korean chicken

Spicy Korean Chicken – amazing and super yummy chicken with spicy Korean marinade. So easy to make, cheaper, and better than takeout.

Spicy Korean Chicken Recipe

chicken thighs

Korean chili paste, gochujang

Korean red chili powder, gochugaru or regular chili powder

sesame oil

soy sauce

sugar

ginger, peeeled and minced (1-inch)

garlic,

salt

Slice the chicken thighs horizontally to make thinner...

Slice the chicken thighs horizontally to make thinner pieces of meat. Slice each piece of chicken thigh (depends on its thickness) into 2 or 3 horizontal pieces. Set aside.

Combine all the ingredients in the Marinade in...

Combine all the ingredients in the Marinade in a bowl, whisk it to make sure the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes or best for two hours.

Grill the chicken until slightly charred and completely...

Grill the chicken until slightly charred and completely cooked through. You may also pan-fried the chicken on a skillet or pan, or bake in the oven at 400F for about 20 minutes. Serve immediately with steamed rice.

https://mediavine-res.cloudinary.com/video/upload/kutjvageaaopmvpntuyf.mp4

Spicy Korean Chicken - amazing and super yummy Korean chicken with spicy marinade. So quick and easy to make, cheaper, and better than takeouts.

Spicy Korean Chicken

Give your party a pop-tastic start with an all fiery, tangy Korean popcorn chicken that’s double the fire and triple the crunch. Just dip, fry, pop and crunch!

Crunchy Korean Popcorn Chicken

Chicken Thighs (boneless and skinless

Garlic (minced)

Salt

Cornflour

Oil (for Frying)

Ketchup

Soy Sauce

Ginger (minced

Rice Vinegar

Bira Hot Sauce

Toasted sesame seeds parsley

Prep Chicken

Pat the chicken pieces dry with a kitchen towel to make sure there is no moisture on them. In a bowl, mix together chicken, salt and garlic and set aside for 10 minutes. Add cornflour to the chicken and coat well.

Fry Chicken

Heat oil in a pan to medium high heat or till it reaches 350°F (177°C). You can test the oil by adding a tiny piece of chicken to it. The chicken should immediately float to the top and bubbles should form on the surface of the oil. Add the chicken pieces to the hot oil, making sure not to overcrowd. Fry till the chicken is golden brown and cooked from inside. Remove on kitchen towels to absorb extra oil and set aside.

Sauce

Start making the sauce while the chicken in frying. To make the sauce, add ketchup, soy sauce, ginger, vinegar and Bira&#039;s hot sauce to a pan and mix well. Simmer the sauce for 3-4 minutes till everything&#039;s well combined and the sauce thickens slightly. Add the fried chicken pieces to the sauce and coat well. Add a splash of water if the sauce is too thick. Top with sesame seeds and parsley or green onions and serve hot.

If you’ve ever tried Korean fried chicken you’ll understand its instant appeal: super crispy chicken bathed in a sauce spiked with gochujang, Korea’s famous spice paste. In this recipe, nuggets of chicken thigh meat are unashamedly made crunchy by being baked in the oven with crushed cornflakes. It’s a crispy chicken tip that works beautifully. Serve this up for dinner or save it for a lunch box – either way it’s a treat of a meal. Or, add some heat to your next roast dinner with this Korean-spiced roast chicken and kimchi rice recipe. For more of Donal&#8217;s recipes, visit donalskehan.com. &nbsp;

Korean fried chicken bowls

For the chicken

buttermilk

free-range skinless, boneless chicken thighs, cut into bite-size pieces

cornflakes

plain flour

tsp chilli powder

garlic powder

Sunflower oil spray

For the sauce

garlic cloves, finely grated

tbsp light soy sauce

gochujang (Korean chili paste, available from larger supermarkets)

tbsp rice vinegar

tbsp toasted sesame oil

dark brown sugar

For the bowls

sticky rice, cooked

½ red cabbage, thinly sliced

radishes, thickly sliced

spring onions, thinly sliced

sesame seeds

coriander leaves

You’ll also need

Baking sheet lined with compostable baking paper

In a large bowl, mix the buttermilk with a generous pinch of salt and ground black pepper. Add the chicken and marinate for at least 30 minutes. Set aside.

