Korean BBQ Chicken – A Flavorful Feast for Every Occasion
Transform chicken into a bold, sweet, and spicy Korean feast with a homemade smoky teriyaki-style glaze. Perfect for grilling or baking, this crispy yet juicy dish pairs seamlessly with steamed rice or noodles. Easy to customize and host-friendly, it brings Korean food festival vibes to your kitchen in minutes.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Broiling/Baking
- Cuisine: Korean
- Diet: Halal
Ingredients
1 ½ pounds boneless skinless chicken breasts, cut into 1.5 inch pieces
Sea salt
Freshly ground black pepper
1 teaspoon Asian five spice (optional)
3 green onions, finely chopped
Steamed rice or cooked noodles for serving (optional)
Korean BBQ sauce:
½ cup low sodium soy sauce
⅓ cup brown sugar
4 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon sriracha sauce or 1 teaspoon crushed red pepper flakes
1 tablespoon minced garlic
2 tablespoons cold water and 2 teaspoons corn starch
Instructions
Preheat oven to 375°F (190°C) with a rack positioned in the upper third.
Toss chicken pieces with sea salt, black pepper, and Asian five spice (if using).
In a blender or small bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, and garlic.
Marinate chicken in the sauce for at least 30 minutes.
Place chicken on a baking sheet and broil for 12-15 minutes per side, or until golden and crispy (adjust time if grilling).
While chicken cooks, combine cold water and corn starch in a small bowl. Simmer the remaining sauce in a saucepan until thickened (3-5 minutes), stirring in the cornstarch mixture.
Serve chicken immediately with extra sauce drizzled over the top, accompanied by steamed rice or noodles if desired.
Notes
For smokier flavor, add 1 teaspoon ground ginger.
Adjust heat by modifying sriracha/red pepper flakes ratio.
Store leftovers in an airtight container in fridge for 3-4 days.
Serves best reheated in oven to restore crispiness.
Optional sides: kimchi, grilled vegetables, or kimchi fried rice.
Find it online: https://cookingwithramsay.com/korean-bbq-chicken/