Korean Fried Chicken with Sweet Chili Sauce Crispy Korean Fried Chicken Glazed with Sweet & Spicy Chili Sauce Ingredients: For the Chicken: 1.5 lbs chicken wings or boneless chicken thighs, cut into bite-size pieces 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1/2 cup cornstarch 1/2 cup all-purpose flour 1 egg Oil for deep frying For the Sweet Chili Sauce: 1/4 cup Korean chili paste (gochujang) 1/4 cup honey 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon sesame oil 1 garlic clove, minced 1 teaspoon grated ginger Optional Garnishes: Toasted sesame seeds Chopped green onions Directions: In a bowl, season chicken pieces with salt, pepper, and garlic powder. Let marinate for 10–15 minutes. In a separate bowl, whisk together cornstarch, flour, and egg until smooth. Toss the chicken pieces into the batter and coat thoroughly. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches until golden brown and crispy (about 5–7 minutes). Remove and drain on paper towels. Let the chicken rest for 5 minutes, then fry again for 2–3 minutes to double-crisp. Drain well. In a saucepan, combine all sweet chili sauce ingredients. Simmer over medium heat for 3–4 minutes, stirring occasionally until slightly thickened. Toss the fried chicken in the warm sauce until fully coated. Garnish with sesame seeds and chopped green onions. Serve hot. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 390 kcal | Servings: 4 servings #koreanfriedchicken #gochujang #sweetchilisauce #crispychicken #asianrecipes #kfoodlove #doublefriedchicken #koreanflavors #spicyandsweet #friedchickendinner #asiancomfortfood #homemadekoreanfood #chickentreats #soygarlic #friedandglazed #koreansnack #hotandsweet #stickychicken #crispyperfection #flavorpacked Golden. Crispy. Sticky. Korean Fried Chicken glazed with a sweet chili sauce that hits ALL the flavor notes. Spicy, sweet, and irresistible!

Korean Grilled Chicken Skewers with Gochujang Sauce Sweet & Spicy Korean Gochujang Chicken Skewers from the Grill Ingredients: For the Chicken Marinade: 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces 2 tablespoons gochujang (Korean chili paste) 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon sesame oil 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon rice vinegar Optional Garnish: Sesame seeds Sliced green onions For Skewers: Bamboo or metal skewers (soaked in water if bamboo) Directions: In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar. Add chicken pieces to the marinade, mix to coat evenly, and refrigerate for at least 30 minutes (up to 4 hours for best flavor). Thread marinated chicken onto skewers. Preheat grill to medium-high heat and oil the grates. Grill the chicken skewers for 10–12 minutes, turning occasionally, until nicely charred and cooked through (internal temp 165°F). Garnish with sesame seeds and green onions if desired. Serve hot. Prep Time: 15 minutes | Marinate Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 57 minutes Kcal: 290 kcal per serving | Servings: 4 servings #gochujangchicken #koreangrill #koreanchickenskewers #chickenskewers #grilledchicken #gochujangrecipes #asianbbq #koreanbbq #spicychicken #bbqskewers #skewerlovers #koreanflavors #easygrilling #chickendinner #bbqseason #grilledmeals #asianinspired #weeknightgrilling #flavorfulchicken #summereats Fire up the grill with these Korean Gochujang Chicken Skewers! Spicy, sweet, and so irresistible.

Korean Spicy Chicken and Vegetable Stir-Fry Fiery Korean Chicken Stir-Fry with Crisp Vegetables Ingredients: 1 lb (450g) boneless, skinless chicken thighs, thinly sliced 2 tablespoons vegetable oil 1 medium onion, sliced 1 red bell pepper, sliced 1 cup broccoli florets 2 cloves garlic, minced 1 tablespoon ginger, minced 3 green onions, chopped 2 tablespoons gochujang (Korean chili paste) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon honey or brown sugar 1 teaspoon rice vinegar 1/2 teaspoon black pepper Sesame seeds for garnish Directions: In a bowl, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, and black pepper to create the sauce. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant. Add chicken slices and cook for 5-7 minutes until browned and cooked through. Toss in onion, red bell pepper, and broccoli. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2 minutes, allowing flavors to meld. Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 350 kcal | Servings: 4 servings #koreanfood #spicychicken #gochujangrecipe #koreanstirfry #asiancooking #quickmeals #weeknightdinner #healthyrecipes #spicyfoodlover #chickenrecipes #vegetablestirfry #koreancuisine #flavorfulmeals #homemadekorean #comfortfood #riceandnoodles #easyasianrecipes #koreanflavors #stirfryrecipe #foodiefavorites 🔥 Craving a fiery, flavorful meal? This Korean Spicy Chicken and Vegetable Stir-Fry hits all the right notes with tender chicken, crunchy veggies, and bold gochujang heat! 🌶️🍗🥦

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. 🍗🇰🇷✨

Korean Spicy Braised Chicken (Dak Bokkeum Tang) Hearty and Fiery Korean Braised Chicken Stew Ingredients: 2 lbs bone-in, skinless chicken pieces (drumsticks or thighs work best) 2 medium potatoes, peeled and cut into chunks 1 large carrot, sliced 1 onion, quartered 2 cups water 2 green onions, chopped (for garnish) 1 tbsp sesame seeds (for garnish) For the Braising Sauce: 3 tbsp gochujang (Korean red chili paste) 2 tbsp gochugaru (Korean chili flakes) 3 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 1 tbsp sugar 1 tbsp honey 4 cloves garlic, minced 1 tsp grated ginger Freshly ground black pepper to taste Directions: In a large mixing bowl, combine all sauce ingredients and mix well. Rinse the chicken pieces under cold water and pat dry. In a deep pot or Dutch oven, place chicken, potatoes, carrots, and onion. Pour the sauce mixture over the chicken and vegetables. Add 2 cups of water and bring the mixture to a boil over medium-high heat. Once boiling, reduce to medium-low heat and simmer uncovered for 30–35 minutes, stirring occasionally. Continue to cook until the sauce thickens slightly and the chicken is tender. Garnish with chopped green onions and sesame seeds before serving. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #dakbokkeumtang #koreanbraisedchicken #gochujangrecipes #spicydinner #asiankitchen #koreancomfortfood #braisedchicken #chickenrecipes #homestylecooking #koreanstew #easykoreanrecipes #weeknightmeals #koreanflavors #spicystew #heartymeals #asiandishes #chickenstew #simmeredgoodness #koreaneats #homecookedlove 🔥🇰🇷 This Korean Spicy Braised Chicken (Dak Bokkeum Tang) is comfort food with a KICK! Perfect for cozy nights when you need something bold and flavorful. 🍗🥕