Pour the cornflakes into the freezer bag and, with a rolling pin, crush them to a coarse powder. Add the flour, chilli and garlic to the bag with some seasoning, then seal the bag and shake it until all the ingredients are well combined.

Pour the dry mixture into a large, wide shallow bowl. Using tongs, lift the chicken pieces out of the buttermilk marinade one by one (shaking off any excess), then toss gently in the dry mixture until coated on all sides.

Heat the oven to 200°C/180°C fan/gas 6. Arrange the chicken on the prepared baking sheet and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure the pieces are golden on all sides.

While the chicken cooks, prepare the sauce. Put all the ingredients in a saucepan and whisk together, then bring to a low simmer over a medium heat, cooking until the sugar has just dissolved – about 3 minutes. Set aside.

When the chicken is cooked, brush the pieces with the sauce, then assemble in serving bowls with the sticky rice, cabbage, radishes, spring onions, sesame seeds and plenty of coriander leaves. Drizzle over more of the spicy sauce and serve the remainder alongside.

Korean BBQ Chicken is smothered in an easy to make and DELICIOUS gochujang BBQ sauce then grilled until charred and crispy. This recipe will be your new summer favorite!

Smoky Gochujang Barbecue Chicken

tomato paste

gochujang (Gluten-free, if needed. Homemade, if paleo)

honey

rice vinegar

garlic

chicken drumsticks

Preheat your BBQ to medium heat. (use a BBQ matt to keep your grill clean)

In a small saucepan over medium-high heat, bring the tomato paste, gochujang, honey, rice vinegar, garlic, and 1 tablespoon of water to boil then set aside.

Place the chicken on the grill, skin side up. Let it cook for 20 minutes, flipping over halfway.

Baste the chicken generously with the gochujang BBQ sauce and cook for another 6 minutes, turning and basting again halfway.

Serve with a sprinkle of cilantro over the top.

I made this last night and it's amazing! I was worried it would be too spicy but it wasn't. Just a nice hint of spice and lots of flavor.

Made this with boneless, skinless thighs as that's all I had on hand.  Delicious and well received by all!  Didn't have access to a grill, so coated the thighs generously with the sauce and roasted for a short while in the oven - then broiled to get some color and sticky/crunch.

Love this recipe. Added an extra 1/2 tablespoon of gochujang. Delicious!

This is not nearly as spicy as advertised. My twin 3 1/2 year old grandsons loved it! For the adults, we found it to be a little bland. I'll fix it again, but will use at least 1T more of Gochujang.

Absolutely delicious!  Recommend doubling the BBQ basting sauce if you like full flavored food.

A super yummy Korean style stir fry recipe with chicken, that tastes delicious as is or even with some jasmine rice

Spicy Korean chicken stir fry

300 g boneless chicken thighs

g baby corns (halved and blanched)

snow peas

tbsp gochujang chili paste

spring onions (sliced)

tbsp ginger (grated)

tbsp garlic (finely chopped)

lemon

tbsp sesame oil

tbsp chili powder (optional)

tbsp white sesame seeds

fresh chilis (sliced (optional))

Mix together the chicken with a tbsp of the oil, chili paste, soy sauce, ginger, chili powder and salt*

Heat the remaining oil and add in the garlic. Once fragrant add the spring onion whites

Fry this out until they soften and then add the marinated chicken

Let this sit in the pot for a couple minutes, over medium heat, before you start stirring it

Mix well and cook until the chicken is almost done (around 12-15 minutes)

Then add the baby corn, snow peas and spring greens

Cook for another 5 minutes and turn the flame off and add the lemon zest. Mix again

Garnish this spicy Korean chicken stir fry, garnished with the chilis and sesame seeds, as is or with some steamed jasmine rice. Enjoy!

This Korean Honey Sesame Grilled Chicken has a delicious, sweet, sticky glaze with a touch of heat. It's easy to put together and is a universal crowd pleaser!

Korean Honey Sesame Grilled Chicken

extra virgin olive oil

sweet paprika

garlic salt

hoisin sauce

Korean Gochujang (start with 1½, add more, to taste)

ginger

garlic (finely minced)

mustard

sesame seeds (more

boneless. skinless chicken thighs

Combine olive oil, paprika, garlic salt, and sugar in a medium size bowl. Stir well to combine then add the chicken and turn several times to coat. I like to use my hands to massage the rub into the chicken.

