If you’ve got a jar of kimchi in the fridge and 30 minutes to spare, you’re halfway to a comforting, crave-worthy dinner that delivers big flavor with very little effort. This Easy Korean Kimchi Chicken dish is cozy, customizable, and just the right amount of spicy—perfect for those nights when you need something easy and exciting.
Oriana’s Thoughts On The Recipe
Say goodbye to bland and boring dinners—this Easy Korean Kimchi Chicken is here to shake things up! It’s a quick, flavor-packed meal that brings a little heat, a lot of comfort, and a whole new level of excitement to your weeknight routine. Inspired by Jamie Oliver and reimagined in my kitchen to be simple, fast, and full of bold flavor, this one’s for all my fellow kimchi lovers out there!
What I Love About This Recipe
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Kimchi
- Gochujang paste
- Low-sodium soy sauce
- Rice vinegar
- Honey
- Sesame oil
- Vegetable oil
- Chicken
- Sesame seeds and sliced green onions to garnish (optional)
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, and peanut free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy-Free: Instead of soy sauce, gochujang paste, kimchi, and vegetable oil (which may all contain soy), use coconut aminos or tamari (soy-free version) instead of soy sauce, a soy-free gochujang alternative or homemade spicy chili paste, homemade soy-free kimchi, and avocado oil, olive oil, or sunflower oil in place of vegetable oil.
- Gluten-Free: Instead of soy sauce, gochujang paste, and kimchi (which may contain wheat or barley), use gluten-free tamari or coconut aminos, a gluten-free gochujang, and kimchi labeled gluten-free or made at home.
- Sesame-Free: Instead of sesame oil and sesame seeds, use sunflower oil or avocado oil and omit sesame seeds.
What is Kimchi?
Kimchi is a mix of pickled and fermented vegetables. Cabbage is the most common vegetable used to make kimchi. In Korean culture, kimchi is very popular, and it’s served with almost every meal. It can be served as a side dish or as an ingredient to create many other dishes.
Where can you buy kimchi?
Kimchi can be found in many grocery stores. If it’s fresh, it’s usually in the refrigerated produce section, or if it’s canned, in the international aisle. You can also buy it online at Amazon.
How to Make Korean Kimchi Chicken
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1- Make the Sauce
Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth.
Step 2- Saute the Chicken
Add oil to your pot or saucepan. When hot, sauté the chicken.
Step 3- Add the Sauce & Cook
Mix chicken and kimchi sauce and simmer until the sauce is reduced, about 15 minutes.
Step 4- Garnish & Serve
Transfer chicken to a serving plate, sprinkle with sesame seeds and sliced green onions, and drizzle with honey, if desired.
Variations
- Chicken: I used chicken breasts cut into 1-inch pieces. If you prefer, you can use chicken thighs or legs. For bone-in chicken, cook on high pressure for 15 minutes. When the timer beeps, let the pressure release naturally for 5 minutes.
- Vegetarian version: Cook the kimchi sauce for 10 minutes, and then add diced extra firm tofu; mix to combine. Simmer for 5 minutes to reduce the sauce.
Serving Suggestions
I love to serve Korean Kimchi Chicken with white rice. However, you can also serve it over Asian noodles or steamed veggies.
Make-Ahead Tips
This Korean Kimchi Chicken recipe can be made up to 2 days ahead. Allow the chicken to cool completely, cover, and refrigerate. Reheat covered over low-medium heat
Storing & Freezing Instructions
Store: Korean Kimchi Chicken will last up to 2 days in the fridge. Make sure to allow the chicken to cool completely, cover it, and then refrigerate.
Freeze: Allow the chicken to cool completely, place it in a freezer container, and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and reheat covered over low-medium heat.
Frequently Asked Questions
More Recipes You’ll Love!
- Instant Pot Cuban Pulled Pork
- Easy Moroccan Chicken
- Easy Instant Pot Chicken Marsala
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- Easy Sticky Bourbon Chicken
- More Recipes
Recipe Card
Easy Korean Kimchi Chicken
Equipment
Ingredients
- 8 oz (250 g) kimchi
- 2 tablespoons gochujang paste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey (more to drizzle)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 4 – 6 boneless skinless chicken breasts, cut into 1-inch pieces
- Sesame seeds to garnish, to taste (optional)
- Sliced green onions, to taste (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Stovetop Instructions:
- Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth. Set aside. See note.
- Add vegetable oil to a saucepan or large skillet over medium heat. When hot, add chicken and sauté until no longer pink.
