Korean Chicken Stir-fry
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This Korean Chicken Stir-fry is quick and easy to make and full of spicy-sweet and smoky flavors! Lean ground chicken gets marinated in a Korean-style marinade and is stir-fried with onion, garlic, ginger, chilies, and spring onion. Super simple, high protein and SO delicious!
About This Recipe
Simple, speedy, flavorful, this Korean Chicken Stir-fry ticks all the right boxes!
Lean ground chicken gets marinated in a flavorful Korean-style marinade with smoky and spicy gochujang and toasted sesame aromas. It then gets stir-fried with onion, spring onion, fresh ginger, garlic and chilies for a tasty protein option that goes well with rice, in wraps, tacos and also sandwiches if you like!
While the marinade ingredients are similar to that of a spicy chicken bulgogi (dak bulgogi), we’ll be stir-frying instead of grilling the meat (although bulgogi is also stir-fried sometimes). Also, I use honey instead of grated Asian apple or pear to add a warming sweet flavor.
This recipe is similar to my Spicy Korean Pork Stir-fry. However, using ground chicken simplifies things on a busy weeknight as no chopping or slicing is required for the meat. That said, you can also use sliced chicken in the marinade if you prefer.
I like to serve it over a bowl of brown steamed rice with a sprinkling of sesame toasted seeds and a side of veggies for filling, nutritious and high protein meal. It’s great for lunch or dinner and keeps well in the fridge for days if you want to make it for meal prep!
Why I love this Korean Ground Chicken Stir-fry
- Quick and easy to make. Simply marinate, stir-fry and serve.
- High protein. Pair it with brown rice for a satisfying and filling high protein meal with over 40 grams of protein!
- Meal prep friendly. Stays good in the fridge for a few days.
- Efficient. The marinade doubles as the sauce for the dish, which reduces prep time and makes this a low-effort recipe.
- SO flavorful! Spicy, smoky, garlicky and infused with toasted sesame aromas!
Table of contents
Key Ingredient Notes and Substitutes
- Onions: Both yellow onion and spring onion (green onions/scallion) are used in this recipe.
- Aromatics: Fresh garlic, ginger and red chilies. The fresh garlic and ginger has a stronger flavor and preferred for the stir-fry over the paste versions, which are better for marinades and have a milder flavor. I used Thai Bird’s Eye red chilies but any variety will work. Omit for milder dish.
- Lean Ground Chicken: I used homemade knife-minced chicken breast but store-bought lean ground chicken is great here and convenient too!
- Low Sodium Light Soy Sauce: Low sodium is preferred so we can control the salt levels better.
- Gochujang: A fermented Korean chili pepper paste that is available in small tubs. Although it has a deep dark red color, it’s not extremely spicy. It has a spicy-sweet and smoky flavor profile. I prefer to use Chung Jung One Extreme Spicy Gochujang because it is a spicy gochujang! But feel free to use a regular gochujang. Find it in a Korean or Asian supermarket, a mainstream supermarket that’s well-stocked with international ingredients, or grab a tub online.
- Ginger Garlic Paste: A jarred blend of ginger and garlic paste that is commonly used in Indian home cooking for convenience. It’s available in Indian grocery stores and online. Feel free to use any type of garlic paste and ginger paste from a mainstream supermarket. Or use finely minced fresh garlic and ginger instead.
- Gochugaru: A hot Korean red pepper powder. Both coarse ground and fine ground are available at Korean grocery stores and online. Heat level varies across different brands so adjust the quantity to taste. Substitute with a medium-hot chili powder.
- Honey: Adds a warming sweetness to the marinade.
- Mirin: A Japanese sweet rice wine that also adds sweetness to the marinade and tenderizes the meat. Use either a Korean or Japanese mirin.
- Toasted Sesame Oil: For a fragrant toasted sesame flavor and aroma!
- Pure Chili Oil (optional): I used a Chinese plain chili oil without any flakes or seeds (sediment). Use less or omit for a milder flavor.
