Description
Easy 30 minute spicy Korean chicken comes together quickly when you toss chicken pieces in a gochujang sauce, then simmer everything until the flavors meld and the chicken cooks through. Your weeknight dinner table gets a real treat with tender meat coated in that sweet, spicy, savory glaze that tastes like you spent hours in the kitchen.
Ingredients
Scale
Protein:
- 1 lb chicken breast fillets, cut into strips
Sauce and Seasonings:
- 3 tablespoons vegetable oil, divided
- 2 tablespoons soy sauce
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon chili powder
- 0.5 teaspoon cornstarch
Serving Components:
- 1 cup steamed rice
- 1 cup steamed broccoli
- 0.25 cup chopped peanuts
- 1 lime, cut into wedges
- 0.25 cup sliced green onions
Instructions
- Mix together 2 tbsp soy sauce, 2 tbsp sriracha, 1 tbsp honey, 1 tbsp minced ginger, 1 tbsp minced garlic, and 1 tsp chili powder in a bowl until everything combines smoothly.
- Add your 1 lb of chicken breast strips to the sauce and toss to coat evenly, then let them sit for 5 minutes while you prep everything else.
- Dust your marinated chicken pieces with ½ to 1 tsp cornstarch, coating each strip lightly on all sides.
- Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat at 375°F for about 2 minutes until it shimmers.
- Place your cornstarch-coated chicken into the hot oil and cook for 6 to 7 minutes, stirring occasionally, until the pieces turn golden brown and cooked through.
- Pour any remaining sauce from your bowl over the cooked chicken and stir everything together for 1 to 2 minutes until the sauce coats and clings to each piece.
- Transfer your finished chicken to a serving plate while you quickly warm your steamed rice and broccoli on the stovetop.
- Divide your rice among serving bowls and top each portion with the spicy chicken and its sauce.
- Arrange your steamed broccoli alongside the rice, then garnish your dish with lime wedges, sliced green onions, and chopped peanuts if you’re using them.
Notes
- Pat your chicken dry before marinating so the sauce clings better and the meat cooks more evenly.
- The gochujang paste is spicy, but if your family prefers milder food, start with half the amount and add more once you taste it.
- For a vegetarian version, swap the chicken for extra-firm tofu or thick mushroom slices, though they need less cooking time, so add them toward the end.
- Keep your heat at medium-high rather than maxing it out, since high heat can burn the sauce and make the chicken tough on the outside while it’s still raw inside.
- Serve your chicken over steamed rice or with crispy lettuce leaves for wrapping, both of which help balance the heat nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 267 kcal
- Sugar: 7 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg