Spicy Korean Chicken with Cheesy Topping — bold, fiery flavors balanced with gooey melted cheese.
📝 Ingredients (Serves 4)
- Chicken:
- 1 kg boneless chicken thighs (skinless, cut into bite-sized pieces)
- Marinade/Sauce:
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp honey (or brown sugar)
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp gochugaru (Korean chili flakes, optional for extra heat)
- Vegetables (optional):
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 cup cabbage, chopped
- Cheese Topping:
- 2 cups shredded mozzarella cheese
- ½ cup cheddar cheese (for extra flavor)
- Garnish:
- 2 tbsp sesame seeds
- 2 stalks green onions, finely chopped
🍳 Instructions
- Marinate the Chicken:
- In a large bowl, mix gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and chili flakes.
- Add chicken pieces, coat well, and let marinate for at least 30 minutes (overnight for deeper flavor).
- Cook the Chicken:
- Heat a large skillet or wok over medium-high heat.
- Add marinated chicken and cook until browned and nearly cooked through (8–10 minutes).
- Add sliced onion, bell pepper, and cabbage. Stir-fry until vegetables soften.
- Cheese Topping:
- Lower heat to medium. Spread chicken and vegetables evenly in the pan.
- Sprinkle mozzarella and cheddar cheese over the top.
- Cover with a lid and let the cheese melt (3–5 minutes).
- Serve:
- Garnish with sesame seeds and chopped green onions.
- Serve hot with steamed rice or enjoy straight from the skillet.
🌟 Tips
- For extra indulgence, serve in a sizzling cast-iron pan so the cheese stays melty.
- Adjust spice level by reducing gochujang or adding more honey.
- You can swap chicken thighs for chicken breast, but thighs stay juicier.
🔥 This dish is perfect for sharing — spicy, savory, and irresistibly cheesy. Would you like me to also create a step-by-step infographic-style recipe card for this dish so it’s ready for your website content?
