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Easy 30-Minute Spicy Korean Chicken

Easy 30-Minute Spicy Korean Chicken
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This Easy Spicy Korean Chicken is a quick and flavorful weeknight dinner made with tender chicken strips coated in a sticky, spicy-savoury sauce. Marinated with sriracha, soy sauce, honey, garlic, and ginger, the chicken cooks up juicy and bold in just minutes. Serve it with steamed rice and tenderstem broccoli for a balanced, satisfying meal.

Ingredients

Scale

Chicken

  • 500 g (1 lb) chicken breast fillets, cut into strips

Marinade

  • 3 tablespoons vegetable oil, divided

  • 2 tablespoons sriracha

  • ½–1 teaspoon cornstarch

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 1-inch (2.5 cm) piece fresh ginger, peeled and minced

  • 3 cloves garlic, minced

  • 1 teaspoon chili powder

For Serving

  • Steamed rice

  • Steamed tenderstem broccoli

  • Dry roasted peanuts, chopped

  • Lime wedges

  • Green onions, sliced

Instructions

1. Marinate the Chicken

In a bowl, whisk together 2 tablespoons vegetable oil, sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder until smooth. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

2. Prepare the Sides

Cook the rice according to package instructions. Steam the tenderstem broccoli until just tender. Keep both warm.

3. Cook the Chicken

Heat the remaining 1 tablespoon vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Add the chicken to the hot pan and sauté for 5–10 minutes, turning occasionally, until golden and fully cooked.

4. Finish the Sauce

Pour the reserved marinade into the skillet and simmer for about 2 minutes, allowing it to thicken into a glossy, sticky sauce that coats the chicken.

5. Serve

Serve the spicy chicken over steamed rice. Garnish with chopped peanuts, sliced green onions, and lime wedges. Add the steamed tenderstem broccoli on the side.

Notes

  • Control the heat: Reduce sriracha or chili powder for a milder dish.

  • Extra sticky sauce: Add an extra pinch of cornstarch if you like a thicker glaze.

  • Protein swap: Chicken thighs work beautifully and stay extra juicy.

  • Meal prep friendly: The chicken reheats well and is great for lunches.

Find it online: https://chocotune.com/easy-30-minute-spicy-korean-chicken/