Easy 30-Minute Spicy Korean Chicken
This Easy 30 Minute Spicy Korean Chicken recipe features tender chicken breast strips marinated in a flavorful blend of Sriracha, soy sauce, honey, ginger, garlic, and chili powder. Quickly cooked on the stovetop and served with steamed rice, tenderstem broccoli, chopped dry roasted peanuts, lime wedges, and sliced green onions, this dish packs a delightful balance of heat and sweetness perfect for a fast weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
Chicken
- 500 g (1 lb) chicken breast fillets, cut into strips
Marinade
- 45 ml (3 tablespoons) vegetable oil, divided
- 30 ml (2 tablespoons) Sriracha
- ½ - 1 teaspoon (1-2 g) cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2.5 cm piece ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- 1 teaspoon chili powder
For Serving
- Steamed rice
- Steamed tenderstem broccoli
- Dry roasted peanuts, chopped
- Lime wedges
- Green onions, sliced
Instructions
- Prepare the marinade: In a bowl, whisk together 2 tablespoons of vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder until well combined to create a spicy marinade.
- Marinate the chicken: Add the chicken breast strips to the marinade, ensuring all pieces are thoroughly coated. Let it marinate for at least 10 minutes to absorb the flavors.
- Cook the chicken: Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken strips in a single layer and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
- Prepare the sides: While cooking the chicken, steam the rice and tenderstem broccoli until tender and lightly crisp respectively.
- Plate and garnish: Serve the spicy Korean chicken on a bed of steamed rice, accompanied by steamed tenderstem broccoli. Garnish with chopped dry roasted peanuts, sliced green onions, and lime wedges for a fresh and crunchy finish.
Notes
- Adjust the amount of Sriracha according to your preferred spice level.
- If cornstarch is not available, you can substitute with arrowroot powder for a similar effect.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- To save time, you can prepare the marinade and chicken strips ahead and refrigerate for up to 2 hours before cooking.
- Adding a splash of lime juice before serving enhances the dish’s freshness and balances the spice.
Find it online: https://recipethrive.com/easy-30-minute-spicy-korean-chicken/
