Korean Spicy Chicken

Korean Spicy Chicken is a delicious combination of tender chicken coated in a glossy, sticky and spicy Korean-inspired sauce. The sweetness balances the chilli heat beautifully, while ground peanuts, sesame seeds and spring onion add texture and freshness. Served with steamed rice or noodles, it makes a wonderfully satisfying and easy weeknight meal.

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

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.

Equipment

Notes

Serving suggestion:

I particularly like serving this chicken over fluffy steamed rice, allowing the rice to absorb some of the delicious spicy sauce. Add steamed broccoli or stir-fried vegetables alongside it for a complete meal. For an extra Korean-inspired finish, sprinkle a little more crushed peanut and sesame seed over the top just before serving.

Nutrition