Best Spicy Korean Chicken Recipes

SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE

Steps:

• Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
• Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
• Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
• Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
• Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
• Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

SPICY KOREAN CHICKEN RECIPE BY TASTY

Steps:

• Mix the ingredients for the batter in a bowl until smooth with no lumps.
• Heat oil in a pot to 340°F (170°C).
• Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
• Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
• Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
• Fry the wings a second time until golden brown and crispy. Drain and set aside.
• In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
• Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
• Enjoy!

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI

Steps:

• Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
• Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
• Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
• Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
• Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

SPICY KOREAN CHICKEN

Steps:

• Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Steps:

• Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
• Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
• Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

KOREAN SPICY CHICKEN STEW (DAKDORI TANG)

Steps:

• Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
• In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
• Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
• Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Steps:

• In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
• Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

DAK GALBI (KOREAN SPICY CHICKEN STIR-FRY)

Steps:

• Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
• Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
• Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

SPICY KOREAN CHICKEN AND RAMEN NOODLE PACKETS

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
• Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
• Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
• Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
• Bake in the oven for 25 minutes or until chicken is cooked throughout.

KOREAN SPICY CHICKEN WINGS - RESTAURANT RECIPE!

Steps:

• Rinse the wings in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes. Place wings in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.
• For the Stir Fry Sauce: Place the ginger and garlic into a blender with just enough water to liquefy the mix. Pour into a small mixing bowl and add all other sauce ingredient & mix well. Finely chop the green/spring onion and set aside.
• Chicken Wings: Discard the milk and let wing section drain until just damp. Heat oil in a large cooking pot. (350ºF or use the bread test) Roll wings in starch and deep fry until golden brown then drain.
• Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
• Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.

SPICY KOREAN CHICKEN AND VEGETABLE STEW (DAK DORITANG)

Steps:

• Combine rice wine, black pepper, and ginger in a shallow dish. Toss in chicken to coat. Marinate for 15 minutes.
• Mix gochujang, soy sauce, corn syrup, sugar, garlic, chili powder, and sesame oil together in a bowl for the sauce.
• Heat vegetable oil in a wok over medium-high heat. Add potatoes and carrots; cook and stir until slightly tender, about 5 minutes. Pour in water. Add the chicken and onion; stir to combine. Add the sauce, stir, and bring stew to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Stir sesame leaves into the stew. Cook until wilted, about 1 minute more.

DAK DORI TANG (SPICY KOREAN CHICKEN STEW)

Steps:

• Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
• Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
• Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
• Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.

SPICY GRILLED KOREAN CHICKEN WINGS

Steps:

• 1. Mix all ingredients except chicken wings and black sesame seeds together. Add the chicken wings and let marinate for 6 to 8 hours. Get a grill hot. Place the chicken wings on the grille and brush the marinate over them while cooking. Should take about 20 minutes.
• 2. Once chicken wings are done garnish with black sesame seeds.

KOREAN DAK GALBI (SPICY CHICKEN STIR FRY)

Steps:

• 1. Cut chicken pieces into bite-size pieces. 2. In a large non-stick pan, add 1 tbsp oil and add the chicken pieces. Cook on medium-high for a few minutes. 3. Prepare the sauce by combining all ingredients in a bowl. Add to the frying pan. Cook until chicken pieces are well coated and pieces are browned. 4. After slicing and dicing the vegetables, add the cabbage, sweet potato, onion, and rice cakes with the chicken pieces. Cook for about 10 minutes or until the sweet potatoes loses its original color. 5. Next add the sliced perilla leaves, cabbage, and scallions (save some for garnish). Cook until they wilt or soften. Also, if the sauce seems to be drying up, you can add more water. 6. Serve with rice and garnish with roasted sesame seeds and scallion strips. *As mentioned early, in Korean restaurants (and now at home too) it's common to add some more rice, gim strips (dried seaweed), and sesame oil to the remaining sauce in the pan. Mix it together well and this will provide a great, last bite to your meal.

DAKDORITANG - KOREAN SPICY CHICKEN

Steps:

• 1. combine the marinade ingredients
• 2. marinate chicken for 30 minutes
• 3. While the chicken marinates, prepare the rest of the ingredients
• 4. When chicken has marinated, brown in a heavy pot in vegetable oil
• 5. After Chicken is well browned, add the rest of the ingredients, EXCEPT the bell pepper and green onions
• 6. cover and simmer over medium heat for about 30 minutes, until potatoes are tender
• 7. add green onions and bell pepper, and cook for an additional 2 minutes
• 8. serve over hot white rice

KOREAN CHICKEN TTEOKBOKKI W GAEDNIP (SPICY RICE CAKES W PERILLA LEAVES)

Steps:

• If time permits, soak the tteok (rice cakes) in water for about 30 minutes or defrost at room temperature. Saute the chicken pieces in a large pot with 1 tbsp of olive oil and soy sauce. Cook until pink is absent and add the minced garlic for 2, 3 minutes. Pour 2 cups water into the pot and boil for a few minutes. Turn the heat down to medium and simmer. Add the remaining ingredients (minus the perilla leaves & sesame seeds) to the pot and cook for 10 minutes. Continue cooking until rice cakes are soft and the sauce thickens up. Lastly add the shredded perilla leaves. Serve hot with rice or eat by itself. *Some Koreans like to make a deeper, flavorful broth by boiling kelp, various vegetables, and dried anchovies (myulchi) and using it for the tteokbokki sauce. I have tried both ways (the short and long methods) and there really is not much difference in taste simply because the gochujang (red pepper paste) simply overpowers all other ingredients. However, if you're a traditionalist and like taking the longer route, then most likely I will be done eating by the time your broth settles into a suitable sauce.

TAK KOGI SOPSANJOK (SPICY KOREAN CHICKEN PATTIES)

Steps:

• In a food processor or high speed blender, add the ground chicken, green onion, garlic, ginger, sesame salt, sesame oil, salt, soy sauce and red pepper. Pulse to grind everything together then blend until mix well together.
• Divide the mixture into 6 balls. On an oiled cutting board or wax paper, flatten each ball into a circular patty. Using a knife, cross hatch each patty from side to side.
• Broil the patties until fully cooked, Grill the patties until fully cooked or pan fry the patties until fully cooked. The patties should be golden brown when fully cooked.
• Serve each patty on a lettuce leaf on individual plates.

KOREAN SPICY CHICKEN TENDERS WITH SWEET APPLE

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Steps:

• In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, ginger and garlic.
• Pour in water and soy sauce, and stir in sugar and hot pepper paste.
• Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
• You may also cook this in the crock pot for several hours.
• The liquid will thicken as it cools.
• Enjoy!

SPICY KOREAN CHICKEN

Steps:

• 1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
• 2. Heat oil in a pot to 340°F.
• 3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
• 4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
• 5. Drain the wings and increase the heat.
• 6. Heat oil to about 375°F.
• 7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
• In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.