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

Scale

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

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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.