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Sliced Korean glazed chicken breasts served on a plate. The sweet and spicy gochujang marinade creates a beautiful caramelized crust on the juicy chicken.

Korean Chicken Breasts: A Quick & Easy Recipe

This Korean Chicken Breasts recipe is ready in under 30 minutes! Tender chicken is coated in a sweet and spicy gochujang glaze for a flavorful, easy weeknight dinner that the whole family will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts about 1.5 lbs, sliced horizontally into 4 thin cutlets
For the Gochujang Marinade & Garnish
  • 3 tbsp Gochujang adjust to your preferred spice level
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp toasted sesame seeds for garnish
  • 2 tbsp sliced green onions for garnish

Equipment

  • 1 Large Skillet
  • 1 Mixing Bowl

Method
 

  1. Pat the chicken breasts dry. Slice each breast in half horizontally to create four thinner cutlets. This helps them cook faster and more evenly.
  2. In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until smooth.
  3. Reserve about 1/4 of the marinade in a separate small bowl for glazing later. Add the chicken cutlets to the main bowl and toss to coat them completely. Let marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
  4. Heat a large skillet over medium-high heat with 1 tablespoon of a neutral oil. Place the chicken in the hot pan. Cook for 4-6 minutes on each side, until cooked through and nicely caramelized. The internal temperature should reach 165°F (74°C).
  5. During the last minute of cooking, brush the reserved marinade over the chicken to create a thick, glossy glaze. Remove from heat, garnish with toasted sesame seeds and sliced green onions, and serve immediately.

Notes

Spice Level: Adjust the amount of gochujang to your preference. Start with less if you are sensitive to heat.
Meal Prep: The marinade can be made up to 3 days in advance and stored in the fridge. You can also marinate the chicken for up to 24 hours.
Serving: This chicken is excellent with steamed rice and a side of roasted broccoli or bok choy.