- Add Korean sauce; mix to combine. Reduce heat to medium-low, cover and simmer for 15 minutes, or until the chicken is cooked through and the sauce reduces down.
- Transfer chicken to a serving plate, sprinkle with sesame seeds and sliced green onions, and drizzle with honey, if desired.
Instant Pot Instructions:
- Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth. Set aside. See note.
- Turn the Instant Pot ON and select "sauté" mode, adjust heat to more. When hot, add oil. Add chicken and sauté until no longer pink. Press "cancel".
- Add Korean sauce; mix to combine. Secure the lid to the instant pot and select "manual" or "high pressure" and cook for 10 minutes.
- When the time is over, carefully turn the valve to "Venting," to release the pressure. Then remove the lid. Press "cancel".
- Select "sauté" mode, adjust heat to normal. Let the sauce reduce down for about 5 minutes.
- Transfer chicken to a serving plate and sprinkle with sesame seeds and sliced green onions and drizzle with honey, if desired.
- This recipe is naturally egg, dairy, nut, and peanut free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy-Free: Instead of soy sauce, gochujang paste, kimchi, and vegetable oil (which may all contain soy), use coconut aminos or tamari (soy-free version) instead of soy sauce, a soy-free gochujang alternative or homemade spicy chili paste, homemade soy-free kimchi, and avocado oil, olive oil, or sunflower oil in place of vegetable oil.
- Gluten-Free: Instead of soy sauce, gochujang paste, and kimchi (which may contain wheat or barley), use gluten-free tamari or coconut aminos, a gluten-free gochujang, and kimchi labeled gluten-free or made at home.
- Sesame-Free: Instead of sesame oil and sesame seeds, use sunflower oil or avocado oil and omit sesame seeds.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in April 2023. The photos and content were refreshed in April 2025, but the recipe itself remains unchanged.
Great recipe! Super simple, quick and nutritious.
Hello Maggie! It’s great to hear that it was a hit! Thanks a lot for the review and good feedback.
Thanks for a new way to make chicken! and use big jar of overpowerinly hot kimchi.
Hello Ann! You’re so welcome! I’m glad the recipe gave you a new way to enjoy chicken—and what a great use for that super spicy jar of kimchi! Thank you for sharing, and I hope it becomes a new favorite. Wishing you a happy and delicious holiday season!
Made a half batch and riffed a bit, but was damn good
Hello Cindy! Love that you made it your own with a half batch and some tweaks! 😄 So happy to hear it turned out delicious!Thanks for sharing your feedback!
Followed recipe exactly. When I read it I thought, “won’t this trigger a Burn error?” The answer is yes, it will, it only just made it to pressure. I’m currently finishing it in the microwave as I don’t now have enough time to try the stovetop.
Hello Peggy! Thank you so much for giving the recipe a try! 😊 I’m sorry to hear you ran into the Burn error with the Instant Pot. Some of the newer models are more sensitive to that, whereas my older model doesn’t give that error. For next time, you might want to try making it on the stovetop—it takes almost the same amount of time and should work great! I hope it still turns out delicious for you, and if you have any more questions or need tips, just let me know!
WOW! I made this with half-and-half, chicken and chickpeas. I loved it! I used “Wildbrin spicy Korean kimchi” and it was spicy and wonderful. We had a huge plate of it with black sunflower seeds and lots of scallions. I wanted more it was so good! Thanks for having a really easy and really delicious recipe 🤩
Hello Connie! That sounds absolutely delicious and adventurous! 🌟 Mixing chicken and chickpeas is such a creative twist. Thank you for giving the recipe a try and for sharing your experience.
I’m not an experienced cook and i don’t enjoy cooking but this recipe seemed very easy for me. I made this and it was just full of amazing flavor. I have not heard the one asian paste so I did not have it. I’d like to find it oneday for the next time I make this. I will make again! I served with white rice. Thank you for posting this recipe. I would be proud to serve this to friends 🧡
Hi Bobbie! I’m so glad to hear that you found the recipe easy and enjoyable, despite not being an experienced cook! 🌟 It’s fantastic that it turned out full of amazing flavor—that’s what we love to hear! Thank you for trying out the recipe and for your kind words. I’m sure your friends will be delighted when you serve it to them. Happy cooking, and here’s to many more tasty adventures in the kitchen!
How could I make this without an instant Pot?
Hello Hannah! Yes, you can make it on the stovetop. To do that, saute on a skillet, add the sauce, and cook, covered until the chicken is cooked through and is no longer pink inside and the sauce has reduced. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I’m making it for friends tonight!!
Hi Hannah! Great, xo