The sweet and spicy flavors of this dish echo Korean fried chicken wings, but without the hassle of deep frying. Look for gochujang, a sweet and spicy Korean red pepper paste, in the International aisle of many grocery stores, at an Asian market, and online.
Satisfy your sweet tooth with this easy-to-make recipe for Easy Korean Sticky Chicken.
1. Info for Easy Korean Sticky Chicken
- Cook Time: 20 min
- Total Time: 20 min
- Servings: 4
- Calories: 371 kcal
2. Ingredients for Easy Korean Sticky Chicken
- 2 green onions
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 tsp. salt
- 4 tsp. cornstarch
- 1 tsp. water
- 1/2 inch fresh ginger (1/2 inch is 1 Tbsp. minced)
- 2 cloves garlic
- 3 Tbsp. gochujang (sweet and spicy Korean red pepper paste; buy at grocery stores, Asian markets, and online)
- 2 Tbsp. mirin
- 1 Tbsp. honey
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. seasoned rice vinegar
- 2 Tbsp. vegetable oil
- 1 tsp. toasted sesame seeds
Thinly slice the green onions and set aside. Cut chicken into 1 inch pieces. Combine the chicken, salt, cornstarch, and water in a medium bowl. Set mixture aside.
Peel and finely grate the ginger using a hand-held rasp-style grater or box grater. Transfer ginger to a small mixing bowl. Grate or mince the garlic. Add it to the ginger with the gochujang, mirin, honey, sesame oil, and vinegar, and stir until well combined. Set sauce aside.
Heat a large, heavy-bottomed frying pan over medium-high heat. Once hot, add oil, swirling to coat bottom. Add chicken and spread pieces into a single layer. Cook until well-browned on underside, 2-3 minutes. Turn pieces over and cook until browned on second side, 2-3 minutes. Transfer chicken to a bowl.
Reduce heat to medium-low and add sauce mixture to pan. Cook, stirring constantly, until hot, about 30 seconds. Return chicken to pan and toss until well coated.
Transfer chicken to a serving plate. Sprinkle with sesame seeds and reserved green onions, and serve immediately.