Korean Spicy Chicken is a dishes that proves a simple chicken dinner can deliver an incredible amount of flavour. Tender pieces of chicken are coated in a sticky, spicy sauce that clings beautifully to every piece. Then, to finish everything off, a scattering of ground nuts adds a lovely contrast to the rich sauce.
I love dishes like this because they look and taste far more complicated than they really are. With a few familiar ingredients and a little time in the kitchen, you can create a meal that feels special without spending hours cooking. Better still, the combination of sweet, spicy and savoury flavours makes this chicken incredibly moreish.
The sauce is what really brings Korean Spicy Chicken together. It should have plenty of character, with a balance between heat and sweetness rather than simply being hot for the sake of it. Korean cooking is particularly good at creating this balance. As a result, every mouthful offers several layers of flavour.
The chicken should develop a little colour during cooking, too. Those lightly browned edges provide extra flavour and give the sticky sauce something delicious to cling to. Once the sauce coats the chicken, it becomes glossy and wonderfully tempting. At this point, it is very difficult not to sneak a piece straight from the pan!
The ground nuts provide another welcome element. Their slightly crunchy texture contrasts with the soft chicken and sticky coating. Peanuts work particularly well, although other suitable nuts can also add their own character. Cashews, almonds or even a mixture of nuts can be used if you fancy experimenting.
Furthermore, this is a wonderfully flexible dish to serve at home. A bowl of steamed rice makes an excellent partner because it soaks up the remaining sauce. Alternatively, serve the chicken alongside noodles or some simply cooked vegetables. Broccoli, spring onions and lightly stir-fried peppers all work particularly well.
I also think Korean Spicy Chicken makes a great choice when you want something different from the usual chicken dinner. It brings the excitement of Korean-inspired cooking to the home kitchen without requiring complicated techniques. In addition, the strong flavours mean that a few simple side dishes are all you need.
There is something particularly satisfying about placing a bowl of glossy, sticky chicken in the middle of the table. The aroma immediately gets everyone’s attention, while the deep colour of the sauce makes the dish look wonderfully appetising. Sprinkle over the ground nuts just before serving, and you have a meal that looks as good as it tastes.
Most importantly, don’t be afraid to adjust the heat to suit your own taste. Some evenings call for a gentle warmth, while others demand a serious chilli kick. Start with a sensible amount and increase it next time if you want more fire.
Korean Spicy Chicken is straightforward, full of flavour and wonderfully satisfying. Whether you serve it as a quick weeknight dinner or make it part of a larger Korean-inspired feast, this sticky spicy chicken is sure to disappear quickly from the table.
Korean Spicy Chicken
Equipment
- large frying pan or wok
- wooden spoon or spatula
Ingredients
Chicken Ingredients:
- 700 g chicken thighs boneless skinless, cut into bite-sized pieces
- 3 tbsp cornflour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
Spicy Sauce Ingredients:
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 cloves garlic finely minced
- 1 tsp ginger freshly grated
- 1 tsp sesame oil
- 2 tbsp water
To Serve:
- 3 tbsp peanuts ground or finely crushed
- 1 medium spring onion finely sliced
- 1 tsp sesame seeds toasted
- 1 medium red chilli finely sliced
Instructions
- Place the chicken pieces into a large bowl. Add the cornflour, salt and black pepper, then toss thoroughly until every piece has an even coating.700 g chicken thighs, 3 tbsp cornflour, 1 tsp salt, ½ tsp black pepper
- Heat the vegetable oil in a large frying pan or wok over medium-high heat.2 tbsp vegetable oil
- Add the chicken in a single layer. Cook for approximately 4–5 minutes on each side, turning regularly, until golden brown and cooked through. Work in batches if necessary so the chicken browns rather than steams.
- While the chicken cooks, prepare the sauce. Combine the gochujang, soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, sesame oil and water in a bowl. Stir until well combined.3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 cloves garlic, 1 tsp ginger, 1 tsp sesame oil, 2 tbsp water
- Once the chicken has cooked, remove any excess oil from the pan if necessary. Reduce the heat to medium and pour in the sauce.
- Return the chicken to the pan and toss thoroughly to coat each piece. Allow everything to cook for another 2–3 minutes.
- Keep stirring as the sauce heats and thickens. It should become glossy and sticky, clinging beautifully to the chicken.
- Remove the pan from the heat and scatter over the ground peanuts, sesame seeds and sliced spring onion.3 tbsp peanuts, 1 medium spring onion, 1 tsp sesame seeds
- Add some finely sliced red chilli if you want an extra kick.1 medium red chilli
- Serve immediately with steamed rice, noodles or lightly cooked vegetables.