I’m so excited to share this hot and spicy chicken recipe with you all. It’s one of my family’s favorite dishes, and we make it at least once a week.
The dish has its roots in Korean cuisine, where gochujang – a sweet and spicy paste made from fermented soybeans – is a staple ingredient. I love how the sweetness of the gochujang balances out the heat from the red pepper flakes.
This recipe is perfect for a quick weeknight dinner or a special occasion. My kids love it when I serve it with steamed vegetables and a side of rice.
It’s also great for meal prep, as you can cook the chicken ahead of time and refrigerate or freeze it for later use. I’ve even used this recipe as a base for different variations, like adding some diced pineapple or using different types of hot sauce.
The key to making this recipe work is to have a good balance of sweet and spicy flavors. You can adjust the level of heat to your liking by adding more or less red pepper flakes.
One thing I’ve found is that using high-quality ingredients makes all the difference in this recipe. Don’t skimp on the gochujang or the hot sauce if you want the best flavor.
Spicy Baked Chicken with Chili Sauce
4.9 from 1019 votes
This spicy chicken recipe features juicy chicken baked with a fiery chili sauce, perfect for those who love heat. This recipe is a must-try for any occasion.
3Sprinkle paprika, garlic powder, onion powder, salt, and black pepper evenly over the chicken, ensuring each piece is well coated.
4Make sure the chicken is fully covered in the spice mix.
5In a separate bowl, combine tomato sauce, chili garlic sauce, soy sauce, honey, red pepper flakes, cumin, smoked paprika, and garlic powder to make the chili sauce.
6Stir well until all ingredients are fully incorporated and the sauce is smooth.
7The sauce should have a vibrant red color and a strong aroma of spices.
8Pour the chili sauce evenly over the chicken in the baking dish, ensuring each piece is well coated.
9Use a spoon to spread the sauce evenly over the chicken.
10Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
11The chicken should be golden brown and the sauce should be bubbling and slightly caramelized around the edges.
12Remove from the oven and let the chicken rest for 5 minutes before serving.
13This allows the juices to redistribute throughout the chicken.
Tips: Adjust the red pepper flakes to increase or decrease the spiciness level. You can also add a squeeze of lime juice before serving for extra flavor.
Watch Video Of How Spicy Baked Chicken with Chili Sauce Works
This hot and spicy chicken recipe is always a good idea for any occasion, whether it’s a quick weeknight dinner or a special event.
It’s easy to make and customize to your taste preferences, and it’s also great for meal prep.
One thing I like about this recipe is that it’s relatively healthy compared to other fried chicken recipes out there – just be mindful of the amount of oil you’re using when cooking the chicken.
❓ Frequently Asked Questions About Spicy Baked Chicken with Chili Sauce
What type of chicken should I use?
I prefer to use boneless, skinless chicken breasts for this recipe, but you can also use thighs or a combination of both if you prefer.
Can I make this recipe in advance?
Yes, you can make this recipe in advance by cooking the chicken and then refrigerating or freezing it for later use.
How spicy is this recipe?
The level of heat in this recipe can be adjusted to your liking by adding more or less red pepper flakes.
Can I serve this with other sides?
Yes, you can serve this with a variety of sides, such as steamed vegetables, rice, or noodles.
Is this recipe suitable for vegetarians?
No, this recipe is not suitable for vegetarians as it contains chicken.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker by cooking the chicken on low for 3-4 hours.
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