- Peanut Oil: Or use any other neutral oil with a high smoke point for cooking. Avocado oil, vegetable oil, canola oil, rice bran oil, grapeseed oil, etc. are good options.
Korean Chicken Stir-fry
This Korean Chicken Stir-fry is quick and easy to make and full of spicy-sweet and smoky flavors! Lean ground chicken gets marinated in a Korean-style marinade and is stir-fried with onion, garlic, ginger, chilies, and spring onion. Super simple, high protein and SO delicious!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stir fry
- Cuisine: Korean
Ingredients
Chicken Marinade:
- 10.6 ounces / 300 grams Lean Ground Chicken (I used homemade knife-minced chicken breast)
- 2.5 tablespoons / 45 grams Gochujang (Korean Hot Pepper Paste)
- 1.5 tablespoons / 30 grams Ginger Garlic Paste (or use ¾ tablespoon each of ginger paste and garlic paste or grated fresh garlic and ginger)
- 1.5 / 23ml tablespoon Low Sodium Light Soy Sauce
- ½ tablespoon / 3 grams Gochugaru, to taste (substitute with a medium-hot chili powder if unavailable)
- 2 teaspoons / 10 grams Mirin (Japanese sweet rice wine)
- 2 teaspoons / 14 grams Honey
- 1 teaspoon Toasted Sesame Oil
- ½ teaspoon Pure Chili Oil (optional, without sediment)
- ½ teaspoon freshly cracked Black Pepper
Stir-fry:
- 1 tablespoon Peanut Oil (or any other neutral oil with a high smoke point)
- ½ medium / 100 grams Yellow Onion – finely chopped
- 2 medium stalks / 20-23 grams Spring Onion (Scallion/Green Onion) – finely chopped, white and light green parts separated from dark green parts
- 1 tablespoon / 8 grams minced Ginger
- 4–5 cloves / 20 grams Garlic – minced
- 1–6 pieces / 3-20 grams fresh Red Chilies, to taste (optional – I used Thai Bird’s Eye red chilies but any variety will work, omit for milder dish – note 2*) – finely chopped
- To Serve: Warm steamed rice, toasted white sesame seeds, reserved spring onion
Instructions
Prep:
- Marinate the chicken: Combine all of the ingredients for the ‘Chicken Marinade’ in a medium bowl. Mix well until evenly combined and the chicken is coated well in the marinade. Set aside to marinate for 30 minutes at least, or cover and marinate overnight in the refrigerator for more flavor.
- Prepare fresh ingredients: Chop the onion, spring onion, ginger, garlic and red chilies as indicated in the ‘Ingredients’ section.
Spicy Korean Chicken Stir-fry:
- Stir-fry the aromatics: Heat 1 tablespoon peanut oil in a large nonstick wok or large deep sauté pan over medium-high heat. Add the yellow onion, spring onion white and light green parts, and ginger. Stir-fry for a minute until the onion is translucent.
- Stir-fry the garlic and chilies: Add the garlic and red chilies and stir-fry for 30-40 seconds until fragrant.
- Cook the chicken: Make a well in the center of the wok by pushing everything to the sides. Add the marinated chicken and all of the marinade in the bowl. Flatten and spread the mixture so that there is as much surface contact as possible. Allow to sear for a minute, then start flipping the mixture to sear the other side for another 30 seconds. Stir-fry, breaking up clumps, until just cooked and most of the liquid in the wok has evaporated – about 2 more minutes.
- Toss through the spring onion: Toss through most of the spring onion dark green parts, then switch off the heat.
- To Serve: Divide evenly over bowls of warm steamed rice and top with toasted white sesame seeds and the reserved spring onion. Serve immediately.
Notes
- Fresh Red Chilies. Use more or less chilies based on your heat level preference. Leave them out for a milder dish. Same for the gochugaru and pure chili oil.
- Be sure to check out the full post for ingredient notes/substitutions, storage information, tips on customizing this recipe, and more!
