Korean Spicy Chicken Recipe (Healthy, Gluten-Free) (2024)

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This Korean spicy chicken recipe is incredibly delicious and packed with flavour. Tender, juicy chicken pieces are pan-fried and coated in a mouthwatering spicy, sweet, and savoury Korean sauce.This recipe is inspired by the popular KFC (Korean fried chicken) and is a healthier version, gluten-free and paleo-friendly.

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Korean Spicy Chicken (Healthy Version)

This dish is a total winner and will please both chicken and chilli lovers. It’s inspired by the ever-so-popular Korean Fried Chicken (a different kind of KFC), which is crispy deep-fried chicken smothered in a spicy sauce made with gochujang paste (more on this one later).

My recipe is a healthier version of the Korean spicy chicken.

  • I’m not deep-frying the chicken in unhealthy vegetable oils.
  • My chilli sauce is made with much cleaner ingredients and less sugar.

The taste is still A-mazing, and although a little spicy, it won’t make you break out in a sweat. It’s a mild and warm kind of spicy, very flavourful and on par with the original Korean-style chicken recipe.

If you love healthier versions of popular Asian recipes, make sure to check out my Bang Bang chicken with spicy almond sauce, easy chicken broccoli stir-fry or my clean Mongolian chicken.

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Spicy Korean Chili Sauce

The star of the show is the spicy Korean sauce. Traditionally, gochujang paste is used as a base. It’s a savoury, spicy, and pungent fermented condimentmade from Korean red pepper – also known as gochugaru – plus glutinous rice, fermented soybeans, and salt.

It’s actually pretty healthy, especially as it uses fermented soy, but the problem is that many commercial brands of this paste also contain MSG and other added flavours and colours.

I am usingKorean red pepper instead of the paste and adding other ingredients to recreate the flavour. You can find Korean red pepper in most Asian grocery stores and online on Amazon here.

This Korean chili sauce has smoky, fruity-sweet notes, with a hot kick but it’s not too spicy in my opinion. For chilli lovers, the heatis similar to New Mexico or Poblano peppers, and Indian Kashmiri red pepper is also quite similar.

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P.S. Korean red pepper is a great addition to your pantry as it can be used to make kimchi or can be added to stir-fries and stews. Youcan useregular chilli powder as well but make sure toadjust the amount depending on how hot your powder is. Korean red chilli powder is mild.

Other Ingredients For Korean Chicken

The rest of the ingredients are pretty accessible and once you have everything you need, the recipe is very easy. If you’re shopping on Amazon, I like this brand of fish sauce and this Tamari sauce.

I used chicken thigh meat as it’s more affordable but you can easily make this recipe with chicken wings or drumsticks (you could bake the meat in the oven first and then toss it through the sauce), or you can make kebabs with chicken breast meat, grilled on the BBQ and brushed over with the sauce.

Grilled prawns or pork chops will also go well with this spicy Korean sauce. Basically, it’s super versatile and you can always make a bigger batch to store in the fridge.

How To Make Korean Spicy Chicken

Find the full recipe card with ingredient amounts, instructions, and nutritional info below. Here is a handy step-by-step video and photos.

Step 1. Season the chicken with a little sea salt and set aside.

Step 2. Add the sesame seeds to a clean frying pan. Heat over medium heat. Toast for a minute or two, stirring frequently, until the seeds brown slightly. Remove to a bowl.

Step 3. Add the sauce ingredients to a blender or a food processor: onion, ginger, garlic, fish sauce, Tamari (or coconut sminos), sesame oil, honey, rice wine, Korean red chili pepper, tomato paste, water and lemon juice. Blend until smooth.

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Step 4. Cook the chicken pieces over medium-high heat for 5 minutes on each side until golden brown.

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Step 5. In the meantime, transfer the Korean chili sauce to a pot. Place over medium heat and bring to a simmer. Cook for about 2-3 minutes, stirring frequently. This will thicken the sauce and cook some of the ingredients such as onion, garlic and ginger, making those flavours more subtle.

