Korean BBQ Chicken Recipe

5 from 1 vote

Korean BBQ Chicken is an easy and quick sauté recipe. Made in less than 30 minutes, a one-pot delicious chicken meal.

Course Main Dish

Cuisine Asian, Korean

Keyword Asian chicken, easy Korean chicken, Korean BBQ chicken

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 230kcal

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 kosher 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.

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: We use low-sodium soy sauce.

Note 2: We use low-sodium, fat-free chicken stock.

Note 3: Chicken should reach an internal temperature of 165°F when fully cooked. Use a meat thermometer. The chicken should have no pink inside.

Storage: Keep leftovers covered in an airtight container in the fridge for up to 4 days.

Any nutritional data I provide is an approximation, and actual dietary information can vary based on ingredients and portion sizes.

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