Korean BBQ Chicken recipe, tender, and juicy bites with a bit of spice. A delicious not too spicy barbecue flavor made in one pot in about 20 minutes.
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Why this recipe works
- Our Korean BBQ chicken recipe is made with simple ingredients and so delicious.
- An easy family dinner ready in under 30 minutes.
- The spice factor is mild and you can adjust to your personal preference.
Ingredients
- boneless chicken breasts: Thighs can be used but will take a few more minutes to cook.
- sesame oil: Adds a nice nutty flavor to the ingredients.
- ketchup: if keto, be sure to use sugar-free ketchup.
- cumin
- garlic powder
- paprika
- ground ginger
- chicken broth: I use sodium and fat-free.
- cornstarch
- Salt and pepper: to taste
Equipment
- skillet, 9 inch
- Cutting Board
- Knives
- Instant Read Thermometer
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
How to Make Korean BBQ Chicken
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large saute pan, over medium heat add oil. Add the chicken and sauté until brown, about 4 minutes.
- Add in the soy sauce, ketchup, and spices. Stir to combine. Cook for 3 minutes
- In a small bowl, whisk together chicken broth and cornstarch. Pour over the chicken and stir to combine.
- Continue to cook for 7 minutes, the chicken will be cooked through, and the sauce will thicken.
- Serve over rice and sprinkle with sesame seeds and fresh cilantro.
Eileen's Tips for Success
- For perfectly seared chicken, pat the chicken dry with a paper towel before searing.
- Slice the chicken into same-sized pieces for even cooking.
- Be sure the chicken's internal temperature reaches 165°F when cooked through.
- We recommend using an instant-read meat thermometer for accuracy.
Frequently Asked Questions
As written, this is not spicy. You can step up the heat by adding a little Gochujang, an Asian spice or red pepper flakes to the recipe at step 4.
If you decide to grill the chicken, use the ingredients in step 4 to make a marinade for the chicken.
Let the chicken sit in the marinade for at least 2 hours to overnight before grilling.
The chicken can be put on skewers to make kabobs.
Variations
Do you want to change up this recipe?
- Our Korean BBQ recipe works well with boneless, skinless chicken thighs instead of using chicken breasts.
- Try making this recipe using boneless pork, shrimp, or a piece of salmon.
- Serve over brown rice, quinoa, egg noodles, spaghetti squash, or mashed potatoes.
How to store, reheat, and freeze
- Leftovers: Keep leftovers covered in an airtight container in the refrigerator for up to 4 days.
- Make-Ahead: To prep ahead and freeze, make the sauce and place it in a freezer-safe bag. Prepare the chicken and place them in a freezer-safe bag. When ready to cook, defrost everything overnight in the refrigerator and make the recipe. This saves a little time by having all ingredients ready.
- Double Recipe and Freeze for later: Make a double or triple batch and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat either on the stovetop or in the microwave.
- Meal-Prep: A great recipe to make at the beginning of the week and enjoy throughout the week.
Serving Suggestions
I love any comments or questions, please feel free to leave them below.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Korean BBQ Chicken Recipe
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Equipment Needed:
Ingredients
- ⅓ cup chicken stock Note 2
- 1 Tablespoon cornstarch
- 2 Tablespoons sesame oil
- 1 pound boneless skinless 2-inch cubed chicken breast
- 1 teaspoon salt
- 1 teaspoon black pepper
- ⅓ cup soy sauce Note 1
- 2 Tablespoons ketchup
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- sesame seeds, optional garnish
Instructions
- In a small mixing bowl, whisk together ⅓ cup chicken stock and 1 Tablespoon cornstarch until smooth. Set aside.
- In a large skillet over medium heat, add 2 Tablespoons sesame oil.
- Pat 1 pound boneless skinless 2-inch cubed chicken breast dry using a paper towel. Season the chicken with 1 teaspoon salt and 1 teaspoon black pepper.
- Once the oil is hot, add the chicken to the pan, and sear the chicken to brown on all sides, about 4 minutes.
- To the pan, stir in ⅓ cup soy sauce, 2 Tablespoons ketchup, 1 teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon ginger powder .
- Simmer the chicken and sauce, stirring occasionally, for 3 minutes to blend flavors.
- Pour the chicken stock mixture over the chicken. Stir to combine.
- Continue to cook for another 5-7 minutes, until the chicken is cooked through and the sauce has thickened. Taste for seasoning; if needed, adjust seasoning.
- Serve over rice, cauliflower rice, or spaghetti squash. Sprinkle with sesame seeds, optional garnish.
Jennifer Nicol Colwell
I am big fan of Korean foods and always love to eat and cook korean recipe. Thanks for this great recipe tutorial. Can't wait to try out this today.
https://infoincanada.com/best-korean-restaurant-toronto/
Eileen xo
Glad you enjoy the recipe, Jennifer. This is a favorite of mine too.