Description
This Spicy Korean Chicken recipe delivers a perfect balance of heat and sweetness with a flavorful marinade made from Sriracha, soy sauce, honey, ginger, and garlic. Paired with steamed rice and tenderstem broccoli, and garnished with crunchy roasted peanuts, fresh lime wedges, and green onions, this dish offers a vibrant, satisfying meal that comes together quickly and easily.
Ingredients
Scale
Marinade and Chicken
- 3 tablespoons vegetable oil, divided
- 2 tablespoons Sriracha
- 1 teaspoon 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
- 500 grams chicken pieces (boneless, skinless recommended)
Sides and Garnishes
- Steamed rice, to serve
- Steamed tenderstem broccoli, to serve
- Dry roasted peanuts, chopped, for garnish
- Lime wedges, for garnish
- Green onions, sliced, for garnish
Instructions
- Prepare the Marinade: In a small bowl, whisk together the vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder until well combined to form a smooth marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors infuse. For deeper flavor, marinate up to 24 hours.
- Cook the Rice: While chicken marinates, prepare the steamed rice according to package instructions, keeping it warm once cooked.
- Prepare the Broccoli: Steam the tenderstem broccoli until bright green and tender, then set aside, keeping warm with the rice.
- Heat the Skillet: Place a skillet over medium-high heat and add the remaining vegetable oil.
- Cook the Chicken: Using tongs, lift the chicken from the marinade, allowing excess to drip back into the bowl. Place the chicken pieces in the hot skillet and reserve the marinade for later use.
- Sauté the Chicken: Cook the chicken for 5 to 10 minutes, turning occasionally, until the pieces are golden brown on the outside and cooked through inside.
- Add Marinade to the Skillet: Pour the reserved marinade over the chicken in the skillet.
- Thicken the Sauce: Continue cooking the chicken in the marinade for another 2 to 3 minutes, stirring gently, until the sauce thickens and glazes the chicken pieces.
- Assemble and Serve: Spoon the spicy Korean chicken over warm steamed rice, and serve alongside the steamed tenderstem broccoli.
- Garnish: Sprinkle chopped dry roasted peanuts and sliced green onions on top. Serve with lime wedges on the side for squeezing over before eating.
Notes
- Marinating the chicken overnight intensifies the flavor.
- If preferred, substitute chicken thighs for a juicier result.
- Control the spice level by adjusting the amount of Sriracha and chili powder.
- Ensure the skillet is hot before adding chicken to get a nice sear.
- Use low-sodium soy sauce to reduce salt content, if desired.
- Dry roasted peanuts add a pleasant crunch but can be omitted or replaced with sesame seeds for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
