Spicy Korean Chicken

There is a misconception out there that good Asian food is difficult to make at home, that it requires 101 ingredients per dish and that it will never taste as good as takeout without the MSG.  Well I’m here to tell you that is basically all lies! With a little know how and a few key ingredients it’s much simpler than you might think.

The key ingredient to this dish is gochujang paste; which is red chili paste that contains glutinous rice, fermented soybeans, salt, and sometimes sugar.  It’s a Korean food staple and has become one of my most favorite things to cook with! I have used it in kimchi, soups, marinades, and this spicy Korean chicken recipe. The inspiration for this recipe came in culinary school. All of us students were learning to break down chickens, having cooked the breast the day before, the thigh and drumsticks we used for fried chicken. We were left with a large amount of wings to figure out something to do with. My chef instructor Chef Kim, (who is Korean) fried up the wings and tossed them in a sauce he made with gochujang, honey, and a little salt. They were so delicious, that afterward I went straight to an Asian market and bought some gochujang paste. I jazzed up the sauce a little till I got the perfect balance of spicy, sour, and sweet! And instead of wings I use cubed up chicken thighs. This is seriously one of my family’s favorite meals.   My brothers say every time I make it “there is never enough”. In the picture it looks like a lot because I double the recipe, regularly it feeds 4-5 

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Spicy Korean Chicken

·         5 Chicken Thighs

·         3 Tablespoons Cornstarch

·         1 Egg

·         Salt and Pepper to Taste

·         3 Tablespoons oil (cooking)

·         2 chopped green onions (garnish)


·         2 Tablespoons Soy Sauce

·         ½ Teaspoon Red Chili Flakes

·         1 Clove Garlic (minced)

·         2 Tablespoons Honey

·         1 Tablespoon Gochujang Paste

Cut chicken into one inch pieces, place in bowl with cornstarch, egg, and salt and pepper, mix together to create batter around the chicken. Set aside. In another large bowl combine soy sauce, red chili flakes, minced garlic, honey and gochugang paste with a pinch of salt and pepper, whisk together to form the sauce. Set aside. In a frying pan heat cooking oil (I use avocado oil) to meadum/hight heat. Cook chicken in 2-3 additions making sure not to over crowd the pan, after about 3 min each side remove to paper towel lined plate. Once all chicken is cooked dump into bowl with sauce, toss together till chicken is thoroughly coated with sauce. Serve with rice and a sprinkle with chopped green onions.