Spicy Korean-Style Chicken Breast
Tender chicken breast coated in a sticky, sweet, and spicy gochujang glaze. This quick Korean-style dish is packed with flavor and perfect over warm white rice.
This dish channels the beloved flavors of traditional Korean dakgalbi, offering a quick and accessible way to enjoy sweet, spicy, and savory notes at home. The secret lies in the simple but punchy marinade of gochujang (Korean chili paste), honey, and soy sauce, which caramelizes beautifully in the pan. Adding a sprinkle of melting cheese at the end provides a comforting, creamy contrast to the heat.
Ingredients
- 500 g chicken breast
- 1/2 medium white onion
- 3 cloves garlic
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp light soy sauce
- 1 tbsp honey
- 1 tbsp Korean chili powder (gochugaru)
- 1 tbsp cooking oil
- optional cheese chunks
- for serving steamed white rice
Instructions
- 1Slice the onions
Place the white onion on a cutting board and carefully slice it into thin strips. This is the first step in preparing your aromatics for the chicken marinade.
Tip: Keep your fingertips tucked in while slicing to protect your hands. - 2Cut the chicken
Take the raw chicken breast and cut it into bite-sized chunks. Ensure the pieces are roughly uniform in size to help them cook evenly later.
Tip: Use a sharp chefs knife for clean cuts through the chicken breast. - 3Season the chicken
In a bowl with the chicken chunks, add the Korean chili paste, honey, light soy sauce, and a spoonful of chili powder. This base will provide a deeply savory and spicy flavor profile.
Tip: Add the honey slowly to ensure it integrates well with the thicker chili paste. - 4Add aromatics
Add the previously sliced onions and garlic into the bowl with the seasoned chicken. These ingredients will infuse the meat with flavor during the marination process.
Tip: Ensure the onions are evenly distributed so they coat the chicken well. - 5Marinate the mixture
Using a large spoon, thoroughly mix the chicken, onions, garlic, and seasonings together until the chicken is well-coated. Let the mixture marinate for 15 to 20 minutes to develop the flavors.
Tip: Cover the bowl with plastic wrap while it marinates in the refrigerator. - 6Cook the chicken
Heat a wok or large pan over medium-high heat and coat with a little cooking oil. Carefully add the marinated chicken and vegetable mixture into the hot pan, letting it sizzle.
Tip: Make sure the wok is hot enough before adding the chicken to get a good sear. - 7Stir-fry the chicken
Continuously stir-fry the chicken and vegetables until the meat is fully cooked through and the onions have softened. For an extra comforting touch, add a few chunks of cheese during the final minute of cooking, letting it melt into the spicy sauce.
Tip: Keep the chicken moving in the pan to ensure even cooking and to prevent the sauce from burning. - 8Serve with rice
Once the stir-fry is ready, scoop a portion of hot, steamed white rice into a serving bowl using a rice paddle. Serve the stir-fried chicken immediately alongside the warm rice.
Tip: Fluff the rice gently with the paddle before scooping to keep the grains light and separate.
