Spicy Korean Fire Chicken (Buldak) Recipe

Jump to Recipe·Print Recipe

Introduction
Get ready for a fiery culinary adventure with Spicy Korean Fire Chicken (Buldak) Recipe. This dish delivers crispy, caramelized chicken smothered in an irresistibly spicy and savory sauce that tingles your taste buds with every bite. Perfect for spice lovers, the combination of bold gochujang, garlic, and honey creates a symphony of flavors that balance heat and sweetness. You’ll learn how to achieve that signature restaurant-quality sizzle at home, along with tips for achieving the perfect texture and flavor.

Why You’ll Love This Recipe

Spicy Korean Fire Chicken (Buldak) Recipe is more than just a meal—it’s an experience. The chicken achieves a crispy exterior while remaining tender and juicy inside, offering a delightful textural contrast. The sauce is sticky, rich, and intensely flavorful, packing just the right amount of heat to thrill spice enthusiasts. What sets this recipe apart is its simplicity without sacrificing authenticity. In under an hour, you can serve a dish that’s visually striking, aromatic, and irresistibly addictive. Whether you’re sharing it with friends, enjoying a cozy night in, or pairing it with steamed rice, this fire chicken is sure to impress.

Ingredients

2 lbs (900 g) boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil for frying
4 cloves garlic, minced
2 tbsp ginger, grated
3 tbsp gochujang (Korean red chili paste)
2 tbsp soy sauce
2 tbsp honey
1 tbsp gochugaru (Korean chili flakes)
1 tbsp rice vinegar
1 tsp sesame oil
1/4 cup water
2 green onions, chopped, for garnish
1 tsp sesame seeds, for garnish

Pro Tips

Marinate for Maximum Flavor: Allow chicken to sit with a light salt and pepper rub for at least 15 minutes before cooking to enhance juiciness.
Crispiness Matters: Fry the chicken in hot oil until golden brown before tossing in sauce. This ensures a crunchy exterior that holds up even when coated with the sticky sauce.
Balance the Heat: Adjust gochugaru and gochujang according to your spice tolerance. If the sauce feels too intense, add a touch more honey or a splash of water to mellow it out without losing flavor.

Instructions

Step 1: Prepare the Chicken
Pat the chicken dry with paper towels. This step is crucial for achieving crispy edges during cooking. Cut the chicken into evenly sized pieces to ensure uniform cooking.

Step 2: Make the Sauce
In a medium bowl, whisk together gochujang, honey, soy sauce, minced garlic, grated ginger, gochugaru, rice vinegar, sesame oil, and water. Taste and adjust the heat if necessary.

Step 3: Cook the Chicken
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 5–7 minutes. Remove from pan and set aside.

Step 4: Simmer the Sauce
In the same skillet, pour in the sauce mixture and bring to a gentle simmer over medium heat. Let it thicken slightly, stirring frequently to prevent burning.

Step 5: Combine Chicken and Sauce
Return the chicken to the skillet, tossing to coat each piece evenly in the spicy sauce. Cook for an additional 3–5 minutes until the chicken is fully cooked and the sauce is glossy and sticky.

Step 6: Garnish and Serve
Transfer the chicken to a serving plate and garnish with chopped green onions and sesame seeds. Serve immediately with steamed rice or Korean-style pickled sides for an authentic touch.

Variations

Cheese Buldak: Sprinkle shredded mozzarella over the cooked chicken and broil for 2–3 minutes until melted and bubbly.
Spicy Tofu Buldak: Replace chicken with firm tofu for a vegetarian-friendly version. Pan-fry until golden before coating in sauce.
Milder Version: Reduce gochugaru and gochujang and add extra honey to tame the heat without compromising flavor.

Storage/Serving

Store leftover Spicy Korean Fire Chicken (Buldak) Recipe in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain crispiness, or microwave for convenience. Serve with steamed jasmine rice, cold cucumber salad, or wrap in lettuce leaves for a Korean-inspired taco twist. This dish also pairs perfectly with light pickles or a chilled beverage to balance the heat.

FAQs

1. Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and more tender. Chicken breast can dry out if overcooked, so monitor cooking time carefully.

2. How spicy is Buldak?
Buldak is intentionally very spicy, but the heat can be adjusted by reducing gochugaru and gochujang.

3. Can I make this recipe ahead of time?
You can prep the sauce and chicken ahead, but cook just before serving for the best texture.

4. What side dishes go well with Buldak?
Steamed rice, kimchi, and fresh cucumber salad complement the spiciness perfectly.

5. Is it possible to bake instead of fry?
Yes, bake chicken at 400°F (200°C) for 20–25 minutes, then toss in sauce, but frying gives the ideal crispiness.

Conclusion

This Spicy Korean Fire Chicken (Buldak) Recipe is comfort food at its finest — bold, fiery, and bursting with authentic Korean flavors. It’s the kind of dish that transforms a regular dinner into a memorable experience, perfect for spice lovers or anyone craving a taste of Korea. Make it for friends, family, or even a solo indulgent night, and watch it disappear in minutes.