12 Easy Korean Chicken Recipes for Beginners
Did you know that Korean cuisine is not only delicious but also incredibly diverse, with chicken dishes that are loved around the globe? In this blog, we’ll explore 12 easy Korean chicken recipes perfect for beginners, showcasing everything from the sweet tang of Honey Soy Glazed Chicken to the spicy kick of Gochujang Stir-Fry. Whether you’re a novice in the kitchen or just want to expand your culinary repertoire, get ready to impress your friends and family with these mouthwatering dishes!
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Honey Soy Glazed Korean Chicken
This Honey Soy Glazed Korean Chicken recipe is special due to its perfect balance of sweet and savory flavors that create an irresistible dish.
Ingredients:
- 1 lb chicken thighs, boneless and skinless
- 1/3 cup soy sauce
- 1/3 cup honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame seeds, for garnish
- 2 green onions, chopped, for garnish
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil until well combined.
2. Add the chicken thighs to the marinade, ensuring they are fully coated. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
3. Heat a large skillet over medium heat. Remove chicken from marinade (reserving the marinade) and place in the skillet.
4. Cook the chicken for 5-7 minutes on each side, or until fully cooked and golden brown.
5. While the chicken cooks, bring the reserved marinade to a boil in a small saucepan. Reduce heat and let it simmer for about 5 minutes.
6. In a small bowl, mix cornstarch with water to create a slurry, then add to the boiling marinade, stirring constantly until the sauce thickens.
7. Once the chicken is cooked, pour the thickened sauce over the chicken in the skillet and cook for an additional 2 minutes to heat through.
8. Remove from heat and garnish with sesame seeds and chopped green onions before serving.
Tips:
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Serve with steamed rice or vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Spicy Gochujang Chicken Stir-Fry
This Spicy Gochujang Chicken Stir-Fry is a delightful blend of bold flavors and spice that will satisfy your cravings for a quick and tasty meal.
Ingredients:
- 1 lb boneless, skinless chicken thighs, sliced
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons honey
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
1. In a bowl, mix gochujang, soy sauce, sesame oil, honey, garlic, and ginger to create a marinade.
2. Add the sliced chicken to the marinade, ensuring it’s well coated, and let it sit for at least 10 minutes.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add the marinated chicken to the skillet, cooking until browned and cooked through, about 5-6 minutes.
5. Toss in the sliced bell peppers and onion, stir-frying for an additional 3-4 minutes until they are slightly tender.
6. Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Tips:
- For extra heat, add more gochujang to the marinade.
- Serve with steamed rice or noodles for a complete meal.
- Feel free to add other vegetables like broccoli or snap peas for extra nutrition.
Korean Fried Chicken with Garlic Sauce
Korean Fried Chicken with Garlic Sauce is a delightful dish that combines crispy, juicy chicken with a rich, savory sauce that elevates flavors to a whole new level.
Ingredients:
- 2 pounds chicken wings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons minced garlic
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large bowl, mix together flour, baking powder, garlic powder, salt, and black pepper.
2. Pat the chicken wings dry with paper towels and then coat them evenly in the flour mixture.
3. Heat the vegetable oil in a deep pan over medium-high heat until it reaches 350°F (175°C).
4. Carefully add the chicken wings to the hot oil in batches, frying them for about 10-12 minutes or until golden brown and crispy.
5. Remove the wings and place them on a paper towel to drain excess oil.
6. In a separate saucepan, combine soy sauce, honey, minced garlic, rice vinegar, sesame oil, and red pepper flakes. Cook over medium heat until the sauce is slightly thickened, about 3-5 minutes.
7. Toss the fried wings in the garlic sauce until they are well coated.
8. Serve hot, garnished with chopped green onions.
Tips:
- For extra crispiness, double fry the wings for a few minutes after the first frying.
- Adjust the amount of red pepper flakes to control the spiciness of the sauce.
- Serve with pickled radish or a side of coleslaw for a refreshing compliment.
Simple Dak Bulgogi (Korean BBQ Chicken)
This Simple Dak Bulgogi recipe brings together the sweet, savory flavors of Korean BBQ chicken in a quick and easy dish that’s perfect for any occasion.
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 4 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Cooked rice, for serving
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
1. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and gochugaru to create the marinade.
2. Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well and let it marinate for at least 10 minutes.
3. Heat a large skillet or grill over medium-high heat and add the marinated chicken, cooking until it’s browned and cooked through, about 5-7 minutes.
4. Once cooked, remove from heat and sprinkle with chopped green onions and sesame seeds before serving.
5. Serve the Dak Bulgogi hot over cooked rice for a complete meal.
Tips:
- For extra tenderness, let the chicken marinate for 30 minutes or longer in the refrigerator.
