Spicy Korean Chicken

THIS girl likes it spicy.

When I was a little one, I would panic if spicy food came my way. My umma even had to rinse off my kimchi so that I could eat it. Then one day I accidentally put hot sauce on some chicken ... and I LOVED it. That drop of gold opened the door to all things full flavored and bold. Now, I'm addicted to the spicy life. To the point where I'm guilty of having to wean myself off of all things spicy sometimes, so my taste buds come back. Sriracha plus college equals addiction. Just sayin'.

This recipe brings out some of the best flavors that is great about Korean cooking: spicy, tangy, umami with a touch of sweetness. It also brings to light the power of a marinade.

This is a perfect dish to serve with some mandu. Add some kimchi and rice, and you're in for some down to earth Korean home cooking. So put on your big girl pants and get ready, because you've got a ticket to spicy-town.


Korean Spicy Chicken - Dakgalbi

About 4 servings with rice and side dish

2 lb boneless chicken thighs
1 medium white onion, halved then sliced
2 Tablespoon minced garlic
1 teaspoon minced ginger
¼ cup gochugang (Korean chili paste)
2 Tablespoons gochugaru (Korean chili flakes) optional
2 Tablespoons sesame seed oil
2 Tablespoon brown sugar
1 Tablespoon rice wine vinegar
1 Tablespoon soy sauce


  1. Cut chicken thighs roughly into 1 inch pieces, removing any unwanted fat.
  2. In a large bowl, combine chicken with minced garlic and ginger, gochugang, gochugaru (omit this to reduce spiciness), sesame seed oil, rice wine vinegar, brown sugar and soy sauce and mix very well.
  3. Mix in the onion slices then marinate at least 2 hours, up to overnight.
  4. Using a cast iron skillet or large pan, cook the chicken for about 5-8 minutes on each side on medium high heat. Serve hot with rice and kimchi.