If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. As much as we all love spending time in the kitchen, some days it just isn’t possible. Everyone is busy with work and life and everything else. This is why we need recipes like this one in our back pocket. I’m talking Spicy Korean Chicken. It’s quick and easy to make, a great combo of sweet and savory, and you’re going to love it. It’s got a nice level of spice to it and it’s ready and on the table in only 10 minutes once you start cooking. No one ever said a great meal with great flavor had to take a long time to cook. If you’re looking for a sweeter marinade, add in a bit of brown sugar or honey. Sesame oil is a nice addition as well. The key is to get the marinade going the night before. This will make cooking the meal a snap. Get the marinade going before you go to bed, or in the morning before you leave for work. Marinate the chicken in a bowl or baggie, then cover and refrigerate. It will be ready and waiting for you when you get home. However, if you’re strapped for time, you’ll still get a good level of flavor marinating for 30 minutes, so it is definitely worth doing. Let’s talk about how to make Korean chicken, shall we? Cover and refrigerate for at least an hour. Overnight will get you the most flavor. I usually get my marinade going either the night before or the morning of. Add the chicken, stirring here and there, until the chicken is cooked through and golden brown, about 10 minutes. Much like a stir fry. They will be tender and juicy. Boom! Super easy recipe, isn’t it? Ready and on the table in 20 minutes. I love a nice easy recipe, especially one that is as packed with flavor as this one. Korean chicken is definitely one my favorite quick recipes. I greatly enjoy Korean food. Great for weeknight cooking. Such a great recipe. I love it over steamed rice or fried rice. You can also freeze it in freezer containers for 3 months or longer. Let me know how you like it! – Mike H. NOTE: This recipe was updated on 6/18/21 to include new information, photos and video. It was originally published on 5/26/18.
