Easy Korean Spicy Chicken Stir Fry for Dinner
Easy Korean Spicy Chicken Stir Fry is a better-than-takeout dinner ready in 20 minutes. After making this many times, I’ve perfected the sauce. The crispy chicken and vibrant colors make it a family favorite. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sausage and Cabbage Stir Fry and Easy High Protein Pepperoni Pizza Wraps.
Why This Easy Korean Spicy Chicken Stir Fry for Dinner Is Pure Comfort
- Golden, crispy chicken in every bite
- Rich, spicy sauce with a hint of sweetness
- Ready in just 20 minutes
- Better than takeout and freezes well
What You'll Need for Easy Korean Spicy Chicken Stir Fry for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Red bell pepper
- Onion
- Garlic
- Ginger
- Soy sauce
- Go-chujang (Korean chili paste)
- Brown sugar
- Sesame oil
- Cornstarch
- Optional: Green onions
- Optional: Sesame seeds
- Optional: Lime wedges
📝 Ingredient Notes
- Go-chujang: Adjust to taste for spiciness.
🛒 Tools & Equipment I Recommend
- Stainless Steel Wok — Even heat for perfect stir-frying. → See on Amazon
- Meat Mallet — Thins chicken for even cooking. → See on Amazon
How to Make Easy Korean Spicy Chicken Stir Fry for Dinner
- Prepare Chicken: Thinly slice chicken, season with salt and pepper.
- Cook Chicken: Stir-fry chicken in batches until cooked through.
- Make Sauce: Mix soy sauce, go-chujang, brown sugar, sesame oil, and cornstarch.
- Stir-fry Vegetables: Stir-fry bell pepper and onion until tender.
- Combine: Add chicken and sauce to vegetables, toss to coat.
Cook's Tips for Perfect Easy Korean Spicy Chicken Stir Fry for Dinner
- Common mistake and fix: Don't overcrowd the pan. Cook chicken in batches to prevent steaming.
- Tip: Use a meat mallet to thinly pound the chicken for even cooking.
- Tip: Adjust go-chujang for desired spiciness.
Storing & Reheating Easy Korean Spicy Chicken Stir Fry for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare the sauce and slice the chicken ahead of time.
Freezing Easy Korean Spicy Chicken Stir Fry for Dinner
Freeze cooked stir-fry for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: Use a thermometer to ensure chicken is cooked to 165°F (74°C).
- Best substitution: Substitute chicken breasts with thighs for more flavor.
- Make-ahead: Prepare the sauce and slice the chicken ahead of time.
- Scaling: Easily double or triple the recipe.
- Troubleshooting: If sauce is too thick, thin with a bit of water.
Want to level up this recipe?
Instant Pot — Cooks chicken quickly and evenly for perfect stir-fry. → Check price on Amazon
Easy Korean Spicy Chicken Stir Fry for Dinner
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Red bell pepper
- Onion
- Garlic
- Ginger
Seasonings
- Soy sauce
- Go-chujang (Korean chili paste)
- Brown sugar
- Sesame oil
- Cornstarch
Optional Toppings
- Green onions
- Sesame seeds
- Lime wedges
Instructions
- Prepare Chicken: Thinly slice chicken, season with salt and pepper.
- Cook Chicken: Stir-fry chicken in batches until cooked through.
- Make Sauce: Mix soy sauce, go-chujang, brown sugar, sesame oil, and cornstarch.
- Stir-fry Vegetables: Stir-fry bell pepper and onion until tender.
- Combine: Add chicken and sauce to vegetables, toss to coat.
Notes
- Chef tip: Use a thermometer to ensure chicken is cooked to 165°F (74°C).
- Best substitution: Substitute chicken breasts with thighs for more flavor.
- Make-ahead: Prepare the sauce and slice the chicken ahead of time.
- Scaling: Easily double or triple the recipe.
- Troubleshooting: If sauce is too thick, thin with a bit of water.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked stir-fry for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: Prepare the sauce and slice the chicken ahead of time.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 14g
- Carbs: 18g
- Fiber: 2g
- Sugar: 12g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Korean Spicy Chicken Stir Fry for Dinner FAQs
Prepare the sauce and slice the chicken ahead of time. Cook just before serving.
Overcooking is the most common cause. Use a thermometer and remove from heat at 165°F (74°C).
Yes, cook chicken at 375°F (190°C) for 10-12 minutes, then stir-fry vegetables and combine with sauce.
Go-chujang is a Korean chili paste. It's sweet, spicy, and adds depth of flavor.
Yes, freeze cooked stir-fry for up to 3 months. Thaw and reheat in the oven or microwave.
A Warm Final Note
I can’t wait for you to try Easy Korean Spicy Chicken Stir Fry for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
