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Olivia

Sweet and Spicy Korean Chicken: A Flavorful Recipe Adventure!

A delicious recipe for Sweet and Spicy Korean Chicken that combines savory and sweet flavors for a delightful meal.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Korean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a medium bowl, whisk together soy sauce, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, and black pepper until well combined.
  2. 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.
  3. Preheat your grill or a skillet over medium-high heat and add vegetable oil.
  4. Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
  5. 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.
  6. Remove the chicken from the heat and let it rest for 5 minutes before slicing.
  7. Serve the chicken garnished with sliced green onions and sesame seeds.

Nutrition

Serving: 1chicken breastCalories: 320kcalCarbohydrates: 10gProtein: 40gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgSugar: 10g

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.

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