Can I cook this chicken in a pan instead of on a grill?

Absolutely! Use a cast-iron skillet or non-stick pan over medium-high heat with a touch of neutral oil. Cook for 3-4 minutes per side until golden brown and cooked through. The caramelization from the pan will add another layer of flavor.

How do I know when the chicken is done?

The safest way is using a meat thermometer – chicken is done at 165°F. Without a thermometer, look for firm, opaque meat with clear (not pink) juices when sliced. For this thin-pounded chicken, 2-3 minutes per side is usually perfect.

Can I make this recipe with other meats?

This marinade works wonderfully with pork tenderloin, thinly sliced beef, or even firm tofu. Adjust cooking times accordingly – pork should reach 145°F, beef can be cooked to your preferred doneness, and tofu needs about 3-4 minutes per side until golden.

Is there a good substitute for apple sauce?

If you don't have apple sauce, try pear puree, mashed banana, or even 2 tablespoons of honey mixed with 2 tablespoons of water. Each will provide different flavor notes but will still help tenderize the chicken and add sweetness.

Korean Chicken Breasts Recipe

Name: Korean Chicken Breasts Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Cuisine: Korean
Ingredients: Main Ingredients; 1 pound boneless, skinless chicken breasts (cut in half lengthwise, from 2 breasts); 2 thinly sliced scallions (white and green parts); Marinade; 1/4 cup low sodium or gluten-free soy sauce; 1/4 cup unsweetened apple sauce; 1/4 cup finely chopped yellow onion; 1 tsp sesame oil; 1 tsp grated ginger; 1 tbsp light brown sugar; 2 garlic cloves (crushed); 1 teaspoon red pepper flakes (optional); 1 teaspoon sesame seeds (plus more for topping)

This Korean Chicken Breasts recipe is a game-changer for busy weeknights, delivering incredible flavor with minimal effort. Tender chicken breasts marinated in a sweet-savory blend of soy sauce, apple sauce, and aromatic spices create a dish that’s both satisfying and impressively easy. Ready in just over an hour (most of which is hands-off marinating time!), this recipe brings authentic Korean-inspired flavors right to your dinner table.

Why You’ll Love This Recipe

Quick and Easy: With just 5 minutes of actual cooking time, this recipe fits perfectly into busy schedules while still delivering restaurant-quality results.
Flavor-Packed: The combination of soy sauce, apple sauce, ginger, and garlic creates layers of flavor that will make everyone think you spent hours in the kitchen.
Versatile: These chicken breasts pair beautifully with rice, noodles, or vegetables, making them perfect for meal planning throughout the week.
Healthy Option: Lean protein with a flavorful marinade means you get maximum taste without excessive calories or unhealthy ingredients.

Ingredients You’ll Need

Boneless, skinless chicken breasts: The foundation of our dish, sliced lengthwise for quicker, more even cooking and better marinade absorption.
Soy sauce: Provides the salty, umami foundation of our marinade. Low-sodium options give you better control over the salt level.
Apple sauce: A secret ingredient that adds natural sweetness and helps tenderize the chicken while keeping it moist.
Yellow onion: Adds aromatic depth and a slight sweetness to the marinade. Make sure to chop it finely so it distributes evenly.
Sesame oil: Just a small amount adds that distinctive nutty flavor that’s essential to Korean cooking.
Ginger: Brings a warm, slightly spicy kick that brightens the entire dish.
Brown sugar: Balances the saltiness and adds a rich, caramel-like sweetness.
Garlic: Essential for depth of flavor – don’t skimp here!
Red pepper flakes: Adds a pleasant heat that can be adjusted to your preference.
Sesame seeds: Provides texture and visual appeal while enhancing the nutty flavor profile.
Scallions: Adds a fresh, mild onion flavor and beautiful color contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicy Korean Chicken

Double the red pepper flakes and add 1-2 tablespoons of gochujang (Korean chili paste) to the marinade for a fiery kick.

Korean Chicken Thighs

Substitute chicken thighs for breasts if you prefer darker, juicier meat. Adjust cooking time to 4-5 minutes per side.

Honey Sesame Korean Chicken

Replace the brown sugar with honey for a different sweet note and add an extra teaspoon of sesame seeds.

Pineapple Korean Chicken

Substitute the apple sauce with crushed pineapple for a tropical twist that also helps tenderize the meat.

