Sweet & Spicy Korean Chicken

Last updated on: September 24, 2026

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This Sweet & Spicy Korean Chicken is what happens when a takeaway craving meets a very sensible set of macros.

Tender chicken breast, peppers and red onion are coated in a sticky sauce made with gochujang, soy, garlic, ginger and – slightly controversially – Diet Coke. Before you start writing an angry email, trust me. As it reduces, the cola helps create a thick, glossy sauce without needing spoonfuls of sugar.

Each serving provides 52 g protein for 311 calories, with chicken breast doing most of the protein heavy lifting. It takes just 20 minutes, serves three and only requires a wok or large frying pan.

It’s ideal for quick weeknight dinners, meal prep or anyone trying to lose weight while still eating portions that look like actual meals rather than decorative arrangements of lettuce.

If the Diet Coke trick sounds familiar, you’ll also want to try my Diet Coke Chicken recipe, which uses the same reduction technique.

Why You’ll Love This High-Protein Recipe

• A massive 52 g protein per serving from lean chicken breast, making it an easy way to bump up your daily protein intake.
• Only 311 calories per serving, before any rice or noodles you choose to serve alongside it.
• Ready in 20 minutes, so it’s considerably quicker than ordering a takeaway and repeatedly checking where the driver is.
• Diet Coke creates the sticky sauce without needing loads of honey or brown sugar.
• Easy to adjust the heat by increasing or reducing the gochujang.
• Great for meal prep, as the thick sauce reheats particularly well without turning watery.

For another quick high-protein dinner with that sweet, sticky fakeaway feel, my Sweet Chilli Chicken has 52 g protein per serving too.

Key Ingredients

Chicken Breast. The protein powerhouse here. Using 500 g across three portions gives you a generous serving of lean chicken without needing to bulk the recipe out with anything complicated.

Gochujang Paste. This Korean fermented chilli paste brings heat, sweetness and loads of savoury depth. Just 20 g transforms what could otherwise be chicken-and-peppers-again into something considerably more exciting.

Diet Coke or Pepsi Max. Yes, fizzy juice is going in your dinner. Once reduced, it helps create a sweet, glossy sauce while keeping the calories much lower than a sauce made with lots of added sugar.

Reduced-Salt Soy Sauce. Adds saltiness and plenty of umami while helping the chicken brown at the beginning.

Red and Green Peppers. Keep them fairly chunky so they can take the high heat and develop some char without collapsing into pepper-flavoured mush.

Red Onion. Adds sweetness and texture. Frying it over high heat gives the edges a little colour while keeping some bite.

Garlic and Ginger. A generous 15 g of each provides the aromatic backbone of the sauce. Fry them briefly before adding the liquid so they become fragrant without burning.

Rice Vinegar. That little bit of acidity matters. It cuts through the sweetness and heat and stops the sauce becoming one-dimensional.

How to Make Sweet & Spicy Korean Chicken

Heat the oil in a large wok or frying pan over a high heat. Add the chicken breast and soy sauce, then fry for a few minutes until the chicken starts to turn golden. It doesn’t need to be cooked through at this stage. Remove from the pan and set aside.

Keep the pan nice and hot, then add the red onion, red pepper and green pepper. Stir-fry for a few minutes until they’ve softened slightly and picked up some lovely charred edges. Don’t overcook them – a little bite is exactly what you want.

Add the garlic and ginger to the vegetables and stir-fry for around 30 seconds. Keep everything moving so the garlic doesn’t catch and burn.

Pour in the Diet Coke or Pepsi Max, then add the rice vinegar and gochujang paste. Stir everything together and bring to a lively simmer. At this stage it’ll look far too liquid – that’s exactly how it should be.

Return the chicken to the pan and simmer over a high heat for around 10 minutes, stirring occasionally. The liquid will reduce right down into a thick, glossy, sweet and spicy sauce that clings to the chicken and vegetables. Serve topped with sesame seeds and sliced spring onions.

Serving & Storage

To Store

Allow your Sweet & Spicy Korean Chicken to cool before transferring it to an airtight container. Refrigerate for up to 3 days.

If you’re meal prepping it with rice, you can portion everything into individual containers so lunch is ready to grab and go.

To Reheat

Microwave until piping hot throughout, stirring halfway through to help it heat evenly.

Alternatively, reheat gently in a frying pan or wok. Add a small splash of water if the sauce has become particularly thick in the fridge.

To Freeze

This Korean chicken can be frozen for up to 3 months. Let it cool completely, portion into freezer-safe containers and freeze.

Defrost thoroughly overnight in the fridge before reheating. The peppers will soften slightly after freezing, but the flavour will still be excellent.