Step 6. Once the chicken has cooked on each side, add the sauce over the top and stir through. Cook together for 2-3 minutes, stirring a few times. The sauce will caramelize and get even stickier.

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Finally, sprinkle with some of the sesame seeds and stir through. Then top with green onion and the rest of the sesame seeds.

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Serve Korean chicken with cauliflower rice or white rice and some greens. A nice crisp salad is also a good addition.

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More Healthy Asian Chicken Recipes

  • Asian Chicken Salad With Ginger Garlic Dressing
  • Coconut Yoghurt Chicken
  • Paleo Satay Chicken Skewers
  • Banana Chicken Curry (Korma-Inspired)

Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure torate this recipeso it’s easy for others to find.

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Korean Spicy Chicken Recipe

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Author: Irena Macri

Servings: 3

Course: Main

Cuisine: Korean

Print Pin Save

4.86 from 7 votes

Calories: 416kcal

Enjoy a little heat and lots of flavour with this Korean spicy chicken that is paleo, gluten-free and low in sugar. Serve with cauliflower rice, steamed Asian greens or a salad. Use regular rice or rice noodles for non-paleo sides.

Ingredients

  • 600 g boneless skinless chicken thighs 1.3 lbs. cut into medium pieces
  • 1/4 teaspoon salt
  • 2 teaspoons coconut oil

For Spicy Korean Sauce

  • 1/2 small red onion roughly diced
  • 2 cm long fresh ginger root peeled and roughly diced (about 1 tablespoon grated)
  • 2 cloves garlic peeled and roughly diced
  • 1 tablespoon fish sauce
  • 3 tablespoons Tamari or coconut aminos
  • 1 teaspoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon mirin or rice wine vinegar (optional)
  • 3 teaspoons Korean red powder
  • 1 tablespoon tomato paste
  • 4 tablespoons water
  • 1 tablespoon lemon juice

Garnishes

  • 2 tablespoons sesame seeds
  • Chopped spring onions/scallions

Instructions

  • Season the chicken with a little sea salt and set aside.

  • Add the sauce ingredients to a blender or a food processor. Blend together until fairly smooth, then scrape into a small saucepan. If you don't have a blender, grate the onion, ginger and garlic and mix well with the rest of the ingredients.

  • Add the sesame seeds to a clean frying pan. Heat over medium heat. Toast for a minute or two, stirring frequently until the seeds brown slightly. Remove to a bowl.

  • Heat a dollop of coconut oil in a large skillet. Add the chicken pieces and cook over medium-high heat for 5 minutes on each side.

  • In the meantime, place the pot with the sauce over medium heat. Bring to simmer and cook for about 2 minutes, stirring frequently. This will thicken the sauce and cook some of the ingredients such as onion, garlic and ginger, making those flavours more subtle.

  • Once the chicken has cooked on each side, add the sauce over the top and stir through. Cook together for 2-3 minutes, stirring a few times. The sauce will caramelise and get even more sticky. Finally, sprinkle with some of the sesame seeds and stir through. Then top with green onion and the rest of the sesame seeds.

  • Serve with cauliflower rice or white rice if you wish and some greens.

Notes

The spicy sauce in this recipe uses Korean red pepper but you can use another type of mild red chilli powder. Make sure it's mild! Otherwise, reduce the amount to 1-2 teaspoons.

Nutrition

Calories: 416kcal | Carbohydrates: 22g | Protein: 43g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 190mg | Sodium: 1972mg | Potassium: 732mg | Fiber: 2g | Sugar: 15g | Vitamin A: 731IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 3mg

Keywords: Chili Chicken, Chicken Recipes, Korean Spicy Chicken, Korean Chicken

Tried this recipe?Mention @cookedandloved or tag #cookedandloved

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Korean Spicy Chicken Recipe (Healthy, Gluten-Free) (2024)

FAQs

Is Korean style chicken healthy? ›

while Korean fried chicken may not be the healthiest dish, it can still be enjoyed in moderation as part of a balanced diet. By making some simple changes, like choosing leaner chicken or using healthier cooking methods, you can still enjoy the great taste of Korean fried chicken.

Does Korean chicken have gluten? ›

Korean fried chicken can contain gluten, but there are also many gluten-free options available. It is important for those with gluten sensitivities or celiac disease to ask about the ingredients and cooking methods and to seek out restaurants and food vendors that offer dedicated gluten-free options.

What makes Korean chicken so good? ›

Korean fried chicken is unique in the sense that is known for being double-fried. It is first fried at a low temperature and then fried at a higher temperature, giving the chicken a crispy texture that is loved by many.

Is Korean good gluten-free? ›

A well-prepared Korean meal combines sweet, savory, spicy, and umami tastes to create a symphony of flavors that delight the palate. Umami Magic: Many Korean dishes achieve their distinct umami flavor through ingredients like soy sauce, fermented bean paste (doenjang), and sesame oil, all of which are gluten-free.

Is Korean spicy sauce gluten-free? ›

Gochujang (고추장) is a Korean fermented chili paste that's sweet, spicy, sour, and salty. Most gochujang is not gluten free, but it's actually easy to find gluten free versions these days! One of the main ingredients in traditional gochujang is barley malt powder, which is not gluten free.

Is gochujang gluten-free? ›

Gochujang may or may not contain gluten. If you want to try a dish with gochujang, verify that it is gluten-free before eating.

Why is Korean fried chicken unhealthy? ›

The ingredients and seasoning used in Korean fried chicken can also have an impact on its nutritional value. Some recipes may call for the use of high-sodium ingredients such as soy sauce, which can contribute to high blood pressure and other health issues.

Why do Koreans soak chicken in milk? ›

I usually use boneless, skinless chicken thighs for this recipe, but you can use breast meat if preferred. What is this? To make this dish, I soak the chicken pieces in milk for a couple of hours, but it's not absolutely necessary. This is a technique Koreans use to tenderize the meat and remove any gamey taste.

What is the most popular Korean chicken flavor? ›

Of all the flavours, yangnyeom is the most popular of all. Made with a glaze from gochujang, a sweet and spicy Korean paste used in many sauces, it creates a sensational taste and sticky texture. Don't forget to lick your fingers after each bite!

What goes with spicy Korean chicken? ›

Best Side Dishes for Korean Fried Chicken: A Flavour Explosion You've Been Craving
  1. Kimchi. The most iconic Korean side dish – Kimchi. ...
  2. Tteokbokki. Soft, chewy rice cakes (Tteokbokki) come drenched in a spicy, sweet, and umami-laden sauce. ...
  3. Coleslaw. ...
  4. Japchae. ...
  5. Fried Dumping.

What vegetable goes with Korean chicken? ›

The best side dishes to serve with Korean Fried Chicken are fried rice, Korean corn dogs, spring rolls, egg roll in a bowl, kimchi pancakes, steamed dumplings, cucumber salad, Hong Kong noodles, ramen, spicy tofu stir-fry, Korean potato salad, edamame, pickled radish, seaweed salad, zucchini fritters, and jasmine rice.

What is Korean chicken sauce made of? ›

The spicy gochujang sauce is made using a mixture of gochujang paste (<– affiliate link), honey, brown sugar, soy sauce, garlic and ginger that's been bubbled together until sticky and syrupy. Then we fry the chicken until golden and crispy.

How many calories are in Korean style chicken? ›

On average, a single piece of Korean fried chicken (about 100 grams) contains the following: 200-250 calories. 14-18 grams of fat. 16-18 grams of carbohydrates.

Is Korean fried chicken healthier than regular fried chicken? ›

This process renders the fat out of the skin leaving behind tender morsels of chicken wrapped in a lightweight crispy, crunchy crust-like skin that's simply addictive. It also results in a far less greasy fried chicken, making it a healthier option than regular fried chicken.

Is Korean fried chicken healthier than fried chicken? ›

For another important difference, you will notice that while American-style fried chicken usually consists of a thick, browned, well-seasoned crust with flabby, moist meat, Korean-style fried chicken often comes across as healthier and less fatty.

References

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