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 427
- Sugar: 17.9g
- Sodium: 1362.4mg
- Fat: 15.4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12.8g
- Trans Fat: 0.1g
- Carbohydrates: 33.3g
- Fiber: 2.6g
- Protein: 37.4g
- Cholesterol: 109.5mg
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If you love the flavors in this Korean-inspired recipe, try my Creamy Buldak Udon Noodles, Korean Chicken Wrap, or Spicy Gochujang Chicken Meatballs next!
Cook’s Tips and Variations
- Switch up the protein. Lean ground pork, beef or turkey would work great here. For a vegetarian option, use crumbled extra firm tofu.
- Use sliced chicken thighs or breast. It’ll taste great but you’ll need about 12 ounces/340 grams of chicken. Use the sear, pause, and flip method detailed in my Spicy Korean Pork Stir-fry to cook the meat and develop a nice charry flavor.
- Add kimchi. Add ¼ cup or more of spicy kimchi for a tangy umami flavor!
- Double the recipe: As written, this recipe makes 2 generous servings that can be stretched into 3 servings if you have a smaller appetite. Double the recipe ingredients by clicking the ‘2x’ button at the top of the recipe card if making for more people or meal prep.
Dietary Modifications
- Vegan. Use maple syrup or granulated white sugar instead of honey for the marinade and crumbled extra firm tofu for the protein. You can also add some finely diced shiitake mushrooms to the marinade or stir-fry them without marinating in the wok after stir-frying the onion, spring onion white and light green parts, and ginger.
- Gluten-Free. Use a gluten-free gochujang, gluten-free soy sauce (or tamari or coconut aminos), and hon-mirin (true mirin) which is gluten-free unlike aji-mirin (mirin seasoning), which often has wheat or barley.
How to Make Korean Ground Chicken Stir-fry – Step-by-Step
Add the ground chicken and all of the marinade ingredients to medium sized bowl (image 1). Mix well until evenly combined. Set aside to marinate for at least 30 minutes. Meanwhile, prepare the other ingredients.
Tip: For more flavor, cover and marinate overnight in the refrigerator.
Heat oil in a wok and add the yellow onion, spring onion white and light green parts, and ginger (image 2). Stir-fry until the onion is translucent, then add the garlic and fresh red chilies (image 3) and stir-fry until fragrant.
Make a well in the center of the wok by pushing everything to the sides. Add the marinated chicken and all of the marinade in the bowl (image 4). Flatten and spread the mixture and sear for a minute. Flip the meat to sear the other side (image 5). Stir-fry, breaking up clumps, until just cooked and most of the liquid has evaporated.
Toss through most of the spring onion dark green parts (image 6), then switch off the heat.
Divide evenly over bowls of warm steamed rice and top with toasted white sesame seeds and the reserved spring onion. Serve and enjoy!
Ways to Serve Korean Chicken Stir-fry
- Rice bowl with side of veggies. I typically serve it over a bowl of steamed rice and top with toasted sesame seeds and spring onion to make a Korean chicken rice bowl. For a side dish and to make it a complete meal, I make a side of stir-fried Chinese (Napa) cabbage or other Asian greens like bok choy, choy sum, or Chinese baby spinach.
- Cucumbers. You could also serve with sliced cucumbers for something cooling on the side, a pickled cucumber salad, or a spicy, crisp and tangy Korean Cucumber Salad.
- Sandwich, salad, tacos, etc! You can also use this Korean ground chicken as a taco or sandwich filling or top off your salads with it!
Storing and Reheating Leftovers
- Storing: Store leftover chicken for 3-4 days in a sealed airtight container in the fridge. You can store it together with or without rice.
- Reheating: Reheat on high in the microwave for 1 minute to 1 minute 30 seconds (if storing together with rice) or until warm throughout. I recommend topping with toasted sesame seeds just before eating so that it retains it crunch.
FAQs
Yes, it is. However, you can tailor the spice level to your preference by using fewer fresh red chilies, less or a very mild gochujang, and less gochugaru. Another option would be to use Bibigo Gochujang Sauce which is sweet and spicy and much milder than gochujang paste. You can also omit the chili oil from the marinade for a milder dish.
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