barbeque korean chicken




Prep Time


Cook Time

This chicken is delicious served with Pineapple Fried Rice. Any leftovers go very nicely in a salad, wrap or roll.



For the chicken

  • 1kg skinless, boneless chicken thighs — halved

For the barbeque korean sauce

  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • ¼ cup rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon sriracha sauce
  • 4 cloves garlic — crushed
  • 1 tablespoon cornflour
  • 2 tablespoons water


For the barbeque korean chicken

  • To make the Korean Barbeque Sauce, combine the soy sauce, sugar, vinegar, sesame oil, sriracha and garlic in a medium saucepan and bring to the boil.
  • Mix the cornflour and water to make a slurry. Add to the simmering sauce and whisk until thickened. Remove from the heat and divide between 2 bowls.
  • Add the chicken to one of the bowls and marinate for at least 1 hour or overnight.
  • Reserve the other bowl of sauce for serving.
  • When ready to serve, remove the chicken from the marinade and discard the marinade.
  • Heat a pan or barbeque and pan-fry or grill the chicken until cooked through and golden. Serve with the reserved Korean Barbeque Sauce on the side.