Description
This Spicy Korean Chicken recipe features tender chicken pieces marinated in a bold blend of Sriracha, soy sauce, honey, ginger, garlic, and chili powder, then sautéed to perfection. Served over steamed rice with tenderstem broccoli and garnished with crunchy roasted peanuts, fresh lime wedges, and green onions, it’s a flavorful and colorful dish that’s quick to prepare and perfect for a weeknight dinner.
Ingredients
Scale
Marinade and 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
- Chicken pieces (about 450-500 grams / 1 lb, boneless and skinless preferred)
Sides and Garnishes
- Steamed rice (about 2 cups cooked)
- Steamed tenderstem broccoli (about 200 grams)
- Dry roasted peanuts, chopped (2 tablespoons)
- Lime wedges (from 1 lime)
- Green onions, sliced (2 stalks)
Instructions
- Prepare the Marinade: In a small bowl, combine the vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder. Whisk thoroughly to create a smooth marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor absorption.
- Cook the Rice: While the chicken marinates, prepare the steamed rice according to the package instructions, ensuring it’s fluffy and ready to serve.
- Steam the Broccoli: Steam the tenderstem broccoli until just tender, then set aside and keep warm alongside the rice.
- Heat the Oil: In a large skillet or frying pan, heat the remaining vegetable oil over medium-high heat.
- Cook the Chicken: Using tongs, lift the chicken pieces out of the marinade (reserve the marinade separately) and place them into the hot skillet. Sauté the chicken for 5 to 10 minutes, turning occasionally, until the pieces are golden brown and cooked through.
- Add the Sauce: Pour the reserved marinade into the skillet with the chicken and cook for an additional 2 to 3 minutes, stirring frequently, allowing the sauce to thicken and evenly coat the chicken pieces.
- Assemble and Serve: Serve the spicy Korean chicken over the steamed rice, alongside the tenderstem broccoli.
- Garnish: Top the dish with chopped dry roasted peanuts, lime wedges on the side for squeezing, and sliced green onions for a fresh finish.
Notes
- For a spicier kick, increase the Sriracha or chili powder according to your heat preference.
- Chicken thighs can be used instead of breast for juicier results.
- Marinating the chicken longer enhances the flavor, but 30 minutes is sufficient for a quick meal.
- If you prefer a gluten-free dish, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- This dish pairs well with steamed jasmine or basmati rice for an aromatic complement.
