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Bowl of Korean BBQ chicken and rice with wooden chopsticks resting on the rim, garnished beautifully.
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Korean BBQ Chicken

This Korean BBQ Chicken is fast, flavorful, and coated in a sticky, spicy-sweet gochujang sauce that clings to every bite. Perfect for weeknights and better than takeout, done in just 35 minutes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: Asian, Korean
Servings: 3
Calories: 302kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.

Notes

  1. Dry your chicken well: If it’s wet, it won’t brown. You’ll end up steaming it, and that’s not the goal.
  2. Use boneless thighs: They stay juicy, cook quickly, and hold up better than breast in a bold sauce like this.
  3. Gochujang: Don’t swap it unless you absolutely have to. Nothing else brings the same flavor.
  4. Double the sauce if you’re saucy: You’ll want extra for rice, trust me.
  5. Don’t overthink it: No marinating, no fancy steps. Just big flavor, fast.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 13g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 170mg | Potassium: 439mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg