Description
This Spicy Korean Chicken recipe features tender chicken pieces marinated in a flavorful blend of Sriracha, soy sauce, honey, ginger, and garlic. Pan-seared to a golden brown and simmered in a rich, spicy sauce, it’s served over steamed rice with tenderstem broccoli. Garnished with crunchy dry roasted peanuts, fresh lime wedges, and green onions, this dish captures the vibrant and bold flavors of Korean cuisine in just 25 minutes.
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, cut into bite-sized pieces)
Accompaniments and Garnish
- Steamed rice (as needed to serve 4)
- Steamed tenderstem broccoli (about 200 grams)
- Dry roasted peanuts, chopped (2 tablespoons)
- Lime wedges (4 wedges)
- Green onions, sliced (2 stalks)
Instructions
- Make the Marinade: In a small bowl, whisk together 3 tablespoons vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder until well combined to form the spicy marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss to coat them thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor infusion.
- Cook the Rice: While the chicken marinates, prepare the steamed rice following the package instructions. Keep warm when done.
- Steam the Broccoli: Steam the tenderstem broccoli until tender but still crisp, approximately 4-5 minutes. Set aside and keep warm.
- Heat the Skillet: Warm the remaining vegetable oil in a skillet over medium-high heat, preparing it for cooking the chicken.
- Cook the Chicken: Using tongs, transfer the marinated chicken from the bowl into the hot skillet, leaving the marinade behind. Sauté the chicken for 5 to 10 minutes, turning occasionally, until it is cooked through and golden brown on all sides.
- Add the Marinade Sauce: Pour the reserved marinade into the skillet with the cooked chicken and cook for an additional 2 to 3 minutes. Stir frequently to allow the sauce to thicken and coat the chicken pieces thoroughly.
- Plate and Garnish: Serve the spicy Korean chicken on a bed of steamed rice alongside the tenderstem broccoli. Garnish with chopped dry roasted peanuts, fresh lime wedges, and sliced green onions for added texture and brightness.
Notes
- For a less spicy version, reduce the amount of Sriracha and chili powder.
- Marinating the chicken overnight will deepen the flavors.
- Use boneless, skinless chicken thighs for juicier results if preferred.
- Ensure the chicken is cooked through to an internal temperature of 75°C (165°F).
- Dry roasted peanuts add a nice crunch, but you can substitute with cashews or omit for nut-free diets.
- Serve with steamed rice and tenderstem broccoli or swap with other vegetables like bok choy or green beans.
