This Korean Chicken is sweet, spicy, and downright delicious! It’s crispy on the outside and juicy on the inside, coated in a tasty sauce that hits all the right notes.
Making this dish is a breeze. I love serving it with rice and veggies for a fun meal. Trust me, the whole family will be coming back for seconds! 🍗❤️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are ideal for this dish due to their tenderness. If you’re looking for a healthier option, you can use chicken tenders, or for a vegetarian twist, try marinated tofu instead.
Soy Sauce: A key player for flavor; I suggest using low-sodium soy sauce if you’re watching your salt intake. If you’re gluten-free, tamari is a great substitute.
Brown Sugar: This adds sweetness to balance the soy sauce’s saltiness. You can replace it with honey or maple syrup, though it might slightly alter the flavor.
Gochujang: This spicy Korean chili paste gives depth and warmth to the dish. If you can’t find it, a mix of red pepper flakes and miso paste can work, but the flavor won’t be quite the same.
Sesame Oil: Adds a wonderful nutty flavor. If you don’t have it, a mild olive oil will be fine, but you might miss that unique taste.
How Do You Marinate Chicken for Maximum Flavor?
Marination is a breeze but crucial for flavor. Here’s how you can do it right:
- Mix all marinade ingredients in a bowl to ensure everything is evenly distributed.
- Place chicken in a ziplock bag or shallow dish, pour the marinade over it, and make sure each piece is coated well.
- Seal the bag or cover the dish tightly, and let it sit in the fridge. The longer you marinate (up to 2 hours), the more flavorful your chicken will be.
Just remember to let the excess marinade drip off before cooking to avoid burning while grilling. Happy cooking!
How to Make Korean Chicken?
Ingredients You’ll Need:
For the Marinade and Chicken:
- 1 lb chicken breasts or thighs, boneless and skinless
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- Salt and pepper to taste
- Cooking oil (for grilling or pan-searing)
For Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced
How Much Time Will You Need?
This recipe will take approximately 10 minutes to prepare, plus at least 30 minutes for marinating the chicken. After marinating, you’ll need around 15 minutes to cook the chicken. In total, expect to spend about 55 minutes. Perfect for a delicious homemade meal!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and gochujang. Mix everything until it’s smooth and well combined—that’s your flavorful marinade!
2. Marinate the Chicken:
Place the chicken into a ziplock bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. If using a bag, seal it tightly and massage the marinade into the chicken. Cover the dish if using one and let the chicken marinate in the refrigerator for at least 30 minutes, but for the best flavor, aim for up to 2 hours.
3. Cook the Chicken:
When you’re ready to cook, preheat your grill or a pan over medium-high heat and lightly grease it with cooking oil. Once hot, remove the chicken from the marinade, allowing any excess to drip off. Season with salt and pepper to suit your taste.
4. Grill or Pan-Sear:
Add the chicken to the grill or the pan. Cook for about 6-7 minutes on each side. You want the chicken to have a nice golden brown color and to reach an internal temperature of 165°F (75°C). Use a meat thermometer to check if you’re unsure!
5. Let It Rest and Serve:
After cooking, take the chicken off the heat and let it rest for a few minutes—this helps keep it juicy. When ready to serve, slice it into pieces, sprinkle with sesame seeds, and garnish with sliced green onions for a nice touch.
6. Enjoy Your Meal:
Serve your delicious Korean Chicken hot, alongside steamed rice and your favorite vegetables. Enjoy the tasty and satisfying flavors!
Can I Use Chicken with Skin or Bone for This Recipe?
Yes, you can use chicken with skin or bone, but you’ll need to adjust the cooking time accordingly. Bone-in chicken will take longer to cook through, approximately 10-15 minutes more, and skin-on chicken may create more grease, so keep an eye on it to avoid flare-ups while grilling.
What Can I Substitute for Gochujang?
If you don’t have gochujang, you can mix equal parts of red pepper flakes and miso paste for a similar sweet and spicy flavor. Alternatively, sriracha can work in a pinch, but it may not have the same depth as gochujang.
How Do I Store Leftover Korean Chicken?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a skillet over low heat until warmed through. You can also freeze it for up to 3 months; just make sure to let it cool completely before freezing!
Can I Marinate the Chicken Overnight?
Absolutely! Marinating the chicken overnight will deepen the flavors even more. Just be cautious not to exceed 24 hours, as the marinade can make the chicken too salty or mushy. Enjoy the extra flavor!
