This flavorful recipe is so easy that it can be thrown together for a quick meal at the last minute. Most Korean chicken recipes I've come across begin with flouring and frying the chicken before adding the sauce. I do a simple stir-fry of the chicken instead which is faster and healthier yet still bursting with flavor. The sauce has the distinctive flavor of Gochujang, a fermented chili paste that is a staple in Korean cooking. You can increase or decrease the amount of chili paste to suit your tolerance for heat. This chicken has a tasty balance of sweet and spicy along with stickiness from honey.
Korean food is an often-requested family favorite in our house. Find more of my Korean recipes here: Korean recipe index
Step 1. Assemble the ingredients:
FOR THE SAUCE
Boneless chicken thighs (may substitute breasts) -- I prefer thighs because they are less dry and more tender, but either will work well.
Step 2. Thinly slice the scallions; set aside.
view on Amazon: my go-to chef's knife
Step 3. Mince the garlic.
view on Amazon: garlic press
Step 4. Use a spoon to scrape peel off of ginger, then grate ginger with a Microplane. (You can also use the Microplane to grate garlic if you don't have a garlic press.)
view on Amazon: Microplane
Step 5. Add the sauce ingredients to a small bowl and stir to combine. Set aside.
Step 6. Heat oil in a skillet, add half of the chicken and spread it out in a single layer. Sprinkle with salt and pepper and cook until browned; flip over and brown the other side.
Step 7. Transfer browned chicken to a plate and brown and season the remaining half of the chicken. Return all of the browned chicken to the skillet.
Step 8. Pour the sauce over the browned chicken, stir to evenly coat, and cook for a few minutes until sauce is thickened.
Step 9. Transfer chicken to a serving platter or bowl and garnish with sesame seeds and scallions.
Serve with rice or noodles.
Delicious in Korean rice or noodle bowls. I periodically prepare lunch for the hungry crew at my sons' company Less Annoying CRM located in downtown St. Louis. This Sticky Chicken was among the dishes included on a make-your-own Korean rice or noodle bowl buffet.
Here are some of my other Korean recipes I included in the buffet. It was a hit!
Make it a Yummy day!