Korean Chickenrn

Name: Korean Chicken
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Ingredients: 26 ounces crispy chicken strips, (Perdue brand); ¼ cup honey; 3 tablespoons low-sodium soy sauce; 2 tablespoons brown sugar; 1 tablespoon grated ginger; 1 tablespoon minced garlic; 1 tablespoon vegetable oil; 1 tablespoon Korean chili paste, (GOCHUJANG); 1 tablespoon chili powder; 2 teaspoons sesame oil; sesame seeds and sliced green onions, (optional garnish)

overhead shot of Korean Chicken on a plate

This spicy Korean chicken is a quick and easy dish with plenty of textures and flavors to satisfy your cravings with its irresistibly delicious taste.

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Table of Contents

Korean Chicken Ingredients
Substitutions And Additions
How To Make This Korean Chicken Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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This Korean chicken is an irresistible treat, full of flavor and a perfect balance between sweetness and spice. The succulent morsels of golden crunchiness will have you licking your fingers clean and going in for seconds.

overhead shot of Korean Chicken in a baking pan

Korean Chicken Ingredients

Korean Chicken raw ingredients that are labeled

The combination of flavorful seasonings, a crisp and crunchy exterior, and tender, juicy chicken makes this dish an absolute delight.

The unique blend of chili pepper paste and garlic adds layers of heat and spice that tantalize the palate. The crispy skin adds an irresistible crunchiness to every bite, and the spicy kick will leave you wanting more.

To make this dish, you’ll need:

26-ounce bag of frozen crispy chicken strips (Perdue brand)
¼ cup of honey
3 tablespoons of low-sodium soy sauce
2 tablespoons of brown sugar
1 tablespoon of grated ginger
1 tablespoon of minced garlic
1 tablespoon of vegetable oil
1 tablespoon of Korean chili paste (GOCHUJANG)
1 tablespoon of chili powder
2 teaspoons of sesame oil
sesame seeds and sliced green onions, optional garnish

PRO TIP:

If you do not like the brands of frozen chicken strips with the thicker breading, you can certainly use whatever brand you prefer. I like to use lightly breaded versions. The chicken nuggets found in the same area of the freezer section would work great too.

Substitutions And Additions

CHILI POWDER: If you can find Korean chili powder (also known as Gochugaru), you can substitute that for the standard chili powder.

CHILI PASTE: If you cannot find the Korean chili paste (Gochujang), you can substitute a Thai version of chili garlic sauce (this is a little sweeter and less spicy). If you use this substitute, you should use less or omit the minced garlic from the recipe.

CHICKEN: You can grill 1½ pounds of boneless skinless chicken breast cutlets or boneless chicken thighs, then coat them with the cooked sauce if you want a non-breaded version. You will want to salt and pepper the chicken lightly and grill it until the internal temperature reaches 165°F and you have some nice grill marks. The time it takes will depend on the thickness of your pieces of chicken (roughly 7-9 minutes per side for boneless skinless chicken breasts). Alternatively, you can bake the chicken at 400°F for 20 minutes. Coat the chicken with the sticky Korean sauce and return to the oven for an additional 5-7 minutes to finish cooking.

How To Make This Korean Chicken Recipe

Using premade chicken strips makes this Korean fried chicken recipe super easy to whip up. You’ll let the oven do the work to cook the chicken.

On the stovetop, you will make the sauce while the chicken is in the oven. Toss together and serve this spicy dish with your favorite sides.

STEP ONE: Bake the crispy chicken strips according to the package directions (Perdue brand was 425°F for 16 to 18 minutes) on a large baking sheet.

STEP TWO: While your chicken strips are baking, you will make your sauce. Add the honey, soy sauce, brown sugar, grated ginger, minced garlic, vegetable oil, Korean chili paste (Gochujang), chili powder, and sesame oil to a medium saucepan on medium-high heat.

OUR RECIPE DEVELOPER SAYS

The Gochujang is very spicy. I only use 1 tablespoon to please the more sensitive-to-spice people in my family. You can start with 1 tablespoon and add more if you like things much spicier. I find that the recipe (as written) is a nice balance of sweetness and heat.

honey, soy sauce, sugar, ginger, garlic oil, chili paste, chili powder, and sesame oil combined together in a saucepan

STEP THREE: Bring the sauce to a boil, then reduce the heat to medium-low and simmer for 5 to 6 minutes or until the sauce has thickened. Be sure to stir your sauce often to keep it from burning.

