Spicy Korean Chicken
Korean Chicken bursting with savory sweet heat that is easy to make at home! This Korean Chicken recipe is out of this world – and way easier, less messy and healthier than Korean Fried Chicken – but with ALL the flavor. The Korean spicy chicken is bathed in a spicy, savory marinade spiked with soy sauce, honey, rice wine, garlic, ginger, and kicking gochujang. The spicy, sweet, and savory notes are utterly addicting. You can cook the Korean Chicken recipe on the grill, on the stove or in the oven – for an easy marinate and cook chicken dinner that’s destined to become a year-round favorite.
Servings Prep Time
6– 8 servings 10minutes
Cook Time
Servings Prep Time
6– 8 servings 10minutes
Cook Time
Spicy Korean Chicken
  • 2- 2 1/2pounds boneless skinless chicken thighs trimmed pounded to an even thickness
Marinade and Glaze
  • 1/2cup low sodium soy sauce
  • 3-4tablespoons Gochujangsee notes
  • 1/4cup honey
  • 2tablespoons brown sugar
  • 2tablespoon sesame oil
  • 1 1/2tablespoons rice winemay substitute dry sherry
  • 1tablespoon freshly grated ginger
  • 4 garlic clovesminced
Garnish (optional)
  • toasted sesame seeds
  • green onions
  1. Whisk together the marinade ingredients in a large bowl or freezer bag. Remove 1/2 cup (this will become sauce). Add chicken to marinade, turn to coat, cover and marinate in the refrigerator 4-8 hours.
  2. When ready to cook, let chicken sit at room temperature for 15-30 minutes.
  1. Generously grease and preheat the grill to medium heat, 375-450°F.
  2. Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
  3. Let chicken rest 5 minutes before slicing.
  1. Line a baking sheet with foil and spray with cooking spray.
  2. Add chicken to baking sheet so they aren’t touching.
  3. Bake at 375 degrees F for 30 minutes or until internal temperature reaches 165 degrees F.
  4. Let chicken rest 5 minutes before slicing.
  1. Heat a large nonstick skillet over medium high heat (you will likely need to work in batches).
  2. Remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side.
  3. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Let chicken rest 5 minutes before slicing.
Recipe Notes


  • Gochujang is the primary flavor in this Korean BBQ Chicken, so please DO NOT substitute it for any other ingredient. 
  • Annie Chun’s Gochujang Sauce should be easy to find in the Asian section of your grocery store or you can purchase it on Amazon. .  I do recommend looking to see what Annie Chun’s Gochujang Sauce looks like so you can easily spot it at the grocery store (not an affiliate, just will make your life easier).

  • If you live by an Asian or Korean Market, look for Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang).  You can also purchase it on Amazon.


  • This Korean Spicy Chicken is supposed to have a kick.  That being said, you can control the heat by adding more or less of the reserved marinade (that becomes the dip/sauce) to the chicken after it is cooked.   
  • This sauce is quite spicy so it will make your Korean Chicken that much spicier.  For less spicy chicken, don’t use the sauce.

  • If you already know you don’t like spicy foods then start with just 2 tablespoons gochujang and use only one tablespoon brown sugar.   

How to make Sticky Korean Chicken

I don’t usually thicken the reserved sauce after cooking and use it more as a thin glaze or dip. If you want sticky Korean chicken, however, simply whisk in 1 teaspoon cornstarch and 1/4 cup water and simmer into a sticky glaze.