Korean Chicken

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 Time5

Cook Time16

Total Time21

Course: Main Course

Cuisine: American

Keyword: Korean Chicken Recipe

Servings:

Calories: 336kcal

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