Name: Easy 30 Minute Spicy Korean Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 500 g chicken breast fillets; 3 tablespoons vegetable oil; 2 tablespoons Sriracha; 0.5 teaspoon cornstarch; 2 tablespoons soy sauce; 1 tablespoon honey; 1 inch fresh ginger; 3 cloves garlic; 1 teaspoon chili powder; Steamed rice for serving; Tenderstem broccoli; Dry roasted peanuts; Lime wedges; Green onions

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There’s something incredibly enticing about the aroma of chicken sizzling in a spicy marinade, don’t you think? As the heat from the Sriracha mingles with the savory soy sauce and the subtle sweetness of honey, your kitchen transforms into a whirlwind of tantalizing fragrances. The golden, glossy pieces of chicken come together in a vibrant dish that not only fills your stomach but warms your heart. Lately, I’ve been reminiscing about my adventures with Korean cuisine — how I used to gather friends around a tabletop grill, surrounded by laughter and the joy of sharing food. That’s what this Easy 30 Minute Spicy Korean Chicken Recipe is all about: a wonderful balance of flavors and community, perfect for quick weeknight dinners or charming weekend get-togethers.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy 30 Minute Spicy Korean Chicken Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy 30 Minute Spicy Korean Chicken

Whether it’s a chill evening or an impromptu gathering with loved ones, the enticing colors of this dish can brighten any meal. Trust me; once you get a taste of that spicy sweetness, you’ll find yourself coming back to it time and again. It’s a delightful journey into the flavors of Korea without needing to visit a fancy restaurant. So let’s get cooking this Easy 30 Minute Spicy Korean Chicken Recipe together and bring a bit of Korean magic to your dinner table!

Why You’ll Love This Recipe

Simple & Quick: Ready to serve in just 30 minutes, making it the perfect weeknight meal.
Irresistible Flavor: The combination of spicy, sweet, and savory will have everyone reaching for seconds.
Eye-Catching Appeal: Beautiful, glazed chicken with bright veggies creates a feast for the eyes as well as the stomach.
Flexible Serving: Great for a quick dinner or impressive enough for a gathering; it fits any occasion effortlessly.
Diet-Friendly Options: Easy to swap for gluten-free soy sauce for those with dietary restrictions.

Ingredients You’ll Need

500 g chicken breast fillets: This is the main event! Cuts that are tender and juicy prevent drying out during cooking. You could use thighs, but adjust cooking time accordingly.
3 tablespoons vegetable oil: For sautéing the chicken to perfection. Any light oil will work, but avoid stronger oils that may overpower the dish.
2 tablespoons Sriracha: This brings the heat and flavor. Adjust the amount based on your spice tolerance — you could substitute with gochujang for a more authentic flavor.
0.5 teaspoon cornstarch: This thickens the marinade and gives the sauce a sticky, glossy texture. You may increase it to 1 teaspoon for a thicker sauce.
2 tablespoons soy sauce: Adds depth and umami. Opt for low-sodium if you’re watching your salt intake.
1 tablespoon honey: Sweetness balances the spice and enhances the sauce’s stickiness. Maple syrup can work as a substitute.
1 inch fresh ginger: Freshly minced for a punch of flavor. Dried ginger won’t provide the same aromatic qualities.
3 cloves garlic: Minced for that aromatic backbone. Fresh garlic is key; powdered won’t have the same effect.
1 teaspoon chili powder: Gives a nice kick without being overpowering. Feel free to swap this with paprika for a milder taste.
Steamed rice for serving: A pleasant, neutral base that soaks up the flavorful sauce.
Tenderstem broccoli: A bright, crunchy side that complements the rich chicken beautifully.
Dry roasted peanuts: Chopped for garnish, they add a delightful crunch and nuttiness to the dish.
Lime wedges: The acidity brightens flavors and adds a fresh burst. Don’t skip this step!
Green onions: Sliced as a garnish that brings a fresh note and pop of color.

How to Make Easy 30 Minute Spicy Korean Chicken Recipe

Combine Marinade: In a small bowl, mix together 2 tablespoons of vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder. Whisk until smooth and well combined. This flavorful marinade is where the magic begins, so take your time to ensure every ingredient melds together perfectly.

Marinate Chicken: Once your marinade is ready, add the chicken strips to the bowl, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or if you have the time, up to 24 hours. This step allows the flavors to infuse deeply, transforming your chicken into a flavor powerhouse.

Prepare Rice and Broccoli: While the chicken is marinating, prepare your rice according to the package instructions. At the same time, steam the tenderstem broccoli until it’s bright green and tender. This vibrant side dish adds color and nutrition to your meal and keeps everything light and refreshing.

Sauté Chicken: Heat the remaining 1 tablespoon of vegetable oil in a cast iron or stainless steel skillet over medium-high heat until shimmering. Remove the chicken from the marinade using tongs and place it in the hot skillet, reserving the marinade. Sauté for about 5 to 10 minutes, turning occasionally until the chicken is golden brown and fully cooked — you want an internal temperature of 165°F (74°C).

Make Sauce: After the chicken is cooked, carefully pour the reserved marinade into the skillet. Allow it to simmer alongside the chicken for about 2 minutes, stirring often until it thickens into a glossy, sticky sauce. This step is where your kitchen will truly smell fantastic — the aromatics from the ginger and garlic will bloom beautifully.

Serve: Serve your spicy Korean chicken over the fluffy steamed rice, and don’t forget the side of tenderstem broccoli. Top it all off with chopped peanuts, sliced green onions, and a squeeze of fresh lime. Each bite will blend textures and flavors, giving you a satisfying, mouthwatering experience!

Storing & Reheating

Leftovers should be stored in an airtight container at room temperature for up to 2 hours, then move to the refrigerator where they’ll last for about 3 to 4 days. To freeze, place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, and reheat in a skillet over medium heat for about 5-7 minutes or until heated through. The sauce might thicken slightly, but a splash of water can help refresh its consistency.

Chef’s Helpful Tips

Make sure your chicken strips are uniformly sized for even cooking.
Don’t overcrowd the skillet; cook in batches if necessary to get that lovely golden color.
Adjust the marinade ingredients to suit your taste; add more honey for sweetness or Sriracha for heat.
For a smoky flavor, try adding a few drops of liquid smoke to the marinade.
Preparing the marinade and marinating the chicken a day ahead can deepen the flavors significantly.

Enjoy this vibrant dish that brings a bit of spice to your table! It’s packed with flavor yet simple enough for any occasion — perfect for when you’re craving something quick but satisfying.

Recipe FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it’s best to thaw it in the fridge overnight before marinating. Cook times may vary slightly if the chicken is still cold when you add it to the skillet.

What can I serve with this chicken if I don’t have rice?

If you’re out of rice, try serving this spicy chicken with quinoa, cauliflower rice for a low-carb option, or even in lettuce wraps for a fun twist.

Can this recipe be made ahead of time?

Definitely! You can marinate the chicken the night before or even cook it ahead of time. Simply store it in the fridge and serve it warm with your preferred sides when ready to eat.

How spicy is this dish?

The heat level really depends on your personal preferences. Feel free to adjust the amount of Sriracha — or even add some chili flakes if you crave more spiciness!