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Simple Spicy Korean Chicken Delight

A delightful spicy Korean chicken dish featuring tender chicken fillets coated in a flavorful glaze of Sriracha and honey, perfect for busy weeknights or casual gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 435
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 500 g chicken breast fillets (cut into ½-inch thick strips) Tender and quick-cooking, boneless chicken breasts work best.
  • 3 tablespoons vegetable oil (divided)
  • 2 tablespoons Sriracha For a milder flavor, use less Sriracha or a milder hot sauce.
  • 1 teaspoon cornstarch
  • 2 tablespoons soy sauce (preferably low-sodium) Helps control saltiness without sacrificing flavor.
  • 1 tablespoon honey Maple syrup or agave nectar can be used as substitutes.
  • 1 tablespoon fresh ginger (peeled and minced; about 2.5 cm piece) Fresh ginger elevates the taste.
  • 3 cloves garlic (peeled and minced) Mince right before use for maximum flavor.
  • 1 teaspoon chili powder
For Serving
  • 2 cups steamed rice About ½ cup per serving.
  • 200 g tenderstem broccoli (steamed, or regular broccoli florets) Keep vibrant by quickly steaming.
  • 3 tablespoons dry roasted peanuts (chopped) Optional for garnishing.
  • 1 lime (cut into wedges) To serve.
  • 2 green onions (sliced) To serve.

Method
 

Marination
  1. In a small bowl, whisk together 2 tablespoons of vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder until completely smooth.
  2. Add the chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Preparation
  1. While the chicken marinates, cook rice according to package directions and steam the broccoli.
  2. Keep warm and set aside.
Cooking
  1. In a large cast iron or stainless-steel skillet, heat the remaining tablespoon of vegetable oil over medium-high heat until shimmering.
  2. Using tongs, lift the chicken from the marinade (reserve all marinade) and place in the hot skillet without overcrowding.
  3. Sauté for 8-10 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
  4. Pour the reserved marinade into the skillet with the cooked chicken and let it bubble for 2-3 minutes, stirring frequently, until the sauce thickens into a shiny glaze.
Serving
  1. Remove from heat and serve the chicken over steamed rice.
  2. Top with chopped peanuts, sliced green onions, and lime wedges. Serve the steamed broccoli on the side.

Notes

For the best experience, marinate the chicken overnight for maximum flavor. You can also add more vegetables or make it vegan with tofu.