Description
This Spicy Korean Chicken recipe features tender chicken pieces marinated in a flavorful blend of Sriracha, soy sauce, honey, garlic, and ginger, then sautéed to perfection. Served with steamed rice and tenderstem broccoli, it’s garnished with chopped dry roasted peanuts, lime wedges, and sliced green onions for a delicious and vibrant meal ready in just 25 minutes.
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
- 500 grams chicken pieces (boneless, skinless, cut into bite-sized pieces)
Sides & Garnishes
- Steamed rice, to serve
- Steamed tenderstem broccoli, to serve
- Dry roasted peanuts, chopped, for garnish
- Lime wedges, for garnish
- Green onions, sliced, for garnish
Instructions
- Prepare the Marinade: In a small bowl, combine the vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, garlic, and chili powder. Whisk well to blend the ingredients into a smooth marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse—up to 24 hours if preferred.
- Cook the Rice: While the chicken marinates, prepare the rice according to package instructions. Keep it warm once cooked.
- Steam the Broccoli: Steam the tenderstem broccoli until just tender, then set aside and keep warm with the rice.
- Heat the Oil in Skillet: Warm the remaining vegetable oil in a skillet over medium-high heat, preparing for sautéing the chicken.
- Add Chicken to Skillet: Using tongs, lift the chicken out of the marinade (reserve the marinade) and place the pieces carefully into the hot skillet.
- Sauté the Chicken: Cook the chicken for 5-10 minutes, turning occasionally, until it’s cooked through and golden brown on the outside.
- Add Reserved Marinade: Pour the reserved marinade into the skillet with the chicken.
- Simmer and Thicken Sauce: Cook for an additional 2-3 minutes, stirring occasionally, allowing the sauce to thicken and evenly coat the chicken.
- Serve the Dish: Plate the spicy Korean chicken over the steamed rice, serve alongside tenderstem broccoli.
- Garnish and Enjoy: Sprinkle chopped dry roasted peanuts over the chicken, add lime wedges for squeezing, and top with sliced green onions for fresh flavor and crunch.
Notes
- Marinating the chicken overnight will deepen the flavor for a more intense taste.
- Adjust the amount of Sriracha and chili powder to control the spice level according to your preference.
- Substitute tenderstem broccoli with regular broccoli or green beans if unavailable.
- Use gluten-free soy sauce to make the recipe gluten-free.
- Ensure chicken is fully cooked by checking that juices run clear and internal temperature reaches 165°F (74°C).
