Spicy Korean Chicken
This Spicy Korean Chicken is sticky, savory, spicy, sweet and ready in under 30 minutes! Bite sized sauteed chicken smothered in a spicy Korean red sauce made with fiery gochujang, rice wine vinegar, soy sauce, honey, sesame oil, garlic and fresh ginger is the ultimate spicy comfort food. Serve over rice for the ultimate easy chicken dinner.
Ingredients
- 1 tablespoonvegetable or canola oil
- 3chicken breasts (cut into bite size pieces)
- 4 cupswhite rice (uncooked)
- 2 tablespoonsgochujang paste
- 4 tablespoonssoy sauce
- 4 tablespoonsrice wine vinegar
- 4 tablespoonshoney
- 2 tablespoonsesame oil
- 1 tablespoonfresh ginger, grated
- 4 clovesgarlic, minced
- 2green onions, diced
- 2 teaspoonstoasted sesame seeds
Directions
- 1
To make this Spicy Korean Chicken, start by cutting your chicken breasts up into bite size pieces. Add olive oil to a large skillet and warm over medium-high heat. Add your chicken and cook for 7-8 minutes or until your chicken is no longer pink.
- 2
While your chicken is cooking, add the gochujang, honey, soy sauce, rice wine vinegar, sesame oil, garlic and ginger to a small sauce pan and bring to a low boil over medium high heat, stirring frequently so that the sauce doesn't stick. Let sauce low boil for 5-10 minutes to allow the sauce time to reduce a bit.
- 3
Also while your chicken is cooking, add water to a large pot and cook your rice following the manufacturers instructions.
- 4
Once your chicken is cooked, add the gochujang sauce (Korean chili sauce) to your chicken skillet and stir well to combine. Let your Korean chicken cook for another 2-3 minutes and then serve over rice. Sprinkle with chopped green onions and toasted sesame seeds. Serve immediately.