Easy 30 Minute Spicy Korean Chicken

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This Korean chicken recipe is a quick and flavourful meal. Marinated in a spicy blend of Sriracha, soy sauce, and garlic, it’s served with steamed rice and tenderstem broccoli. Easy to prepare, it’s perfect for busy weeknights.

⭐️ Why this recipe works

• Flavourful Marinade: The combination of Sriracha, soy sauce, honey, and fresh ginger and garlic creates a complex, spicy, and sweet flavour profile.
• Quick Cooking Time: Chicken breast strips cook quickly, making this a perfect weeknight meal.
• Versatile: This recipe can be adapted to use different cuts of chicken or even other proteins like tofu or shrimp.
• Healthy Ingredients: Lean chicken breast, steamed vegetables, and minimal oil make this a nutritious option.
• Meal Prep Friendly: Marinating the chicken ahead of time allows for easy meal prep and quick assembly.

🧾 Ingredients overview

• Chicken breast fillets: Provides lean protein.
• Vegetable oil: Used for marinating and cooking the chicken, adds moisture and helps in browning.
• Sriracha: Adds heat and a hint of sweetness.
• Cornstarch: Helps in creating a glossy, thick sauce.
• Soy sauce: Adds umami and saltiness.
• Honey: Balances the heat and adds a subtle sweetness.
• Ginger: Adds warmth and a slight peppery flavour.
• Garlic: Infuses the dish with a robust, savoury taste.
• Chili powder: Enhances the spiciness and adds depth.
• Steamed rice: Serves as a neutral base to absorb the flavours.
• Tenderstem broccoli: Adds a crunchy texture and nutritional value.
• Dry roasted peanuts: Provides a crunchy topping with a nutty flavour.
• Lime wedges: Adds a refreshing, tangy finish.
• Green onions: Adds freshness and a mild onion flavour.For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here’s how to make it

Spicy Korean Chicken recipe step-by-step

1. Marinate the Chicken: In a small bowl, combine vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chilli powder. Whisk well to blend. Add the chicken to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Prepare the Sides: While the chicken is marinating, cook the rice according to the package instructions. Steam the tenderstem broccoli until tender. Set aside, keeping both the rice and broccoli warm.

3. Cook the Chicken: Heat the remaining vegetable oil in a cast iron or stainless steel skillet over medium-high heat. Using tongs, lift the chicken out of the marinade and place it in the hot skillet. Reserve the marinade. Sauté the chicken for 5-10 minutes, turning occasionally, until golden and fully cooked.
4. Simmer the Sauce: Pour the reserved marinade into the skillet and simmer for about 2 minutes, allowing it to thicken into a shiny, sticky sauce.
5. Serve: Serve the chicken over steamed rice. Top with chopped peanuts, sliced green onions, and lime wedges. Add the steamed tenderstem broccoli on the side.

📖 Variations

• Protein: Substitute chicken breast with chicken thighs, shrimp, or tofu for different protein options.
• Heat Level: Adjust the amount of Sriracha and chilli powder to increase or decrease the spiciness.
• Sweetness: Replace honey with brown sugar or maple syrup for a different sweet note.
• Vegetables: Use other vegetables like bell peppers, snap peas, or bok choy instead of broccoli.
• Grains: Serve with quinoa, cauliflower rice, or noodles instead of steamed rice.

💡 Chef’s Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

• Charcoal Grilling: Use a charcoal grill for an authentic smoky flavour that mirrors traditional Korean BBQ.
• Citrus Zest: Add a touch of citrus zest (like lime or orange) to the marinade for a subtle, bright flavor.
• Seasoned Flour Coating: Coat the chicken in seasoned flour before marinating to enhance the crust and flavor.

🍯 Storing and reheating leftovers

• Fridge: Store the cooled chicken in an airtight container in the fridge for up to 3 days.
• Reheat: To reheat, warm the chicken in a skillet over medium heat until heated through. Add a splash of water or chicken broth if needed to keep it moist

Easy 30 Minute Spicy Korean Chicken

Easy Korean chicken is the perfect weeknight dinner. Marinated in a spicy and savoury blend, this chicken dish pairs beautifully with steamed rice and tenderstem broccoli.

Prep Time: 15minutes minutes
Cook Time: 30minutes minutes
Total Time: 45minutes minutes

Servings: 4 Servings

Ingredients

• 500 g (1 lb) chicken breast fillets, or chicken breast, cut into strips

Marinade

• 45 ml (3 tablespoon) vegetable oil, divided
• 30 ml (2 tablespoon) Sriracha
• 1-2 g cornstarch, ½ – 1 teaspoon
• 2 tablespoon (2 tablespoon) 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

Marinate the Chicken:

• In a small bowl, combine 30 ml vegetable oil, Sriracha, cornstarch, soy sauce, honey, ginger, garlic, and chili powder. Whisk well to blend.

• Add the chicken to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.

Prepare the Sides:

• While the chicken is marinating, cook the rice according to the package instructions.

• Steam the tenderstem broccoli until tender. Set aside, keeping both the rice and broccoli warm.

Cook the Chicken:

• Heat the remaining 15 ml of vegetable oil in a cast iron or stainless steel skillet over medium-high heat.

• Using tongs, lift the chicken out of the marinade and place it in the hot skillet. Reserve the marinade.

• Sauté the chicken for 5-10 minutes, turning occasionally, until golden and fully cooked.

• Pour the reserved marinade into the skillet and simmer for about 2 minutes, allowing it to thicken into a shiny, sticky sauce.

Serve:

• Serve the chicken over steamed rice.

• Top with chopped peanuts, sliced green onions, and lime wedges. Add the steamed tenderstem broccoli on the side.

Notes

• Marinating Time: Marinate the chicken for at least 30 minutes for the best flavour. If you’re short on time, you can cook the chicken immediately after coating it in the sauce.
• Broccoli Alternative: If tenderstem broccoli is unavailable, regular broccoli or another green vegetable can be substituted.
• Adjusting Spice: Reduce the amount of Sriracha and chili powder for a milder dish.

Nutrition

Calories: 236kcal | Carbohydrates: 7g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 809mg | Potassium: 421mg | Fiber: 1g | Sugar: 5g | Vitamin A: 191IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg

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