Korean Chicken

5 from 2 votes

Korean Chicken is so easy to make at home with this simple shortcut recipe. Crunchy chicken pieces coated in a sweet and spicy sauce is a delicious game day appetizer or can be served as a flavorful main meal.

Prep Time5

Cook Time16

Total Time21

Course: Dinner

Cuisine: Asian

Servings: servings

Calories: 269kcal

Author: Jennifer Fishkind

Ingredients

26 ounce bag of frozen crispy chicken strips Perdue brand
¼ cup honey
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon grated ginger
1 tablespoon minced garlic
1 tablespoon vegetable oil
1 tablespoon Korean chili paste GOCHUJANG
1 tablespoon chili powder
2 teaspoons sesame oil
Optional garnish- sesame seeds and sliced green onions

Instructions

Bake the crispy chicken strips according to the package directions (Perdue brand was 425°F for 16-18 minutes) on a large baking sheet.
While your chicken strips are baking, you will make your sauce. To a medium saucepan, on medium-high heat, add the honey, soy sauce, brown sugar, grated ginger, minced garlic, vegetable oil, Korean chili paste (GOCHUJANG), chili powder, and sesame oil.
Bring the sauce to a boil, then reduce the heat to medium-low and simmer for 5-6 minutes or until the sauce has thickened. Be sure to stir your sauce often to keep it from burning.
Once your chicken strips have baked according to package directions, add them to a large bowl and pour the sauce over the chicken.
Using tongs, gently toss the chicken strips to coat them completely with the sauce. Be careful not to remove the chicken breading when tossing them in the sauce.
Transfer the sauce-coated chicken strips to a serving plate and pour the remaining sauce from the bowl over the top of the chicken. You can garnish with sesame seeds and sliced green onions if desired.

Notes

Storage:

To Store: This Korean chicken will only keep for 1-2 days in the refrigerator before the sauce makes the breading too soft and unpleasant.
To Reheat: To reheat Korean chicken, place the chicken strips on an aluminum foil-lined baking sheet and heat at 350°F for 10-15 minutes or until warmed through.

Tips:

This Korean chicken is best served immediately.
If you cannot find Korean chili powder (also known as Gochugaru), you can use a standard chili powder.
If you cannot find the Korean chili paste (GOCHUJANG), you can substitute a Thai version of chili garlic sauce (this is a little sweeter and less spicy than the Korean version).
The GOCHUJANG is very spicy. I only use 1 tablespoon so that I can please the more sensitive-to-spice people in my family. You can start with 1 tablespoon and add more if you like things much spicier. I find that the recipe (as written) is a nice balance of sweetness and heat.

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