Description
This Spicy Korean Chicken recipe offers a deliciously fiery and flavorful meal that’s quick to prepare and perfect for weeknight dinners. Tender chicken pieces are marinated in a spicy blend of Sriracha, soy sauce, honey, garlic, and ginger, then sautéed to perfection and served over steamed rice with tenderstem broccoli. Garnished with crunchy roasted peanuts, fresh green onions, and zesty lime wedges, this dish combines heat and freshness in every bite.
Ingredients
Scale
Marinade and Chicken
- 3 tablespoons vegetable oil
- 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
- Chicken pieces (approximately 600-700g)
Accompaniments and Garnishes
- Steamed rice (about 2 cups cooked)
- Steamed tenderstem broccoli (about 200g)
- Dry roasted peanuts, chopped (2 tablespoons)
- Lime wedges (4 wedges)
- Green onions, sliced (2 stalks)
Instructions
- Prepare the marinade. In a small bowl, combine the vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder. Whisk thoroughly until the mixture is completely blended and smooth.
- Marinate the chicken. Add the chicken pieces to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours to allow the flavors to deepen.
- Cook the rice. While the chicken marinates, prepare the steamed rice following the instructions on the package. Keep warm once cooked.
- Steam the broccoli. Steam the tenderstem broccoli until it becomes tender but still crisp. Set aside and keep warm alongside the rice.
- Heat the skillet. Place a skillet over medium-high heat and heat the remaining vegetable oil until hot.
- Cook the chicken. Using tongs, lift the chicken pieces out of the marinade, letting the excess drip off, and place them carefully in the hot skillet. Reserve the leftover marinade.
- Sauté the chicken. Cook the chicken for 5 to 10 minutes, turning occasionally to ensure all sides are golden brown and the chicken is cooked through.
- Thicken the sauce. Pour the reserved marinade into the skillet with the chicken. Continue cooking for an additional 2 to 3 minutes so the sauce thickens and coats the chicken evenly.
- Assemble the dish. Serve the spicy Korean chicken over the bed of steamed rice, with steamed tenderstem broccoli on the side.
- Garnish and serve. Top with chopped dry roasted peanuts, add lime wedges for squeezing, and sprinkle sliced green onions over the dish for freshness and extra flavor.
Notes
- Marinating the chicken longer will intensify the flavor; overnight marination is ideal.
- Adjust the amount of Sriracha and chili powder according to your preferred spice level.
- Use chicken thighs for juicier meat, or chicken breasts for leaner protein.
- You can substitute tenderstem broccoli with regular broccoli or other green vegetables like bok choy or snap peas.
- For a gluten-free version, ensure soy sauce is tamari or gluten-free soy sauce.
