Quick and Easy Korean BBQ Chicken – 20-Minute Amazing Dinner
Korean BBQ Chicken is an easy and quick sauté recipe. Made in less than 30 minutes, it’s a one-pot delicious chicken meal perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéing
- Cuisine: Korean
Ingredients
- ⅓ cup chicken stock
- 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 soy sauce
- 2 Tablespoons ketchup
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- Sesame seeds, optional garnish
Instructions
1. In a small mixing bowl, whisk together ⅓ cup chicken stock and 1 Tablespoon cornstarch until smooth. Set aside.
2. In a large skillet over medium heat, add 2 Tablespoons sesame oil.
3. Pat the chicken dry using a paper towel. Season with salt and black pepper.
4. Once the oil is hot, add the chicken to the pan and sear to brown on all sides, about 4 minutes.
5. Stir in soy sauce, ketchup, paprika, cumin, garlic powder, and ginger powder.
6. Simmer the chicken and sauce, stirring occasionally, for 3 minutes to blend flavors.
7. Pour the chicken stock mixture over the chicken and stir to combine.
8. Continue to cook for another 5–7 minutes, until the chicken is cooked through and sauce has thickened.
9. Taste and adjust seasoning if needed.
10. Serve over rice, cauliflower rice, or spaghetti squash. Garnish with sesame seeds if desired.
Notes
Use low-sodium soy sauce and chicken stock to control salt content.
Ensure chicken is cooked to an internal temperature of 165°F.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Great served with rice, noodles, or roasted vegetables.
Find it online: https://cookingwithramsay.com/quick-and-easy-korean-bbq-chicken/