Sweet & Spicy Korean

Sweet & Spicy Korean is a bold and flavorful dish featuring tender pieces coated in a sticky sauce made with gochujang (Korean chili paste), soy sauce, garlic, and a hint of sweetness. This classic Korean-inspired recipe balances heat and sweetness for a mouthwatering bite.

Why You’ll Love This Recipe

This dish offers the perfect harmony of spicy, sweet, and savory flavors. It’s quick to prepare, versatile enough to serve as a main course or appetizer, and pairs wonderfully with rice or vegetables. If you love bold, exciting flavors, this recipe will become a favorite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken breast or boneless thighs (cubed) or tofu for a vegetarian option

• Cornstarch (for coating)

• Vegetable oil (for frying or sautéing)

• Gochujang (Korean chili paste)

• Soy sauce

• Honey or brown sugar

• Rice vinegar

• Garlic, minced

• Ginger, grated

• Sesame oil

• Toasted sesame seeds

• Green onions, sliced (for garnish)

directions

1. Coat chicken pieces (or tofu) lightly with cornstarch.

2. Heat oil in a skillet and cook until golden and crispy. Remove and set aside.

3. In the same skillet, combine gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.

4. Simmer until the sauce thickens slightly.

5. Add the cooked chicken (or tofu) back into the skillet and toss to coat evenly.

6. Sprinkle with sesame seeds and sliced green onions before serving.

7. Serve hot with steamed rice or noodles.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: ~30 minutes

Variations

• Vegetarian option: Use crispy tofu or cauliflower instead of chicken.

• Extra spicy: Add Korean chili flakes (gochugaru) for more heat.

• Sweeter version: Increase honey or brown sugar for a more glazed effect.

• Seafood twist: Try shrimp instead of chicken for a lighter dish.

• Healthier option: Pan-sear the chicken instead of deep frying.

storage/reheating

• Refrigerate: Store in an airtight container for up to 3 days.

• Freeze: Freeze without garnish for up to 2 months. Thaw overnight before reheating.

• Reheat: Warm gently in a skillet over low heat, adding a splash of water to loosen the sauce.

FAQs

What is gochujang?

Gochujang is a Korean chili paste made from chili peppers, fermented soybeans, and rice, known for its spicy, savory, and slightly sweet flavor.

Can I make this dish without gochujang?

You can substitute with sriracha mixed with a bit of miso or soy sauce, though the flavor will differ.

Is this dish very spicy?

It has moderate heat, but you can adjust by adding more or less gochujang.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 20–25 minutes until crispy, then toss in the sauce.

What sides go well with this dish?

Steamed rice, kimchi, stir-fried vegetables, or noodles pair perfectly.

Can I use pork instead of chicken?

Yes, thinly sliced pork works well with the sweet and spicy sauce.

How do I make it gluten-free?

Use tamari or gluten-free soy sauce and ensure gochujang is gluten-free.

Can I prepare the sauce ahead of time?

Yes, you can make the sauce and store it in the fridge for up to 5 days.

What can I use instead of honey?

Maple syrup or agave nectar are good substitutes.

Why is my sauce too thick?

Add a splash of water or chicken broth to thin it to your desired consistency.

Conclusion

Sweet & Spicy Korean is a flavorful dish that perfectly captures the essence of Korean cuisine—bold, savory, spicy, and just the right amount of sweet. Easy to prepare and highly versatile, it’s a recipe that brings excitement to the dinner table every time.

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