Korean Spicy Chicken Stir-Fry has always been a favorite in my kitchen. I first discovered this dish during a trip to Seoul, where the vibrant food scene blew me away. Everywhere I went, there was something delicious to try, but the Korean Spicy Chicken Stir-Fry really caught my attention. It was packed with bold flavors, from the heat of gochujang (Korean chili paste) to the rich savoriness of soy sauce. I couldn’t get enough! As soon as I returned home, I knew I had to recreate this dish, and now it’s a regular part of my weeknight dinners.
Bringing Authentic Flavors Home
When I first started experimenting with Korean Spicy Chicken Stir-Fry, I wanted to make sure I stayed true to the authentic taste. The combination of gochujang, garlic, and sesame oil is what gives this dish its signature kick. I love how the sauce clings to the chicken and coats each bite with its spicy goodness. To balance out the heat, I add a touch of honey, which adds just the right amount of sweetness. Over time, I’ve perfected the recipe, adjusting the spice level so it’s just right—spicy enough to wake up your taste buds but still enjoyable for everyone at the table.
Perfect for Busy Nights
One of the best things about Korean Spicy Chicken Stir-Fry is how quick it is to make. It’s my go-to dish on busy nights when I need something fast but satisfying. The ingredients are simple: chicken thighs, onions, garlic, gochujang, soy sauce, and some veggies. Everything comes together in just one pan, which means less time spent cleaning up afterward. Plus, it’s super customizable—you can toss in whatever vegetables you have on hand. Sometimes I add bell peppers or carrots, but you can also throw in zucchini or mushrooms.
Korean Spicy Chicken Stir-Fry has become a dish I love sharing with friends and family. Every time I make it, it brings back memories of my trip to Seoul, and I get to share a little piece of that experience with others. Whether I’m cooking for a weeknight dinner or a casual get-together, this dish never fails to impress. It’s flavorful, comforting, and always leaves everyone asking for seconds.
Table of Contents
Chef’s Notes-Korean Spicy Chicken Stir-Fry
- If you’re serving guests with varying spice preferences, reduce the amount of red pepper flakes and gochujang. You can also offer sriracha or extra pepper flakes on the side so guests can adjust to their own heat levels.
- While this recipe is quick, you can marinate the chicken in the sauce for 30 minutes or longer to infuse more flavor into the meat. If you’re short on time, even 10 minutes can make a difference.
To make the dish more nutritious and colorful, add stir-fry-friendly veggies like bell peppers, zucchini, or snap peas. These vegetables can also stretch the dish to feed more people. - Pork belly, shrimp, or firm tofu work just as well in this recipe. For tofu, press it first to remove excess water, and for pork, opt for thin slices to ensure fast and even cooking.
- Make sure the pan is properly heated before adding the chicken. This helps the chicken develop a nice sear, preventing it from sticking to the pan and locking in moisture.
- Serve with steamed jasmine rice or for a low-carb version, cauliflower rice. You can also serve with lettuce wraps to balance the spiciness and offer a refreshing texture.
- Store any leftovers in an airtight container. This dish reheats well, and you can use it as a protein base for wraps or grain bowls the next day.
Korean Spicy Chicken Stir-Fry
4
15
minutes15
minutes400
kcal30
minutesSpice up your dinner routine with this quick and easy Korean Spicy Chicken Stir-Fry! Packed with bold flavors and a delightful kick, this dish is a favorite among top chefs for its irresistible taste and simplicity. In just 15 minutes, you can whip up a shiny, delicious, and perfectly spicy chicken stir-fry that will impress family and friends alike. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to become a staple in your meal rotation!
Ingredients
- Protein
1.0 lb chicken breast sliced into 1/8-inch thick pieces
- Sauce
1/4 cup gochujang (Korean red pepper paste)
1 tbsp tamari (gluten-free soy sauce)
1 tbsp honey
2 tbsp red pepper flakes
1/4 tsp freshly ground black pepper
- Oils & Aromatics
1 tbsp toasted sesame oil
5 cloves garlic minced
1 tsp fresh ginger minced
- Vegetables
1 medium onion thinly sliced
4 green onions chopped
- Garnish
1 tsp toasted sesame seeds
- Alternative Ingredients:
Chicken breast can be substituted with pork belly or tofu for a vegetarian option.
Tamari can replace soy sauce for a gluten-free diet.
Honey can be replaced with brown sugar or maple syrup.
Gochujang can be substituted with sriracha plus a bit of miso paste.
Red pepper flakes can be adjusted to taste or replaced with cayenne pepper.
Fresh ginger can be swapped with ground ginger in a lesser amount.
Sesame oil can be replaced with vegetable oil if unavailable.
Directions
- Prepare Ingredients – Begin by slicing the chicken breast into thin, 1/8-inch pieces to ensure even cooking. Mince the garlic and ginger, then slice the onion and chop the green onions. Measure out all sauce components for easy access during cooking. (Approx. 5 minutes)
- Make the Sauce – In a medium bowl, combine gochujang, tamari, honey, red pepper flakes, and ground black pepper. Stir until the mixture is smooth and well integrated. This spicy sauce will coat the chicken and infuse it with flavor. (Approx. 2 minutes)
- Cook the Chicken – Heat the toasted sesame oil in a large nonstick pan over medium-high heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute. Add the sliced chicken to the pan, cooking until it’s no longer pink, approximately 5-7 minutes. (Approx. 7 minutes)
- Add Vegetables and Sauce – Incorporate the sliced onions into the pan, stirring them with the chicken until they begin to soften. Pour in the prepared sauce, ensuring all ingredients are evenly coated. Continue to cook for another 3-4 minutes, allowing the flavors to meld. (Approx. 4 minutes)
- Garnish and Serve – Once cooked, transfer the stir-fry to a serving dish. Sprinkle with chopped green onions and toasted sesame seeds for added flavor and presentation. Serve hot with steamed rice or your favorite side dish. (Approx. 2 minutes)
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
Nutrition Facts
- Calories: 400kcal
- Fat: 20g
- Saturated Fat: 5g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 12g
- Protein: 35g
- Vitamin A: 150IU
- Vitamin C: 8mg
- Calcium: 40mg
- Iron: 2mg
FAQ-Korean Spicy Chicken Stir-Fry
Can I make this recipe less spicy?
Yes, simply reduce the amount of gochujang or red pepper flakes. You can also serve it with a cooling side like cucumber salad to balance the heat.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or microwave for convenience.
What can I substitute for gochujang if I don’t have it?
If gochujang isn’t available, you can use a mix of sriracha and miso paste, or simply opt for another chili paste, though it may alter the flavor slightly.
Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw the chicken before slicing and cooking. Cooking frozen chicken directly will release too much water and prevent a proper sear.
What sides go best with this dish?
Steamed rice is a classic pairing. You can also serve it with noodles, lettuce wraps, or a light side like pickled radishes or kimchi for added texture and tang.
