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–+ servings
Spicy Korean Chicken

Spicy Korean Chicken

Spice up your dinner with Spicy Korean Chicken, a flavorful dish combining heat and creamy cheese. Perfect for cozy nights or gatherings. Try it now!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g chicken thighs or breast cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger
  • 3 tablespoons gochujang Korean chili paste
  • 2 tablespoons gochugaru Korean chili powder
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or rice syrup
  • 1 tablespoon brown sugar
  • 2 tablespoons ketchup
  • 1 teaspoon sesame oil
  • 120 ml water
  • 100 g shredded mozzarella cheese
  • Chopped green onions for garnish
  • Toasted sesame seeds for garnish

Equipment

  • Skillet
  • Mixing bowl
  • Spatula
  • Oven-safe dish
  • Broiler-safe skillet

Method
 

  1. Mix all the sauce ingredients in a bowl until smooth.
  2. In a large skillet, heat the vegetable oil over medium heat and cook the chicken, garlic, and ginger until golden brown (about 5-7 minutes).
  3. Pour the mixed spicy sauce over the cooked chicken and simmer for about 10 minutes.
  4. Transfer the mixture to an oven-safe dish and sprinkle mozzarella cheese over the top, then broil for 3-5 minutes until bubbly and golden.
  5. Garnish with chopped green onions and toasted sesame seeds, and serve hot with steamed rice or noodles.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Feel free to adjust the spice level by adding more honey or reducing the gochugaru. For added flavor, toast sesame seeds lightly before using as a garnish. If storing leftovers, keep the cheese separate and add it before reheating for optimal gooeyness. This dish is best enjoyed fresh but can be stored in the fridge for up to 3 days.
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