This week, I made a delicious version of spicy glazed Korean chicken that delivers the perfect balance of heat and sweetness.

I was worried it might be too spicy, but even someone who can’t handle heat well can enjoy this level.
It’s tasty, bold, and addictive — definitely the version I’ll be making from now on.

I also uploaded a video on YouTube, so feel free to follow along if you prefer a visual guide.

🥘 Ingredients

Chicken

• 1 kg cut-up chicken pieces (for braising)

• 1 stalk green onion

• Cooking oil

• 3 pinches salt

Sauce

• 4 tbsp Korean chili powder

• 1 tbsp Korean chili paste (gochujang)

• 3 tbsp soy sauce

• 2 tbsp oyster sauce

• 3 tbsp sugar

• 4 tbsp ketchup

• 2 tbsp minced garlic

• 1/2 tbsp minced ginger

• 5 tbsp corn syrup

• 1 tsp black pepper

🍗 How to Make Spicy Korean Chicken

1. Prepare the Chicken

You can use the chicken as packaged by simply drying the moisture with paper towels.
I personally washed it clean to remove any blood and inner residue.
Dry thoroughly with paper towels — removing moisture is important because we will be pan-grilling the chicken.

Cut the Achilles tendon on the drumsticks with scissors so the shape looks better after cooking and is easier to eat.

Cut the green onion into 3–4 cm pieces.
Prepare minced garlic and minced ginger.

2. Grill the Chicken

Preheat a non-stick or coated pan on high heat.
Do not add oil yet.

Place the chicken skin-side down first and grill for 3 minutes over high heat.

Sprinkle evenly with 3 pinches of salt.

After 3 minutes, flip the chicken.
Now drizzle a ring of cooking oil around the pan.

Cover with a lid and cook on medium heat for 10 minutes, flipping occasionally so it doesn’t burn.

Once the chicken becomes golden, add the green onion and mix lightly.

Cook for another 5 minutes on medium heat, flipping once or twice until the green onion softens.

Finally, cover again and let it steam for 2 minutes on low heat.

Total cooking time: about 20 minutes.

Transfer the cooked chicken to a bowl and keep it warm with a lid.

3. Make the Sauce in the Same Pan

Turn off the heat.

Add 4 tbsp chili powder to the pan.

If the pan lacks oil, add a small circle of cooking oil to release the chili aroma.

Add:

• 3 tbsp sugar

  
  
  

• 3 tbsp soy sauce

  
  
  

• 2 tbsp oyster sauce

  
  
  

• 4 tbsp ketchup

  
  
  

Then add minced garlic and ginger.

Add 1 heaping tbsp gochujang.

Mix everything over low heat until well combined.

Once the sauce begins to bubble, add:

• 1 tsp ground black pepper

  
  
  

• 5 tbsp corn syrup

  

Simmer gently for 2–3 minutes to melt the syrup.

4. Coat the Chicken

When the sauce is ready, add the cooked chicken back into the pan.

Turn the heat to high and quickly toss the chicken so it gets fully coated in the spicy Korean glaze.

🍽️ Serving

Plate the chicken in a cast iron skillet or serving dish.
This spicy Korean chicken tastes like a mix between classic Korean seasoned chicken and charcoal-style spicy chicken — wonderfully addictive.

This is the sauce I plan to use for all my future Korean chicken recipes.
It’s amazing even served with rice (“chi-bap”).