Korean Sticky Chicken
Hot, sweet and savory, this Korean sticky chicken is the perfect accompaniment to a steamy bowl of white rice, and only takes 20 minutes to make from start to finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Main
- Method: Pan fried
- Cuisine: Korean
Ingredients
Units
Scale
- 1 pound skinless and boneless chicken breasts, sliced into large chunks
- 2 tablespoons gochugaru (Korean red chili flakes)
- 1 tablespoons grapeseed oil, vegetable oil, or other neutral oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- 2 stalks scallions, chopped
Instructions
- Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
- In a large skillet over medium to medium-high heat, add the oil and swirl it around to coat the bottom surface of the skillet. When the oil is hot, add the chicken. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
- In the same pan over medium heat, add the soy sauce, rice vinegar, and honey, and let the sauce bubble for 1 minute, until it thickens a little.
- Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
- Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
- Top with chopped scallions a serve immediately.
Notes
This Korean sticky chicken recipe will keep refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 304
- Sugar: 12.7g
- Sodium: 360.5mg
- Fat: 10.7g
- Saturated Fat: 1.6g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 16.2g
- Fiber: 1.5g
- Protein: 35.9g
- Cholesterol: 110.3mg
Keywords: Pan fried chicken
Find it online: https://pickledplum.com/korean-sticky-chicken-recipe/
