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30 Minute Spicy Korean Chicken Recipe

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3.9 from 29 reviews

This 30 Minute Spicy Korean Chicken recipe features tender chicken breast fillets marinated in a flavorful blend of Sriracha, soy sauce, ginger, garlic, and chili powder. Pan-seared to golden perfection and finished with a sticky, spicy sauce, it’s served with steamed rice, tender broccoli, crunchy peanuts, and fresh lime wedges for a perfect balance of heat, sweetness, and freshness in every bite.

  • Total Time: 30 minutes (excluding marination time)
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 500 g chicken breast fillets (cut into strips)
  • 45 ml vegetable oil (divided)
  • 30 ml Sriracha
  • ½ – 1 teaspoon (1-2 g) cornstarch
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2.5 cm piece ginger (peeled and minced)
  • 3 cloves garlic (peeled and minced)
  • 1 tsp chili powder

Sides and Garnishes

  • Steamed rice (to serve)
  • Steamed tenderstem broccoli (to serve)
  • Dry roasted peanuts (chopped, for topping)
  • Lime wedges (for garnish)
  • Green onions (sliced, for garnish)

Instructions

  1. Marinate the Chicken: In a small bowl, whisk together 30 ml vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder until well combined. Add the chicken strips and toss to coat all pieces thoroughly. Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow flavors to develop.
  2. Prepare the Sides: While the chicken marinates, cook the rice according to package instructions until fluffy. Steam the tenderstem broccoli until just tender, then set both aside and keep warm for serving.
  3. Cook the Chicken: Heat the remaining 15 ml vegetable oil in a cast iron or stainless steel skillet over medium-high heat. Remove the chicken from the marinade using tongs and place it in the hot skillet, reserving the marinade for later. Sauté the chicken strips for 5-10 minutes, turning occasionally, until they are golden brown and cooked through.
  4. Make the Sauce: Pour the reserved marinade into the skillet with the chicken. Reduce heat slightly and simmer for about 2 minutes, stirring occasionally, until the sauce thickens and becomes shiny and sticky, coating the chicken perfectly.
  5. Serve: Plate the cooked chicken over steamed rice. Add tenderstem broccoli on the side and garnish with chopped dry roasted peanuts, sliced green onions, and lime wedges to add crunch, freshness, and acidity to balance the spicy, savory flavors.

Notes

  • Marinating the chicken for longer (up to 24 hours) will result in more intense flavors.
  • If you prefer less spice, reduce the amount of Sriracha and chili powder.
  • You can substitute chicken breast with thigh fillets for juicier meat.
  • Make sure to save the marinade to turn it into a flavorful sauce during cooking — don’t discard it.
  • Use a non-stick or cast iron skillet for even cooking and better browning.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean

Find it online: https://allyumcooks.com/30-minute-spicy-korean-chicken-recipe/