Last week, I had one of those evenings where the clock was ticking, kids were hangry, and the fridge was calling my name for something fast. That’s when I pulled out my go-to Korean Spicy Chicken Stir Fry. The sizzle of chicken hitting the hot pan, that sweet-smoky hit from gochujang, and the crunch of fresh veggies – it turned chaos into cheers around the table. If you’re into spicy Asian recipes that pack bold flavors without hours of work, this one’s your new best friend. Ready in under 30 minutes, it’s tender chicken coated in a fiery sauce, perfect alongside rice for those easy Asian chicken and rice recipes nights.
I remember tweaking this from a market trip in Tetouan, grabbing fresh bell peppers that screamed color. The heat builds just right, not overwhelming, with honey mellowing it out. Family devoured it, even the picky eater went back for seconds. Trust me, once you taste that glossy sauce clinging to every bite, you’ll crave this Korean Spicy Chicken Stir Fry weekly.
Ingredients for Korean Spicy Chicken Stir Fry
Grab these for your spicy stir fry adventure. Simple stuff, mostly pantry staples with a few fresh picks for that pop.
- 1 lb chicken breast, sliced thin
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Sesame seeds for garnish
- Green onions, chopped for garnish
How to Make Korean Spicy Chicken Stir Fry
Fire up your wok or skillet – this spicy stir fry comes together quick. High heat is key for that wok hei magic, even if you’re not using a traditional wok for these best wok recipes.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add sliced chicken breast; cook 5-7 minutes until browned and cooked through, stirring often.
- Toss in minced garlic and ginger; sauté 1 minute until fragrant, that smell hits different.
- Add bell pepper and onion slices; stir-fry 3-4 minutes till crisp-tender, colors popping.
- Mix gochujang, soy sauce, sesame oil, and honey in a bowl for the sauce.
- Pour sauce over everything; stir to coat, cook 2-3 minutes till thickened and glossy.
- Garnish with sesame seeds and green onions; serve hot.
Picture the sauce bubbling, chicken glistening – pure comfort with a kick. Pairs great with rice to soak up every drop.
Pro Tips for Perfect Korean Stir Fry Recipes
Prep everything mise en place style – chop first, cook fast. Don’t crowd the pan; batch if needed for crispy edges. Taste sauce before adding; dial gochujang for your spice love. A splash of rice vinegar brightens if it’s too thick. For air fryer fans, try Stir Fry in Air Fryer version: crisp chicken at 400°F first, then toss with sauce.
Variations on Spicy Stir Fry Recipes
- Chicken for Dinner Ideas: Swap thighs for juicier bites.
- Add broccoli or carrots for veggie boost in this Korean Stir Fry Recipes hit.
- Make it Stir Fry Recipes Spicy milder with less gochujang, kid-friendly.
- Go vegan: Tofu instead of chicken for plant-based twist.
- Chinese Food Recipes Spicy nod: Add hoisin for sweet depth.
Troubleshooting Your Spicy Asian Recipes
Sauce too thick? Thin with water or broth. Chicken dry? Slice thinner, don’t overcook. Veggies soggy? High heat, quick toss. Too spicy? Yogurt dollop on side cools it. No wok? Skillet works fine for these best wok recipes dupes.
Ingredient Substitutions
- No gochujang? Sriracha + miso paste mimics the funk.
- Soy sauce: Coconut aminos for low-sodium.
- Honey: Maple syrup or brown sugar.
- Chicken: Shrimp or beef for protein switch in easy Asian chicken and rice recipes.
- Bell pepper: Zucchini or snap peas.
Storage and Serving Suggestions
Leftovers? Fridge up to 3 days in airtight container; reheats beautifully. Freezes 1 month – thaw overnight. Serve over jasmine rice, quinoa, or noodles. Side of kimchi or cucumber salad balances heat. Weeknight staple for chicken for dinner ideas.
FAQs
Is Korean Spicy Chicken Stir Fry very spicy? Medium heat from gochujang; adjust to taste for all levels.
Can I make this gluten-free? Yes, tamari for soy sauce, check gochujang labels.
What’s the best oil for stir fry? Neutral like veggie or canola; sesame for finishing.
How to make it in air fryer? Air fry chicken 10 mins at 400°F, then toss with veggies and sauce on stove.
Serves how many? 4 hearty portions, scales easy.
Can I prep ahead? Chop everything morning; cook evening – fresh and fast.
Korean Spicy Chicken Stir Fry
Ingredients
Equipment
Method
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
- Add sliced chicken breast; cook 5-7 minutes until browned and cooked through, stirring often.
- Toss in minced garlic and ginger; sauté 1 minute until fragrant.
- Add bell pepper and onion slices; stir-fry 3-4 minutes till crisp-tender.
- Mix gochujang, soy sauce, sesame oil, and honey in a bowl for the sauce.
- Pour sauce over everything; stir to coat, cook 2-3 minutes till thickened.
- Garnish with sesame seeds and green onions; serve hot over rice.
Notes
- Prep all ingredients before heating the pan for smooth cooking.
- Adjust gochujang for spice level.
- Serve immediately for best texture.
