Craving a Korean Chicken Recipe that will become an instant family favorite? This recipe delivers crispy chicken coated in a luscious, sticky, sweet, and savory sauce with just the right amount of kick. Get ready for a dinner that everyone will be asking for seconds!
Author’s Notes: A Korean Chicken Triumph
I’m a huge fan of spicy food, but unfortunately, most of my family doesn’t share my enthusiasm. Their spice tolerance is limited (unless we’re talking about spicy Takis – my pre-teen sons can devour a whole bag!). Because of this, I often reserve Korean dishes for when it’s just my husband and me, keeping things milder for the kids.
When I was initially developing this Korean Chicken recipe, I primarily made it for my own lunches. However, when I finally decided to serve it for dinner, I also prepared my orange chicken sauce as a backup, just in case.
I honestly expected the orange chicken to be the clear winner. To my surprise, everyone (except my daughter) enthusiastically tried the Korean chicken and kept coming back for more! My husband couldn’t stop raving about the incredible flavor of the sauce.
Given its overwhelming success, I decided to tweak the recipe to make it milder, so my daughter could also enjoy it. I also incorporated my favorite weeknight time-saver – pre-cooked chicken. Now, I keep a large batch of the sauce in the refrigerator for quick and easy dinners throughout the week!
Korean Chicken Recipe Ingredients: What You’ll Need
| Ingredients | Tips |
|---|---|
| Crispy chicken | While homemade fried chicken (recipe included below) is amazing, pre-cooked chicken strips are perfect for weeknight meals. Use your favorite brand to save time. |
| Sesame oil & garlic | Toasted sesame oil adds incredible flavor quickly. Stir the garlic constantly to prevent burning. |
| Ketchup & gochujang | Gochujang brands vary in spice level, so use one you trust. Start with a smaller amount and add more to adjust the heat to your liking. |
| Honey & brown sugar | This combination balances the spice and creates that beautiful, sticky glaze. |
| Soy sauce & toppings | Use regular soy sauce (not light soy sauce). Garnish with sesame seeds and green onions for added flavor and visual appeal. |
How to Make Korean Chicken: Step-by-Step Instructions
- Cook the chicken: Prepare your chicken. Either cook it from scratch or use pre-cooked chicken for a quicker option.
- Start the sauce: Heat sesame oil in a pot over medium heat. Add the minced garlic and stir until fragrant (about 30 seconds), being careful not to burn it.
- Build the sauce: Add the ketchup, gochujang, honey, brown sugar, and soy sauce to the pot. Stir well until all ingredients are combined and the sauce is smooth.
- Adjust flavor: Taste the sauce and adjust the heat level or seasoning as needed. Add more gochujang for extra spiciness or a pinch of salt to enhance the savory flavor.
- Toss & serve: Add the cooked chicken to the pot with the sauce and toss to coat evenly. Serve immediately and enjoy!
What to Serve with Your Korean Chicken
Korean chicken is incredibly versatile and pairs well with a variety of side dishes. Here are some of our favorite serving suggestions:
- Steamed Rice: A classic choice that perfectly complements the sauce and soaks up any extra goodness.
- Simple Veggies: Opt for easy and fresh options like broccoli, green beans, or snap peas.
- Crunchy Slaw: My simple Asian slaw recipe is the perfect counterpoint to the richness of the chicken.
- Cucumber Salad: A cool, crisp cucumber salad provides a refreshing contrast to the saucy chicken.
- Lettuce Cups: For a lighter and more interactive meal, spoon the Korean chicken into butter lettuce cups.
Shortcut vs. From-Scratch Chicken: Chelsea’s Note
I’ve included my recipe for homemade fried chicken to give you the best crispy, takeout-style results. However, on busy weeknights, I almost always use frozen chicken tenders (cooked in my air fryer) when making this Korean chicken recipe. Once the chicken is tossed in the sauce, both options are delicious, and the shortcut makes this a repeatable weeknight dinner option.
Storage Tips
Fried chicken loses its crispness quickly, so it’s best to store the chicken and sauce separately. The sauce will keep well in the refrigerator for a few days. When you’re ready to eat, cook fresh chicken (or reheat pre-cooked chicken), warm the sauce, and toss them together just before serving.
More Delicious Chicken Dinners: Expand Your Culinary Horizons
If you loved this Korean chicken recipe, you might also enjoy these delicious chicken dinner ideas:
- Chicken and Butternut Squash
- Asian Chicken Bowl
- Asian Chicken Tacos
- Easy Asian Steak Bites
Detailed Korean Chicken Recipe
Here’s the complete recipe with ingredients and step-by-step instructions to create your own amazing Korean chicken!
Yields
4 Servings
Prep time
20 mins
Cook time
15 mins
Ingredients
- 1 pound frozen crispy chicken strips or make chicken from scratch; see note 1
- 2 tablespoons toasted sesame oil
- 3-1/2 tablespoons minced garlic
- 1/4 cup + 2 tablespoons ketchup
- 1/4 cup gochujang sauce see note 2
- 1/2 cup honey
- 1/2 cup light brown sugar lightly packed
- 1/4 cup soy sauce use regular, not lite
- 2 tablespoons toasted sesame seeds optional
- thinly sliced green onions optional
- Cooked rice optional, for serving
Instructions
- Cook the chicken: Prepare frozen chicken strips according to package directions or make chicken from scratch, see note 1. I prefer air frying, which takes about 11 to 12 minutes. Let cool slightly, then cut into bite-sized pieces and place in a large bowl.
- Start the sauce: While the chicken cooks, heat a medium pot over medium-high heat. Add the sesame oil. Once shimmering, add the garlic and cook, stirring constantly, for about 30 seconds.
- Build the sauce: Add the ketchup, gochujang, honey, brown sugar, and soy sauce. Stir until the sugar is dissolved and the sauce is smooth and combined.
- Adjust flavor: Taste the sauce and adjust as needed. Add more gochujang for more heat or a small pinch of salt if needed.
- Toss and serve: Pour desired amount of sauce over the chicken (you’ll likely have extras!) and gently toss to coat. Serve and enjoy right away. I like serving this over rice and finishing with sesame seeds and green onions.
Notes
- Note 1: I often use Tyson Crispy Chicken Strips. They cook in about 18 minutes in the oven or 11 to 12 minutes in an air fryer.
- To make chicken from scratch, use 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces. Breasts are not recommended since they dry out quickly.
- Whisk together 1-1/2 teaspoons salt, 1/2 teaspoon white pepper, 1/2 cup cornstarch, and 1-1/2 cups all-purpose flour. Add 1 large egg, 1 cup cold water, and 1 tablespoon vegetable oil. Working quickly, whisk until smooth, adding more water as needed until the batter reaches a pancake-like consistency.
- Add the chicken and stir to coat. Cover and refrigerate for 30 minutes to 2 hours. Add enough vegetable oil to a large heavy-bottomed pot to reach 3 inches deep (about 4-6 cups). Fry in 350°F oil (use a thermometer attached to pot) for 4 to 6 minutes, flipping halfway, until lightly golden and cooked through. Drain on paper towels, then toss with sauce and serve right away. This chicken loses its crunch quickly.
- Note 2: Gochujang makes the biggest difference in this recipe. I tested several brands and this one was my personal favorite. Spice levels can vary a lot from brand to brand, so start with less and add more to taste.
- Storage: Fried chicken loses its crisp fast, so that doesn’t store well. Store chicken and sauce separately. The sauce keeps in the fridge for a few days. Cook fresh chicken, warm the sauce, and toss together right before serving.