If you’re looking for a sweet, spicy, and crispy dinner that rivals takeout, look no further than the Korean Chicken! Fans of bang bang chicken will find the same bold, saucy flavor here.
Since the chicken comes straight from the freezer, this recipe is ready in about 30 minutes, which makes it an easy swap for honey garlic chicken on busy weeknights.
Did you know that gochujang, the fermented red chili paste at the heart of Korean cooking, delivers sweetness, heat, and savory depth all in one jar? With just ten pantry staples, you can whip up a meal that will impress your family and friends.
If you enjoy crispy air fryer honey sriracha chicken bites, this oven-baked version offers a sweeter, saucier twist.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
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Ingredients for Korean Chicken
To create the perfect Korean Chicken, you’ll need the following ingredients:
Essential Ingredients
- 26 ounce bag frozen crispy chicken strips (Perdue brand works well for the crunch)
- 1/4 cup honey for sweetness and a glossy finish
- 3 tablespoons low-sodium soy sauce for savory depth
- 2 tablespoons brown sugar to balance the heat
- 1 tablespoon grated ginger for bright, warm flavor
- 1 tablespoon minced garlic
- 1 tablespoon vegetable oil to help the sauce cling to the chicken
- 1 tablespoon Korean chili paste (gochujang), adjust the amount for your preferred heat
- 1 tablespoon chili powder for extra warmth and color
- 2 teaspoons sesame oil stirred in at the end for a nutty aroma
Optional Ingredients
- Sesame seeds for a toasted, nutty garnish
- Sliced green onions for fresh, mild crunch
How to Prepare the Korean Chicken
Here’s how to make it:
- Bake the Chicken: Preheat your oven to 400°F and arrange the frozen chicken strips in a single layer on a baking sheet. Bake for 18-20 minutes, flipping halfway through, until golden and crisp.
- Combine the Sauce: In a small saucepan over medium heat, whisk together the honey, soy sauce, brown sugar, vegetable oil, grated ginger, minced garlic, gochujang, and chili powder.
- Simmer the Sauce: Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring often, until slightly thickened and glossy. Remove from the heat and stir in the sesame oil.
- Toss the Chicken: Place the hot chicken in a large bowl, pour the sauce over top, and toss until every piece is evenly coated. Serve immediately while the crust is still crisp.
Variations and Customizations
One of the great things about Korean Chicken is its versatility!
- Spice Level: Increase the gochujang to 2 tablespoons for a fiery finish, or reduce the chili powder if you prefer a milder bite.
- Vegetable Additions: Toss in steamed broccoli florets, sliced bell peppers, or shredded carrots alongside the chicken for extra color and crunch.
- Lettuce Wraps: Spoon the chicken into crisp butter lettuce leaves with a sprinkle of green onions for a lighter, handheld meal.
- Extra Glaze: Reserve a spoonful of sauce before tossing and drizzle it over the finished chicken for a sticky, restaurant-style shine.
Serving Suggestions
Serve this chicken over warm steamed white or brown rice, which soaks up the sweet and spicy sauce beautifully. For a crisp contrast, pair it with a refreshing pear salad that balances the heat.
A cold barley tea or a crisp cucumber soda makes an excellent beverage pairing that cools the spice.
Conclusion
In just a few simple steps, you’ve created a sticky, spicy, and crispy Korean Chicken that is sure to become a family favorite.
This recipe is a reliable answer for weeknight dinners, and it also reheats well for lunches the next day.
Don’t hesitate to get creative with your toppings and ingredients. There’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I use a different brand of chicken strips?
Yes, any frozen crispy chicken strips will work, but check the package for baking times and adjust if needed. Look for a bag that crisps well in the oven for the best texture.
Can I make this less spicy?
Absolutely, reduce the gochujang to 1 teaspoon and skip the chili powder for a much milder sauce. The honey and brown sugar will still keep it sweet and flavorful.
How should I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for about 8 minutes to bring back the crispy texture.
Korean Chicken
- Total Time: 30 minutes
- Yield: 4 servings
Description
Korean Chicken features crispy chicken strips tossed in a sticky, sweet and spicy sauce made with gochujang, honey, soy sauce, ginger, and garlic. It is perfect for busy weeknights, lunch boxes, or serving over steamed rice.
Ingredients
- 26 ounce bag frozen crispy chicken strips, Perdue brand
- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon vegetable oil
- 1 tablespoon Korean chili paste, gochujang, adjust for heat
- 1 tablespoon chili powder
- 2 teaspoons sesame oil
- sesame seeds, optional garnish
- sliced green onions, optional garnish
Instructions
- Bake the Chicken: Preheat your oven to 400°F and arrange the frozen chicken strips in a single layer on a baking sheet. Bake for 18-20 minutes, flipping halfway through, until golden and crisp.
- Combine the Sauce: In a small saucepan over medium heat, whisk together the honey, soy sauce, brown sugar, vegetable oil, grated ginger, minced garlic, gochujang, and chili powder.
- Simmer the Sauce: Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring often, until slightly thickened and glossy. Remove from the heat and stir in the sesame oil.
- Toss the Chicken: Place the hot chicken in a large bowl, pour the sauce over top, and toss until every piece is evenly coated. Serve immediately, garnished with sesame seeds and sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
