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Korean Chicken Breasts

A quick and delicious weeknight dinner that combines sweet, salty, and spicy flavors, making it a family favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1 1/2 pounds) Pat dry for better browning.
  • 3 tablespoons soy sauce (or tamari for gluten-free) Adds umami.
  • 2 tablespoons brown sugar (or honey) Balances the soy sauce with warm sweetness.
  • 1.5 tablespoons rice vinegar (or apple cider vinegar) Brightens the sauce.
  • 1 tablespoon gochujang (Korean chili paste) or red pepper flakes Add more or less to taste.
  • 2 cloves garlic, minced Fragrant and essential.
  • 1 teaspoon grated fresh ginger Gives a clean spice note.
  • 1 tablespoon sesame oil Adds a nutty finish.
  • 1 tablespoon vegetable oil (for the pan) Neutral cooking oil.
  • 1 teaspoon cornstarch mixed with 2 teaspoons water Optional, for thickening.
  • to taste sesame seeds and sliced green onions For garnish.

Method
 

Preparation
  1. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, gochujang (or red pepper flakes), minced garlic, grated ginger, and sesame oil. Taste and adjust the sweet, salty, and spicy balance.
  2. Place chicken breasts in a shallow dish or zip-top bag and pour half the sauce over them. Let them marinate for 10–30 minutes at room temperature (or up to 4 hours in the refrigerator).
Cooking
  1. Heat one tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Remove chicken from the marinade (reserve the liquid). Sear the breasts for 3–4 minutes per side until a golden crust forms.
  3. Pour reserved marinade and a splash of water into the pan. Cover and reduce heat to medium-low. Cook for another 6–8 minutes, turning once, until the internal temperature reaches 165°F (74°C).
  4. If desired, stir the cornstarch slurry into the pan to thicken the sauce.
Serving
  1. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice against the grain into medallions and spoon the sauce over the top. Sprinkle with toasted sesame seeds and sliced green onions.

Notes

You can swap chicken breasts for thighs if you want juicier meat. Use honey instead of brown sugar for added sweetness. This meal can be served with pickled veggies and steamed rice or a simple side salad.