Description
This Irresistibly Glazed Korean Chicken Breasts recipe features tender boneless, skinless chicken breasts marinated in a flavorful blend of soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and spicy gochujang. The chicken is grilled or skillet-cooked to juicy perfection and then coated with a thick, caramelized glaze made from the marinade, creating a perfect balance of sweet, spicy, and savory flavors. Garnished with sesame seeds and green onions, this dish brings the vibrant taste of Korean cuisine right to your table in under an hour.
Ingredients
Scale
Chicken
- 4 pieces boneless, skinless chicken breasts
Marinade & Glaze
- 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)
Thickening Slurry
- 1 tbsp cornstarch
- 2 tbsp water
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the marinade: In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and gochujang until well combined. This mixture will serve as both marinade and glaze.
- Marinate the chicken: Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, coating all sides well. Seal or cover and refrigerate for at least 30 minutes or up to 4 hours for enhanced flavor infusion.
- Heat cooking surface: Preheat a grill or skillet over medium-high heat. If using a skillet, add a small amount of oil to prevent sticking.
- Cook the chicken: Remove chicken from marinade and place on grill or skillet. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through but juicy.
- Prepare the glaze: While chicken cooks, pour the reserved marinade into a small saucepan. In a bowl, mix cornstarch and water to create a slurry. Add slurry to marinade and bring to a boil, stirring constantly until thickened into a glossy glaze.
- Glaze the chicken: Once chicken is cooked, brush the thickened glaze evenly over each piece, allowing it to caramelize slightly on heat.
- Rest and serve: Remove chicken from heat and let rest a few minutes. Slice and drizzle with any remaining glaze. Garnish with sesame seeds and chopped green onions before serving.
Notes
- Marinating for longer (up to 4 hours) intensifies the flavor.
- Use a meat thermometer to ensure chicken is cooked safely and remains juicy.
- Gochujang can be adjusted to taste or substituted with a spicy chili paste if unavailable.
- To make this recipe gluten-free, use gluten-free soy sauce.
- Leftover glaze should be fully cooked and not used raw due to raw chicken contact.
- Skillet cooking requires a light oil coating to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Keywords: Korean chicken, glazed chicken breasts, gochujang chicken, grilled chicken, Korean recipe, sweet and spicy chicken
