Description
A delightful mix of sweet and spicy flavors, this Sticky Korean Chicken is perfect for gatherings and casual weeknights.
Ingredients
- 2 pounds of chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon cornstarch
- 1/4 cup water
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, brown sugar, garlic, ginger, sesame oil, rice vinegar, and gochujang until well combined.
- Marinate Chicken: Place the chicken thighs in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (up to 4 hours for enhanced flavor).
- Preheat Your Pan: Heat a small amount of oil in a large skillet over medium-high heat until shimmering.
- Cook the Chicken: Remove the chicken from the marinade and add it to the pan. Cook for about 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Prepare the Sauce: In a small bowl, combine cornstarch and water, creating a slurry. Once the chicken is cooked, pour the reserved marinade into the skillet. Bring to a boil, then stir in the cornstarch mixture. Cook until the sauce thickens and becomes sticky, about 2-3 minutes.
- Coat the Chicken: Return the chicken to the skillet, tossing it in the thickened sauce to ensure an even coating.
- Garnish and Serve: Transfer the sticky chicken to a serving dish. Finally, sprinkle with sesame seeds and chopped green onions for added flavor and color.
Notes
Serve with white rice, steamed broccoli, or Asian slaw. Store leftovers in an airtight container; they can last for up to three days in the fridge.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Korean