Description
A simplified home-style Korean BBQ Chicken with a balance of sweet, spicy, and savory flavors. Sticky soy-based glaze clings to tender boneless chicken, cooked stovetop, oven, or grilled. Quick and foolproof for family meals or weeknight dinners.
Ingredients
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
¼ cup soy sauce (use gluten-free if needed)
2 tablespoons rice vinegar
1 tablespoon gochujang (Korean red chili paste) or sriracha
1 ½ tablespoons brown sugar
1 teaspoon toasted sesame oil
1 teaspoon minced garlic (or ½ tsp ground garlic)
1 teaspoon grated ginger
1 tablespoon sesame seeds (optional, for garnish)
Instructions
In a bowl, whisk soy sauce, rice vinegar, gochujang/sriracha, brown sugar, sesame oil, garlic, and ginger to make the marinade.
Add chicken and toss to coat. Marinate for 15-30 minutes at room temperature or up to 2 hours refrigerated.
For stovetop: Heat a nonstick skillet over medium-high heat. Cook chicken for 5-7 minutes, turning once. Brush with glaze and cook until caramelized (3-4 minutes). Transfer to a baking sheet lined with parchment paper.
For oven: Place chicken on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15 minutes. Flip, brush with glaze, and broil on high for 3-5 minutes until blistered.
Sprinkle with sesame seeds before serving.
Notes
If using an air fryer, cook at 380°F (190°C) for 8-10 minutes, flipping halfway and glazing during the last 2 minutes.
For a smokier flavor, add 1 tsp Worcestershire sauce (ensure it’s alcohol-free).
Leftovers can be reheated in the oven at 350°F (180°C) for 10-15 minutes to retain crispiness.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop/Oven
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (approx. 3-4 pieces)
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg