Korean Sticky Chicken

Korean sticky chicken

5 from 1 reviews

This is a delicious and quick recipe for Korean sticky chicken. A little hot, sweet and savory, it’s the perfect accompaniment to a steamy bowl of white rice! And it only takes 20 minutes to make from start to finish!


Units Scale
  • 1 pound skinless and boneless chicken breasts (sliced into large chunks)
  • 2 tablespoons red pepper/chili flakes (gochugaru)
  • 1 tablespoons grapeseed oil or vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame seeds
  • 2 stalks scallions (finely chopped)


  1. Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
  2. In a large pan over medium heat, add oil and when oil is hot, add chicken. Cook on each side for 2-3 minutes or until chicken is cooked through. Transfer to a plate and set aside.
  3. In the same pan over medium heat, add soy sauce, rice vinegar and honey and bring to a boil. Let the sauce bubble for 1-2 minutes, until it thickens slightly.
  4. Return chicken to the pan and cook for another 2 minutes, until chicken is coated evenly.
  5. Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.
  6. Transfer Korean sticky chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.


This Korean sticky chicken recipe will keep refrigerated for up to 3 days.


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