Spicy Korean Chicken Skillet with Melted Cheese
If you’ve ever craved a dinner that’s bursting with bold, vibrant flavors but is still incredibly easy to make, you’re in the right place. Imagine tender chicken coated in a rich, spicy marinade that delivers a punch of authentic Korean heat — all topped with gooey, melted mozzarella that adds a luscious, creamy contrast. That’s exactly what you get with this Spicy Korean Chicken Skillet with Melted Cheese recipe.
Equipment
Ingredients
- 1.5 pounds boneless chicken thighs cut into bite-sized pieces (chicken breasts can also be used)
- 1/4 cup Korean red pepper flakes gochugaru
- 1/4 cup Korean red chili paste gochujang
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons rice syrup or substitute with honey or corn syrup
- 2 –3 spicy red chili peppers finely chopped (or substitute with any small hot peppers)
- 6 large garlic cloves minced
- 2 teaspoons freshly grated ginger
- Salt and black pepper to taste
- 1/4 cup water or chicken stock
- 2 cups shredded mozzarella cheese optional
- Chopped parsley or green onions and extra red pepper flakes for garnish
Instructions
- In a large mixing bowl, whisk together the pepper flakes, chili paste, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chili peppers, garlic, ginger, and a pinch of salt and pepper until a thick marinade forms.
- Add the chicken pieces to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 1 hour to allow the flavors to absorb.
- Preheat a large oven-safe skillet over medium heat. Add the marinated chicken and pour in the water or chicken stock.
- Cover the skillet and let the chicken simmer for about 10 minutes, or until fully cooked through and the sauce slightly thickens.
- Remove the lid and turn your oven to broil.
- Sprinkle the chicken with shredded mozzarella cheese. Transfer the skillet to the oven and broil for 2–3 minutes, or until the cheese is melted, bubbling, and slightly golden.
- Remove from the oven and garnish with chopped parsley, green onions, and a sprinkle of extra red pepper flakes. Serve hot.
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