Korean Chicken Recipe starts with crispy chicken coated in a sticky, sweet, savory sauce with just the right kick. The kind of dinner that has everyone asking for seconds!
Author’s Notes
The Korean Chicken That Beat My Kids’ Favorite Dinner!
I love spicy food, but most of my family does not. Unless spicy Takis count, because my pre-teen boys can demolish a bag, haha.
Because of that, I usually save Korean dishes for my husband and I while keeping things milder for the kids.
While I was testing this Korean Chicken recipe, I mostly made it for myself for lunches. When I did finally serve it for dinner, I also made my orange chicken sauce, just in case.
I set both dishes on the table fully expecting orange chicken to win. Instead, everyone (except my daughter) tried the Korean chicken and kept going back for more. My husband could not stop commenting on how good the sauce was.
Since it was such a hit, I figured out how to make it milder so my daughter can enjoy it too. I also used my favorite weeknight shortcut, pre-cooked chicken, and now keep a big batch of the sauce in the fridge for fast, easy dinners all week!
Korean Chicken Recipe Ingredients
| Ingredients | Tips |
|---|---|
| Crispy chicken | Nothing beats my from-scratch fried chicken included in the recipe card, but it is not always ideal for weeknight dinners, so feel free to use my favorite shortcut here. |
| Sesame oil & garlic | Toasted sesame oil adds big flavor fast. Stir the garlic constantly so it doesn’t burn. |
| Ketchup & gochujang | Gochujang can vary a lot brand to brand, so use one you know you love! Start with less and add more if you want extra heat. |
| Honey & brown sugar | This combo balances the spice and gives the sauce that gorgeous sticky glaze. |
| Soy sauce & toppings | Use regular soy sauce (not lite) in this recipe. Finish with sesame seeds and green onions if you’d like. |
How To Make Korean Chicken Recipe
- Cook chicken: Prepare the chicken, either from scratch or using my shortcut method.
- Start the sauce: Heat oil in a pot, add garlic, and stir just until fragrant.
- Build the sauce: Stir in the remaining sauce components and cook until smooth.
- Adjust flavor: Taste and tweak the heat or seasoning as needed.
- Toss & serve: Coat the chicken with sauce and serve right away!
What To Serve With This Korean Chicken Recipe
- Steamed Rice: Classic and perfect for soaking up any extra sauce.
- Simple Veggies: Broccoli, green beans, or snap peas keep things easy and fresh.
- Crunchy Slaw: My simple Asian slaw recipe is the BEST side to this dish!
- Cucumber Salad: Cool, crisp, and a great balance to the saucy chicken.
- Lettuce Cups: Spoon chicken into butter lettuce for a fun, lighter option.
Chelsea’s note
Shortcut vs From Scratch Chicken
I included my from-scratch fried chicken for the best crispy, takeout-style results, but on busy nights I almost always use frozen chicken tenders (cooked in my air fryer) when making this Korean chicken recipe. Once it is tossed in the sauce, both options are delicious, and the shortcut makes this an easy repeat weeknight dinner.
Storage
Fried chicken loses its crisp quickly, so it is best to store the chicken and sauce separately. The sauce keeps well in the fridge for a few days. When ready to eat, cook fresh chicken, warm the sauce, and toss together right before serving.
More Delicious Chicken Dinners:
Korean Chicken Recipe
Equipment
- Large pot plus thermometer, if frying
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
