Quick and Easy Korean BBQ Chicken – 20-Minute Amazing Dinner

Looking for a flavor-packed dinner you can whip up in a flash? Quick and Easy Korean BBQ Chicken is your new weeknight hero. This saucy, savory, and slightly sweet chicken dish brings big Korean BBQ flavor without needing a grill—or a lot of time. Whether you’re feeding picky eaters, juggling Zoom calls, or just plain tired (we get it), this one-skillet wonder comes together in just 20 minutes and leaves you with fewer dishes and zero regrets.

Plus, this Quick and Easy Korean BBQ Chicken recipe is endlessly customizable: serve it over fluffy rice, toss it in lettuce wraps, or load it into a rice bowl with your favorite veggies. Did we mention it reheats like a dream? If dinner has become a daily stress fest, this is your shortcut to delicious calm.

Table of Contents

What is Quick and Easy Korean BBQ Chicken?

Quick and Easy Korean BBQ Chicken is a simplified version of Korea’s beloved “dak galbi” or Korean grilled chicken, made accessible for home cooks. Instead of marinating for hours or firing up the grill, this recipe sautés cubed chicken in a rich, tangy-sweet sauce made from pantry staples like soy sauce, garlic powder, ketchup, and sesame oil. It ditches the need for exotic ingredients or fancy tools, but still gives you that unmistakable Korean BBQ flavor.

The sauce thickens into a gorgeous glaze that clings to each piece of chicken, coating it with bold, comforting flavor. It’s quick, it’s easy, and it’s everything you want on your plate after a long day. And because the recipe is one-pan and under 30 minutes, it’s a solid go-to for busy families, meal preppers, or anyone who craves a satisfying meal without the fuss.

Reasons to Try Quick and Easy Korean BBQ Chicken

There are plenty of reasons this Quick and Easy Korean BBQ Chicken needs a spot in your dinner rotation. First off, it’s a one-skillet situation—aka fewer dishes to wash. It also hits that magical sweet-umami-garlicy flavor combo that feels like takeout, but without the cost (or the wait). And if your weeknights are already overbooked with school drop-offs, laundry mountains, and never-ending to-do lists, this recipe won’t add to the chaos. It’s ready in 20 minutes, and it’s ridiculously versatile. Got leftover rice? Perfect.

Prefer low-carb? Pile it onto some cauliflower rice. Cooking for kids? This sauce is mild enough for tiny taste buds but tasty enough for adults. Plus, it’s loaded with lean protein and low in sugar, so it won’t leave you feeling weighed down. This one’s an MVP for those “what’s for dinner” moments that sneak up on you at 5 p.m.

Ingredients Needed to Make Quick and Easy Korean BBQ Chicken

• ⅓ cup chicken stock (low-sodium, fat-free)
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil
• 1 pound boneless skinless chicken breast, cut into 2-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• ⅓ cup low-sodium soy sauce
• 2 tablespoons ketchup
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon ginger powder
• Sesame seeds, for garnish (optional)

Instructions to Make Quick and Easy Korean BBQ Chicken

Let’s walk through this step by step so you can nail this recipe the first time (and every time after). It’s easy, but I’ll break it down with a little extra flavor and flair—because that’s how we do things here at Cooking with Ramsay.

Step 1: Prep the Sauce Base

In a small mixing bowl, whisk together the chicken stock and cornstarch until smooth. This little slurry is your secret weapon for getting that silky-thick, glossy sauce you’ll want to drizzle over everything. Set it aside—you’ll use it at the end to finish the dish.

Step 2: Sear the Chicken

Heat your sesame oil in a large skillet over medium heat. While it’s warming up, pat your cubed chicken dry with paper towels (trust me—this helps it brown beautifully, not steam). Sprinkle the chicken with salt and pepper, then place it in the hot skillet. Sear it for about 4 minutes, turning to get color on all sides. Don’t skip this step—browned bits = flavor gold.

Step 3: Build the Korean BBQ Flavor

Once the chicken is nicely seared, stir in the soy sauce, ketchup, paprika, cumin, garlic powder, and ginger powder. Your kitchen will start to smell amazing. Let it simmer for 3 minutes, stirring occasionally so the sauce starts hugging those chicken pieces.

Step 4: Thicken the Sauce

Now’s the time for that stock-cornstarch mix. Pour it over the chicken and stir gently to combine. Keep cooking for 5–7 minutes, or until the chicken is cooked through and the sauce is thick and luscious. You want your chicken to hit an internal temperature of 165°F—use a meat thermometer if you’re unsure. No pink inside, just juicy, flavorful bites.

Step 5: Garnish and Serve

Remove from heat and give it a final taste. Adjust the salt or add a pinch of pepper if you like a little kick. Sprinkle with sesame seeds for that classic Korean touch. Serve it hot over jasmine rice, cauliflower rice, or even in a lettuce wrap. It’s your dinner—do it your way.

For more Asian-inspired meals you can make in minutes, check out this Pineapple Chicken and Rice or this punchy Bang Bang Chicken Rice Bowl.

What to Serve with Quick and Easy Korean BBQ Chicken

This dish plays well with just about anything, but if you want a balanced plate (or just want to impress the crowd), try pairing it with something cool and crunchy. A side of Easy Mango Slaw adds a bright, tangy contrast. Steamed jasmine rice is a no-brainer. Cauliflower rice or spaghetti squash make it low-carb-friendly without sacrificing flavor. For extra veggies, try Roasted Broccoli and Carrots or toss together our Asian Crunch Salad with Ginger Dressing. And for dessert? You’ve earned a bite of Lemon Blueberry Icebox Cake—thank us later.

Key Tips for Making Quick and Easy Korean BBQ Chicken

• Pat your chicken dry: It helps you get that lovely golden sear.
• Don’t skip the cornstarch: This is the “quick” part of getting that thick, rich sauce—no hours of simmering needed.
• Use low-sodium ingredients: Soy sauce and stock can be salty; using low-sodium lets you control the final flavor.
• Watch the heat: Medium is your friend. Too high and your sauce might burn before it thickens.
• Customize it: Toss in steamed broccoli or snow peas in the final few minutes if you want a full one-pan meal.

Storage and Reheating Tips for Quick and Easy Korean BBQ Chicken

Got leftovers? Lucky you. Store any cooled leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop it in the microwave in 30-second bursts, stirring in between. Or warm it gently in a skillet with a splash of water or chicken stock to loosen the sauce. This recipe also freezes well—portion it into freezer-safe bags, squeeze out the air, and stash it for up to 2 months. Just thaw overnight in the fridge before reheating. It’s a meal prep win!

FAQs

Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs add extra juiciness and work beautifully in this dish.

Can I make this spicy?
Yep! Add a teaspoon of gochujang (Korean chili paste) or a pinch of red pepper flakes with the sauce.

Is this gluten-free?
It can be—just swap the soy sauce for tamari or coconut aminos.

What can I use instead of sesame oil?
While sesame oil adds a signature nutty flavor, avocado or olive oil works in a pinch.

Final Thoughts

If you’re tired of juggling weeknight meals and want something fast, flavorful, and fuss-free, Quick and Easy Korean BBQ Chicken is the answer. It’s the kind of recipe that tastes like you tried way harder than you did—which is exactly what we all need more of. So bookmark it, batch it, and brag about it. And don’t forget to explore other quick dinner favorites like our Coconut Chicken Brothy Rice or 20-Minute Turkey Taco Skillet. Happy cooking!

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print