Recipes // Main Dish Chicken and Turkey // Easy Korean Chicken

Easy Korean Chicken


By Anne Byrn


PREP: 10 minutes

MARINATE: 15 minutes to 3 hours (optional)

BAKE: 30 to 35 minutes


  • 4 skinless, boneless chicken breast halves (1 to 1½ pounds total)
  • ½ cup low-sodium soy sauce
  • 3 tablespoons Asian (dark) sesame oil
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • ½ cup chopped scallions, both white and green parts
  • 2 teaspoons grated peeled fresh ginger


1. Place a rack in the center of the oven and preheat the oven to 350°F.

2. Place the chicken breasts in a shallow glass baking dish. Using a sharp paring knife, cut three or four 1-inch slits in the chicken, being careful not to cut all the way through the breasts.

3. Place the soy sauce, sesame oil, honey, garlic, scallions, and ginger in a small bowl and stir to combine. Pour the marinade over the chicken and turn the breasts with a fork to coat them well. Let the chicken breasts marinate at room temperature for about 15 minutes.

4. After 15 minutes, bake the chicken at once until it is cooked through and lightly glazed to a deep mahogany  brown on top, and the juices have cooked down and are bubbly, 30 to 35 minutes. Turn the chicken once as it cooks.

Do Ahead:

Prepare the Korean chicken ahead and refrigerate it for up to 3 hours before cooking. Or completely cook the chicken, let it cool, cover it, and refrigerate it for up to 2 days. Reheat it, covered, in a low oven or microwave. It is also delicious cold in wraps and sliced on top of salads.

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