Spicy Korean Chicken

When the week gets busy, the last thing you want is a complicated dinner that leaves you stuck in the kitchen for hours. That’s where this Korean Spicy Chicken Stir Fry shines. 

With tender strips of chicken, crisp veggies, and a sauce that’s the perfect balance of sweet, savory, and spicy, this dish delivers maximum flavor in minimal time. It’s a weeknight hero and a flavor-packed meal that’s just as perfect for family dinners as it is for impressing guests.

Why You’ll Love This Recipe

This stir fry isn’t just another chicken dinner — it’s a full-on flavor experience. Here’s why it will quickly become a favorite:

• Quick and easy: On the table in about 30 minutes, start to finish.

• Customizable: Adjust the spice level, swap proteins, or play with different veggies.

• Nutritious and balanced: Lean protein, fresh vegetables, and a bold sauce that brings it all together.

• Better than takeout: Homemade, budget-friendly, and healthier — without skimping on flavor.

Ingredients You’ll Need

Here’s what makes this dish shine (quantities in the printable card below):

• Chicken breast (or thighs): Chicken breast keeps it lean and tender, while thighs add extra juiciness.

• Vegetable oil: For a good sear. Peanut oil also works beautifully for stir-frying.

• Bell peppers: Sweet and crunchy — use a mix of red, yellow, and green for a colorful finish.

• Onion: Yellow or red onions add depth and a mild sweetness.

• Garlic: Minced garlic builds the savory base.

• Fresh ginger: Adds warmth and zing that pairs perfectly with the spicy sauce.

• Gochujang (Korean chili paste): The soul of this dish — spicy, savory, and slightly sweet.

• Soy sauce: Brings salty umami balance.

• Sesame oil: Nutty and aromatic, a drizzle goes a long way.

• Honey: To balance the spice with just the right touch of sweetness.

• Sesame seeds & green onions: For garnish, crunch, and freshness.

Optional add-ins: broccoli florets, snap peas, or carrots for extra color and nutrition.

Step-by-Step Instructions

Follow these detailed steps to make stir fry magic happen:

1. Heat the oil

Place a large skillet or wok over medium-high heat. Add about 2 tablespoons of vegetable oil. You’ll know it’s ready when it shimmers and spreads easily across the pan.

Pro tip: Don’t rush this step — hot oil ensures the chicken sears instead of steams.

2. Cook the chicken

Add thinly sliced chicken breast (about 1 lb) in an even layer. Let it cook undisturbed for 2–3 minutes so it develops a nice golden crust, then stir and continue cooking another 3–4 minutes until no longer pink.

Tip: If your pan feels crowded, cook the chicken in two batches. Overcrowding prevents that beautiful sear.

3. Add aromatics

Toss in 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger. Stir-fry for about 1 minute, just until fragrant. Your kitchen will smell incredible at this point.

4. Stir-fry the veggies

Add the sliced bell peppers and onions. Cook for 3–4 minutes, stirring often, until the vegetables are bright and slightly softened but still have a bit of crunch.

Variation: Add broccoli or snap peas here if you’d like extra greens.

5. Make the sauce

In a small bowl, whisk together:

• 3 tablespoons gochujang

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon honey

Taste and adjust — add more gochujang if you like it fiery, or a touch more honey for extra sweetness.

6. Combine everything

Pour the sauce into the skillet with the chicken and vegetables. Toss well to coat everything evenly. Let it cook for another 2–3 minutes until the sauce thickens slightly and clings to the chicken and veggies.

7. Garnish and serve

Remove from heat and sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed rice, noodles, or even cauliflower rice for a lighter option.

Tips for the Best Stir Fry

• Prep ahead: Have everything chopped and ready before you start cooking. Stir fry moves fast!

• Don’t overcrowd the pan: Cook chicken in batches if needed for the best sear.

• Balance the flavors: Taste the sauce before adding it — adjust sweetness, saltiness, or spice to match your preference.

• Serve fresh: This dish is best enjoyed immediately while the veggies stay crisp.

Variations

• Protein swap: Try shrimp, beef strips, or even crispy tofu.

• Veggie medley: Broccoli, zucchini, carrots, or snap peas all work beautifully.

• Sweet & spicy twist: Add pineapple chunks for bursts of sweetness.

• Gluten-free option: Use tamari instead of soy sauce.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid the microwave if possible to keep the chicken from drying out.

• Freezer: Freeze cooled portions in airtight bags or containers for up to 2 months. Thaw overnight and reheat gently.

What to Serve With It

• Steamed jasmine or basmati rice

• Noodles (udon, ramen, or rice noodles)

• A side of kimchi for authentic Korean flair

• A crisp cucumber salad for freshness

• A chilled glass of iced green tea to balance the spice

FAQs

Can I make this ahead of time?
Yes! Prep the chicken and chop the veggies in advance. Cook fresh when ready to eat for the best texture.

How spicy is it?
It depends on the amount of gochujang. Start with less if you’re sensitive to heat, and add more as you go.

Can I use frozen chicken?
Yes, but thaw completely first for even cooking and better flavor absorption.

What if I don’t have gochujang?
Mix chili paste with a little sugar. It’s not the same, but it will still give you that spicy kick.

Final Thoughts

Korean Spicy Chicken Stir Fry is proof that weeknight meals don’t need to be boring or bland. With juicy chicken, colorful veggies, and a sauce that hits every note — sweet, spicy, savory, and nutty — it’s a dish you’ll crave again and again. Whether you keep it simple or customize it with your favorite add-ins, this recipe guarantees a vibrant, satisfying meal every single time.

So next time you’re short on time but still want big flavor, skip the takeout and whip up this stir fry instead. One bite, and you’ll see why it deserves a permanent spot in your dinner rotation.

Korean Spicy Chicken Stir Fry: Bold, Vibrant, and Ready in 30 Minutes

When the week gets busy, the last thing you want is a complicated dinner that leaves you stuck in the kitchen for hours. That’s where this Korean Spicy Chicken Stir Fry shines. With tender strips of chicken, crisp veggies, and a sauce that’s the perfect balance of sweet, savory, and spicy, this dish delivers maximum flavor in minimal time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 lb chicken breast sliced
• 2 tablespoons vegetable oil
• 1 bell pepper sliced
• 1 onion sliced
• 2 cloves garlic minced
• 1 tablespoon ginger minced
• 3 tablespoons gochujang Korean chili paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• Sesame seeds for garnish
• Green onions for garnish

Method

 

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add garlic and ginger, and sauté for another minute until fragrant.
4. Add bell pepper and onion, and stir-fry for 3-4 minutes until vegetables are tender.
5. In a small bowl, mix gochujang, soy sauce, sesame oil, and honey.
6. Pour the sauce over the chicken and vegetables, stirring to coat evenly.
7. Cook for an additional 2-3 minutes until the sauce thickens slightly.
8. Garnish with sesame seeds and green onions before serving.

Notes

Prep ahead: Have everything chopped and ready before you start cooking. Stir fry moves fast!

Don’t overcrowd the pan: Cook chicken in batches if needed for the best sear.

Balance the flavors: Taste the sauce before adding it — adjust sweetness, saltiness, or spice to match your preference.