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251 recipes found.

A rich, hearty chicken stir-fry using the deep, concentrated sargol powder soup from Sari Gomtang ramen as a base, slow-cooked with potatoes and boneless chicken thighs

Chicken coated with a spicy-sweet perilla seed curry powder using just one plastic bag, served with a homemade marbling sauce

Chicken thigh and large green onion threaded onto skewers, grilled until golden, and finished with a sweet and spicy soy sauce glaze — classic street-style chicken skewers.

A super simple, under $10 rice bowl with stir-fried chicken thigh and onions, topped with soft scrambled eggs, and drizzled with spicy chicken sauce and mayonnaise.

Crispy on the outside, juicy on the inside grilled chicken thighs coated with a fiery, intense homemade buldak sauce, creating an irresistibly addictive spicy stir-fried udon.

A nutritious rice bowl inspired by Andong steamed chicken, featuring crispy roasted chicken thighs, sweet and savory soy-based steamed chicken sauce, and chewy glass noodles—all in one satisfying meal.

A spicy-sweet boneless dakbokkeumtang made in just 24 minutes using a large bowl and a microwave, no need to stand over the stove stirring.

A restaurant-style sweet and spicy dakgangjeong that boasts extreme crunchiness, made by double-frying chicken coated in a batter of starch and chicken fry mix, then a final coating of rice flour.

Simple spicy marinated chicken made by pan-searing boneless chicken thigh meat, coating it with starch for crispiness, then tossing it in a sweet and spicy sauce.

Jikoba-style chicken with crispy skin, infused with the rich aroma of fried chicken fat, tossed in a spicy-sweet sauce with chewy rice cakes

Chicken thighs seared golden on both sides and savory whole garlic cloves are braised in an umami-packed sweet and salty sauce, then finished with fragrant, crunchy shishito peppers for a rice-stealing braised chicken dish.

Stir-fried chicken that reproduces the taste of Jikova charcoal-grilled chicken by browning chicken thighs and green onions to impart scallion oil flavor, then seasoning with gochujang, oyster sauce, and tonkatsu sauce.