By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
1001 cal · 90 min
Korean-Style Fire Chicken with Cheese (Buldak)
Recipe GLPR507e67522f0dd9
Spicy and succulent Korean fire chicken with a bold, complex sauce made from gochujang and gochugaru, finished with melted mozzarella cheese. The combination of soy sauce, sesame oil, and fresh garlic creates an irresistible glaze that coats tender bone-in chicken thighs. A vibrant, heat-driven dish perfect for those who love bold flavors.
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Ingredients
1/2 cup low-sodium chicken broth
1/2 cup soy sauce
1/4 cup Korean rice syrup
1/4 cup gochujang (Korean chili paste)
1/4 cup gochugaru (Korean chili powder)
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
8 large garlic cloves, minced
1 tablespoon fresh ginger, peeled and finely grated
2 fresh red chile peppers, stemmed and minced
1 tablespoon freshly ground black pepper
1 cup Sprite or lemon-lime soda
4 bone-in, skin-on chicken thighs
6 ounces shredded low-moisture mozzarella cheese
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds
Directions
In a small bowl, whisk together the chicken broth, soy sauce, Korean rice syrup, gochujang, gochugaru, sesame oil, minced garlic, grated ginger, minced red chiles, and black pepper until the paste is fully incorporated and the sauce is smooth.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the chicken thighs skin-side down in the pan and sear for 4–5 minutes until the skin is golden and crispy. Flip the thighs and sear the other side for another 3–4 minutes.
Pour the prepared sauce over the seared chicken thighs, making sure to coat them evenly. Stir in the Sprite, which will help deglaze the pan and add depth to the sauce.
Reduce the heat to medium-low, cover the skillet partially with a lid, and simmer for 40–50 minutes, stirring occasionally and turning the chicken every 10 minutes to ensure even cooking and sauce absorption. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh (without touching bone) reads 165°F.
Once the chicken reaches the safe internal temperature, remove the cover and increase the heat to medium. Continue cooking uncovered for another 5–10 minutes, stirring the sauce frequently, until it thickens and reduces slightly.
Distribute the shredded mozzarella evenly over the chicken thighs and sauce. Remove from heat and cover the skillet for 2–3 minutes to allow the cheese to melt completely.
Garnish with sliced scallions and toasted sesame seeds. Serve hot with steamed rice or vegetables if desired.
Comments
Gochujang and gochugaru are not standard stock at Charlotte's mainstream chains—Harris Teeter and Kroger banners carry them inconsistently, and ALDI does not. You will need a dedicated trip to an Asian market (H-Mart or Lucky in the Cornelius/Charlotte corridor). Korean rice syrup is similarly scarce. The 90-minute stated time does not account for prep: trimming chicken thighs, mincing garlic and ginger, and slicing scallions easily adds 20 minutes, pushing this toward two hours on a weeknight. Buldak reheats decently, but the cheese layer softens and the skin loses its char, so it is best eaten fresh. This is rewarding comfort food that works for a family of four, but budget the extra stop and the extended timeline before committing.
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