How to Make Korean Chicken Breasts

Step 1: Prepare the Chicken

Place each chicken breast in a ziplock bag, one at a time. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about ½ inch. This ensures even cooking and helps the chicken absorb more marinade flavor.

Step 2: Make the Marinade

In a medium bowl, combine soy sauce, apple sauce, finely chopped onion, sesame oil, grated ginger, brown sugar, crushed garlic, red pepper flakes, and sesame seeds. Mix thoroughly until the sugar dissolves and ingredients are well incorporated.

Step 3: Marinate the Chicken

Reserve ¼ cup of the marinade for basting later. Pour the remaining marinade into the bag with the pounded chicken. Seal the bag, removing as much air as possible, and massage the marinade into the chicken. Refrigerate for at least 1 hour, though 2-4 hours will yield even better flavor.

Step 4: Grill the Chicken

Preheat your grill to medium-high heat. Remove chicken from the marinade, letting excess drip off. Place chicken on the hot grill and cook for 2-3 minutes until it releases easily from the grate. Flip the chicken, spoon the reserved marinade over each piece, and grill for another 2-3 minutes until thoroughly cooked (internal temperature of 165°F).

Step 5: Rest and Garnish

Let the chicken rest for 5 minutes before slicing. Sprinkle with additional sesame seeds and sliced scallions before serving.

Pro Tips for Making the Recipe

Don’t Skip the Pounding: This essential step ensures even cooking and tenderness.
Marinating Container Matters: A plastic bag allows better marinade coverage than a shallow dish.
Temperature Control: Let chicken sit at room temperature for 15 minutes before grilling for more even cooking.
Watch for Burning: The sugar in the marinade can burn quickly, so keep a close eye on the chicken while grilling.
Use a Meat Thermometer: For perfectly cooked chicken every time, aim for 165°F internal temperature.

How to Serve

Main Dish Pairings

Serve over steamed white rice or with Korean-style vegetable sides like kimchi or quick-pickled cucumbers for an authentic experience.

Complete Meal Ideas

Create a Korean-inspired bowl with the sliced chicken over rice, topped with julienned carrots, cucumber, spinach, and a fried egg, finished with a drizzle of sriracha mayo.

Garnish Options

Finish with a sprinkle of toasted sesame seeds, sliced scallions, and a small drizzle of additional sesame oil for visual appeal and flavor enhancement.

Make Ahead and Storage

Storing Leftovers

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the chicken continues to absorb the seasonings.

Freezing

Cooked Korean chicken breasts freeze well for up to 2 months. Wrap individual portions tightly in plastic wrap, then foil, before placing in freezer bags to prevent freezer burn.

Reheating

For best results, thaw frozen chicken in the refrigerator overnight. Reheat gently in a covered skillet with a tablespoon of water to restore moisture, or microwave at 70% power until just heated through.

FAQs

Can I cook this chicken in a pan instead of on a grill?

Absolutely! Use a cast-iron skillet or non-stick pan over medium-high heat with a touch of neutral oil. Cook for 3-4 minutes per side until golden brown and cooked through. The caramelization from the pan will add another layer of flavor.
How do I know when the chicken is done?

The safest way is using a meat thermometer – chicken is done at 165°F. Without a thermometer, look for firm, opaque meat with clear (not pink) juices when sliced. For this thin-pounded chicken, 2-3 minutes per side is usually perfect.
Can I make this recipe with other meats?

This marinade works wonderfully with pork tenderloin, thinly sliced beef, or even firm tofu. Adjust cooking times accordingly – pork should reach 145°F, beef can be cooked to your preferred doneness, and tofu needs about 3-4 minutes per side until golden.
Is there a good substitute for apple sauce?

If you don’t have apple sauce, try pear puree, mashed banana, or even 2 tablespoons of honey mixed with 2 tablespoons of water. Each will provide different flavor notes but will still help tenderize the chicken and add sweetness.

Final Thoughts

This Korean Chicken Breasts recipe has become my go-to for those evenings when I want something impressive without the fuss. The balance of sweet, savory, and slightly spicy flavors transforms ordinary chicken into something truly special, while the quick cooking time means dinner’s ready in a flash. Don’t let the short ingredient list fool you – this dish delivers complexity that tastes like you spent hours in the kitchen. Give it a try tonight, and I’m confident it will earn a permanent spot in your recipe collection!