Get ready to dive into a flavor-packed journey with these Korean‑Style Spicy Chicken Chunks. This dish combines succulent, bite‑sized chicken pieces tossed in a bold, gochujang-spiked glaze that’s sticky, sweet, and fiery. Perfect for game day appetizers or as the star of your chicken dinner recipes lineup, these spicy chicken chunks bring both comfort and excitement. Think of them like a hot chicken recipe you can make in minutes—spicy, saucy, and thoroughly satisfying.
Korean-Style Spicy Chicken Chunks with Gochujang Glaze
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Korean
Large Mixing Bowl for combining chicken with marinade
Non‑stick skillet or cast‑iron pan for stovetop cooking
Tongs or spatula for flipping chicken chunks
Air fryer optional, if you prefer crispier air fryer chicken chunks
Measuring spoons & cups for precise flavor balance
Sharp knife & cutting board for safe, clean cuts
- 1.5 lbs boneless skinless chicken thighs (or 2 lbs boneless chicken breast, cubed)
- 2 tbsp vegetable oil plus extra for air fryer chicken chunks
- 2 tbsp gochujang Korean red chili paste
- 1 tbsp gochugaru Korean chili flakes
- 3 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1½ tsp rice vinegar
- 1 tsp sesame oil
- 4 cloves garlic minced (garlic butter chicken fans will love this garlic punch)
- 1 tsp fresh ginger minced
- ½ tsp black pepper
- 1 tbsp toasted sesame seeds plus more for garnish
- 2 stalks green onions thinly sliced, for garnish
Optional: pinch of red pepper flakes for extra heat
Prep the Chicken
Cut the boneless chicken thighs (or breast) into bite-sized pieces—aim for 1–1½‑inch chunks. If you plan to make shredded chicken meals later, slightly larger cubes will shred beautifully. Pat dry with paper towels to help the marinade adhere.
Make the Marinade
In a mixing bowl, whisk together gochujang, gochugaru, soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, and black pepper. This combination produces a hot chicken recipe that’s spicy, sweet, and tangy—ideal as a standalone dish or for dousing over chicken appetizers.
Marinate the Chicken
Toss the chicken pieces in the marinade until fully coated. Let sit at room temperature for 10–15 minutes or refrigerate for up to 2 hours. For emergency or dump chicken recipes style, you can marinate briefly and still get bold flavor.
Cook (Stovetop Method)
Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add chicken chunks in a single layer (don’t overcrowd) and cook 5–6 minutes, flipping halfway, until they’re golden and beginning to caramelize. Reduce heat to medium and pour in any leftover marinade; cook 3–4 more minutes, stirring gently, until sauce thickens and coats each chunk.
Cook (Air Fryer Method)
Preheat air fryer to 400°F (200°C). Lightly brush or spray the basket with oil. Arrange chicken chunks in a single layer, cooking in batches if needed. Air-fry for 8 minutes, flip, then air-fry another 4 minutes until crisp edges form. Toss the hot chicken chunks in the leftover marinade for that sticky glaze.
Garnish and Serve
Transfer chicken chunks to a serving platter. Sprinkle generously with sesame seeds and green onions. Serve hot with optional lime wedges or a side of cooling pickled radish to balance the heat.
Pairings
- Rice Options: Steamed white rice or garlic butter chicken–style rice bowls make a perfect base to soak up the glaze.
- Vegetable Sides: Crunchy cucumber salad, pickled carrots, or kimchi offer refreshing contrast. Try roasted or air-fried veggies for texture echoes of sheet-pan roasted veggies style.
- Dipping Sauces: For a cheesy chicken recipes twist, serve with a side of creamy aioli or melted cheese dip.
- Beverages: Crisp lager, dry Riesling, or unsweetened iced tea cut through the spiciness.
- Accompanying Protein: For a fuller spread, pan‑fried fish or butter chicken make interesting dinner options in a varied chicken dishes recipes spread.
FAQs
1. Can I use chicken breast instead of thigh chunks?
Absolutely. Boneless chicken breast, cut into cubes, works well, especially in diced chicken recipes where lean meat is preferred. Just be mindful to not overcook, as breast meat dries out faster than thigh.
2. How spicy is this compared to standard hot chicken?
This isn’t Nashville hot chicken hot—but it’s definitely spicy. The gochujang and gochugaru combo delivers a pleasant burn without overpowering. You can tame it with less chili or kick it up with extra flakes.
3. Is it okay to use frozen chicken cubes?
Yes, but ensure they’re thawed fully and patted dry. Frozen chicken chunks may release water, diluting the marinade and compromising caramelization. Air fryer chicken chunks from frozen take longer and lack crisp texture.
4. Can I make shredded chicken recipes with this?
For shredded chicken meals, cook larger cubed chicken breast or thigh in the same marinade, bake at 375°F until cooked, then shred. Toss with more sauce and use in tacos, bowls, or sandwiches.
5. Can I turn this into a cheesy chicken recipes variant?
Sure! After cooking, mix in a handful of shredded cheese (mozzarella or cheddar) while the chicken is hot. It will melt into a spicy-cheesy shell, perfect for dipping or topping rice bowls.
