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Easy 30 Minute Spicy Korean Chicken Recipe

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4.1 from 49 reviews

This Easy 30 Minute Spicy Korean Chicken recipe features tender chicken breast strips marinated in a bold, spicy Sriracha and ginger sauce, then sautéed to perfection. Served with fragrant steamed rice, tenderstem broccoli, and garnished with crunchy roasted peanuts, green onions, and fresh lime wedges, this dish offers a delicious balance of heat, sweetness, and savory flavors. Perfect for a quick weeknight dinner that packs a punch.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 500 g chicken breast fillets, cut into strips
  • 45 ml vegetable oil, divided
  • 30 ml Sriracha sauce
  • 1-2 g cornstarch (½ – 1 teaspoon)
  • 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, cooked according to package instructions
  • Steamed tenderstem broccoli
  • Dry roasted peanuts, chopped
  • Lime wedges
  • Green onions, sliced

Instructions

  1. Marinate the Chicken: In a small bowl, whisk together 30 ml vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, garlic, and chili powder until well combined. Place the chicken strips in a large bowl or zip-top bag and pour the marinade over them. Toss to ensure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
  2. Prepare the Sides: While the chicken marinates, cook the rice according to package instructions until fluffy. Steam the tenderstem broccoli until tender but still crisp. Keep both warm until serving.
  3. Cook the Chicken: Heat the remaining 15 ml of vegetable oil in a cast iron or stainless steel skillet over medium-high heat. Using tongs, remove the chicken strips from the marinade, shaking off excess liquid, and place them in the hot skillet. Reserve the leftover marinade.
  4. Sauté: Cook the chicken for 5 to 10 minutes, turning occasionally, until the chicken is cooked through and golden brown on all sides.
  5. Simmer the Sauce: Pour the reserved marinade into the skillet with the chicken. Allow it to simmer for about 2 minutes, stirring occasionally, so it thickens into a shiny, sticky sauce coating the chicken.
  6. Serve: Plate the cooked chicken over a bed of steamed rice. Arrange the steamed tenderstem broccoli on the side. Garnish the chicken with chopped dry roasted peanuts, sliced green onions, and lime wedges for squeezing over just before eating.

Notes

  • For extra heat, add more chili powder or Sriracha according to taste.
  • If you prefer a thicker sauce, dissolve a little more cornstarch in cold water and add it during the simmering stage.
  • Chicken thighs can be used instead of breast for juicier results; adjust cooking time accordingly.
  • Ensure the skillet is hot before adding the chicken to get a nice sear and avoid sticking.
  • Leftover chicken can be stored in an airtight container in the fridge for up to 2 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean

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