Cover the bowl and refrigerate for at least 30 minutes or as long as 24 hours.

For the rub:

Combine all ingredients in a medium-size sauce pan and stir well. Bring to a boil and cook for 5 -7 minutes, until sauce thickens and is reduced by about one half. (Maintain a steady, medium boil but reduce the heat a bit if the mixture boils up too high.) Taste and if you’d like it a little spicier, add another tablespoon of Gochujang. Repeat to taste. Set aside to cool down.

For the glaze/sauce

Heat a grill to high (500-600˚F). Clean and oil the grates.

Place the chicken on the grill; cook for 3-4 minutes on the first side, or until golden brown. Flip to the opposite side and brush the cooked side with some of the glaze. Grill the second side for 3-4 minutes then flip and brush with the glaze. Continue cooking for 1-2 minutes more on each side, brushing with the glaze after flipping until the chicken is browned and nicely charred in spots.

Transfer the chicken to a serving platter and allow to rest for a few minutes before slicing. Serve any extra sauce with the chicken.

For grilling the chicken:

Fast, EASY, perfectly SPICY chicken that's so tender and juicy! Who needs takeout or a restaurant when you can make this AWESOME chicken at home in 15 minutes?

15-Minute Spicy Korean Chicken

gochujang sauce

light brown sugar, packed

garlic, finely minced or pressed

chicken

olive oil

cornstarch

water

green onions, diced into thin rounds

sesame seeds,

To a large bowl, add the gochujang sauce,...

To a large bowl, add the gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic, and stir to combine.

Add the chicken, cover, and place in the...

Add the chicken, cover, and place in the fridge to marinate for at least 1 hour, or up to 8 hours.

To a large skillet, add the olive oil,...

To a large skillet, add the olive oil, and using a slotted spoon add the chicken (discard leftover marinade), and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking.

While the chicken cooks, to a small bowl...

While the chicken cooks, to a small bowl add the cornstarch, water, and stir to combine until dissolved.

After the chicken has cooked through, add the...

After the chicken has cooked through, add the cornstarch slurry to the side of the pan (don’t dump it over the chicken), turn the heat to medium-low, and gently stir the slurry into into the pan sauce. Keep stirring for about 1 to 2 minutes, or until sauce has thickened up to desired level. Spoon the thickened sauce over the chicken pieces or just flip them around in the sauce to coat them evenly. Note – the cornstarch addition is not absolutely necessary but I prefer the sauce thicker and with more body rather as opposed to runny and find the extra 1 to 2 minutes worth it.

Remove pan from the heat, add the green...

Remove pan from the heat, add the green onions, sesame seeds, and serve immediately. Chicken is best warm and fresh but will keep for up to 5 days in the fridge.

A spin on Korean fried chicken with a Latin twist is what you&#039;ll find here. Super flavorful and crunchy! A must try!

Latin Style Tempura Chicken Wings

chicken wings (renders 12 pieces)

tbs kosher salt

corn starch (separated)

tsp baking powder (separated)

Corn oil

all-purpose flour

vodka

tsp adobo (I used Loisa

tsp sazon (I used Loisa

Cut chicken wings in thirds and toss the wing tip. Rinse well.

Mix kosher salt with ¼ cup cornstarch and ½ tsp baking powder in a large bowl and whisk well.

Add the chicken wings one at a time and coat evenly. Shake any excess coating.

Transfer the coated wings as you go on to a wire rack in a rimmed baking sheet.

Place in refrigerator for at least 30 minutes or overnight, uncovered.

When ready to fry, combine the remaining ½ cup cornstarch, ½ tsp baking powder and flour in a large bowl and mix well.

Add water slowly and then the vodka. Whisk until it’s as smooth as batter texture. Should be a thin batter.

Once this is mixture is ready, heat oil over medium-high heat in a large frying pan or deep fryer.

Add wings one at a time to the batter. Make sure to allow any excess batter to drip off before placing in the hot oil.

Place carefully into the oil and add as many as you can into the frying pan without overcrowding. Sprinkle with just over half of the adobo and sazón.

