This Korean Sticky Chicken is an easy and quick dinner option made with just a couple of simple ingredients. A packed with amazing flavor chicken dish that your entire family will surely ask for over and over again! This recipe is pretty simple, faster, and healthier. Also, bursting with flavor! The sauce makes everything come together. It has a distinct taste of Gochujang. A fermented chili paste that is a staple in Korea. Feel free to increase or decrease the amount of chili paste to suit your taste. This Korean Sticky Chicken balance the sweet and spicy flavor along with the stickiness from honey. Make sure to give this recipe a try very soon!
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)
1 tbsp minced garlic (3 cloves)
1 tbsp soy sauce
2 tbsp Gochujang (Korean chili paste)- adjust for how much heat you want. Or swap with 1-2 tsp Sriracha or other hot sauce, if desired.
3 tbsp honey
1 tbsp brown sugar
1 tsp sesame oil
2 tbsp ketchup
1 tsp minced ginger
1 tbsp rice vinegar
1-2 chopped scallions
toasted sesame seeds
How to make Korean Sticky Chicken
Step 1: Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Once hot, add half of the chicken, spreading it out into a single layer. Then, sprinkle with salt and pepper. Cook the chicken until browned. Flip and continue to cook until the other is brown. To a plate, transfer the chicken. Repeat with the remaining chicken. If needed, add more oil to the pan.
Step 2: In a small bowl, whisk the sauce ingredients until well combined.
Step 3: Into the skillet, add all the chicken, and pour the sauce on top. Toss well until evenly coated and let everything simmer for about 2 to 4 minutes until the sauce has thickened.
Step 4: Onto a plate or bowl, transfer the Korean Sticky Chicken. Serve right away garnished with some sesame seeds and chopped scallions. Enjoy!
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