Sheet Pan Sweet & Spicy Korean-Style Chicken (No Alcohol)

There’s something incredibly captivating about the aroma of Korean spices wafting through your home, and when combined with tender, juicy chicken, it’s bound to bring everyone to the dinner table. Welcome to the delicious world of Sheet Pan Sweet & Spicy Korean-Style Chicken! This dish melds perfectly crispy chicken with a delightful mix of sweet and spicy flavors that dances on your taste buds. Fun fact: the secret is in the sauce, which is laden with flavors that evoke the vibrant street food of Korea. Not only is this dish a crowd-pleaser, but it’s also super simple to whip up, making it a fantastic choice for family gatherings or cozy winter evenings. If you’ve ever tried our savory Thai-inspired chicken, you’ll know what I mean—it’s comfort food at its best!

So, roll up your sleeves, and let’s dive into a dish that perfectly exemplifies the adage: “the way to a man’s heart is through his stomach.” Ready to impress your family with a burst of flavor?

What is Sheet Pan Sweet & Spicy Korean-Style Chicken (No Alcohol)?

Now, you might be wondering, “What’s up with this long name?” I mean, it almost sounds too fancy for a weeknight dinner! But trust me, there’s a method to this delicious madness. This dish is all about balancing sweet and spicy flavors with succulent chicken, all cooked together on one sheet pan. Imagine juicy chicken marinated to perfection, roasted alongside beautiful vegetables, and topped with garnishes that elevate the whole experience. It’s pretty much the epitome of convenience—meaning less time cleaning up and more time enjoying your meal! So, if you’re ready to get your taste buds tingling, let’s make this dish that everyone will devour in seconds.

Why You’ll Love This Sheet Pan Sweet & Spicy Korean-Style Chicken (No Alcohol)

There are so many reasons to fall in love with this Sheet Pan Sweet & Spicy Korean-Style Chicken. First and foremost, it’s a killer main dish that provides a taste of Korean cuisine without having to step foot in a restaurant. Not only does it burst with flavor, but it also saves you money compared to dining out—your wallet will thank you! Plus, it’s a one-pan wonder that means less mess and more time to enjoy family conversations over dinner.

Just imagine the various toppings you can add to this dish—scallions, sesame seeds, and even a drizzle of spicy mayo! Each bite becomes an adventure of textures and flavors. If you’re a fan of stir-fried rice dishes, you’ll absolutely adore this chicken. Get ready to shift gears from mundane weeknight meals to something truly spectacular!

How to Make Sheet Pan Sweet & Spicy Korean-Style Chicken (No Alcohol)

Quick Overview

The best part about this recipe is how easy and satisfying it is. It combines crispy-skinned chicken with a sticky, flavorful glaze that simply can’t be beaten. In just about 10 minutes, you can have everything prepped and ready to pop into the oven, leaving you plenty of time to relax while the magic happens.

Key Ingredients for Sheet Pan Sweet & Spicy Korean-Style Chicken (No Alcohol)

• 2 pounds chicken thighs (boneless, skinless)
• 1/4 cup soy sauce (halal-compliant)
• 2 tablespoons honey
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon brown sugar
• 1 bell pepper (any color; sliced into strips)
• 2 cups broccoli florets
• 1 tablespoon sesame seeds (for garnish)
• 2 scallions (sliced, for garnish)
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Marinade: In a large bowl, whisk together the soy sauce, honey, gochujang, sesame oil, garlic, ginger, and brown sugar. This marinade is the soul of your dish, so make sure it’s well mixed!
2. Marinate the Chicken: Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated. Allow it to marinate for at least 30 minutes in the fridge—longer is better for flavor!
3. Preheat the Oven: Preheat your oven to 400°F (200°C).
4. Prepare the Sheet Pan: Line a baking sheet with parchment paper for easier cleanup. Arrange the marinated chicken in a single layer on one side of the pan and scatter the bell pepper and broccoli on the other side.
5. Season: Sprinkle the vegetables with a little salt and pepper to taste.
6. Bake: Transfer the sheet pan into the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
7. Garnish and Serve: Once you take the pan out of the oven, let everything rest for a few minutes. Then sprinkle the sesame seeds and sliced scallions on top before serving. Enjoy your meal hot!

Top Tips for Perfecting Sheet Pan Sweet & Spicy Korean-Style Chicken (No Alcohol)

• Marinate Longer: For deeper flavor, consider marinating your chicken overnight. Just remember to store it in a sealed container!
• Vegetable Variations: Feel free to substitute other vegetables like carrots or snap peas based on your preferences.
• Mind Your Timing: If your chicken pieces are thicker, they may require a few more minutes in the oven, so adjust your cooking time accordingly.
• Avoiding Common Mistakes: Make sure not to overcrowd your sheet pan; this ensures everything roasts rather than steams.

Storing and Reheating Tips

Leftovers? No problem! Allow any remaining chicken to cool, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3-4 days. If you want to store it longer, consider freezing it, where it will last up to 3 months. When reheating, simply place it back in an oven at 350°F (175°C) for about 20 minutes to retain that crispy texture. Enjoy this flavorful dish again and again!

Now that you have all the tools and tips to create your very own Sheet Pan Sweet & Spicy Korean-Style Chicken (No Alcohol), what are you waiting for? Time to get cooking! Your family will thank you for this delightful addition to the dinner rotation!

Sheet Pan Sweet & Spicy Korean-Style Chicken

A delightful dish of crispy chicken thighs marinated in a sweet and spicy Korean glaze, roasted with vegetables for a perfect one-pan meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Marinade

• 1/4 cup soy sauce (halal-compliant)
• 2 tablespoons honey
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon brown sugar

For the Chicken and Vegetables

• 2 pounds chicken thighs (boneless, skinless)
• 1 bell pepper (any color; sliced into strips)
• 2 cups broccoli florets
• 1 tablespoon sesame seeds (for garnish)
• 2 scallions (sliced, for garnish)
• Salt and pepper to taste

Method

 

Preparation

1. In a large bowl, whisk together the soy sauce, honey, gochujang, sesame oil, garlic, ginger, and brown sugar.
2. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated. Allow it to marinate for at least 30 minutes in the fridge.

Cooking

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Arrange the marinated chicken in a single layer on one side of the pan and scatter the bell pepper and broccoli on the other side.
3. Sprinkle the vegetables with a little salt and pepper to taste.
4. Transfer the sheet pan into the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
5. Once done, let everything rest for a few minutes, then sprinkle the sesame seeds and sliced scallions on top before serving.

Notes

For deeper flavor, consider marinating your chicken overnight in a sealed container. You can substitute other vegetables like carrots or snap peas as desired. Ensure not to overcrowd the pan for better roasting.