This Korean Sweet and Spicy Chicken is GOOD. My family scarfed it up last night. If you don’t have gochujang – Korean red pepper paste that is both fruity and fiery – you can add hot sauce instead. The longer you marinate the chicken, the better, but don’t go more than 24 hours. You can put this together in the morning before work and come home and cook it. Serve with rice, a salad, or a full table of ban chan!
Korean Sweet and Spicy Chicken
- 2 pounds boneless, skinless chicken thighs, sliced into strips
- 1/4 cup soy sauce
- 1 tablespoon gochujang – or more! – or hot sauce of choice
- 2 tablespoons ketchup
- 3 tablespoons brown sugar or honey
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
- 2 tablespoons rice or apple cider vinegar
- 1 tablespoon sesame oil
- 1 tablespoon vegetable or olive oil
- sliced green onions and sesame seeds, to serve
- Place the chicken in a large Ziplock bag, or other resealable / Tupperware-type container. Add the soy sauce, gochujang, ketchup, brown sugar, ginger, garlic, vinegar, and sesame oil. Mix thoroughly to combine. Let marinate at least one hour, but less than 24 hours.
- In a large skillet, add 1 tablespoon vegetable or olive oil. When hot, add the chicken in two batches, stirring occasionally, and making sure both sides get browned, about 5-8 minutes per batch. Discard any leftover marinade. Serve chicken heaped in a bowl, topped with sliced green onions and sesame seeds.
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet