15-Minute Spicy Korean Skillet Chicken

15-Minute Spicy Korean Skillet Chicken – Fast, EASY, perfectly SPICY chicken that’s so tender and juicy!! Who needs takeout or a restaurant when you can make this AWESOME chicken at home in 15 minutes!!

15-Minute Spicy Korean Skillet Chicken - Fast, EASY, perfectly SPICY chicken that's so tender and juicy!! Who needs takeout or a restaurant when you can make this AWESOME chicken at home in 15 minutes!!

I love spicy food whether it’s Mexican, Thai, Indian, or Korean, count me in.

I love a recipe even more when it’s easy, made in a skillet, and ready in 15 minutes.

This is a perfect recipe for busy weeknights or when you’re trying to up your what-to-do-with-chicken-again game. We’ve all been there.

What Does The Chicken Taste Like

This chicken is wonderfully tender, moist, juicy, and perfectly spicy. The kind of heat that makes you want to keep eating more. And more.

MY OTHER RECIPES

There are layers of flavors from soy sauce, garlic, ginger, rice vinegar, and more.

If you’re not a spicy food fan, then this probably isn’t the recipe for you. Or you’ll definitely want to reduce the amount of gochujang sauce you add.

15-Minute Spicy Korean Skillet Chicken - Fast, EASY, perfectly SPICY chicken that's so tender and juicy!! Who needs takeout or a restaurant when you can make this AWESOME chicken at home in 15 minutes!!

What Is Gochujang Sauce

Gochujang sauce is a Korean sauce that’s great for dipping, marinating, seasoning, or glazing. I find it in the Asian section of my regular grocery store or you can always Amazon it.

In my opinion, it has a similar heat profile to chili garlic sauce (or possibly sriracha) and could probably be used interchangeably with either of those two (traditionalists please no hate mail), noting the ultimate flavor profile will change a bit, but the overall heat level will likely remain about the same.

I throw this out there for anyone concerned about spending $4.99 on a sauce for one recipe. Now you have other recipe options to use it with.

What To Serve With The Chicken

Rice is the obvious answer but you could also do fried rice, cauliflower rice, or just make a salad.

Something cool to tone down the heat factor wouldn’t be a bad option at all.

15-Minute Spicy Korean Skillet Chicken - Fast, EASY, perfectly SPICY chicken that's so tender and juicy!! Who needs takeout or a restaurant when you can make this AWESOME chicken at home in 15 minutes!!

Favorite Asian Recipes:

15-Minute Spicy Korean Skillet Chicken – Fast, EASY, perfectly SPICY chicken that’s so tender and juicy!! Who needs takeout or a restaurant when you can make this AWESOME chicken at home in 15 minutes!!

15-Minute Spicy Korean Skillet Chicken

15-Minute Spicy Korean Skillet Chicken – Fast, EASY, perfectly SPICY chicken that’s so tender and juicy!! Who needs takeout or a restaurant when you can make this AWESOME chicken at home in 15 minutes!!

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Ingredients:

  • 1/3 cup gochujang sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar, packed
  • 2 teaspoons ground ginger
  • 4 to 5 cloves garlic, finely minced or pressed
  • 1 1/2 pounds boneless skinless chicken breasts, diced into bite sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon cornstarch
  • 1 scant teaspoon cold water
  • green onions, diced into thin rounds for garnishing
  • sesame seeds, for garnishing

Directions:

  1. To a large bowl, add the gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic, and stir to combine.
  2. Add the chicken, cover, and place in the fridge to marinate for at least 1 hour, or up to 8 hours.
  3. To a large skillet, add the olive oil, and using a slotted spoon add the chicken (discard leftover marinade), and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking.
  4. While the chicken cooks, to a small bowl add the cornstarch, water, and stir to combine until dissolved.
  5. After the chicken has cooked through, add the cornstarch slurry to the side of the pan (don’t dump it over the chicken), turn the heat to medium-low, and gently stir the slurry into into the pan sauce. Keep stirring for about 1 to 2 minutes, or until sauce has thickened up to desired level. Spoon the thickened sauce over the chicken pieces or just flip them around in the sauce to coat them evenly. Note – the cornstarch addition is not absolutely necessary but I prefer the sauce thicker and with more body rather as opposed to runny and find the extra 1 to 2 minutes worth it.
  6. Remove pan from the heat, add the green onions, sesame seeds, and serve immediately. Chicken is best warm and fresh but will keep for up to 5 days in the fridge.

Adapted from Here

Only Eats

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4 comments on “15-Minute Spicy Korean Skillet Chicken”

  1. I’d love to try this too! We have been getting some good thai, korean and vietnamese restaurants in the past couple of years and have enjoyed trying them all. I think I have seen gochujang sauce at one of my regular grocery stores–now I know what to use it for!

  2. We loved this! The gochujang by itself has a pretty good amount of heat to it but after cooking the chicken, it was toned down with all the other ingredients that went into the marinade (I’m sure the brown sugar helped a bit)! I served it over cauliflower rice and the finished sauce was wonderful over that too.

    Rating: 5
    • Thanks for the five star review and I’m glad that you thought this was wonderful! I agree, the sauce mellows a bit after cooking it down, along with the other ingredients too. Cauliflower rice sounds great!

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