This Korean Chicken recipe is one of the easiest, most flavorful meals you’ll make in under 20 minutes. It tastes better than takeout, seriously. It’s a regular on our weekly menu (and once you try it, this recipe will be on yours too!).
I’m a huge fan of fusion cuisine. Perhaps it’s because I don’t want to see anything wasted in my kitchen. Fusion is not only a fun play on flavors, but it allows you to get creative with what you already have on hand. Like most families, we eat a ton of chicken during the week. It’s healthy, easy to prep and (mostly) kid-approved. I came up with this recipe by using a little of this, little of that… and stumbled upon an epic combination.
To be honest, I’ll usually make a enormous batch of this over the weekend so we can enjoy it throughout the upcoming week. There’s no need to eat the same entree over and over again… below are a few ideas of what to create with this recipe.
Serving Suggestions for Korean Chicken:
- Lettuce Wraps: Simply spoon inside butter, iceberg or romaine lettuce leaves.
- Rice Bowls: Serve over white, brown, or cauliflower rice.
- Tacos: We love mixing this recipe into classic Mexican fare. Hello fusion! If you like the sound of this, check out my Kimchi Cheeseburger Tacos!
- Sandwiches: Pile high with fresh veggies for a yummy spin on the classic Banh Mi Sandwich. You can also sprinkle the meat with cheese and pop them into the oven for a few minutes and serve the sandwich as a melt.
- Omelets: We often do Korean Chicken + Feta + Fresh Basil. My husband likes to add mushrooms, too!
- Soups: I can’t wait to make a version of my Taco Tortilla Soup with this recipe!
When serving as lettuce wraps (pictured here), I’ll often make a spicy Greek yogurt dipping sauce.
Simply put, it’s Greek Yogurt + Sriracha + Lime Juice. If you prefer a richer version, swap the Greek yogurt with mayonnaise and add a clove of minced garlic. Ahem… hello deliciousness! Along with the meat, I also add cauliflower rice, fresh jalapeño slices, red onion, and cilantro for the win! Serve with lime wedges and you’re good to go.
- ½ Red Onion, diced
- 1 tbsp. Olive Oil
- 1 pound Ground Chicken
- 3 tbsp. Brown Sugar, packed
- 3 tbsp. Reduced Sodium Soy Sauce
- 2 tsp. Sesame Oil
- ¼ tsp. Ground Ginger
- 3 Garlic Cloves, minced
- 1 cup Kimchi, chopped
- 1 tsp. Red Pepper Flakes, optional
- 1 tsp. Sesame Seeds, optional for garnish
- Fresh Cilantro, as needed for garnish
- Sauté red onion with olive oil in a large frying pan over medium-high heat. Once softened, add ground chicken and continue to sauté until fully cooked and crumbled.
- Add the brown sugar, soy sauce, sesame oil, ground ginger, garlic and kimchi. Continue to cook until thickened, about 3 minutes.
- Sprinkle with red pepper flakes and sesame seeds. Serve with fresh cilantro.
OTHER CHICKEN RECIPES YOU MIGHT ENJOY:
Pickle Juice Crispy Fried Chicken Sandwich
The Best French Onion Chicken Salad
Everything Bagel Instant Pot Shredded Chicken
PIN THIS FOR LATER:
Great recipe! I made this along with “Bulgogi-Style Eggplant” from bonappetit.com and some jasmin rice and they were all great together! Loved the addition of kimchi! And cilantro, lime and sesame seeds are all also excellent additions. Oh! The Greek yogurt with shiracha and lime was also awesome! Leftovers the next day for lunch even better than the dinner as the flavors all meld together over night. Will be making this again regularly. Lettuce tacos are fun!
That all sounds amazing! Can I come over for dinner? 🙂 So glad you enjoyed!