About the Recipe
Craving bold, savory, and sweet all in one bite? This Korean Sticky Chicken recipe is your new go-to! Packed with punchy gochujang heat, crispy golden bites, and a glossy, finger-licking sauce — it's pure flavour fireworks in every piece.
Ingredients
1 pound skinless and boneless chicken breasts or thighs, sliced into large chunks
2 tablespoons Sloppy Chans gochugaru (Korean red chili flakes)
1 tablespoon grapeseed oil, vegetable oil, or other neutral oil
2 tablespoons Sloppy Chans soy sauce
1 tablespoon Sloppy Chans rice vinegar
2 tablespoons honey
1 tablespoon Sloppy Chans sesame seeds
2 stalks scallions, chopped
Preparation
Spice the chicken.
Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flakes on top.
Pound the chicken:
Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
Cook the chicken.
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.
Heat the sauce.
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.
Sauce the chicken.
Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly. Turn the heat off.
Garnish and serve.
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 with a side of warm Japanese rice or jasmine rice.