Today, let’s make Korean Spicy Chicken. In a country known for its love of fried chicken, this dish is just as beloved—even though it’s not fried at all. If you’re craving bold Korean fried chicken flavors but don’t feel like deep-frying at home, this recipe is definitely worth a try.
Korean Spicy Chicken (4 servings)
Ingredients:
- 1 large green onion (daepa) or 3 regular green onions
- 3 cloves garlic
- 1/2 tsp grated ginger
- 2 Cheongyang chili peppers (or serrano, jalapeño)
- 1 tbsp neutral-tasting oil
- 1.5 lb (700g) boneless, skin-on chicken thighs
- 10-15 Korean rice cakes
- Hot cooked rice, to serve
- Toasted sesame seeds, to serve
- Handful of microgreens, to serve
Sauce:
- 2.5 tbsp Korean chili pepper flakes (gochugaru)
- 3 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 tbsp light corn syrup or honey
- 2 tbsp mirin
- 1 tbsp ketchup
- 1 tbsp chicken bouillon powder
- 2 tbsp water
- Black pepper, to taste
Instructions:
PREP INGREDIENTS
1. Cut the green onion into 1-inch (2.5 cm) pieces. Finely chop the garlic cloves. Grate a small knob of ginger, about 1/2 teaspoon. Thinly slice the chili peppers.
2. Make the sauce: In a small container, combine all the sauce ingredients, along with the garlic and ginger. Mix well and set aside. (If you prefer a milder version, reduce the Korean chili pepper flakes and sugar slightly.)
MAKE KOREAN SPICY CHICKEN
1. In a large wok (or pan), heat the oil over medium-high heat. Once it gets nice and hot, add the chicken and sear for 6 to 7 minutes, or until the bottom is golden brown. (If too much fat renders out, remove some with paper towels so the chicken sears instead of steams. You can also start with a cold pan to reduce oil splatter.)
2. Using tongs and kitchen scissors, cut the chicken into big, bite-sized pieces. Stir-fry for 2 minutes. (Optionally, use a blowtorch to add a smoky flavor.)
3. Once the chicken is about 80% cooked, add the green onions and Korean rice cakes. Stir-fry for 1 minute.
4. Add the sauce and chili peppers. Cook over high heat for 2 minutes or until the sauce is reduced and beautifully coats the chicken. (Optionally, finish with one last blast from the blowtorch for extra smokiness.)
5. Serve with hot rice. Garnish with green onions, sesame seeds, and microgreens if desired. Enjoy!
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YOU MAY ALSO LIKE:
- Classic Korean Fried Chicken
- Tteokbokki (Spicy Rice Cakes)
- Ground Beef Bulgogi Spaghetti
Ingredients
1 large green onion (daepa) or 3 regular green onions
3 cloves garlic
1/2 tsp grated ginger
2 Cheongyang chili peppers (or serrano, jalapeño)
1 tbsp neutral-tasting oil
1.5 lb (700g) boneless, skin-on chicken thighs
10-15 Korean rice cakes
Hot cooked rice, to serve
Toasted sesame seeds, to serve
Handful of microgreens, to serve
- Sauce:
3 tbsp sugar
2 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp light corn syrup or honey
2 tbsp mirin
1 tbsp ketchup
1 tbsp chicken bouillon powder
2 tbsp water
Black pepper, to taste
Directions
- Prep Ingredients
- Cut the green onion into 1-inch (2.5 cm) pieces. Finely chop the garlic cloves. Grate a small knob of ginger, about 1/2 teaspoon. Thinly slice the chili peppers.
- Make the sauce: In a small container, combine all the sauce ingredients, along with the garlic and ginger. Mix well and set aside. (If you prefer a milder version, reduce the Korean chili pepper flakes and sugar slightly.)
- Make Korean Spicy Chicken
- In a large wok (or pan), heat the oil over medium-high heat. Once it gets nice and hot, add the chicken and sear for 6 to 7 minutes, or until the bottom is golden brown. (If too much fat renders out, remove some with paper towels so the chicken sears instead of steams. You can also start with a cold pan to reduce oil splatter.)
- Using tongs and kitchen scissors, cut the chicken into big, bite-sized pieces. Stir-fry for 2 minutes. (Optionally, use a blowtorch to add a smoky flavor.)
- Once the chicken is about 80% cooked, add the green onions and Korean rice cakes. Stir-fry for 1 minute.
- Add the sauce and chili peppers. Cook over high heat for 2 minutes or until the sauce is reduced and beautifully coats the chicken. (Optionally, finish with one last blast from the blowtorch for extra smokiness.)
- Serve with hot rice. Garnish with green onions, sesame seeds, and microgreens if desired. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
