Korean BBQ Chicken recipe, tender, and juicy bites with a bit of spice. A delicious not too spicy barbecue flavors made in one pot in about 20 minutes.
Why you’ll love this recipe
- The flavors are easy to find and results, ah-mazing.
- An easy family dinner ready in under 30 minutes.
- The spice factor is mild and you can adjust to your personal preference.
- 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.
- garlic powder
- ground ginger
- chicken broth: I use sodium and fat-free.
- Salt and pepper: to taste
- 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 minute, the chicken will be cooked through and the sauce will thicken.
- Serve over rice and sprinkle with sesame seeds and fresh cilantro.
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- large saute pan
- wooden spoon
- meat thermometer
- cutting board
- Keep leftovers covered in an air tight container in the fridge for up to 4 days.
- This is a great meal prep recipe.
- Make a large batch and make meals with chicken and rice in meal prep bowls to use for the week.
- The cooked chicken can also be frozen for up to 3 months in a freezer safe bag. Defrost overnight in the refrigerator. Reheat in the oven at 350°F for about 10-15 minutes.
- You can also microwave leftovers or the defrosted chicken following manufacturers instructions.
Eileen’s Tip: For perfectly seared chicken, pat chicken dry with a paper towel before searing.
- Slice the chicken into same size pieces for even cooking.
- Be sure the chickens internal temperature reaches 165°F when cooked through.
- We recommend using a meat thermometer for accuracy.
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.
Sure. If you decide to grill the chicken, use the ingredients in step 4 to make a chicken marinade for the chicken.
Let it sit in the marinade for at least 2 hours up to overnight before grilling.
Either but the chicken on skewers to make kabobs. Any bone-in chicken parts can be used too.
- This recipe works well with chicken thighs as well.
- Try the recipe with boneless pork, shrimp, or salmon.
- Serve over brown rice, quinoa, egg noodles, spaghetti squash, or mashed potatoes.
- Roasted Broccoli: A tasty side that would pair well with these ingredients.
- Oven Roasted Green Beans: Another quick recipe that would be so good with this chicken.
- Spicy Korean Cucumber Salad: A delicious salad
- A Spicy Sesame Ginger Bok Choy: What a great side dish.
Instant Pot Fried Rice is a tasty and quick family dinner that can be vegetarian or add chicken.
Another family favorite dinner is Chicken Chow Mein, just love this for an easy meal.
A mouthwatering dish loaded with flavors from a simple blend of spices to make the most flavor-packed meal
Save your money and make your chicken that is perfectly seasoned with Asian spices and common ingredients you have on hand in the fridge. You are sure to add this in to your meal plans.
This Korean BBQ recipe is a great meal to have for lunch or dinner. Are you meal planning? Make a big batch and eat this chicken for lunch all week.
When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen.
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Recipe first published August 19, 2020. Updated for user experience.
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Korean BBQ Chicken Recipe
- ⅓ cup chicken stock Note 2
- 1 Tablespoon cornstarch
- 2 Tablespoons sesame oil
- 1 pound boneless skinless chicken breast
- ⅓ cup soy sauce Note 1
- 2 Tablespoons ketchup
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- salt and pepper, to taste
- sesame seeds, optional garnish
- In a small bowl, combine chicken broth and cornstarch until smooth. Set aside.
- Heat the sesame oil in a large skillet, over medium heat.
- Add in the chicken to brown meat, about 4 minutes.
- Mix in soy sauce, ketchup, paprika, cumin, and garlic powder.
- Simmer, 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. (Note 3)
- Serve over rice, cauliflower rice, or spaghetti squash. Sprinkle with sesame seeds, optional.
- Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
- I’m not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes