13 recipes using chicken — Bibimbap, bulgogi, kimchi — fermented, spicy, deeply savoury.
These 13 korean chicken recipes are ready in about 54 minutes on average, with 340–620 kcal per serving, and 8% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Korean food is bold, spicy and deeply savoury, built on fermented chilli pastes and a balance of grilled meats with vivid banchan side dishes. When Korean cooks work with chicken, they reach for gochujang, gochugaru, soy, garlic, sesame oil and toasted sesame, and the techniques that come up most across these recipes are frying, simmering, steaming and boiling.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with gochujang, soy sauce, garlic, sesame oil, honey and fresh ginger. The dishes here span korean classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.
The crispiest Korean fried chicken — double-fried for a shatteringly thin, glass-like crust, tossed in a sweet-spicy gochujang glaze. This authentic Korean fried chicken recipe is the world's crispiest fried chicken.
Ultra-crispy double-fried chicken in gochujang glaze.
Double-fried chicken wings with a sticky-sweet gochujang glaze — Korea's contribution to global comfort food, restaurant-quality at home.
Korean double-fried chicken in sweet and spicy gochujang glaze — crispy, sticky, addictive.
Gimbap — a Korean rolled rice dish with vegetables, eggs, and meat, wrapped in seaweed and served in slices.
Tender chicken stir-fried with gochujang, vegetables and glass noodles in a fiery, deeply savory Korean sauce.
Fluffy fried rice wrapped in a silky soft omelette and finished with a tangy ketchup sauce — Korea and Japan's beloved Western-fusion comfort dish.
Andong's famous braised chicken dish — whole chicken pieces slow-simmered with glass noodles, potatoes and vegetables in a rich soy-based sauce.
Chuncheon-style dakgangjeong — twice-fried Korean chicken pieces lacquered in a glossy sweet-soy-garlic sauce, the signature street food of Gangwon Province.
Seoul Gochujang Chicken Rice Bowl brings korean flavor into a practical home recipe with chicken thighs, gochujang, doenjang, sesame oil and garlic, and a finish of scallions.
A hearty, spicy braised chicken skillet with potatoes and carrots in a gochujang sauce.
Bone-in chicken roasted with a sticky, spicy-sweet gochujang glaze until deeply caramelized.
Twice-fried crispy chicken pieces tossed in a sticky, sweet-spicy gochujang glaze with garlic and sesame seeds.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 13 Korean chicken recipes are ready in around 54 minutes from start to finish. The quickest, Omurice (Korean-Style Omelette Rice), takes about 35 minutes, while the slower-cooked dishes run up to 70 minutes.
Across this collection they range from about 340 to 620 kcal per serving, averaging 515 kcal — Kimbap (Korean Rice Roll) is the lightest option at 340 kcal.
Korean Gochujang Glazed Baked Chicken is a great place to start — it's rated easy and comes together in about 60 minutes. 8% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with gochujang, soy sauce, garlic, sesame oil, honey and fresh ginger. Korean kitchens also lean on gochujang, gochugaru, soy, garlic, sesame oil and toasted sesame.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
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