Korean Sticky Chicken Recipe
Korean Sticky Chicken is a quick and flavorful dish featuring chicken coated with spicy gochugaru flakes, cooked to perfection in a savory and sweet sauce made from soy, rice vinegar, and honey. Garnished with toasted sesame seeds and fresh scallions, it pairs perfectly with warm jasmine or Japanese rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
Chicken and Marinade
- 1 pound skinless and boneless chicken breasts or thighs, sliced into large chunks
- 2 tablespoons gochugaru (Korean red chili flakes)
Cooking and Sauce
- 1 tablespoon grapeseed oil, vegetable oil, or other neutral oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
Garnish
- 1 tablespoon sesame seeds
- 2 stalks scallions, chopped
Instructions
- Spice the Chicken: Place the sliced chicken pieces on a sheet of parchment paper and sprinkle evenly with 2 tablespoons of gochugaru (Korean red chili flakes) to coat the surface of the chicken.
- Pound the Chicken: Cover the chicken with another sheet of parchment paper and use a meat mallet to gently pound the chicken pieces until they are well coated with the chili flakes and slightly flattened for even cooking.
- Cook the Chicken: Heat 1 tablespoon of neutral oil (such as grapeseed or vegetable oil) in a large skillet over medium to medium-high heat. Once the oil is hot, add the chicken pieces and cook for 2 to 3 minutes on each side until the chicken is fully cooked through and has a slight golden color. Remove the chicken from the pan and set aside.
- Heat the Sauce: Using the same pan, lower the heat to medium and add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 2 tablespoons honey. Let the sauce bubble gently for about 1 minute until it starts to thicken slightly.
- Sauce the Chicken: Return the cooked chicken pieces back into the pan with the thickened sauce and stir to evenly coat the chicken in the sticky sauce. Cook for an additional 1 minute to allow flavors to meld, then turn off the heat.
- Garnish and Serve: Sprinkle 1 tablespoon sesame seeds over the coated chicken and toss to combine. Transfer the sticky chicken to a serving plate and garnish with chopped scallions. Serve immediately with a side of warm Japanese or jasmine rice for a delicious meal.
Notes
- For a milder version, reduce the amount of gochugaru or substitute with smoked paprika.
- Chicken thighs provide juicier results compared to chicken breasts.
- Use parchment paper for easy cleanup and to avoid sticking when pounding the chicken.
- Adjust the honey quantity for preferred sweetness level.
- Serve with steamed vegetables or a crisp cucumber salad to balance the spiciness.
Keywords: Korean chicken, sticky chicken, gochugaru chicken, spicy chicken recipe, quick Korean dinner
Find it online: https://epicrecipebox.com/korean-sticky-chicken-recipe/