Korean Sticky Chicken recipe


1-2 tablespoons neutral oil (vegetable, canola, peanut, grapeseed)
1 lb boneless chicken thighs or breasts, thinly sliced into bite-sized pieces
salt and pepper
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons Gochujang (Korean chili paste)--use more or less to adjust for how much heat you want. May substitute Sriracha or other hot sauce, if preferred.
2 tablespoons ketchup
3 tablespoons honey
1 tablespoon brown sugar
1 teaspoon sesame oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon minced ginger
toasted sesame seeds
1-2 chopped scallions

In a large non-stick skillet, heat 1 tablespoon oil on medium-high heat. Add half of the chicken and spread out in single layer, sprinkle with salt and pepper and cook until browned, flip over with tongs and brown another side. Remove to a plate, and brown remaining chicken, adding more oil to the pan, if needed.

While chicken browns, combine sauce ingredients in a small bowl.

Return all chicken to skillet, pour in the sauce, toss chicken until evenly coated and simmer for 2-4 minutes until sauce is thickened.
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