Name: Easy 30 Minute Spicy Korean Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 500 g chicken breast fillets; 3 tablespoons vegetable oil (divided; 45 ml); 2 tablespoons Sriracha (30 ml); 0.5 teaspoon cornstarch (up to 1 teaspoon); 2 tablespoons soy sauce; 1 tablespoon honey; 1 inch fresh ginger (peeled and minced; 2.5 cm piece); 3 cloves garlic (peeled and minced); 1 teaspoon chili powder; Steamed rice; Tenderstem broccoli; Dry roasted peanuts (chopped); Lime wedges; Green onions (sliced)

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There’s something truly magical about the aromas wafting through your kitchen when you whip up a dish like Easy 30 Minute Spicy Korean Chicken Recipe. Imagine the sizzle of tender chicken fillets hitting a hot skillet, the sweet and spicy marinade bubbling away, and that gleaming, sticky sauce glistening as it envelops each piece of chicken. This dish is a feast for the senses: a riot of vibrant colors and tantalizing flavors that can draw anyone into the heart of a Korean kitchen.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy 30 Minute Spicy Korean Chicken Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy 30 Minute Spicy Korean Chicken

I remember the first time I tried a spicy Korean chicken dish at a quaint little food stall during a rainy weekend getaway. The warmth of the food wrapped around me like a cozy blanket on a chilly day. That experience stuck with me, sparking a passion to recreate those bold flavors at home. This recipe makes it easy and quick to prepare for weeknight meals, leaving you with a deliciously satisfying dish to brighten up any dinner. Are you excited? Let’s dive in and make this delightful meal together!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time and 20 minutes cooking, you’ll have a flavorful meal ready in just half an hour.
Irresistible Flavor: The perfect balance of sweet and spicy comes from the Sriracha and honey marinade, creating a delightful taste sensation.
Eye-Catching Appeal: The vibrant colors and glossy finish make this dish as beautiful as it is tasty.
Flexible Serving: Perfect for a family weeknight dinner or a fun gathering with friends; it can be tailored for any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free diets with tamari or coconut aminos in place of soy sauce.

Ingredients You’ll Need

500 g chicken breast fillets (about 1 lb): Cut into strips for quick cooking and easy marinating. Chicken thighs can be a juicy alternative if preferred.
3 tablespoons vegetable oil (divided; 45 ml): Used in cooking for a crispy texture without burning. Can substitute with canola or peanut oil for different flavors.
2 tablespoons Sriracha (30 ml): This spicy sauce gives the dish its signature heat and vibrant color. Adjust based on your spice tolerance.
0.5 teaspoon cornstarch (up to 1 teaspoon): Acts as a thickener in the marinade, giving it a glossy finish. Arrowroot powder can work as a substitute if needed.
2 tablespoons soy sauce: For that umami goodness, it enhances flavor depth. Use tamari for a gluten-free option.
1 tablespoon honey: Adds sweetness to balance the heat, creating a perfect harmony of flavors. Maple syrup is a great vegan alternative.
1 inch fresh ginger (peeled and minced; 2.5 cm piece): Provides a fragrant warmth that elevates the dish. Dried ginger can be used, but fresh is ideal.
3 cloves garlic (peeled and minced): Enhances the savory notes of the chicken; feel free to add more for a garlicky kick!
1 teaspoon chili powder: Boosts the spice factor, deepening the flavor profile. Adjust to taste for a milder version.
Steamed rice: A comforting base that soaks up all that delicious sauce.
Tenderstem broccoli: Adds a lovely crunch and color; you can swap it out for any green veggie you love.
Dry roasted peanuts (chopped): Provides a nutty crunch for garnish, enhancing the dish’s presentation and flavor.
Lime wedges: Brightens the dish with acidity, complementing the sweet and spicy notes.
Green onions (sliced): Freshness for garnish, completing the dish with a pop of color and taste.

How to Make Easy 30 Minute Spicy Korean Chicken Recipe

Marinate the Chicken: Start by whisking together 2 tablespoons of vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder in a small bowl. Ensure the marinade is smooth and well-blended. Next, add the chicken strips to the marinade, stirring well to coat all pieces. Cover and refrigerate for at least 30 minutes, or longer if you have time—this allows the flavors to meld beautifully.

Prepare the Sides: While the chicken marinates, get your rice cooking according to the package instructions and steam the tenderstem broccoli until it’s bright green and tender yet still crisp. Keeping the broccoli warm, set it aside, ready to serve alongside your chicken.

Heat the Pan: In a cast-iron or stainless steel skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat until it shimmers. This ensures a nice sear on your chicken, locking in the juices and flavor.

Cook the Chicken: Using tongs, lift the marinated chicken from the bowl (don’t discard that tasty marinade yet!) and place it carefully into the hot skillet. Sauté for about 5 to 10 minutes, turning occasionally, until the chicken is golden and cooked through—an internal temperature of 165°F (74°C) means you’re good to go!

Make the Sauce: Pour that reserved marinade into the skillet after the chicken is cooked. Let it simmer for about 2 minutes, allowing it to thicken into a glossy, sticky sauce that clings to the chicken like a savory hug.

Serve and Enjoy: Now comes the fun part! Serve the spicy Korean chicken over a bed of steaming rice. Top with chopped peanuts and freshly sliced green onions for crunch and color. Don’t forget the lime wedges on the side to squeeze over the top—a little acidity really brightens everything up!

Storing & Reheating

You can store any leftover spicy Korean chicken in an airtight container in the refrigerator, where it will last for up to 3 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months. When ready to eat, simply reheat in a skillet over medium heat, adding a splash of water or broth to keep it moist—a quick 8-10 minutes usually does the trick. Keep in mind, while the flavors will remain delightful, the chicken might lose a bit of its initial crispiness during reheating.

Chef’s Helpful Tips

Make sure your skillet is hot enough before adding the chicken; this ensures a proper sear.
Avoid overcrowding the pan, as it can lead to steaming instead of browning. Cook in batches if necessary!
For extra flavor, consider marinating the chicken overnight—just be cautious with salt levels if you’re using soy sauce.
Vary the garnishes; toasted sesame seeds also add a lovely nutty flavor.
Feel free to mix in any extra vegetables into the skillet during the last few minutes of cooking for a one-pan meal.
If you’re prepping ahead, keep the chicken separate from the sauce until ready to serve for best texture.

Sometimes, it’s the simplest meals that bring the greatest joy, and this recipe is no exception. The balance of spice and sweetness, paired with the heartiness of rice and veggies, makes for a nourishing dinner you can prepare any night of the week. Don’t hesitate to switch things up and experiment with different veggies or spice levels—cooking should be an adventure in flavor! Enjoy every delicious bite of your Easy 30 Minute Spicy Korean Chicken Recipe, and share it with loved ones for extra warmth.

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great option if you prefer darker meat that tends to be juicier and more flavorful. Just ensure they are cut into similar-sized strips to maintain even cooking.

How spicy is this recipe?

The spice level largely depends on your personal preference and how much Sriracha you use. If you prefer a milder dish, start with just 1 tablespoon of Sriracha, and feel free to adjust to your tolerance. You can also serve additional chili sauce on the side for those who like it hotter!

What can I serve with this dish?

This spicy Korean chicken pairs wonderfully with steamed rice and greens such as tenderstem broccoli or sautéed bok choy. You could also serve it with kimchi or a fresh cucumber salad to provide a crunchy contrast.

Can I make this dish vegetarian?

Certainly! Substitute the chicken with firm tofu or tempeh for a plant-based version. Adjust the cooking time as needed, ensuring any protein alternative is cooked until golden and heated through.