If you can't resist that sweet, spicy and tangy flavors of a classic Asian chicken takeout, you've got to try this 20 minute Korean Buldak chicken recipe.
It packs in all those savory flavors that you'd expect to find in an Asian chicken recipe, but with an extra bit of heat from Gochujang, perfectly balanced with the rich cheese. Just like my Teriyaki chicken, this easy stovetop recipe is sure to become your new weeknight obsession- as it did mine.
Buldak literally means fire chicken and has recently gained a lot of popularity after all those Ramen packs became a trend. And it should be- the richness of melted cheese beautifully balances the intense spice, making it both thrilling and deeply comforting.
Paired with some Korean green onion salad or Korean vegetable pancakes, it would taste absolutely divine!
Quick Look
- 🔪Prep time: 5 minutes
- ⏲️Cook time: 15 minutes
- 👪 Servings: 2
- 📋Main ingredients: Chicken thighs, Gochujang, honey, soy sauce, vinegar, aromatics, cheese, chili, green onion, sesame seeds.
- ♨️Cooking method: Combine the aromatics and sauces in a bowl 🡢 add chicken and toss 🡢 pan fry 🡢 top with cheese 🡢 garnish and serve.
- ⭐Difficulty: Easy
- 🥣Serving ideas: Over steamed rice, wrapped in lettuce with kimchi, alongside ramen or udon with a spoon of ginger scallion oil, or tucked into a toasted sandwich.
Jump to:
What's So Great About the Recipe?
- Korean Buldak chicken packs in big spicy-sweet-umami flavor in every bite. I
- Everything comes together in one pan and cooks super quick. There's barely any prep time involved!
- It's perfect to quickly whip up as a weeknight meal- just like my honey Sriracha shrimp rice bowl.
Recipe Ingredients
Chicken thighs: Thighs are ideal here because their higher fat content stays succulent under spicy sauces.
Gochujang: The OG flavor builder. This is the one that brings in all the heat.
Soy sauce + vinegar: The classics- to keep that savory base.
Honey: To balance out the flavors with just a little sweetness, and that incredible glaze. Sometimes, I like to use my jalapeno infused honey or habanero honey for extra heat.
Cheese: Use a good-melting cheese (mozzarella or a pizza blend) and shred it finely so it melts quickly and evenly off the heat.
Garlic + ginger: The classic aromatics. Chop them up finely instead of blending them.
Green chili: For that extra fiery kick. Skip if you can't take too much heat.
Green onion: To garnish.
Seasonings: I used a mix of red pepper flakes, salt and pepper. You can use Gochugaru too, if you have it at hand.
Oil: Any neutral flavored cooking oil. I love using sesame oil to lend the dish that authentic Asian flavor. I used it for my scallion oil chicken recipe and it made all the difference.
Sesame seeds: For that bit of crunch. You can also use Gomasio or Furikake if you have them at hand.
See recipe card for quantities.
Substitutions & Variations
- Try chicken breast instead of chicken thighs for a leaner option. Just keep an eye on the cook time- you don't want the chicken to dry out.
- Instead of honey, try brown sugar for a deeper caramel note and similar sticky gloss.
- If you don't have Gochugaru, use your favorite hot sauce instead. Sometimes, I end up using my fermented jalapeno hot sauce here and it tastes pretty incredible.
- Instead of shredded cheese, you can also try mozzarella slices or a mild cheddar for a stronger cheesy bite and easy melting.
How to Make Korean Buldak Chicken
Step 1: In a bowl, combine chicken thighs, honey, soy sauce, vinegar, Gochujang, red pepper flakes, ginger, garlic, chopped green chilies, salt and pepper.
Step 2: Mix well to coat the chicken thighs nicely.
Step 3: Heat oil in a skillet and cook chicken over medium heat for 10 minutes, stirring occasionally. Top with shredded cheese.
Step 4: Take off heat and allow the cheese to melt. Top with chopped green onions and sesame seeds.
💭Top Tip
Gochujang and honey can burn quickly if the pan is too hot, which turns the sauce bitter and dark. Keep the heat medium-low.
Tips & Tricks to Nail the Recipe
- Slice the chicken into bite-size pieces before marinating so more surface area gets coated and the sauce clings better. I did this when I made my spicy orange chicken too.
- If the sauce gets too thick, add a small splash of water (or a tablespoon of stock) to loosen it into a glossy glaze.
- Add the cheese off the heat, cover the pan for 1 minute, and let residual heat melt it gently without breaking the sauce.
- To bulk up the dish, you can also add some diced veggies like bell peppers, mushrooms, zucchini, broccoli, bok choy and baby corn. Or, just whip up a quick Teriyaki veggie stir fry to serve as a side.
How to Serve Korean Buldak Chicken
Spoon some of the cheesy Buldak chicken over your bowl of steamed rice. You can serve it with some pickled cucumbers or pickled green onions and some shredded cabbage to cool down the heat, or go all-out with the heat and whip up a bowl of Asian spicy cucumber salad.
If I have a bit of extra time, I like to make my Air Fryer bang bang cauliflower or Air Fryer Teriyaki cauliflower to go with it. You can, of course, always team it up with some Ramen or Korean rice cakes to make it more wholesome.
Troubleshooting and FAQs
Yes! For best results, marinate for 20–30 minutes, or up to overnight in the fridge for deeper seasoning. If marinating overnight, bring it closer to room temp for 10 minutes before cooking so it cooks evenly.
The best way to store leftover Korean Buldak chicken is to transfer it to an airtight container and refrigerate it for up to 3 days. You can then reheat it in a skillet or a pan over medium heat with a splash of water.
More Asian Recipes
Looking for other recipes like this? Try these:
If you tried this Korean Buldak chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Korean Buldak Chicken
Ingredients
- 200 g chicken
- 1 teaspoon Gochujang
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 cup cheese
- 1 green chili
- 1 green onion
- 1-2 garlic
- 1 teaspoon ginger
- ½ teaspoon red pepper flakes
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon sesame seeds
- 1 teaspoon oil
Instructions
- In a bowl, combine chicken thighs, honey, soy sauce, vinegar, Gochujang, red pepper flakes, ginger, garlic, chopped green chilies, salt and pepper.
- Mix well to coat the chicken thighs nicely.
- Heat oil in a skillet and cook chicken over medium heat for 10 minutes, stirring occasionally. Top with shredded cheese.
- Take off heat and allow the cheese to melt. Top with chopped green onions and sesame seeds.
Notes
- Slice the chicken into bite-size pieces before marinating so more surface area gets coated and the sauce clings better.
- If the sauce gets too thick, add a small splash of water (or a tablespoon of stock) to loosen it into a glossy glaze.
- Add the cheese off the heat, cover the pan for 1 minute, and let residual heat melt it gently without breaking the sauce.
- To bulk up the dish, you can also add some diced veggies like bell peppers, mushrooms, zucchini, broccoli, bok choy and baby corn.