Turn over wings as you see fit after they begin to turn golden and crispy. Sprinkle the remainder of the adobo and sazón. It could be up to 20 minutes over medium high heat. It also depends on the size of your chicken wings.

Move to a paper towel-lined plate. Keep warm while you fry the rest of the wings.

Latin Style Tempura Chicken Wings

A spin on Korean fried chicken with a Latin twist!  Super flavorful and crunchy! A must try!

Recipe at https://belquistwist.com/latin-style-tempura-chicken-wings/

- - - - - - - - - - -

I’m a food blogger, Autism mom and Autism advocate sharing my passion for food through my blog Belqui's Twist. In this episode, you'll learn how to make Pickle Brined Air Fryer Chicken Wings with adobo! So very much Latin style and super delicious!

Loved this episode? I'm behind the operations of Belqui's Twist blog from A to Z — from developing my recipes to shooting and editing. I'm confident that my strong creative and marketing background makes me an asset.
 
ADDITIONAL RESOURCES:

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An easy one-pot recipe for Korean chicken stew with spinach simmered in an addictive sweet and spicy sauce that uses store-bought Gochujang. Serve this with rice for a delicious meal that the whole family will love.

Korean Chicken Stew with Gochujang Sauce

Gochujang (Korean chili sauce)

ginger root (from a 3-inch piece)

garlic (about 6 large cloves)

brown sugar

fresh baby spinach leaves

rice

Put the chicken, green onion bottoms and all the marinade ingredients: Gochujang,  soy sauce, sesame oil, ginger, garlic and brown sugar, into a bowl and stir to combine. Cover and marinate for 30 minutes.

Heat 1/3 cup water over high heat in a Dutch oven or a heavy pot with a lid. As soon as the water boils, add the chicken and all the marinade ingredients. Bring to a boil. Lower the heat to a simmer. Cover and cook for 20 minutes. Give the stew a stir and cook, uncovered, for 10 minutes more, to thicken the sauce.

While the stew is simmering, get your rice cooking.

Remove stew from heat and immediately add green onion tops and spinach to the pot. Stir and toss until the spinach has wilted from the heat of the stew.

Divide the stew among shallow bowls. Sprinkle with sesame seeds. Serve with rice.

Lisa
Another amazingly simple, yet delicious recipe- wine winner chicken dinner!

Made this over the weekend. Delicious! And so easy. Ok, I confess, I marinaded in the cooking pot for 1 less dish to clean. I added the water after the 30 min marinade time was up and simmered as directed. Perfect. I needed the rice because this dish is spicy but not over the top spicy. It was a really nice balance.  A Keeper

Thanks for such a lovely recipe! Your style of writing and photos made it looks so tempting :)
I made it for the whole family tonight, Plates were left clean and everyone thought it was absolutely delicious! We are British Indian and l love cooking Chinese/Thai influenced foods. It is the first time I have made Korean style at home and I used Gochujang paste instead of sauce, I suspect it is more potent (but we like our food spicy so it worked for us). Highly recommend this recipe! Look forward to exploring your blog and getting more inspiration. Planning to try a fish marinade as suggested with the left over paste next week.

Made this a couple weeks ago for the first time and the family has been asking for it ever since. Simple and a crowd pleaser.

Delicious!
I threw in fresh broccoli halfway through the 20min simmer time. I doubled the ginger and garlic.
We will make this again!

Yes! I adore Gochujang and this turned out amazing. 
I made Korean marinated slow cooked pulled beef recently that I bet would go great instead of the chicken in this recipe. I may try it and turn it into a pot pie at the same time 
Thank you so much for the great recipe. I’m having fun with it

Made the recipe as written, and both my partner and I LOVED IT! Nice amount of heat without being "spicy." Will definitely be making again.

Great healthy recipe. I didn’t have the  Gochujang so instead I used 1/2 miso paste (soy bean paste) and half garlic with chill pickle and it was delicious. Thank you for the inspiration!🙏🏼

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The most viewed korean chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Korean Chicken Recipe

Crunchy Korean Popcorn Chicken

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Smoky Gochujang Barbecue Chicken

Spicy Korean chicken stir fry

Korean Honey Sesame Grilled Chicken

15-Minute Spicy Korean Chicken

Latin Style Tempura Chicken Wings

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The most viewed korean chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine