Korean Spicy Chicken

I bet a lot of people became a good cook when the coronavirus pandemic hit. The pandemic had us stuck at home and many restaurants were closed. Having the opportunity to stay at home allowed us to discover more recipes that eventually led to more learning and experience. It’s important to have different cuisine daily as it can increase our appetite.

Of all the types of food I cook—Italian, Persian, Mexican, American, and Asian foods— I discovered my family really liked Korean cuisine. Their favorite is the beef shortribs (Galbi) (recipe here) and spicy tofu soup. Anyhow, I came across this spicy chicken recipe from rasamalaysia.com, it’s a good addition to my Korean recipe book.


2 poundsBoneless and skinless chicken thighs
4 TbspCooking oil
3 TbspGochujang (Korean chili paste)
2 tspGochugaru (Korean red chili powder)
2 TbspSesame oil
4 TbspSoy sauce
3 TbspSugar
1 thumb sizeFresh ginger, peeled and minced
6 clovesGarlic, minced
To tasteSalt


  1. Wash chicken thighs and pat dry, trim off all the fat. (Picture 1)
  2. Mince garlic and ginger, set aside. (Picture 2)
  3. Combine all the ingredients in a large bowl, mix well until combined. Marinate the chicken for 2 hours or overnight. (Pictures 3 & 4)
  4. Put chicken thighs on the grill and grill until slightly charred. You can also pan fry the chicken on a skillet.
  5. Cut chicken thighs into strips, sprinkle some toasted sesame on top for garnish, serve with steamed rice.

Below is a picture of the Gochujang (Korean fermented chili paste):

And below is a picture of Gochugaru (chili powder):