This Spicy Korean Chicken is a flavorful dish that will spice up any weeknight dinner. The tender chicken is marinated in a rich, spicy-sweet sauce made with Sriracha, soy sauce, honey, and chili powder, then sautéed to perfection. Served with steamed rice, tenderstem broccoli, and garnished with peanuts and lime wedges, this dish offers a perfect balance of heat, sweetness, and crunch. It’s a quick and easy meal with bold Korean flavors that’s sure to satisfy!
Why You’ll Love This Recipe
This Spicy Korean Chicken recipe is packed with vibrant flavors that hit all the right notes—spicy, sweet, savory, and tangy. The marinade brings out the chicken’s natural tenderness and infuses it with deep, umami-rich flavors. It’s a simple dish that only requires 10 minutes of prep time and can be cooked in just 15 minutes, making it perfect for a quick weeknight dinner. With the added crunch of peanuts and the freshness of lime, every bite is bursting with flavor. Plus, it’s a complete meal when served with rice and broccoli.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Marinade:
- 3 tablespoons vegetable oil
- 2 tablespoons Sriracha
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2.5 cm piece ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 teaspoon chili powder
For Serving:
- Steamed rice
- Steamed tenderstem broccoli
- Dry roasted peanuts, chopped
- Lime wedges
- Green onions, sliced
Directions
-
Marinate the Chicken
In a small bowl, combine vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder. Whisk well to blend.
Add the chicken pieces to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor. -
Prepare the Sides
While the chicken is marinating, cook the rice according to the package instructions.
Steam the tenderstem broccoli until tender, then set aside, keeping both the rice and broccoli warm. -
Cook the Chicken
Heat the remaining vegetable oil in a cast iron or stainless steel skillet over medium-high heat.
Using tongs, lift the chicken out of the marinade and place it in the hot skillet. Reserve the marinade.
Sauté the chicken for 5-10 minutes, turning occasionally, until cooked through and golden brown. -
Add the Sauce
Pour the reserved marinade into the skillet with the chicken.
Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken. -
Serve
Serve the spicy Korean chicken over steamed rice, accompanied by tenderstem broccoli.
Garnish with chopped dry roasted peanuts, lime wedges, and sliced green onions.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories per Serving: Approximately 400 kcal
Variations
- Heat Level: Adjust the spiciness by varying the amount of Sriracha and chili powder. For a milder version, reduce these ingredients.
- Sweetness: Increase the honey if you prefer a sweeter sauce.
- Vegetarian Option: Replace the chicken with tofu or tempeh for a vegetarian version of this dish.
- Additional Vegetables: Add bell peppers or onions to the skillet for extra flavor and texture.
- Serving Side: Pair with a side of kimchi or a fresh cucumber salad for an authentic Korean meal.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken and sauce in a skillet over medium heat or in the microwave until heated through.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well in this recipe. Just be mindful not to overcook them, as they can dry out faster than thighs.
2. Can I prepare the chicken ahead of time?
Yes, marinating the chicken for up to 24 hours will deepen the flavor, making it even more delicious.
3. Can I use low-sodium soy sauce?
Yes, low-sodium soy sauce can be used to reduce the salt content in the dish.
4. How can I make this dish spicier?
Add extra Sriracha or chili powder to kick up the heat to your preferred level.
5. Is this dish suitable for meal prep?
Yes, this dish can be easily prepped ahead of time and stored in the fridge for a few days. It’s perfect for lunch or dinner throughout the week.
6. Can I use frozen chicken for this recipe?
Fresh chicken is preferred for the best texture, but you can use thawed frozen chicken if needed.
7. Can I make this recipe in advance?
While the chicken is best cooked fresh, the marinade can be prepared in advance and stored in the fridge until ready to use.
8. What can I serve this dish with besides rice and broccoli?
This dish pairs well with steamed vegetables, a crisp salad, or even noodles for a heartier meal.
9. Can I make this dish less sweet?
Yes, if you prefer a less sweet flavor, you can reduce the honey or substitute it with a low-carb sweetener.
10. Can I add a crunchy element to the dish?
Yes! Topping with dry roasted peanuts adds a wonderful crunch, or you can add sesame seeds for extra texture.
Conclusion
Spicy Korean Chicken is a simple yet flavorful dish that brings the heat and sweetness of Korean cuisine to your dinner table. It’s quick to prepare, satisfying, and packed with bold flavors. Whether you’re cooking for a busy weeknight meal or preparing a weekend feast, this dish is sure to impress. Enjoy it with steamed rice and veggies, and don’t forget the lime wedges and peanuts for that perfect finish!
Print
Spicy Korean Chicken
This Spicy Korean Chicken is a flavorful, quick dish that combines tender chicken marinated in a spicy-sweet sauce, sautéed to perfection. Served with steamed rice, broccoli, and garnished with peanuts and lime, it’s a delicious and easy weeknight meal full of bold Korean flavors.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
For the Marinade:
- 3 tablespoons vegetable oil
- 2 tablespoons Sriracha
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2.5 cm piece ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 teaspoon chili powder
For Serving:
- Steamed rice
- Steamed tenderstem broccoli
- Dry roasted peanuts, chopped
- Lime wedges
- Green onions, sliced
Instructions
Marinate the Chicken:
- In a small bowl, combine vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder. Whisk well to blend.
- Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
Prepare the Sides:
- While the chicken is marinating, cook the rice according to the package instructions.
- Steam the tenderstem broccoli until tender, then set aside, keeping both the rice and broccoli warm.
Cook the Chicken:
- Heat the remaining vegetable oil in a skillet over medium-high heat.
- Using tongs, lift the chicken out of the marinade and place it in the hot skillet. Reserve the marinade.
- Sauté the chicken for 5-10 minutes, turning occasionally, until cooked through and golden brown.
Add the Sauce:
- Pour the reserved marinade into the skillet with the chicken.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken.
Serve:
- Serve the spicy Korean chicken over steamed rice, accompanied by tenderstem broccoli.
- Garnish with chopped peanuts, lime wedges, and sliced green onions.
Notes
- Adjust the heat level by varying the amount of Sriracha and chili powder.
- For a vegetarian version, substitute the chicken with tofu or tempeh.
- For extra texture, add bell peppers or onions to the skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Method: Sauté
- Cuisine: Korean, Asian
