If you are craving a dish that bursts with flavor and guarantees sticky, savory satisfaction, this Korean Sticky Chicken Recipe is an absolute must-try. Combining tender chicken pieces coated in a perfectly balanced blend of spicy gochugaru, sweet honey, tangy rice vinegar, and rich soy sauce, this recipe creates an irresistible glaze that clings to every bite. Whether you’re new to Korean cooking or simply looking for a comforting, quick meal, this Korean Sticky Chicken Recipe brings vibrant colors, bold tastes, and a delightful texture to your dinner table in just 20 minutes.
Ingredients You’ll Need
The beauty of this Korean Sticky Chicken Recipe lies in its straightforward ingredients that pack a punch in taste and texture. Each component plays its part, from the heat of the Korean red chili flakes to the crunchy sesame seeds that crown the dish with a nutty finish.
- Chicken breasts or thighs (1 pound): Choose skinless and boneless cuts for even cooking and easy handling.
- Gochugaru (2 tablespoons): Korean red chili flakes add a fragrant heat that’s vibrant and authentic.
- Neutral oil (1 tablespoon): Grapeseed or vegetable oil ensures the chicken crisps up without overpowering flavors.
- Soy sauce (2 tablespoons): Provides the salty, umami backbone of the sticky glaze.
- Rice vinegar (1 tablespoon): Adds a gentle tang that cuts through the sweetness and heat perfectly.
- Honey (2 tablespoons): Sweetens and thickens the sauce for that irresistible sticky texture.
- Sesame seeds (1 tablespoon): Toasted seeds lend crunch and a subtle nuttiness.
- Scallions (2 stalks): Freshly chopped, they brighten the dish with a mild onion flavor and pop of green color.
How to Make Korean Sticky Chicken Recipe
Step 1: Spice the Chicken
Start by arranging your chicken pieces on parchment paper and generously sprinkling the gochugaru over them. This layering step ensures that every bite is infused with the authentic Korean heat that defines this dish.
Step 2: Pound the Chicken
Cover the spiced chicken with another sheet of parchment and gently pound with a meat mallet. This technique helps the chili flakes stick and also tenderizes the chicken, setting you up for perfectly cooked, flavorful pieces.
Step 3: Cook the Chicken
Heat your oil in a large skillet over medium to medium-high heat. Once it’s shimmering, add the chicken pieces and cook for 2 to 3 minutes on each side. You’re aiming for a golden exterior that locks in juices, ensuring tender, succulent meat.
Step 4: Heat the Sauce
In the same pan, no need to clean it out, stir together the soy sauce, rice vinegar, and honey. Let this simmer for about a minute until it thickens slightly, transforming into a luscious glaze that will coat your chicken beautifully.
Step 5: Sauce the Chicken
Return the cooked chicken back to the skillet with your sauce and toss to coat every piece thoroughly. Let it cook together for about a minute so the sticky glaze can cling perfectly before turning off the heat.
Step 6: Garnish and Serve
Sprinkle the toasted sesame seeds and chopped scallions over the sticky chicken. Give it one last toss and plate up your vibrant dish alongside some fluffy warm rice for the ultimate comforting meal.
How to Serve Korean Sticky Chicken Recipe
Garnishes
Simple garnishes make all the difference. Toasted sesame seeds add crunch and nuttiness while freshly chopped scallions bring fresh, sharp notes that balance the sticky, sweet sauce. A sprinkle of extra gochugaru is perfect for friends who like it spicy.
Side Dishes
Serve this Korean Sticky Chicken Recipe with steamed jasmine or Japanese rice to soak up the sauce. Pickled vegetables or a crisp cucumber salad can bring refreshing relief alongside this rich and spicy dish.
Creative Ways to Present
For a fun twist, serve this chicken on a bed of crunchy lettuce leaves as a Korean-inspired wrap. Alternatively, spoon it over ramen noodles or roasted sweet potatoes to mix up the texture and flavors that accompany this sticky delight.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Korean Sticky Chicken completely before transferring it to an airtight container. Stored in the fridge, it will stay fresh for up to 3 days, making for a delicious second-day lunch or dinner.
