Servings: 4
The combination of sweet and spicy flavors in this mouthwatering Korean Sticky Chicken is to die for! This recipe is incredibly easy to throw together and ready in under thirty minutes. It is a no-fuss dish that everyone will be asking for again and again! This Korean Sticky Chicken has been one of the most requested dishes at home. We like to serve this with rice and our favorite veggies on the side for an easy and fast weeknight meal any time. If you are searching for another simple meal that you can whip up even on the busiest days, this delicious Korean Sticky Chicken is a great option. It is super good and guarantees to not disappoint!
Ingredients
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1 pound boneless chicken thighs or breasts, thinly sliced into bite-sized pieces
salt and pepper
1-2 tbsp neutral oil (vegetable, canola, peanut, grapeseed)
SAUCE:
sesame oil
honey
soy sauce
rice vinegar
ketchup
brown sugar
garlic
Gochujang (Korean chili paste)–adjust the amount to suit your heat tolerance; may substitute Sriracha or other hot sauce
salt and pepper
Ginger
FOR GARNISH:
roasted sesame seeds
scallions (green onions)
How to make Korean Sticky Chicken
Step 1: Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add half of the chicken to the skillet, spreading them out in a single layer. Season the chicken with salt and pepper. Cook the chicken until browned. Flip and continue to cook the other side. To a plate, transfer the chicken. Cook the rest of the chicken. If needed, add more oil to the pan.
Step 2: In the meantime, place the sauce ingredients in a small bowl. Mix well until blended.
Step 3: In the same skillet, add all the cooked chicken and pour the sauce over. Toss well to evenly coat the chicken. Let the sauce simmer for about 2 to 4 minutes or until thickened.
Step 4: To a serving plate or bowl, transfer the Korean Sticky Chicken. Serve garnished with some sesame seeds and chopped scallions. Enjoy!
Ingredients
- 1 pound boneless chicken thighs or breasts, thinly sliced into bite-sized pieces
- salt and pepper
- 1-2 tbsp neutral oil (vegetable, canola, peanut, grapeseed)
- SAUCE:
- sesame oil
- honey
- soy sauce
- rice vinegar
- ketchup
- brown sugar
- garlic
- Gochujang (Korean chili paste)--adjust the amount to suit your heat tolerance; may substitute Sriracha or other hot sauce
- salt and pepper
- Ginger
- FOR GARNISH:
- roasted sesame seeds
- scallions (green onions)
Instructions
Step 1: Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add half of the chicken to the skillet, spreading them out in a single layer. Season the chicken with salt and pepper. Cook the chicken until browned. Flip and continue to cook the other side. To a plate, transfer the chicken. Cook the rest of the chicken. If needed, add more oil to the pan.
Step 2: In the meantime, place the sauce ingredients in a small bowl. Mix well until blended.
Step 3: In the same skillet, add all the cooked chicken and pour the sauce over. Toss well to evenly coat the chicken. Let the sauce simmer for about 2 to 4 minutes or until thickened.
Step 4: To a serving plate or bowl, transfer the Korean Sticky Chicken. Serve garnished with some sesame seeds and chopped scallions. Enjoy!