Serving Suggestions

Serve with steamed basmati or jasmine rice for a simple dinner, or spoon it over noodles for full fakeaway mode.

For extra vegetables, add steamed broccoli, pak choi, mangetout or stir-fried greens. Edamame is another great addition if you want to push the protein even higher.

And if sticky chicken is your thing, have a look at these 5-Ingredient Sticky Chicken Thighs – ridiculously simple and ready in about 20 minutes

Sweet & Spicy Korean Chicken

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Korean Sticky Chicken with Diet Coke? Yes! This healthy, high-protein version delivers all the flavour without the sugar overload.

• Total Time: 20 mins
• Yield: 3 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tsp oil
• 500g chicken breast, chopped
• 30 ml soy sauce
• 1 red onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 15 g garlic, finely chopped
• 15 g ginger, finely chopped
• 1 can (330ml) Diet Coke or Pepsi Max
• 1 tbsp rice vinegar
• 20g gochujang paste

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Instructions

Get your wok nice and hot—think “could fry an egg in seconds” hot. Add a teaspoon of oil, then toss in your chopped chicken along with the soy sauce. This stops the chicken from looking all pale and sad. Fry for a few minutes until it starts to develop some colour, then remove it from the pan and set it aside.

Still on high heat, throw in the red onion and peppers. Let them sizzle away for a few minutes until they start to soften and get those delicious charred edges. You want them slightly smoky but still with a bit of bite.

Next, add the garlic and ginger. Stir-fry for about 30 seconds—just long enough for your kitchen to start smelling incredible.

Now for the magic. Pour in the Diet Coke, along with the rice vinegar and gochujang paste. Stir everything together, then return the chicken to the wok.

Let it all simmer on high heat for around 10 minutes, stirring occasionally. The sauce will reduce, thicken, and cling to the chicken like a stylish, spicy coat. Once it’s glossy and sticky, it’s done.

Serve immediately, sprinkled with sesame seeds and spring onions—because, let’s be honest, they make everything look fancier.

• Author: Scott Baptie
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Main Course
• Method: Stove Top
• Cuisine: Korean

Nutrition

• Serving Size: 1
• Calories: 311
• Fat: 7 g
• Carbohydrates: 10 g
• Protein: 52 g

Recipe Video

Variations & Tips

• Get the wok properly hot. Colour equals flavour. Fry the chicken in a single layer where possible rather than repeatedly stirring it around like you’re trying to comfort it.
• Char the vegetables. High heat gives the onion and peppers those lovely browned edges while keeping some crunch.
• Let that sauce reduce. The final 10 minutes are important. You want the sauce thick enough to cling to the chicken rather than forming Korean chicken soup at the bottom of the wok.
• Increase the protein further by adding 100–150 g shelled edamame towards the end of cooking.
• Make it milder by reducing the gochujang to around 10 g. For more heat, add chilli flakes, sliced fresh chilli or extra gochujang.
• Chicken thighs work too. They’ll give you a slightly richer, juicier result, although the calories and fat will increase.

If you enjoy making takeaway-style meals at home, my collection of high-protein fakeaway recipes has plenty more ideas.

FAQs

Is gochujang very spicy?

Gochujang has some heat, but it also has sweetness and a deep savoury flavour, so it isn’t simply about making the dish hot. Start with less if you’re cooking for children or anyone who prefers milder food.

Why does Diet Coke work in this Korean chicken recipe?

As the liquid simmers, the water evaporates and the sauce becomes increasingly concentrated. Combined with the gochujang, soy and other ingredients, you end up with a thick sauce that coats the chicken and vegetables rather than tasting like a glass of Coke has accidentally fallen into your wok.

Can I use regular Coke instead?

Yes, but regular Coke contains considerably more sugar and will change the calories and carbohydrate content of the finished recipe. Diet Coke or Pepsi Max works perfectly well here, so there isn't much reason to raid the full-sugar stuff.

Can I make Sweet & Spicy Korean Chicken ahead of time?

Absolutely. Cook it, cool it and refrigerate in an airtight container for up to three days. It makes an excellent high-protein meal-prep option because that thick sauce reheats well.

More High-Protein Recipes to Try

• If you love sticky chicken, try my Honey Chilli Chicken – another sweet-and-spicy fakeaway with around 52 g protein per serving.
• Fancy another healthier takeaway classic? My Salt and Pepper Chicken skips the deep fryer but keeps the big Chinese takeaway flavours.
• For something sweet, tangy and family-friendly, make my Healthy Sweet & Sour Chicken.
• Want another sticky sauce with minimal fuss? Try my Diet Coke Chicken – another high-protein fakeaway that uses cola to make the glaze.
• Or try my Hawaiian Chicken for chicken, peppers and caramelised pineapple in a glossy soy-based sauce.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!