This cheesy fire chicken recipe is bursting with bold flavor—sweetness from honey and gochujang, fiery heat from gochugaru and gochujang, and creaminess from melted cheese. Tender chicken, soft cabbage, and caramelized onions soak up the flavorful sauce in every bite. Serve this cheesy fire chicken with a warm bowl of rice for a delicious and comforting meal.
Why You Will Like This Recipe
- Bold flavors – Spicy, savory, sweet, and cheesy all in one dish
- Perfect heat balance – The melted mozzarella softens the spice
- Juicy, tender chicken – Chicken thighs stay moist and flavorful, even with high-heat cooking.
- Quick and weeknight-friendly – Minimal prep and one pan mean dinner comes together fast with easy cleanup.
Ingredients
- 1½ lbs chicken thighs, cut into bite-size pieces
- Protein that socks up the sauce
- 3 tbsp gochujang
- Main base for the sauce; signature Korean flavor
- 1 tbsp gochugaru (adjust to taste)
- Smokey and spicy kick
- 1 tbsp soy sauce
- Adds umami flavor
- 1 tbsp honey
- Adds natural sweetness
- 1 tbsp mirin
- Adds a light sweetness
- 3 cloves garlic, minced
- Aromatics for the dish
- 2 cups green cabbage, roughly chopped
- Adds a nice texture and gives mellowness to the spicy sauce
- 1/2 onion, cut into quarters
- Becomes tender as it cooks down inthe sauce
- Mozzarella cheese, for topping
- Adds craminess
- Neutral oil, for cooking
- Helps sear the chicken
- Sesame seeds
- Gives nutiness
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Cut the chicken into bite-size pieces. Roughly chop the cabbage (and onions, if using).
In a bowl, combine gochujang, gochugaru, soy sauce, honey, mirin, and garlic. Mix until smooth.
Add the chicken, cabbage, and onions to the sauce and toss until evenly coated.
Heat a large pan over medium-high heat and drizzle with oil.
Add the marinated chicken and vegetables. Let the chicken sit undisturbed until it gets color. Cook, stirring occasionally for 8-10 minutes or until the chicken is fully cooked and the sauce has thickened and caramelized slightly.
Turn off the heat and generously top with mozzarella cheese.
Cover with a lid and let the cheese melt, or broil briefly until bubbly and lightly browned.
Garnish with sesame seeds.
Cheesy Fire Chicken Cooking Tips
Let the chicken sit for a moment and develop a golden color before stirring.
When broiling, watch the cheese closely so it does not burn.
Serve immediately. It is best enjoyed with melty cheese.
Storage Tips
Let it cool down completely. Store in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave in short intervials.
Cheesy Fire Chicken (Buldak)
Ingredients
- * 1½ lbs chicken thighs cut into bite-size pieces
- * 3 tbsp gochujang
- * 1 tbsp gochugaru adjust to taste
- * 1 tbsp soy sauce
- * 1 tbsp honey
- * 1 tbsp mirin
- * 3 cloves garlic minced
- * 2 cups green cabbage roughly chopped
- * 1/2 onion cut into quarters
- * Mozzarella cheese for topping
- * Neutral oil for cooking
- * Sesame seeds
Instructions
- Cut the chicken into bite-size pieces. Roughly chop the cabbage (and onions, if using).
- In a bowl, combine gochujang, gochugaru, soy sauce, honey, mirin, and garlic. Mix until smooth.
- Add the chicken, cabbage, and onions to the sauce and toss until evenly coated.
- Heat a large pan over medium-high heat and drizzle with oil.
- Add the marinated chicken and vegetables. Let the chicken sit undisturbed until it gets color. Cook, stirring occasionally for 8-10 minutes or until the chicken is fully cooked and the sauce has thickened and caramelized slightly.
- Turn off the heat and generously top with mozzarella cheese.
- Cover with a lid and let the cheese melt, or broil briefly until bubbly and lightly browned.
- Garnish with sesame seeds.
If you enjoyed this cheesy fire chicken recipe, you might also like my Korean soy-braised chicken recipe.
