The first time I made this Korean-style chicken, the whole house smelled like my favorite takeout spot.
It turned plain chicken breasts into something glossy, savory, and perfectly balanced.
This recipe is simple, fast, and forgiving—great for weeknights and meal prep.
You’ll get juicy chicken, a slightly sweet and garlicky glaze, and no mysterious hard-to-find ingredients.
Why You’ll Love This Recipe
- Fast weeknight dinner that feels special.
- Minimal ingredients, maximum flavor.
- Flexible cooking methods: grill or oven.
- Works for meal prep and freezes well.
The texture is juicy because the marinade penetrates the breast and adds both flavor and moisture.
The outside gets a glossy, slightly sticky sheen from the honey and sesame oil while the inside stays tender.
Acidity and salt from the soy balance the sweetness so each bite tastes layered and satisfying.
“Five stars — my husband said this beats takeout. The chicken stayed juicy even reheated. Will make every week!” — A reader
Key Ingredients
Soy sauce: This is the backbone of the marinade.
Use a naturally brewed soy sauce (Kikkoman or similar) for depth and a clean salty-sweet base.
Low-sodium varieties are fine if you prefer less salt, but taste the marinade before adding extra salt.
Garlic and ginger: Fresh garlic and ginger add bright, aromatic heat that bottled substitutes can’t match.
Mince them finely so they dissolve into the sauce and cling to the chicken.
Look for plump garlic cloves and firm ginger root; peel with a spoon for less waste.
Honey (optional): Honey gives the chicken that beautiful glaze and a rounded sweet note.
Two tablespoons is enough to balance the soy without becoming cloying.
If you prefer not to use honey, substitute a tablespoon of brown sugar or maple syrup.
Sesame oil: A little goes a long way.
Toasted sesame oil adds a toasty, nutty finish that lifts the soy-ginger base.
Measure carefully—too much will overpower the other flavors.
Full Ingredients:
- 4 chicken breasts
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons honey (optional for sweetness)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Steamed rice for serving
- Steamed vegetables for serving
Step-by-Step Instructions
Step 1: Make the marinade
In a medium bowl, whisk together the soy sauce, minced garlic, minced ginger, honey if using, and sesame oil.
Season lightly with a pinch of salt and a few grinds of black pepper.
Taste the mix; it should be salty with a clear aromatics lift and a hint of sweetness.
Pro Tip: If the marinade tastes too salty, add a teaspoon of water or a splash of rice vinegar to brighten it.
Step 2: Marinate the chicken
Place the chicken breasts in a shallow container or a resealable bag.
Pour the marinade over the chicken, making sure each piece is coated.
Press out extra air if using a bag and refrigerate.
Pro Tip: Let the chicken marinate at least 30 minutes, but 2–4 hours is ideal for deeper flavor.
You can marinate up to 8 hours safely; after that the texture may change.
Step 3: Preheat your grill or oven
If grilling, clean and oil the grates and preheat to medium-high.
If baking, preheat the oven to 375°F (190°C) and line a baking sheet with foil or parchment.
Remove chicken from fridge 10 minutes before cooking to take the chill off.
Pro Tip: For even cooking, pound thicker ends to an even thickness or butterfly the breasts before marinating.
Step 4: Cook the chicken
Grill the chicken for about 6–7 minutes per side, depending on thickness, until the internal temperature reads 165°F (74°C).
If baking, place breasts on the prepared sheet and bake 25–30 minutes, or until cooked through.
Let the juices run clear and use a thermometer rather than timing alone for reliability.
Pro Tip: Brush reserved marinade (brought to a boil for safety) over the chicken during the last 1–2 minutes for extra gloss and flavor.
Step 5: Rest and serve
Transfer the cooked breasts to a plate and tent loosely with foil.
Let them rest 5 minutes to let juices redistribute.
Slice and serve over steamed rice with vegetables and a drizzle of extra sesame oil if desired.
Pro Tip: You’ll know the chicken is done when the juices run clear and the thermometer reads 165°F in the thickest part.
Expert Tips for Success
-
Measure for consistency. Use a digital thermometer to check for 165°F (74°C).
Timing changes with thickness; don’t rely on minutes alone. -
Marinate smartly. Marinating 30 minutes gives flavor, but 2–4 hours is the sweet spot.
If pressed for time, even 20 minutes at room temperature will help. -
Reserve and boil. If you want to baste with the marinade, reserve a small portion before adding raw chicken.
Boil the reserved marinade for at least 2 minutes to make it safe for serving. -
Avoid over-salting. Soy sauce brings a lot of sodium.
If you use low-sodium soy, taste and adjust after the chicken has marinated briefly. -
Use fresh aromatics. Fresh garlic and ginger are inexpensive upgrades that dramatically improve the aroma.
Mince them finely or grate with the smallest holes of a box grater to disperse the oils. -
Choose the right sesame oil. Toasted sesame oil is the classic finish.
A neutral sesame oil won’t give the same flavor, so reserve toasted oil for finishing. -
For even grilling, oil the grates not the chicken. This prevents flare-ups and helps get nice crosshatch marks.
