Sticky, sweet, and just the right amount of spicy—this Korean-inspired chicken recipe is everything you love about K-food in one skillet. Tender bites of chicken are tossed in a glossy sauce made with gochujang, honey, soy sauce, garlic, and sesame oil. The result? Flavor that clings to every bite with a perfect balance of heat and sweetness. It’s quick, addictive, and sure to become a weekly staple in your kitchen.
Why You’ll Love This Recipe:
Bold, umami-rich flavor in every bite.
Gochujang gives it authentic Korean heat.
Ready in about 25 minutes.
Perfect with rice, noodles, or lettuce wraps.
You’ll crave it again the next day.
Ingredients for Sweet and Spicy Korean Chicken
We’re starting with the good stuff—nothing extra, all necessary.
Boneless, skinless chicken breasts: The star of the show! Tender and juicy, they soak up the marinade perfectly.
Soy sauce: This adds a savory depth to the dish. Opt for low-sodium if you’re watching your salt intake.
Honey: A natural sweetener that balances the heat from the gochujang. Feel free to adjust the amount for your taste.
Gochujang: This Korean chili paste brings the heat and a unique umami flavor. It’s a must-have for authentic taste!
Rice vinegar: Adds a tangy kick that brightens the dish. You can substitute with apple cider vinegar if needed.
Sesame oil: A drizzle of this fragrant oil enhances the overall flavor profile. It’s rich and nutty.
Garlic: Freshly minced garlic infuses the chicken with aromatic goodness. You can use garlic powder in a pinch.
Fresh ginger: Grated ginger adds warmth and a hint of spice. Dried ginger can work, but fresh is best.
Vegetable oil: For cooking, this oil has a high smoke point, making it perfect for grilling or pan-searing.
Black pepper: A simple seasoning that rounds out the flavors. Feel free to add more if you like a bit of kick.
Green onions: Sliced for garnish, they add a fresh crunch and a pop of color.
Sesame seeds: These are optional but add a delightful crunch and visual appeal when sprinkled on top.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Now that you have your ingredients ready, let’s move on to the fun part—cooking!
How to Make Sweet and Spicy Korean Chicken
Now that you have your ingredients ready, it’s time to bring this Sweet and Spicy Korean Chicken to life! Follow these simple steps, and you’ll be savoring a delicious meal in no time.
Step 1: Prepare the Marinade
Start by whisking together the soy sauce, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper in a medium bowl. This marinade is where the magic happens! The combination of sweet and spicy will make your taste buds dance. Make sure everything is well combined for an even flavor.
Step 2: Marinate the Chicken
Next, place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Seal the bag or cover the dish and let it chill in the refrigerator for at least 30 minutes. If you have time, marinating for up to 4 hours will deepen the flavors even more. Trust me, it’s worth the wait!
Step 3: Preheat Your Cooking Surface
While the chicken is marinating, preheat your grill or skillet over medium-high heat. Add a splash of vegetable oil to the pan or grill grates. This will help prevent sticking and give your chicken a beautiful sear. The sizzling sound when the chicken hits the heat is music to any cook’s ears!
Step 4: Cook the Chicken
Once your cooking surface is hot, remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade—no double-dipping here! Grill or cook the chicken for about 6-7 minutes on each side. You’re looking for that perfect golden-brown color and an internal temperature of 165°F. Use a meat thermometer for accuracy; it’s a game-changer!
Step 5: Let It Rest
After cooking, remove the chicken from the heat and let it rest for about 5 minutes. This step is crucial! Resting allows the juices to redistribute, ensuring each bite is tender and juicy. It’s like giving your chicken a well-deserved spa day.
Step 6: Garnish and Serve
Finally, slice the chicken and serve it up! Garnish with sliced green onions and a sprinkle of sesame seeds for that extra flair. This Sweet and Spicy Korean Chicken is perfect over steamed rice or quinoa, and it pairs beautifully with stir-fried vegetables. Enjoy every bite of this flavor-packed dish!
Tips for Success
Always let the chicken marinate for at least 30 minutes; longer is better for flavor.
Use a meat thermometer to ensure your chicken reaches 165°F for perfect doneness.
Don’t skip the resting time; it keeps the chicken juicy.
Experiment with the marinade by adding more honey for sweetness or extra gochujang for heat.
For a smoky flavor, try grilling over charcoal instead of gas.
Equipment Needed
Grill or Skillet: Either works well. A cast-iron skillet gives a nice sear.
Medium Bowl: For mixing the marinade. Any mixing bowl will do.
Resealable Plastic Bag or Shallow Dish: For marinating the chicken. A dish with a lid is great too.
Meat Thermometer: To check doneness. A simple kitchen thermometer works just fine.
Whisk: For blending the marinade. A fork can also do the trick.
Variations
Spicy Garlic Version: Add more minced garlic and an extra tablespoon of gochujang for a bolder flavor.
Honey Soy Glaze: Replace gochujang with additional honey and soy sauce for a sweeter, milder dish.
Vegetarian Option: Substitute chicken with firm tofu or tempeh, marinating and cooking them the same way.
Grilled Veggies: Toss some bell peppers, zucchini, and mushrooms on the grill alongside the chicken for a colorful side.
Low-Carb Adaptation: Serve the chicken over cauliflower rice instead of traditional rice for a healthier twist.
Serving Suggestions
Serve the Sweet and Spicy Korean Chicken over a bed of fluffy steamed rice or quinoa for a hearty meal.
Pair it with stir-fried vegetables like bell peppers and broccoli for a colorful plate.
A chilled cucumber salad adds a refreshing crunch.
For drinks, try a light lager or iced green tea.
Garnish with lime wedges for an extra zesty kick!
FAQs about Sweet and Spicy Korean Chicken
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative. They’re juicier and can handle the marinade well. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
What if I can’t find gochujang?
If gochujang is elusive, you can substitute it with a mix of chili paste and a touch of sugar. It won’t be the same, but it’ll still add some heat and flavor to your dish.
Can I make this dish ahead of time?
Yes! You can marinate the chicken a day in advance. Just keep it in the fridge until you’re ready to cook. This will enhance the flavors even more!
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce, this Sweet and Spicy Korean Chicken is gluten-free. Always check labels to be sure!
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop to keep it juicy.
Final Thoughts
Cooking Sweet and Spicy Korean Chicken is more than just preparing a meal; it’s about creating a delightful experience. The blend of sweet honey and spicy gochujang transforms ordinary chicken into something extraordinary. Each bite is a celebration of flavors that can bring family and friends together around the table. Whether you’re a seasoned chef or just starting out, this recipe is a reminder that great food doesn’t have to be complicated. So, roll up your sleeves, embrace the joy of cooking, and let this dish become a cherished part of your culinary repertoire!
A delicious recipe for Sweet and Spicy Korean Chicken that combines savory and sweet flavors for a delightful meal.
Ingredients
Scale
2 large boneless, skinless chicken breasts (about 1 pound total)
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon gochujang (Korean chili paste)
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil
1/4 teaspoon black pepper
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
In a medium bowl, whisk together soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, and black pepper until well combined.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Preheat your grill or a skillet over medium-high heat and add vegetable oil.
Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
Grill or cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
Remove the chicken from the heat and let it rest for 5 minutes before slicing.
Serve the chicken garnished with sliced green onions and sesame seeds.
Notes
For a sweeter flavor, add an extra tablespoon of honey to the marinade.
To make it a complete meal, serve the chicken over steamed rice or quinoa, and add a side of stir-fried vegetables.