Freezing
You can freeze cooked Korean Sticky Chicken Recipe by placing it in a freezer-safe container or bag. For best flavor and texture, enjoy it within 1 month of freezing.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or extra soy sauce to loosen the glaze if it has thickened too much. Avoid microwaving when possible to keep the chicken tender and the sauce beautifully sticky.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Korean Sticky Chicken Recipe as they stay juicy and tender under high heat, often adding extra flavor.
Is gochugaru very spicy?
Gochugaru has a moderate heat level with a smoky undertone. It’s spicy but not overwhelming, making it perfect for balancing the sweet and savory elements in this dish.
Can I make this recipe gluten-free?
Yes! Just substitute regular soy sauce with gluten-free tamari or coconut aminos to keep the flavors authentic while accommodating gluten sensitivities.
How thick should the sauce be?
The sauce should be syrupy enough to cling to each chicken piece without dripping excessively. Simmering it for just about a minute is usually perfect for achieving that sticky consistency.
What can I substitute for honey?
If you don’t have honey, you can use maple syrup or agave nectar as a natural sweetener, which will still give you the pleasant sticky texture and balanced sweetness.
Final Thoughts
There is something truly special about the way this Korean Sticky Chicken Recipe brings together warmth, spice, and sweetness in one harmonious bite. It’s a dish that feels both comforting and exciting, perfect to share with family or impress friends with minimal effort. Give it a try—you might just find your new favorite weeknight meal that everyone asks for again and again.
Print
Korean Sticky Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Description
Korean Sticky Chicken is a flavorful and easy-to-make dish featuring tender chicken pieces coated in a spicy, sweet, and tangy sauce made with Korean red chili flakes, soy sauce, honey, and rice vinegar. This recipe is perfect for a quick weeknight dinner and is garnished with toasted sesame seeds and fresh scallions for added texture and flavor.
Ingredients
Chicken
- 1 pound skinless and boneless chicken breasts or thighs, sliced into large chunks
- 2 tablespoons gochugaru (Korean red chili flakes)
- 1 tablespoon grapeseed oil, vegetable oil, or other neutral oil
Sauce & Garnish
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- 2 stalks scallions, chopped
Instructions
- Spice the chicken: Place the sliced chicken pieces on a sheet of parchment paper and evenly sprinkle the Korean red chili flakes (gochugaru) over them to coat the chicken with spice.
- Pound the chicken: Cover the spiced chicken with another piece of parchment paper and gently pound the chicken with a meat mallet until each piece is well coated with the chili flakes and slightly flattened for even cooking.
- Cook the chicken: Heat a large skillet over medium to medium-high heat and add the oil, swirling it to coat the bottom of the pan. Once the oil is hot, add the chicken pieces and cook for 2 to 3 minutes on each side, or until the chicken is cooked through and has a slight golden sear. Transfer the cooked chicken to a plate and set aside.
- Heat the sauce: In the same skillet, reduce the heat to medium and add soy sauce, rice vinegar, and honey. Allow the sauce to bubble and simmer for about 1 minute until it thickens slightly and becomes sticky.
- Sauce the chicken: Return the cooked chicken to the skillet and toss it in the sauce to coat it evenly. Cook for about 1 more minute to ensure the chicken is fully coated and heated through, then turn off the heat.
- Garnish and serve: Sprinkle sesame seeds over the chicken and toss to combine. Transfer the chicken to a serving plate, top with chopped scallions, and serve hot alongside warm Japanese rice or jasmine rice.
Notes
- For extra heat, adjust the amount of gochugaru or add a splash of gochujang (Korean chili paste) to the sauce.
- Using chicken thighs instead of breasts will yield juicier, more flavorful results.
- Make sure not to overcrowd the skillet while cooking the chicken to get a nice sear.
- You can substitute sesame seeds with toasted chopped peanuts or omit them for a nut-free option.
- Serve with steamed vegetables or a simple side salad for a balanced meal.
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