Spicy, crisp, and smothered with Korean marinade, Korean Chicken is quite appetizing. Instead of a takeout, you can make the best grilled Sheet Pan Korean Spicy Chicken easily at home in no time. Here is how to make it.
During one visit to a Korean Restaurant during one of my travel, we ordered this Korean Chicken and with the first bite, I was bowled over the taste and flavor of this recipe.
I tried it during the weekend and served it on the bed of simple Fried Rice. I can just say it was a feast in my mouth!
It is a perfect recipe for your weekend Brunch or even for your get-togethers. Learn how to make this Korean style Chicken recipe, which will surely satisfy your taste buds.
Want to try some more Chicken recipes?
About the recipe
It is a spicy grilled or pan-fried chicken that is perfect to enjoy for a meal. Quick and easy to make, this chicken is marinated using special Korean chilli paste which is called Gochugaru.
This chilli paste gives it a very unique flavor. The chicken is mildly spicy and is loaded with flavors. Do try this easy sheet pan recipe at home and do let me know if you liked it.
What is Gochujang and Gochugaru?
Gochujang is the backbone of Korean cooking. Gochujang is a Korean red chilli paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners.
It’s a thick, sticky condiment that’s spicy and very concentrated and pungent in flavor. Heat levels can vary between brands, so check the packaging to see if it’s labeled with any kind of spice-level indicator. It gives a very nice depth and kick to anything it’s added to.
Gochujang is easily available in supermarkets these days and you can also order it online via Amazon. You can read more about this paste here.
Gochugaru is Korea’s answer to chilli powder. Gochugaru is a vibrant red Korean spice made from a blend of hot red pepper flakes. Its texture is somewhere between red pepper flakes and chilli powder. Gochugaru is also readily available in stores or online.
If not, you can replace it with any red pepper powder. You can read more about it here.
Pro Tips by Neha
I have used chicken breast to make this chicken, but you can use thighs too.
They are juicier and easy to cook than any other part of the chicken.
Cutting the chicken breast into half horizontally helps in cooking the faster and keeping it juicier. Try it.
Gochujang and Gochugaru gives a very typical Korean flavor to this chicken.
But if you don’t have access to them, feel free to use any other red chilli paste and red chilli powder to make this recipe. It will still taste delicious.
Instead of grilling the chicken in an oven, you can roast it in a cast-iron pan over stovetop.
Cook for 4-5 minutes on one side, then flip and cook for another 3-4 minutes on the other side.
Korean Chicken can be served with steamed rice and boiled vegetables on the side.
Since I made a sheet pan version, I roasted the veggies along with the chicken and my meal was ready in no time.
I made my rice in an instant pot and by the time, the chicken was grilling, my rice was ready too 🙂
Do not forget to top the chicken with roasted sesame seeds and chopped spring greens just before serving.
Step by Step Recipe
Cut the chicken breasts into half lengthwise to reduce their thickness.
Add all remaining ingredients in a bowl except scallion and toss well to coat the chicken pieces with the marinade.
Refrigerate the chicken for at least 2 hours or for max of 2 days.
Pre heat the oven to 400 degrees F. Spread the vegetables on a sheet pan on one side.
Arrange the chicken pieces on the sheet pan. Drizzle the leftover marinade over the vegetables and toss gently.
Grill for 25-30 minutes until the chicken pieces are slightly charred.
You might also like:
Korean Chicken Recipe
- 2 Boneless Chicken Breast
- 2 tablespoon Gochujang
- 1 teaspoon Gochugaru
- 2 tablespoon Vegetable Oil
- 2 tablespoon Soy sauce
- 1 tablespoon Brown Sugar
- 1 teaspoon Ginger (Grated)
- 1 teaspoon Garlic (Minced)
- 2 cups Mixed Vegetables (I used Bell Peppers, carrots and Broccoli)
- 2 tablespoon Scallion (Chopped)
- Cut the chicken breasts into half horizontally to reduce their thickness.
- Add all remaining ingredients in a bowl except scallion and vegetables and toss well to coat the chicken pieces with the marinade.
- Refrigerate the chicken for at least 2 hours or for max of 2 days.
- Pre heat the oven to 400 degrees F.
- Spread the vegetables on a sheet pan on one side.
- Arrange the chicken pieces on the sheet pan.
- Drizzle the leftover marinade over the vegetables and toss gently.
- Grill for 25-30 minutes until the chicken pieces are slightly charred.
- Garnish with scallions and serve hot with steamed rice.