Sautéed Korean Spicy Chicken with Gochujang and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bold and fiery Korean chicken dish featuring tender pieces coated in a sweet and spicy gochujang glaze with fresh scallions. This korean-inspired chicken ready in about 30 minutes pairs gochujang (Korean chili paste), soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Korean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp grated ginger until smooth.
  2. Step 2: Add 1 lb boneless chicken thighs cut into 1-inch pieces to the marinade, toss to coat evenly, and let sit for 15 minutes at room temperature.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sauté for 6-8 minutes until cooked through and edges are slightly caramelized.
  4. Step 4: Stir in 4 sliced scallions and 1/2 tsp black pepper, cooking for an additional 1-2 minutes until scallions soften but remain vibrant.
  5. Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds on top before serving with steamed rice or lettuce wraps.

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Frequently asked questions

How long does Sautéed Korean Spicy Chicken with Gochujang and Scallions take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Korean Spicy Chicken with Gochujang and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Sautéed Korean Spicy Chicken with Gochujang and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Korean Spicy Chicken with Gochujang and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Korean Spicy Chicken with Gochujang and Scallions?

Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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