STEP FOUR: Once your chicken strips have baked according to package directions, add them to a large bowl and pour the sauce over the chicken.

STEP FIVE: Using tongs, gently toss the chicken strips to coat them completely with the sauce. Be careful not to remove the chicken breading when tossing them in the sauce.

toss chicken strips into the sauce using tongs

STEP SIX: Transfer the sauce-coated chicken strips to a serving plate and pour the remaining sauce from the bowl over the top of the chicken. You can garnish with sesame seeds and sliced green onions if desired.

PRO TIP:

This Korean chicken is best served immediately.

sesame seeds and green onions garnished on to of the Korean Chicken

How To Serve

This popular dish is often served with white or brown rice that lightly balances out the bold flavors of this Korean spicy chicken.

Add a side of vegetables, such as steamed or roasted broccoli or simple sauteed vegetables, to round out your meal.

Add a few more Asian dishes to your menu for a delicious spread. Our sesame chicken and Kung Pao chicken are both loaded with flavor.

MORE CHICKEN RECIPES

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Tuscan Chicken

Chicken Dinner Ideas

Oven Baked Chicken Breast

Storage

IN THE FRIDGE: This Korean chicken will only keep for 1 to 2 days in the refrigerator in an airtight container before the sauce makes the breading too soft and unpleasant.

IN THE FREEZER: We do not recommend freezing this dish as the sauce will make the breading on the chicken soggy.

REHEATING: If you need to reheat it, place the chicken strips on an aluminum foil-lined baking sheet and reheat at 350°F for 10-15 minutes or until warmed through.

With a vibrant mix of flavors, this Korean chicken dish will satisfy all kinds of cravings. Featuring juicy chicken wrapped in a crunchy crust and smothered in spicy sauce, this is sure to awaken your taste buds.

Frequently Asked Questions

Can I use chicken thighs for this Korean fried chicken recipe?

Chicken thighs or chicken breasts are both tasty in this easy recipe. Just make sure your internal temperature reaches 165°F.

Can I freeze leftover Korean chicken?

We do not recommend freezing leftover Korean chicken as the breading on the chicken will become soggy once thawed.

My sauce won’t thicken. Is there a way I can fix this?

If you want a thicker spicy red sauce, mix one tablespoon of cornstarch with two tablespoons of water and add it to the sauce. This will thicken up the sauce.

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Korean Chicken

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This spicy Korean chicken is a quick and easy dish with plenty of textures and flavors to satisfy your cravings with its irresistibly delicious taste.

Prep Time 5

Cook Time 16

Total Time 21

Servings

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Ingredients

26 ounces crispy chicken strips, Perdue brand
¼ cup honey
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 tablespoon Korean chili paste, GOCHUJANG
1 tablespoon chili powder
2 teaspoons sesame oil
sesame seeds and sliced green onions, optional garnish

Instructions

Bake the crispy chicken strips according to the package directions (Perdue brand was 425°F for 16 to 18 minutes) on a large baking sheet.
While your chicken strips are baking, you will make your sauce. To a medium saucepan, on medium-high heat, add the honey, soy sauce, brown sugar, grated ginger, minced garlic, vegetable oil, Korean chili paste (GOCHUJANG), chili powder, and sesame oil.
Bring the sauce to a boil, then reduce the heat to medium-low and simmer for 5 to 6 minutes or until the sauce has thickened. Be sure to stir your sauce often to keep it from burning.
Once your chicken strips have baked according to package directions, add them to a large bowl and pour the sauce over the chicken.
Using tongs, gently toss the chicken strips to coat them completely with the sauce. Be careful not to remove the chicken breading when tossing them in the sauce.
Transfer the sauce-coated chicken strips to a serving plate and pour the remaining sauce from the bowl over the top of the chicken. You can garnish with sesame seeds and sliced green onions if desired.

Notes

If you do not like the brands of frozen chicken strips with the thicker breading, you can certainly use whatever brand you prefer. I like to use lightly breaded versions. The chicken nuggets found in the same area of the freezer section would work great too.
The Gochujang is very spicy. I only use 1 tablespoon to please the more sensitive-to-spice people in my family. You can start with 1 tablespoon and add more if you like things much spicier. I find that the recipe (as written) is a nice balance of sweetness and heat.
This Korean chicken is best served immediately.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer