and sesame oil. Stir it all together until the sauce is smooth and well-mixed. Place the chicken thighs in a resealable bag or bowl and pour the marinade over them. Let them marinate in the fridge for at least 30 minutes, or even overnight for more flavor.
Prepare the Baking Tray: Line a baking tray with parchment paper or lightly grease it. This makes cleanup a breeze and helps the chicken cook evenly.
Cook the Chicken: Place the marinated chicken thighs on the prepared tray, skin-side up. Bake for 35-40 minutes, or until the chicken is golden and crispy, and the internal temperature reaches 165°F (75°C). During the last 10 minutes, you can brush the chicken with extra marinade for added flavor.
Garnish and Serve: Once the chicken is done, sprinkle sesame seeds and sliced green onions over the top. The crispy, flavorful chicken is ready to be served!
Serve and Enjoy: Serve your Korean Chicken hot, alongside steamed rice, kimchi, or a light salad for a complete meal. You won’t be able to stop at just one bite!
Nutrition Facts
Servings: 4
Calories per serving: 320
Preparation Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
How to Serve Korean Chicken
Korean Chicken is delicious on its own, but here are a few ideas for sides and accompaniments that will really make this meal shine:
- Serve it with a side of steamed white rice or brown rice to balance out the spiciness of the chicken.
- Pair it with a refreshing cucumber salad for some crunch and a light, tangy contrast.
- Add a few kimchi side dishes for that authentic Korean experience.
- You can also serve it with sautéed vegetables like spinach or bok choy for some greens.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If you prefer boneless, skinless chicken thighs, feel free to use them, but be sure to adjust the cooking time accordingly.
- For extra crispy chicken, broil the chicken for the last 2-3 minutes of cooking. Just keep an eye on it to prevent burning.
- If you don’t have sesame oil, you can substitute with olive oil, but the sesame oil adds a unique flavor that makes this dish stand out.
- This recipe also works great on the grill! Just cook the chicken over medium heat until it’s cooked through and slightly charred on the outside.
FAQ’s
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs are juicier and more forgiving. If using breasts, make sure not to overcook them.
2. How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but if you have the time, marinating it overnight will infuse even more flavor.
3. Can I make this dish spicier?
Absolutely! If you love heat, add more gochujang or even a pinch of chili flakes to the marinade.
4. Can I use a different kind of sweetener instead of honey?
Yes, you can use maple syrup, agave, or brown sugar as a substitute for honey.
5. Can I make this recipe ahead of time?
Yes, you can marinate the chicken the night before, then cook it the next day. It also tastes great as leftovers!
6. What can I substitute for rice vinegar?
If you don’t have rice vinegar, you can substitute with white vinegar or apple cider vinegar, though the flavor will be slightly different.
7. Can I freeze the leftovers?
Yes, you can freeze the cooked chicken. Just let it cool completely, then store it in an airtight container in the freezer for up to 3 months.
8. What kind of rice should I serve with this?
Steamed jasmine rice or short-grain white rice is a great option. Brown rice works well too if you want a healthier alternative.
9. Can I make this dish gluten-free?
Yes, just make sure to use tamari or gluten-free soy sauce in place of regular soy sauce.
10. Can I add vegetables to this dish?
You can definitely add vegetables like bell peppers, onions, or even mushrooms to the marinade, or roast them alongside the chicken for a more hearty meal.
Conclusion
Korean Chicken is a flavorful, crispy, and irresistible dish that will make everyone at your table fall in love. With the perfect balance of sweet, savory, and spicy flavors, it’s easy to see why this dish is a crowd favorite. Whether you’re cooking for a special occasion or just because, this recipe is sure to impress. Enjoy every bite and savor the crispy goodness!
Print
Korean Chicken
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Korean
- Diet: Halal
Description
Korean Chicken is a flavorful dish featuring crispy fried or baked chicken coated in a sticky, sweet, and spicy gochujang-based sauce that delivers a perfect balance of heat and umami.
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- Oil for frying (or spray for baking)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon water (optional, to thin sauce)
- Sesame seeds and chopped green onions, for garnish
Instructions
- In a bowl, season chicken pieces with salt and pepper.
- In one bowl, place beaten eggs. In another bowl, combine cornstarch and flour.
- Dip each chicken piece in egg, then coat with the flour mixture.
- Heat oil in a pan and deep-fry chicken in batches until golden and crispy. Alternatively, bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
- While chicken cooks, make the sauce: In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and a bit of water. Simmer for 2–3 minutes until slightly thickened.
- Toss cooked chicken in the sauce until well coated.
- Garnish with sesame seeds and chopped green onions. Serve hot with rice or noodles.
Notes
- Adjust gochujang quantity for more or less heat.
- For extra crispiness, double-fry the chicken.
- Use chicken wings for a popular Korean fried chicken version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 9g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg