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–+ servings
Korean Fire Chicken

Korean Fire Chicken

Ignite your taste buds with Korean Fire Chicken, a spicy cheesy delight perfect for any occasion. Easy to make and unforgettable in flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g chicken thighs or breasts cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger
  • 3 tablespoons gochujang Korean chili paste
  • 2 tablespoons gochugaru Korean chili powder
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or rice syrup
  • 1 tablespoon brown sugar
  • 2 tablespoons ketchup
  • 1 teaspoon sesame oil
  • 120 ml water
  • 100 g shredded mozzarella cheese
  • Chopped green onions
  • Toasted sesame seeds

Equipment

  • Skillet or frying pan
  • Mixing bowls
  • Spatula
  • Oven-safe dish or broiler-safe skillet
  • Wooden spoon

Method
 

  1. In a mixing bowl, combine gochujang, gochugaru, soy sauce, honey, brown sugar, ketchup, sesame oil, and water. Stir until smooth.
  2. Heat vegetable oil in a skillet over medium heat. Add minced garlic and grated ginger. Toss in the chicken pieces and cook until golden brown, about 5–7 minutes.
  3. Pour the spicy sauce over the cooked chicken. Stir well to coat every piece evenly and let it simmer for 10 minutes.
  4. Transfer the mixture to an oven-safe dish. Sprinkle shredded mozzarella generously on top and broil for 3–5 minutes until bubbly and golden.
  5. Garnish with chopped green onions and toasted sesame seeds. Serve hot alongside steamed white rice or noodles.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For an authentic touch, toast your sesame seeds lightly in a dry pan before sprinkling them on top.
Consider using kitchen gloves when handling gochugaru to avoid staining your hands.
Leftovers taste fantastic the next day as the flavors continue to develop overnight. Store them in an airtight container in the fridge for up to 3 days.
Reheat gently to preserve texture, adding a splash of water if necessary to prevent the sauce from drying out.
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