Korean BBQ Ginger Chicken

Name: Korean BBQ Ginger Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Dan-O’s Outlaw Korean Pop BBQ; 4-6 boneless, skinless chicken thighs; Stir fry noodles; 4 green onions, chopped; 4 tbsp cornstarch; 3 tbsp cooking oil; 2 tbsp honey; ½ cup chicken broth; 2 tbsp soy sauce; 1 tsp minced garlic; 2 tbsp fresh ginger, finely chopped; ½ yellow onion, thinly sliced; ½ cup shredded carrot

This Korean BBQ Ginger Chicken is bringing sweet, sticky, and savory flavor straight to your dinner table! Tender chicken pieces are seasoned with Dan-O’s Outlaw Korean Pop BBQ Seasoning, coated in cornstarch, and pan-seared until golden before getting tossed in a glossy honey, soy sauce, garlic, and ginger glaze. Fresh carrots and onions add a little crunch, while a bed of warm noodles soaks up every drop of that bold Korean-inspired BBQ sauce. Finished with chopped green onions, this easy skillet chicken recipe delivers takeout-style flavor without leaving your kitchen. Whether you're looking for a quick weeknight dinner or a new way to spice up chicken and noodles, this Korean BBQ ginger chicken is sweet, savory, and seriously Dan-Good!

Prep Time

10 Mins

Cook Time

15 Mins

Serving Size

Flavors Used:

Ingredients

Dan-O’s Outlaw Korean Pop BBQ
4-6 boneless, skinless chicken thighs
Stir fry noodles
4 green onions, chopped
4 tbsp cornstarch
3 tbsp cooking oil
2 tbsp honey
½ cup chicken broth
2 tbsp soy sauce
1 tsp minced garlic
2 tbsp fresh ginger, finely chopped
½ yellow onion, thinly sliced
½ cup shredded carrot

Let’s Make It!

In a large bowl, toss the chicken pieces with a generous sprinkle of Dan-O’s Outlaw Korean Pop BBQ Seasoning. Add the cornstarch and toss again until every piece is evenly coated. This is the secret to getting that crispy, golden exterior that holds onto all the delicious sauce!
Heat oil in a large skillet over medium heat until shimmering. Add the chicken in a single layer and let it cook undisturbed for about 6 minutes, until the bottom is beautifully golden and crispy. Flip and cook for another 2 minutes. Don't worry if the chicken isn't fully cooked yet—we're about to finish it in the sauce.
While the chicken cooks, whisk together the honey, chicken broth, soy sauce, and 2 teaspoons Dan-O’s Outlaw Korean Pop BBQ Seasoning in a small bowl. Set aside.
Push the chicken to one side of the skillet and add a little more oil if needed. Toss in the diced yellow onion, carrots, minced garlic, and fresh ginger. Sauté for about 2 minutes, until the vegetables begin to soften and everything smells downright Dan-Good.
Pour the honey BBQ mixture into the skillet and stir everything together, coating the chicken and veggies in that sweet, savory goodness. Bring to a gentle simmer and cook for another 2–3 minutes, or until the sauce thickens into a glossy glaze and the chicken reaches an internal temperature of 165°F.
Meanwhile, cook the noodles according to the package directions. Drain and divide them between serving bowls.
Spoon the sticky Korean BBQ ginger chicken and vegetables over the noodles, making sure to drizzle plenty of that delicious sauce over everything.
Finish with a sprinkle of freshly chopped green onions and serve warm. Sweet, sticky, gingery, and packed with bold Korean BBQ flavor, this one's a total noodle-night winner. Yum Yum Get Ya Sum!®