Korean Sweet and Spicy Chicken Sticky Korean-Style Chicken with Gochujang Glaze Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1/2 cup cornstarch 1/4 cup all-purpose flour 1/2 teaspoon salt Vegetable oil, for frying For the sauce: 2 tablespoons gochujang (Korean red chili paste) 2 tablespoons honey 2 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 cloves garlic, minced 1 teaspoon grated ginger 1 teaspoon sesame oil 1 tablespoon water For garnish: Sesame seeds Sliced green onions Directions: In a bowl, combine cornstarch, flour, and salt. Toss the chicken pieces in the dry mixture until well coated. Heat oil in a deep skillet or pan over medium-high heat. Fry the coated chicken in batches until golden brown and crispy, about 5–6 minutes. Drain on a paper towel-lined plate. In a saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, sesame oil, and water. Stir and simmer for 3–4 minutes until thickened slightly. Add the fried chicken to the sauce and toss to coat thoroughly. Serve hot, garnished with sesame seeds and green onions. Pair with steamed rice or enjoy as an appetizer. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 430 kcal per serving | Servings: 4 servings #koreanchicken #gochujangchicken #sweetandspicy #koreanrecipes #friedchicken #stickychicken #spicyasianfood #homemadekorean #easychickendinner #kfoodlove #koreanfusion #kitchencomforts #crispychicken #asianglaze #boldflavors #koreanappetizer #spicybites #friedfavorites #takeoutathome #glazeddelicious Say hello to flavor! This Korean Sweet and Spicy Chicken is crispy, sticky, and coated in a bold gochujang glaze you’ll crave every week. Serve it with rice or devour it solo!

Spicy Korean Chicken Fiery Gochujang Korean Chicken with Sticky-Sweet Heat Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 tablespoon honey 2 teaspoons brown sugar 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon vegetable oil 1 green onion, thinly sliced (for garnish) 1 teaspoon sesame seeds (for garnish) Cooked white rice or lettuce leaves, for serving Directions: In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, brown sugar, garlic, and ginger until smooth. Add chicken to the marinade, mix to coat well, and refrigerate for at least 30 minutes (or overnight for stronger flavor). Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve excess) and sauté for 6-8 minutes, until browned and cooked through. Pour in remaining marinade and simmer for 2-3 minutes, until the sauce thickens and coats the chicken. Garnish with sesame seeds and green onion. Serve hot with rice or in lettuce wraps. Prep Time: 10 minutes | Marinate Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes Kcal: 325 kcal | Servings: 4 servings #koreanchicken #spicykoreanfood #gochujang #gochujangchicken #spicychicken #koreanbbq #koreanrecipes #easykoreanfood #weeknightdinners #flavorfulchicken #asianmeals #stickychicken #sweetheat #koreanhomecooking #marinatedchicken #umamiflavor #hotandsavory #homemadekorean #lettucewraps #spicydinner Turn up the heat! This Spicy Korean Chicken is rich with gochujang flavor and perfectly sticky. Serve it over rice or in lettuce wraps!

Korean Spicy Stir-Fried Chicken Firecracker Dak Galbi with Gochujang Glaze Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 2 tablespoons gochujang (Korean red chili paste) 1 tablespoon gochugaru (Korean red chili flakes) 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon honey 2 teaspoons rice vinegar 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 tablespoon vegetable oil 1 medium onion, sliced 1 cup cabbage, chopped 1 medium carrot, julienned 1 scallion, chopped (for garnish) 1 tablespoon toasted sesame seeds (for garnish) Directions: In a medium bowl, combine gochujang, gochugaru, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger to form a marinade. Add the chicken to the marinade and mix well. Let it marinate for at least 30 minutes (up to 2 hours for deeper flavor). Heat vegetable oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 2 minutes. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally until the chicken is fully cooked. Add cabbage and carrots and stir-fry for another 3–4 minutes until vegetables are slightly tender but still crisp. Remove from heat. Garnish with chopped scallions and toasted sesame seeds. Serve hot with steamed rice or wrapped in lettuce leaves. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 390 kcal | Servings: 4 servings #koreanfood #spicychicken #dakgalbi #gochujangchicken #koreandinner #asiancuisine #spicyrecipes #chickenlovers #easychickendish #koreanrecipe #koreanbbq #stirfriedchicken #koreanflavors #riceandchicken #glutenfreekorean #homemadekoreanfood #easyweeknightmeals #quickdinnerideas #boldflavors #savoryspice 🔥 Just whipped up this Firecracker Dak Galbi with Gochujang Glaze and WOW the flavor explosion is unreal! Perfect balance of spicy, sweet, and savory. 🍗🇰🇷✨