- Feel free to add vegetables like bell peppers or onions for added flavor and nutrition.
- Adjust the amount of gochugaru according to your preferred spice level.
One-Pan Korean Chicken Teriyaki
This One-Pan Korean Chicken Teriyaki recipe brings a delicious combination of sweet and savory flavors that will delight your taste buds with minimal cleanup.
Ingredients:
- 1 pound chicken thighs, boneless and skinless
- 1 tablespoon vegetable oil
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 2 cups broccoli florets
- 1 cup sliced bell peppers
- 2 cups cooked rice, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add the chicken thighs to the skillet and cook for about 5 minutes on each side, or until browned and cooked through.
4. Pour the teriyaki sauce over the chicken, bring to a simmer, and let it cook for another 5 minutes until the sauce thickens.
5. Add the broccoli and bell peppers to the skillet, stirring to combine, and cook for an additional 5-7 minutes until the vegetables are tender.
6. Serve the chicken and vegetables over cooked rice, garnished with sesame seeds and sliced green onions.
Tips:
- For extra flavor, marinate the chicken in the teriyaki sauce for up to 1 hour before cooking.
- You can substitute the broccoli and bell peppers with other vegetables like snap peas or carrots.
- Adjust the sweetness of the sauce by adding more or less honey according to your taste preference.
Easy Korean Chicken Soup (Samgyetang)
This Easy Korean Chicken Soup, or Samgyetang, is a nourishing dish that combines tender chicken with hints of garlic and ginseng for a flavorful and comforting meal.
Ingredients:
- 1 whole young chicken (about 3-4 pounds)
- 1/2 cup glutinous rice
- 6 cloves garlic, peeled
- 2 teaspoons ginseng (dried or fresh)
- 4 pieces of jujube (Korean dried dates)
- 8 cups chicken broth or water
- 2 green onions, chopped
- Salt and pepper to taste
- 1 tablespoon sesame oil
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Instructions:
1. Rinse the glutinous rice under cold water and soak it for at least 30 minutes, then drain.
2. Stuff the cavity of the chicken with the soaked rice, garlic, ginseng, and jujube.
3. Place the stuffed chicken in a large pot and add the chicken broth or water.
4. Bring to a boil over high heat, then reduce to low heat and cover, simmering for about 1 hour and 15 minutes or until the chicken is cooked through and tender.
5. Carefully remove the chicken from the broth and let it rest for a few minutes before carving.
6. Skim any excess fat off the surface of the broth, then stir in the sesame oil, salt, and pepper to taste.
7. Serve the soup hot, garnished with chopped green onions, alongside the carved chicken.
Tips:
- For extra flavor, you can add a piece of ginger to the soup while it cooks.
- Feel free to adjust the amount of garlic and ginseng based on your taste preferences.
- This soup is traditionally enjoyed during hot summer days to replenish energy and vitality.
Sesame Soy Marinated Chicken Skewers
This Sesame Soy Marinated Chicken Skewers recipe boasts a mouthwatering blend of savory and nutty flavors that will delight your taste buds.
Ingredients:
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame seeds
- 1 green onion, sliced (for garnish)
- Skewers (wooden or metal)
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
1. In a bowl, whisk together soy sauce, sesame oil, honey, garlic, ginger, and sesame seeds to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or overnight for more flavor.
3. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for about 15 minutes to prevent burning.
4. Thread the marinated chicken pieces onto skewers, taking care not to overcrowd them.
5. Grill the skewers for about 5-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
6. Remove from the grill and let rest for a couple of minutes before serving. Garnish with sliced green onions.
Tips:
- For added flavor, try adding your favorite vegetables to the skewers such as bell peppers or zucchini.
- Serve with a side of rice or a fresh salad to complement the skewers.
- Make extra marinade and use it as a dipping sauce for a delightful experience.
Korean BBQ Chicken Tacos
This Korean BBQ Chicken Tacos recipe combines sweet, savory, and spicy flavors, delivering a vibrant and delightful twist on traditional tacos.
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon gochujang (Korean chili paste)
- 8 small corn tortillas
- 1 cup cabbage, shredded
- 1/2 cup carrots, grated
- 1/4 cup cilantro, chopped
- 1/2 cup green onions, sliced
- 1 lime, cut into wedges
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. In a bowl, mix the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated, and let them marinate for at least 15 minutes.
3. Heat a grill or skillet over medium-high heat and cook the marinated chicken for about 6-7 minutes per side, or until cooked through.
4. Once the chicken is done, let it rest for a few minutes before slicing it into bite-sized pieces.
5. Warm the corn tortillas in a separate pan or microwave.
6. Assemble the tacos by placing sliced chicken on each tortilla, topped with shredded cabbage, grated carrots, chopped cilantro, and sliced green onions.
