Dinner

Irresistibly Glazed Korean Chicken Breasts Recipe

Name: Irresistibly Glazed Korean Chicken Breasts Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 44 min
Cuisine: Korean
Ingredients: 4 pieces boneless, skinless chicken breasts; 1/4 cup soy sauce; 1/4 cup honey; 2 tbsp rice vinegar; 2 tbsp sesame oil; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp gochujang (Korean chili paste); 1 tbsp cornstarch; 2 tbsp water; Sesame seeds; Chopped green onions

Byanna orden June 27, 2026June 27, 2026

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Introduction

This irresistibly glazed Korean chicken breasts recipe combines sweet, tangy, and spicy flavors for a deliciously satisfying meal. Marinated and cooked to juicy perfection, it’s perfect for a quick weeknight dinner or a special occasion.

Sliced grilled chicken breast is arranged on a white plate, showing five juicy pieces with a shiny, dark brown glaze covering the top. The glaze has a rich, sticky texture with a mix of glossy and slightly charred spots. A layer of chopped green herbs is sprinkled on top, along with small white sesame seeds. The sauce pools slightly around the base of the chicken, adding a deep, amber-colored liquid at the bottom. The background is a white marbled texture, adding a clean and bright contrast to the rich colors of the chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
2 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp gochujang (Korean chili paste)
1 tbsp cornstarch
2 tbsp water
Sesame seeds, for garnish
Green onions, chopped, for garnish

Instructions

Step 1: In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and gochujang until well combined. This mixture will serve as both a marinade and a glaze for your chicken.
Step 2: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated on all sides. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Step 3: Heat a grill or skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.
Step 4: Remove the chicken from the marinade and place it on the grill or in the skillet. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Step 5: While the chicken is cooking, pour the reserved marinade into a small saucepan. In a separate small bowl, mix the cornstarch and water to create a slurry, then add this slurry to the saucepan. Bring the marinade to a boil, stirring constantly until it thickens into a glaze.
Step 6: Once the chicken is cooked, brush the thickened glaze over the chicken breasts, allowing it to caramelize slightly.
Step 7: Remove the chicken from the heat and let it rest for a few minutes. Slice the chicken and drizzle with any remaining glaze. Garnish with sesame seeds and chopped green onions.

Tips & Variations

For extra smoky flavor, finish the chicken on a grill using charcoal or wood chips.
Adjust the amount of gochujang to control the spice level according to your preference.
If you don’t have gochujang, substitute with a mixture of chili paste and a little miso for depth.
Serve with steamed rice and sautéed vegetables for a complete meal.

Storage

Store leftover glazed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, brushing with any leftover glaze to maintain moisture and flavor.

How to Serve

The image shows five thick slices of grilled chicken arranged in a slightly curved row on a white plate. Each slice is covered in a shiny, dark brown glaze with a sticky texture and has small white sesame seeds sprinkled on top. Bright green chopped herbs are scattered over the chicken, adding a fresh contrast to the glossy surface. The chicken looks juicy with a light, tender inside visible in the cut sections. The dark sauce pools beneath the slices, giving it a rich and appetizing look. The photo is taken on a white marbled surface, with soft, natural light enhancing the details of the glaze and herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well with this recipe and may offer a juicier result. Adjust cooking time slightly as thighs may need a few extra minutes to cook through.

What can I do if I don’t have rice vinegar?

You can substitute rice vinegar with apple cider vinegar or white wine vinegar in equal amounts. These alternatives will maintain the tangy balance in the marinade.