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Sticky, saucy, spicy, and ready in 35 minutes. This Korean BBQ Chicken might just ruin takeout for you forever.
Super Easy Korean BBQ Chicken
I love making this on a busy weeknight, mainly because it takes 30-ish minutes and tastes like I tried a lot harder than I actually did. The doodles go wild the second they smell the garlic hit the pan (Jack especially, he thinks everything I cook is for him). But this one’s a hard no for them, way too spicy for their fluffy little stomachs.
If you’ve never cooked with gochujang before, this is the recipe that’ll convince you. It’s bold, buttery, garlicky, sticky in all the right ways, and makes plain rice feel like a party. We’re not marinating for hours or frying anything, we’re just building big flavor in one pan, fast.
Why You’ll Love This Korean BBQ Chicken
- Weeknight hero: Ready in 35 minutes. No marinating. No nonsense. Just straight to the good stuff.
- Sticky, spicy, saucy: That gochujang sauce means business. It’s bold, buttery, and clings like your favorite hoodie.
- Simple ingredients, big payoff: Chicken thighs, pantry staples, one skillet. It doesn’t get more doable than this.
- Looks fancy, eats easy: Tastes like takeout, but it’s just you, a skillet, and 30 minutes of kitchen glory.
Ingredient Notes & Tips
- Chicken thighs: Juicy, forgiving, and perfect for quick cooking. You can sub with chicken breast, but thighs are much juicier.
- Garlic powder: Adds a layer of flavor right into the chicken. Think of it as your pre-sauce insurance.
- Cornstarch: Helps the chicken get that light crisp on the outside so the sauce can actually stick to something.
- Avocado oil: High smoke point and neutral flavor. If you’ve got another oil that handles heat well, use it.
- Butter: Just one tablespoon turns that sauce into silky magic. Don’t skip it unless you like sad sauce.
- Gochujang: Korean chili paste that’s spicy, savory, and just a little sweet. It’s the heart of the dish, so don’t swap it for sriracha unless you’re truly desperate.
- Honey: Balances the heat and brings the sweetness. Maple syrup works too, but honey gives it a cleaner finish.
- Garlic: Fresh cloves, minced. Don’t be lazy here. This is garlic forward and worth every chop.
- Water: Adjust to get your sauce as thick or loose as you like. Start with ½ cup and go from there.
- Sesame oil: Just a drizzle at the end for that nutty finish. You’ll smell it and think, yep, that’s the stuff.
Paper towel that chicken dry so it actually browns instead of steaming into sadness. Then season with salt, pepper, garlic powder, and toss it in cornstarch. That little dusting is what gives you those crispy bits that sauce clings to like gossip in a small town.
Hot skillet. Don’t be timid. Add oil and cook the chicken in a single layer, no crowding, no stacking, no excuses. Flip it a few times till it’s golden and cooked through. Set it aside and try not to eat half of it off the plate. (But if you do, I get it.)
Same skillet, turn the heat down a bit, and melt the butter. Add garlic and sauté till your kitchen smells like you know what you’re doing. Stir in the gochujang, honey, and water. Scrape up all that flavor from the bottom, don’t leave the good stuff behind. Let it bubble for a couple of minutes.
Toss the chicken back in and stir to coat every glorious piece. Drizzle in the sesame oil. Let it all hang out together for another minute or two while you mentally high five yourself.
I like to add some sesame seeds and green onions to mine to make it look all pretty and then serve it over rice. Eat it while it’s still hot and sticky and perfect, and maybe warn whoever’s nearby that they’re about to get serious food envy.
What to Serve with Korean BBQ Chicken
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but thighs are juicier, more forgiving, and just plain better here. If you must use breast, don’t overcook it or the sauce won’t save you.
Is gochujang really spicy?
It’s got a kick, but it’s not blow-your-face-off spicy. Start with less if you’re nervous, add more once you taste the sauce.
What if I don’t have gochujang?
Okay, in a pinch: mix sriracha with a bit of miso or soy sauce and honey. It won’t taste exactly the same, but it’ll do the job if you’re in sauce crisis mode.
Can I make it ahead?
Totally. Make the chicken and sauce, let it cool, then store it in the fridge. Reheat gently on the stove and add a splash of water to loosen the sauce if needed.
Can I double the sauce?
Oh absolutely. If you’re a saucy person (same), go for it. Just don’t drown your rice unless that’s your thing.
Storage + Reheating
- Storage: Pop any leftovers in an airtight container and stash in the fridge for up to 4 days. That sauce holds up like a champ and might even taste better the next day.
- Reheating: Skillet is best, add a splash of water and warm over medium heat until the chicken is hot and the sauce is glossy again. Microwave works too, but cover it unless you enjoy scrubbing spicy splatter off the walls.
- Freezing: You can freeze it, but I’d only do it if you’ve got a true meal prep emergency. Thawed sauce loses a bit of its punch, so fresh is always better here.
Try These Chicken Recipes Next
- Stir Fried Chicken and Veggies in White Sauce
- Chicken Adobo
- Chicken Vindaloo
- Chicken Curry
- Three Cup Chicken
Korean BBQ Chicken
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken thighs cut into into bite-sized pieces
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch for coating
- 2 teaspoons avocado oil
For the Sauce:
- 1 tablespoon butter
- 2 tablespoons gochujang Korean red chili paste
- 1 tablespoon honey
- 3 cloves garlic minced
- ½ cup water adjust as necessary
- 1 teaspoon sesame oil
Instructions
- Pat the chicken thighs dry with paper towels. Season the chicken with salt, pepper, and garlic powder. Sprinkle the cornstarch or flour over the chicken, tossing to coat evenly.
- Heat 2 teaspoons of avocado oil in a large skillet over medium-high heat. Add the coated chicken pieces to the skillet in a single layer. Cook for about 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium. Add the butter and allow it to melt. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Add the gochujang, honey, and ½ cup of water to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 2–3 minutes, allowing it to thicken slightly. Adjust the consistency with more water if needed.
- Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken pieces thoroughly. Drizzle the sesame oil over the chicken and mix well. Cook for an additional 2 minutes to meld the flavors. Remove from heat.
- Serve the Korean BBQ Chicken over a bed of steamed rice. Garnish with sliced green onions and toasted sesame seeds if desired.
Tips & Notes:
- Dry your chicken well: If it’s wet, it won’t brown. You’ll end up steaming it, and that’s not the goal.
- Use boneless thighs: They stay juicy, cook quickly, and hold up better than breast in a bold sauce like this.
- Gochujang: Don’t swap it unless you absolutely have to. Nothing else brings the same flavor.
- Double the sauce if you’re saucy: You’ll want extra for rice, trust me.
- Don’t overthink it: No marinating, no fancy steps. Just big flavor, fast.
