Korean Spicy Chicken with Cheese Recipe
There’s something magical about Korean spicy chicken with cheese.
The rich, bold flavors of gochujang and chili powder blend beautifully with tender chicken, and when you add melted mozzarella on top?
Absolute heaven. My love for this dish started when I stumbled upon a cozy little restaurant in Seoul, where the smell of sizzling chicken and gooey cheese filled the air.
After testing recipes from sources like Honeykki and W TABLE, I’ve perfected this version so you can enjoy it at home!
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Skillet or Pan | Cooking chicken and vegetables | Kitchen supply stores, online |
| Mixing Bowl | Marinating chicken | Grocery stores, online |
| Spatula | Stirring and flipping | Kitchenware stores, online |
Prep Time
Total Time: 45 minutes (including marination time)
- Prep Time: 10 minutes
- Marination Time: 30 minutes
- Cook Time: 15 minutes
Ingredients
- 1 Tbsp (10g) Chopped garlic
- 1/2 Tbsp (5g) Chopped ginger
- 2 Tbsp (15g) Red chili powder
- 3 Tbsp (75g) Gochujang chili paste
- 1.5 Tbsp (21g) Sugar
- 1 Tbsp (12g) Sesame oil
- 1 Tbsp (20g) Honey
- 2 Tbsp (21g) Soy sauce
- 1/2 Tbsp (4g) Sesame seeds
- Ground pepper (to taste)
- 500g Chicken breast (cut into bite-sized pieces)
- 1 Tbsp (12g) Vegetable oil
- 80g Sweet potato (sliced thinly)
- 100g Cabbage (chopped)
- 100g Mozzarella cheese
Instructions
- Marinate the Chicken:
- In a mixing bowl, combine garlic, ginger, chili powder, gochujang, sugar, sesame oil, honey, soy sauce, sesame seeds, and ground pepper.
- Add the chicken and mix well to coat evenly.
- Let it marinate for 30 minutes to absorb the flavors.
- Cook the Chicken:
- Heat 1 Tbsp vegetable oil in a skillet over medium heat.
- Add the marinated chicken and cook for 3 minutes, stirring occasionally.
- Add Vegetables:
- Add sliced sweet potato and continue cooking on medium heat for 5 minutes.
- Add chopped cabbage and stir-fry for another 3 minutes.
- Melt the Cheese:
- Lower the heat to low and sprinkle mozzarella cheese over the chicken mixture.
- Cover the skillet and let it cook for 3 minutes, allowing the cheese to melt completely.
- Serve & Enjoy:
- Serve hot and enjoy the gooey, spicy, and cheesy goodness!
Food Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a pan over low heat or in the microwave for 1-2 minutes.
- Freezing: Not recommended as cheese texture may change.
Pro Tips
- Make it Extra Spicy: Add more chili powder or drizzle with sriracha.
- Swap the Meat: Try it with boneless chicken thighs for a juicier result.
- Enhance the Flavor: A dash of rice vinegar can add a subtle tang.
- Serve with: Steamed rice or lettuce wraps for a balanced meal.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 40g |
| Carbohydrates | 30g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 850mg |
Estimated values based on ingredients.
FAQs
- Can I use a different cheese?
- Yes! While mozzarella is best for stretchiness, you can try cheddar or gouda.
- How do I make it less spicy?
- Reduce the chili powder and gochujang, or add extra honey for balance.
- Can I make this ahead of time?
- Yes, marinate the chicken overnight and cook when ready.
- What side dishes go well with this?
- Serve with steamed rice, kimchi, or a light cucumber salad.
- Can I use a slow cooker?
- Yes! Cook on low for 4-5 hours, then melt cheese at the end.
Final Thoughts
Cooking this Korean spicy chicken with cheese brings warmth and excitement to any dinner table.
Whether you’re making it for a casual meal or a special occasion, this dish never fails to impress.
Give it a try, and don’t forget to share your delicious creation with friends and family! Happy cooking!