Korean chili chicken is a delicious and spicy Korean-style chicken dish that is loved by many. It is typically made with bite-sized pieces of chicken that are marinated in a spicy sauce made with Korean chili paste, or gochujang, along with other seasonings like garlic, soy sauce, and brown sugar.
The marinated chicken is then stir-fried with vegetables like bell peppers, onions, and carrots, to create a flavorful and satisfying dish. Korean chili chicken can be served with rice or noodles, and is a great option for those who love spicy food and bold flavors. It is a popular dish both in Korea and in Korean restaurants around the world.
Ingredients1.5 lbs boneless chicken thighs, cut into bite-sized pieces
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp minced ginger
2 tbsp vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 green onions, chopped
Toasted sesame seeds, for garnish
Method- In a large mixing bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, and ginger to make the marinade.
- Add the chicken pieces to the marinade, making sure to coat each piece well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat the vegetable oil in a large skillet or wok over high heat.
- Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly charred.
- Add the sliced bell peppers and onions, and stir-fry for an additional 2-3 minutes until the vegetables are slightly softened but still have some crunch.
- Add the chopped green onions and stir-fry for another minute.
- Garnish with toasted sesame seeds and serve hot with rice or noodles.