If you love bold Asian flavors, this Korean Spicy Chicken Stir Fry is a must-try. Tender chicken is cooked in a rich, spicy-sweet gochujang sauce and tossed with vegetables for a quick, restaurant-style meal at home.
It’s fast, flavorful, and perfect for weeknight dinners or meal prep.
Why You’ll Love This Recipe
This dish is packed with heat, sweetness, and umami in every bite.
Bold Korean-inspired flavor
Sweet and spicy sauce
Quick and easy
High in protein
Great with rice or noodles
Ingredients You’ll Need
Chicken
2 chicken breasts (cut into bite-sized pieces)
1 tablespoon oil
Salt and pepper to taste
Vegetables
1 bell pepper (sliced)
1 cup broccoli florets
1 carrot (thinly sliced)
3 green onions (chopped)
Sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar
2 cloves garlic (minced)
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water
Optional Add-ins
Sesame seeds
Red pepper flakes
Cooked rice or noodles
How to Make Korean Spicy Chicken Stir Fry
Heat oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook until golden and fully cooked. Remove and set aside.
In the same pan, add garlic and sauté for 30 seconds until fragrant.
Add bell pepper, broccoli, and carrot. Stir-fry for 3–5 minutes until slightly tender but still crisp.
In a small bowl, mix gochujang, soy sauce, honey, rice vinegar, and sesame oil. Pour the sauce into the pan and stir well.
Add the cornstarch slurry and cook until the sauce thickens.
Return the chicken to the pan and toss everything together until well coated.
How to Serve
Serve hot over steamed rice or noodles. Top with green onions and sesame seeds for extra flavor and crunch.
Tips for Best Results
Don’t overcook the vegetables to keep them crisp. Adjust gochujang based on your spice preference. Use high heat for the best stir-fry texture. Let the sauce thicken before adding the chicken back.
Variations
Use shrimp or beef instead of chicken. Make it milder by reducing gochujang. Add zucchini or mushrooms for extra veggies. Serve in lettuce wraps for a low-carb option.
Storage and Reheating
Store in the fridge for up to 4 days. Reheat in a pan with a splash of water to loosen the sauce.
Final Thoughts
Korean Spicy Chicken Stir Fry is a quick, flavorful dish that brings the perfect balance of sweet heat and savory depth. It’s easy to make and tastes just like your favorite takeout—if not better.
