When I think of comfort food that still wakes up my taste buds, this Korean spicy chicken stir fry always comes to mind. It’s got that bold kick from gochujang, a gentle sweetness that hugs the heat, and tender boneless chicken that soaks it all up. If you’ve ever wanted the best chicken stir fry recipe that doesn’t taste like every other takeout box, this is it. I love that it feels both casual and a little bit special. I mean, sure, I’ve made orange chicken stir fry recipes before, but this one feels like it belongs on a weeknight table and in a celebration spread. The sauce clings to the chicken in the best way, and you don’t need a mile-long list of ingredients. Just a few pantry staples, fresh veggies, and we’re good. Some days I crave the sticky crunch of korean chicken wings recipes, or even classic fried chicken recipes. But when I want something lighter, quicker, and still loaded with flavor, stir fry wins every single time. It’s one of those chicken fry recipes that feels like a hug in a bowl, with a bit of fire to keep things exciting. Honestly, once you try it, you’ll probably forget about those fry chicken recipes you grew up with.

1) Key Takeaways
2) Easy Korean Spicy Chicken Stir Fry Recipe
3) Ingredients for Korean Spicy Chicken Stir Fry
4) How to Make Korean Spicy Chicken Stir Fry
5) Tips for Making Korean Spicy Chicken Stir Fry
6) Making Korean Spicy Chicken Stir Fry Ahead of Time
7) Storing Leftover Korean Spicy Chicken Stir Fry
8) Try these Main Course next!
9) Korean Spicy Chicken Stir Fry
10) Nutrition

1) Key Takeaways

This recipe uses boneless chicken, which cooks quickly and soaks up flavor.
The sauce combines heat, sweet, and savory for a balanced stir fry.
Prep ahead to make weeknight cooking easier.
Pairs best with rice but works with noodles too.

2) Easy Korean Spicy Chicken Stir Fry Recipe

I’ve cooked plenty of chicken stir fry recipes in my kitchen, but when I stumbled into the magic of gochujang, I knew I found my new favorite. The sauce clings to every bite of chicken, and it’s the kind of dish that makes you want to lean over your bowl and scoop faster than your fork can keep up. Trust me, this one belongs in the collection of boneless chicken recipes you keep for when dinner needs to taste exciting but still be manageable.

Sometimes I miss the crunch of fried chicken recipes or the sticky glaze on Korean chicken wings recipes, but this stir fry feels lighter. You get that same bold flavor without needing to fry chicken recipes in a vat of oil. That’s a win in my book, especially when you’re cooking on a busy night.

Every time I make this, I think back to the orange chicken stir fry recipe I tried years ago, which felt too sweet for me. This one has that punch of chili heat with just enough sweetness to keep the fire in check. When I share it with friends, they always ask for the recipe. Now it’s yours too, courtesy of me, Kathy, on Simply Cooked Recipes (https://www.simplycookedrecipes.com).

3) Ingredients for Korean Spicy Chicken Stir Fry

Boneless Chicken Thighs: These soak up flavor better than breast meat. I like the tenderness they bring. Cut them into bite-size pieces for quick cooking.

Gochujang: This Korean chili paste carries the heat and depth. It’s spicy but not overwhelming. It gives the stir fry its character.

Soy Sauce: A splash adds salty richness that balances the heat. It works like a background note in music.

Sesame Oil: Just a drizzle brings a nutty aroma that fills the kitchen before the meal even hits the table.

Honey: A spoon of sweetness tames the spice without taking over. It keeps the sauce balanced.

Garlic: Fresh minced cloves add a sharpness that cuts through the rich sauce.

Ginger: Grated ginger gives a zing that pairs with garlic. It brightens the whole dish.

Red Bell Pepper: Sweet, crisp, and colorful. It’s not just flavor but a bit of cheer in the pan.

Yellow Onion: Softens as it cooks and adds natural sweetness. Stir fry isn’t complete without onion.

Green Onions: Sprinkle them in at the end for freshness. They add a little crunch and a pop of color.

Vegetable Oil: Neutral oil helps sear the chicken and veggies without stealing flavor.

Sesame Seeds: Toasted seeds on top for a little crunch. They make the plate feel finished.

Cooked Rice: The perfect partner for this stir fry. It catches the sauce so nothing goes to waste.

4) How to Make Korean Spicy Chicken Stir Fry

Step 1. Mix gochujang, soy sauce, sesame oil, honey, garlic, and ginger in a bowl. Stir until smooth. The smell alone will tell you this is going to be good.

Step 2. Add the chicken pieces. Coat them well. Let them rest while you slice the vegetables. The chicken drinks up the flavor during this time.

Step 3. Heat vegetable oil in a skillet over medium-high heat. You want it hot enough to sizzle when chicken hits the pan.

Step 4. Cook chicken until browned, about six to eight minutes. Don’t rush. Let it get that golden crust.

Step 5. Add bell pepper and onion. Stir fry until tender but still crisp. You want texture, not mush.

Step 6. Toss in chopped green onions. Sprinkle sesame seeds. The stir fry now looks ready for the table.

Step 7. Serve over rice. Scoop every bit of sauce onto the bowl. Don’t waste the good stuff.

5) Tips for Making Korean Spicy Chicken Stir Fry

I’ve made this stir fry more times than I can count. Each time I learn small tricks. One tip is to prep ingredients before you turn on the heat. Stir fry moves fast, and if you’re still chopping when the pan is hot, you’ll fall behind.

Use a big enough skillet. Crowding the chicken makes it steam instead of sear. Spread the pieces so they brown well. This is the secret to flavor.

Taste the sauce before adding it to the pan. Adjust the spice or sweetness. Some days I want more fire, some days more balance. Cooking should bend to your mood.

6) Making Korean Spicy Chicken Stir Fry Ahead of Time

You can marinate the chicken earlier in the day. The flavors grow deeper as it rests. Store it in the fridge until you’re ready to cook.

The vegetables can be sliced and kept in airtight containers. They’ll be crisp and ready when you heat the pan.

If you want to cook the dish fully in advance, let it cool, then store it. Reheat gently so the chicken doesn’t dry. Stir fry tastes best fresh but works fine as leftovers.

7) Storing Leftover Korean Spicy Chicken Stir Fry

Leftovers keep well in the fridge for three days. Store them in a sealed container. The flavors settle and even taste a little stronger the next day.

To reheat, use a skillet over low heat. Add a splash of water if the sauce feels too thick. Microwave works too, but the skillet gives better texture.

If you’ve got more rice, serve it fresh with the reheated chicken. It feels like a second meal, not leftovers.

8) Try these Main Course next!

9) Korean Spicy Chicken Stir Fry