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Korean Spicy Chicken

Korean Spicy Chicken Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite‑sized pieces
  • 1 tbsp vegetable oil
  • 1 small onion, thinly sliced
  • 1 red bell pepper, sliced into thin strips
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp water
  • Sliced green onions and toasted sesame seeds for serving

Method
 

  1. Whisk gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, and water in a small bowl.
  2. Heat vegetable oil in a large skillet over high heat. Sear chicken pieces with a pinch of salt until browned, 5 to 6 minutes total. Transfer to a plate.
  3. In the same pan, stir‑fry onion and bell pepper over high heat for 2 to 3 minutes until slightly softened.
  4. Pour sauce into the skillet, return chicken and any juices, and simmer for 2 to 3 minutes until the sauce thickens and coats the chicken.
  5. Serve immediately over rice, topped with green onions and sesame seeds.

Notes

If your gochujang is very thick, a splash more water in the sauce helps it coat evenly. The dish is best right after cooking, so have your rice ready before you start the stir‑fry.