Description
This Spicy Korean Chicken recipe features tender chicken marinated in a flavorful blend of Sriracha, soy sauce, honey, ginger, garlic, and chili powder, then sautéed to perfection. Served over steamed rice with tenderstem broccoli and garnished with crunchy roasted peanuts, fresh lime wedges, and sliced green onions, it’s a quick and delicious meal perfect for a weeknight dinner.
Ingredients
Scale
Marinade & 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
- 500g chicken pieces (skinless, boneless preferred)
Sides & Garnish
- Steamed rice, as needed
- Tenderstem broccoli, steamed, about 200g
- Dry roasted peanuts, chopped, 2 tablespoons
- Lime wedges, for serving
- Green onions, sliced, 2 tablespoons
Instructions
- Prepare the marinade: In a small bowl, whisk together 2 tablespoons of vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder until fully combined.
- Marinate the chicken: Add the chicken pieces to the marinade, tossing them to coat evenly. Cover and refrigerate for at least 30 minutes; for best flavor, let it marinate up to 24 hours.
- Cook the rice: While the chicken marinates, prepare the steamed rice according to the package instructions and keep warm.
- Steam the broccoli: Steam the tenderstem broccoli until just tender, about 4-5 minutes, and set aside, keeping it warm.
- Heat the skillet: Warm the remaining 1 tablespoon of vegetable oil in a skillet over medium-high heat.
- Cook the chicken: Remove the chicken from the marinade using tongs, allowing excess marinade to drip off, and place the chicken pieces in the hot skillet. Reserve the leftover marinade for later use.
- Sauté the chicken: Cook the chicken for 5 to 10 minutes, turning occasionally, until the chicken is cooked through with a golden brown exterior.
- Add the sauce: Pour the reserved marinade into the skillet with the chicken.
- Thicken the sauce: Continue cooking for 2 to 3 minutes, stirring gently, allowing the sauce to thicken and coat the chicken evenly.
- Assemble the dish: Serve the spicy Korean chicken over the steamed rice with tenderstem broccoli on the side.
- Garnish and serve: Top with chopped dry roasted peanuts, sliced green onions, and lime wedges for added flavor and texture.
Notes
- Marinating the chicken for longer enhances the flavor.
- If you prefer less heat, reduce the amount of Sriracha and chili powder.
- You can substitute chicken thighs for juicier meat.
- Serve immediately for the best texture and flavor.
- Use gluten-free soy sauce if gluten sensitivity is a concern.