Use a paper towel dipped in oil and a pair of tongs to rub the grates. -
Resting matters. Let chicken rest 4–6 minutes after cooking to keep it juicy.
Cut too soon and juices will run out, leaving meat drier.
Storage & Freezing
Fridge: Cool the chicken to room temperature for no more than two hours.
Place in an airtight container and refrigerate for up to 3–4 days.
Store sliced or whole breasts depending on how you plan to reheat.
Freezer: For longer storage, freeze cooked breasts in a freezer-safe bag or container.
Remove as much air as possible and label with date.
Frozen cooked chicken keeps well for 2–3 months.
Reheating: Thaw overnight in the fridge if frozen.
Reheat gently in a 325°F oven for 10–15 minutes covered, or in a skillet over medium-low heat with a splash of water to steam.
Microwave in short bursts, covered, and let stand to allow even heat distribution.
Sauce storage: If you have leftover marinade that was boiled, store in the fridge for up to a week.
Use as a dipping sauce, glaze, or to moisten reheated chicken.
Variations & Substitutions
Spicy Kick: Add 1 teaspoon gochujang or 1/2 teaspoon red pepper flakes to the marinade.
This gives a Korean-style heat that pairs beautifully with the sweet notes.
Citrus Brightness: Add 1 tablespoon rice vinegar or the juice of half a lime to the marinade.
A little acid brightens the soy and cuts through richness if you prefer a tangier profile.
Lower-Sodium Option: Use low-sodium soy and increase garlic and ginger to compensate.
You can also replace half the soy sauce with coconut aminos for a slightly sweeter, gluten-free option.
Vegetarian Swap: For a non-meat version, use thick tofu steaks or seared tempeh.
Press tofu, then marinate and cook the same way; reduce bake/grill time by a few minutes.
Frequently Asked Questions
Q: Can I use boneless skinless thighs instead of breasts?
A: Yes. Thighs are fattier and more forgiving, so they handle longer cooking and marinating well.
Reduce the oven time slightly if using smaller pieces and always check internal temperature.
Q: Is honey necessary?
A: No, honey is optional. It contributes to the glaze and balances flavors.
Substitute brown sugar, maple syrup, or leave it out for a purely savory profile.
Q: How long can I marinate chicken safely?
A: Marinate in the refrigerator for up to 8 hours safely.
Beyond that, the acid and salt can start to change the chicken’s texture.
Q: Can I double the recipe for meal prep?
A: Absolutely. Double the marinade and chicken quantities, and divide into separate containers for easy weekly meals.
Label containers with date and use within 3–4 days in the fridge or freeze portions for later.
Q: What sides pair best with this chicken?
A: Simple steamed rice and vegetables are classic.
Try quick pickled cucumbers, kimchi, or a sesame-dressed salad for more authentic flavors.
Final Thoughts
This Korean chicken breast recipe is straightforward but delivers big on flavor.
It’s a reliable weeknight winner that also scales for meal prep or a casual dinner party.
Please leave a star rating in the recipe card below and pin this to your Pinterest boards if you loved it.
Conclusion
For a grilled variation with a slightly different marinade ratio and helpful photos, I often compare techniques to the Korean Chicken guide on Skinnytaste.
If you want a stickier, caramelized finish and a different glaze approach, see this well-tested Korean Sticky Chicken recipe on Pickled Plum.
Korean-Style Chicken
Ingredients
For the Marinade
- 1/4 cup soy sauce Use naturally brewed for best flavor.
- 2 cloves garlic, minced Fresh is best for flavor.
- 1 tablespoon ginger, minced Mince finely for better incorporation.
- 2 tablespoons honey (optional) Can be substituted with brown sugar or maple syrup.
- 1 tablespoon sesame oil Adds a nutty finish; use carefully.
- Salt to taste salt Adjust according to preference.
- Pepper to taste black pepper Freshly ground preferred.
For the Chicken
- 4 pieces chicken breasts Boneless, skinless for best results.
For Serving
- Steamed rice steamed rice Use as a base for serving.
- Steamed vegetables steamed vegetables Pair with the chicken for a balanced meal.
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, minced garlic, minced ginger, honey (if using), and sesame oil.
- Season lightly with a pinch of salt and black pepper. Taste the marinade and adjust seasoning as needed.
Marinate the Chicken
- Place the chicken breasts in a shallow container or resealable bag.
- Pour the marinade over the chicken, ensuring each piece is coated. Press out excess air if using a bag and refrigerate.
- Let the chicken marinate for at least 30 minutes, preferably 2–4 hours.
Cook the Chicken
- Preheat your grill to medium-high or your oven to 375°F (190°C).
- Remove chicken from the fridge 10 minutes before cooking.
- Grill the chicken for about 6-7 minutes per side, or bake for 25-30 minutes, until the internal temperature reaches 165°F (74°C).
- Optionally, brush the chicken with reserved marinade (boiled for safety) during the last few minutes of cooking.
Rest and Serve
- Transfer cooked chicken to a plate and tent with foil. Let it rest for 5 minutes.
- Slice and serve over steamed rice with vegetables and a drizzle of sesame oil if desired.
