Korean Sticky Chicken

Name: Korean Sticky Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 pound skinless and boneless chicken breasts or thighs, sliced into large chunks; 2 tablespoons gochugaru (Korean red chili flakes); 1 tablespoon grapeseed oil, vegetable oil, or other neutral oil; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 tablespoons honey; 1 tablespoon sesame seeds; 2 stalks scallions, chopped

My Korean sticky chicken recipe is bold! I made a peppery honey and gochugaru glaze that perfectly balances the sweet with the heat. And I use an easy, foolproof technique for infusing a ton of flavor to the chicken in a short time. No marinating required! Ready in 20 minutes from start to finish.

I’ve always loved the combination of sweet and spicy. In fact it’s one of my favorite things about Korean food. That particular love is why I created this Korean chicken recipe.

But I use honey instead of sugar for this one. With honey, you get an understated and rich sweetness without going overboard into cloying territory. The floral element also makes the dish more complex in flavor. Then factor in smoky Korean chili flakes, a splash of umami from the soy sauce, and a tangy tablespoon of rice vinegar, and we’ve got a sauce that’s both sweet and savory, a little pungent and tart – with just the right amount of tongue tingling chili.

Why I Love This
Ingredients
- Pro Tip
How To Make Korean Sticky Chicken
Tips and Variations
Frequently Asked Questions
What to Serve With Korean Sticky Chicken
Storage

Why I Love This

Easy and quick to make – but tastes complex. I loaded this Korean sticky chicken with layers of savory and sweet spiciness with a small handful of ingredients. So easy, I can decompress and watch TV while cooking dinner.
Versatile. Serve over rice, quinoa or with a side salad. Goes well surrounded by various Korean banchan. Sometimes I go rogue and make spicy chicken and waffles!
No marinating required. I didn’t want to wait around for a marinade to infuse bold flavors. So I came up with a simple (and fun) method to infuse a TON of flavor into the meat, whether you use chicken breast or boneless thighs.
Leftovers are magical. This Korean chicken is as delicious cold out of the fridge in the middle of the night as it was fresh out of the pan the day before.

Ingredients

Chicken: Skinless, boneless chicken breasts or chicken thighs are best for this recipe. Since there is pounding involved (I’ll explain!), you want to make sure that the cut you pick doesn’t have any bones, unless you don’t mind removing them yourself.
Gochugaru: Korean chili pepper flakes are smoky and have just enough heat to warm the palate. The spice level is comparable to poblano peppers and jalapeños. Think of the consistency as a cross between a chili powder and chili flakes.
Oil: Any neutral oil works here. I’m partial to grapeseed oil.
Soy sauce: When it comes to soy sauce, I use Japanese shoyu. Japanese soy sauce is full of umami and fairly complex in flavor. My go to brand is Yamasa.
Rice vinegar: Plain rice vinegar has a refreshing fruity taste similar to apple cider vinegar. Make sure it says plain on the bottle and not “original” or “seasoned” – as these types tend to be sweet.
Honey: Use a honey you like to eat out of the jar since there is plenty of honey flavor in this dish. (Just like when a recipe calls for wine, I always pick one that I actually enjoy drinking on its own.)
Green onion: For garnish for a bright and sharp crunch.

Pro Tip

Gochugaru is not interchangeable with dried red pepper flakes or Western chili powder.

So be sure to use gochugaru. This coarsely ground sun-dried chili pepper powder is one of those integral ingredients that forms much of the architecture of how Korean food tastes. Without it, many Korean recipes wouldn’t get that trademark smoky, spicy flavor profile they are so well known for.

You can easily find gochugaru online – or sold in Korean supermarkets.

How To Make Korean Sticky Chicken

Instead of spending hours marinating your chicken to achieve deep flavor, spice it – then give it a bash with a meat tenderizer or rolling pin.

Bash the chicken. Lay your boneless chicken pieces on a piece of parchment paper atop a solid surface like a kitchen island or butcher’s block. Sprinkle gochugaru (red chili flakes) on top of the chicken and place another piece of parchment paper on top. Then pound the chicken a few times with a rolling pin or meat tenderizer. This locks the spices into your chicken.
Pan fry the chicken. In a skillet over medium to medium-high heat, add the oil and coat the entire cooking surface. Cook the chicken on each side for a few minutes until it’s fully cooked and beginning to brown. Transfer the chicken pieces to a plate.
Make the sauce. Mix the soy sauce, rice vinegar and honey together and add to the empty skillet. Stir until the sauce starts to bubble – about 1 to 2 minutes.
Sauce the chicken. Return the chicken to the hot skillet and quickly toss with the sauce until all the pieces are coated evenly. Turn the heat off.
Garnish and serve. Add the sesame seeds. Toss the chicken and transfer the dish to a serving plate. Serve immediately with chopped green onions.

*This method does not tenderize chicken, it just gives it flavor.

Tips and Variations

Boost the flavor. Drizzle a little toasted sesame oil on the chicken pieces before serving to add a nutty depth of flavor. A little sesame oil goes a long way.
Spice it up. Mix 1 teaspoon gochujang with 2 tablespoons water and add it to the sauce to make your Korean chicken even more fiery. You can even make your own gochujang at home. Another option would be to add sriracha sauce (which is spicy, garlicky and sweet).
Make Korean inspired BBQ sauce. Add a squirt of ketchup and a dash of worcestershire sauce to your sauce mixture to impart a more bbq-like taste.
Thicken the sauce. To make the sauce gooey and thick, mix 1/2 teaspoon of cornstarch and 2 tablespoons of water. If you choose this option, add the cornstarch slurry slowly, stirring the sauce the entire time so it incorporates evenly.
Try a different protein. Shrimp or extra firm tofu are obvious contenders.

Frequently Asked Questions

Can I make this vegan?

Yes! But not without a few ingredient changes. Use extra firm tofu instead of the chicken. And use maple syrup instead of the honey. Or try this pan fried tofu with gochujang sauce recipe instead.

Is sticky chicken the same as Korean fried chicken?

No. Korean fried chicken is deep fried and has a texture that is much more crunchy. However, this sticky chicken recipe was born out of my love for KFC – and my crippling fear of cooking with a huge vat of boiling oil. The sauce in this recipe captures the spicy/sweet flavor essence of Korean fried chicken, but is simply pan fried. That said, this sticky chicken sauce would make a great wing sauce!

What if I’m sensitive to spicy food? Is this super spicy?

The only spicy element in this recipe is from gochugaru. Now, while there are exceptions, most Korean chili pepper flakes err on the side of smoky heat rather than volcanic, melt-your-face fire. This makes it great for people who may be sensitive to spice, but still love Korean flavors.

What to Serve With Korean Sticky Chicken

Make it a meal with a few banchan.

Storage

Store leftovers in an airtight food storage container and refrigerate for up to 3 days.

Microwave leftovers in a container with a vented lid – at 50% intensity – until hot. Reheating on medium will make the chicken less likely to dry out. Top with freshly chopped green onions and a few sesame seeds for that fresh out of the pan experience.
However, this is one of those rare leftovers that tastes great cold. If you love leftover chicken, ‘fresh’ from the fridge, then you know what to do.

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Did you try my Korean chicken recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!