7. Serve immediately with lime wedges on the side for squeezing over the tacos.
Tips:
- For an extra kick, add sliced jalapeños to the tacos.
- You can make the marinade a day in advance for deeper flavor.
- Substitute chicken thighs with chicken breasts if preferred, adjusting cooking time as needed.
- Serve with a side of kimchi for an authentic Korean experience.
Lemon-Herb Korean Chicken Bake
This Lemon-Herb Korean Chicken Bake combines bright citrus notes with savory Korean flavors, making it a deliciously unique dish that’s perfect for any occasion.
Ingredients:
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together the olive oil, soy sauce, honey, garlic, ginger, sesame oil, lemon juice, lemon zest, thyme, rosemary, black pepper, and salt.
3. Add the chicken thighs to the marinade, ensuring they are well-coated, and let them marinate for at least 15 minutes.
4. Place the marinated chicken in a baking dish and surround it with broccoli and bell peppers.
5. Bake in the preheated oven for 30 minutes or until the chicken is cooked through and the vegetables are tender.
6. Remove from the oven and let it rest for a few minutes before serving.
Tips:
- For extra flavor, let the chicken marinate longer, up to overnight, in the refrigerator.
- Feel free to add other vegetables like zucchini or carrots for more variety.
- Serve with steamed rice or quinoa to soak up the delicious sauce.
Quick Korean Chicken and Rice Bowl
This Quick Korean Chicken and Rice Bowl is a delightful fusion of sweet, savory, and spicy flavors, perfect for a satisfying weeknight meal.
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 2 cups cooked jasmine rice
- 1 cup steamed broccoli
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. Start by cutting the chicken thighs into bite-sized pieces.
2. In a mixing bowl, combine soy sauce, gochujang, honey, minced garlic, and sesame oil to create the marinade.
3. Add the chicken pieces to the marinade, ensuring they are well coated, and let them marinate for about 10 minutes.
4. While the chicken marinates, heat the vegetable oil in a skillet over medium-high heat.
5. Add the marinated chicken to the skillet and cook for 5-7 minutes, or until the chicken is cooked through and slightly caramelized.
6. Serve the cooked chicken over a bed of jasmine rice, topped with steamed broccoli, sliced green onions, and a sprinkle of sesame seeds.
Tips:
- For extra flavor, let the chicken marinate for longer, up to 1 hour.
- Feel free to add other vegetables like bell peppers or carrots for added nutrition.
- Adjust the level of gochujang to suit your spice preference.
Sweet and Spicy Chicken Wings
This Sweet and Spicy Chicken Wings recipe perfectly balances the heat of spices with a touch of sweetness, making it a crowd-pleaser for any gathering.
Ingredients:
- 2 pounds chicken wings
- 1/4 cup honey
- 1/4 cup hot sauce
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine honey, hot sauce, soy sauce, apple cider vinegar, garlic powder, cayenne pepper, black pepper, and salt to create the marinade.
3. Add the chicken wings to the bowl and toss until they are evenly coated with the marinade.
4. Let the wings marinate for at least 15 minutes, or refrigerate for up to 2 hours for more flavor.
5. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the wings on the rack in a single layer.
6. Drizzle olive oil over the wings and bake in the preheated oven for 30-35 minutes, turning halfway through, until crispy and cooked through.
7. Once cooked, remove the wings from the oven and let them rest for a few minutes before serving.
Tips:
- For extra crispy wings, broil them for 2-3 minutes after baking.
- Adjust the amount of cayenne pepper based on your heat preference.
- Serve with celery sticks and blue cheese dressing for a classic touch.
Traditional Korean Chicken Stew (Dakjjim)
This Traditional Korean Chicken Stew (Dakjjim) showcases the savory depth of soy sauce, the warmth of garlic, and a touch of sweetness from the vegetables, making it a comforting dish loved by many.
Ingredients:
- 2 pounds chicken, cut into pieces
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 2 cups potatoes, diced
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 cups water or chicken broth
- 1/2 teaspoon black pepper
- 2 green onions, chopped for garnish
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the sliced onion, minced garlic, and ginger; sauté until fragrant, about 3-4 minutes.
3. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
4. Stir in the diced potatoes, sliced carrots, and mushrooms.
5. Pour in the soy sauce, sugar, sesame oil, and black pepper; mix well.
6. Add the water or chicken broth, bring to a boil, then reduce heat to low and cover.
7. Simmer for about 30-40 minutes or until the chicken is tender and the vegetables are cooked through.
8. Garnish with chopped green onions before serving.
Tips:
- For additional flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
- Feel free to add other vegetables like zucchini or bell peppers for a variation.
- Serve the stew over steamed rice for a complete meal.
