This Korean Sticky Chicken Recipe is packed with heat, nuttiness, and sweetness. Honey and gochugaru create a peppery glaze that makes this Korean chicken recipe, out of this world. Ready in 20 minutes from start to finish.
An Easy Korean Chicken Recipe
Sometimes cooking can be such a breeze.
You know, like on those occasions when everything just comes together from ingredients, flavor and timing perspective. Like the recipe I have for you today! This is one of the easiest and flavor packed Korean chicken recipes of all time. Seriously, when it comes to easy chicken recipes, this is the pinnacle.
This Korean sticky chicken recipe may be simple to make, but tastes anything but.
Loaded with savory and sweet heat – and ready in about 20 minutes from start to finish – this may just end up making steady appearances in your weeknight dinner rotation!
Not only is dinner ready in under 20 minutes, the outsized, deep flavors you get on the plate make it seem like you must have been working in the kitchen for a loooong time. Plus, there’s no marinating necessary to get the bold flavors infused into the chicken!
Aside from the aggressive Korean spices used to build the towering, savory-sweet-heat, there’s a secret method to infusing a TON of flavor into the meat in this simple chicken breast recipe. Let’s cook!
Ingredients For Korean Sticky Chicken (Spicy Korean Chicken)
- Chicken: Skinless, boneless, chicken breasts or chicken thighs are best for this recipe. Since there is pounding involved, you want to make sure that the cut you pick doesn’t have any bone, unless you don’t mind removing it yourself.
- Gochugaru: Korean chili pepper flakes are smoky and have just enough heat to warm the palate.
- Oil: Any neutral oil such as grapeseed oil or vegetable oil can be used. Peanut oil is also okay.
- Soy sauce: When it comes to soy sauces, the ones I use 98% of time are Japanese because they are more 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, always pick one that you actually enjoy having on its own.
- Green onion: Chopped green onions (scallions) are used as a garnish for a bright and refreshing crunch.
Ingredient Variations
- Drizzle a little sesame oil on the chicken before serving to make it extra nutty.
- Mix 1 teaspoon gochujang with 2 tablespoons water and add it to the sauce to make your Korean chicken more fiery.
- Add a squirt of ketchup and a dash of worcestershire sauce to give the sauce a bbq-ish taste.
- Add a squirt of sriracha sauce to make the chicken peppery spicy.
- To make the sauce gooey, add 1/2 teaspoon of cornstarch and 2 tablespoons of water to the sauce. Mix well before adding the sauce to the pan to separate the cornstarch.
- Make this recipe vegan by using a protein such as extra firm tofu and swapping the honey for brown sugar or pure maple syrup.
How To Make This Korean Chicken Recipe (Instructions)
A little earlier, I mentioned that there was a secret method to infusing a ton of flavor into this chicken breast recipe in a short amount of time. That secret is:
- Instead of spending hours marinating your chicken to achieve deep flavor, give it a bash! I saw this simple concept at work while watching a Jamie Oliver cooking video a while back.
- Just lay your boneless chicken pieces on a piece of parchment paper on a solid surface.
- Sprinkle gochugaru (Korean red chili flakes) on top of the breasts and place a piece of parchment paper on top.
- Pound a few times with a rolling pin or meat tenderizer. This will lock the spices on your chicken giving it a serious boost of flavor.
- Pan fry the chicken in a skillet over medium to medium-high heat for a few minutes until it’s fully cooked and transfer the pieces to a plate.
- Mix the ingredients for the sauce in a bowl and add it to the skillet. Stir and keep cooking until the sauce bubbles – about 1 to 2 minutes.
- Return the chicken to the skillet and quickly toss it with the sauce to coat the pieces evenly.
- Turn the heat off and add the sesame seeds. Toss the chicken and transfer the dish to a serving plate.
*This method does not tenderize chicken, it just gives it flavor.
Korean Fried Chicken vs this Korean Sticky Chicken Recipe
Also known affectionately as KFC, Korean fried chicken tends to have the whole flavor game on wrap!
Usually running the gamut from savory to spicy to sweet, this magical bird tends to be mega crispy because of the double fry method. You see, frying twice can send the crispiness of the skin and flaky breading to sky high levels of perfection.
However, as with my oven baked Korean chicken wings, I try to keep the deep frying to a bare minimum in my home kitchen for two basic reasons.
- Deep frying renders delicious outcomes, but tends to be high in calories and fat.
- I’m (mildly) terrified of deep frying. Since I can be quite clumsy, one wrong step, or a loose pot handle and… ugh. Cold shivers.
Therefore, making this Korean sticky chicken recipe was an attempt at capturing the essence of Korean fried chicken’s flavor – minus the deep frying. And the result is delicious! The flavor is so assertive that it doesn’t feel like a healthier alternative at all!
Korean Chicken Bulgogi
Another somewhat similar Korean chicken recipe that plays with the sweet and savory flavor profile is chicken bulgogi, or dak bulgogi.
While bulgogi is actually a marinated beef dish, dak bulgogi is a variation with sliced chicken. Chicken bulgogi, fresh off the grill, is a true culinary delight! A thing to behold.
The main difference between chicken bulgogi and this Korean sticky chicken recipe from a cooking perspective is that bulgogi requires a long marinade to infuse flavor into the meat. Plus, chicken bulgogi is traditionally grilled and then eaten in lettuce wraps, dipped in ssamjang.
What is gochugaru?
Gochugaru 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.
Gochugaru is a coarsely ground dried pepper (sun-dried), that is ground and used to provide heat in everything from kimchi to marinades to dipping sauces. The flakes are bright red and have a smoky, almost sweet undertone. The spice level is comparable to poblano peppers and jalapeños. The consistency is kinda like a cross between a powder and chili flake.
You can easily find gochugaru sold in Korean supermarkets or here on Amazon. Korean food exports have risen 10% annually over the past ten years, so it’s becoming more and more easy to shop for products.
What Does This Korean Chicken Taste Like?
To deliver an understated and rich sweetness that compliments the fiery elements of the gochugaru, I use honey instead of sugar in this Korean chicken recipe.
With honey, you can go sweet in a flavor profile without going overboard into ‘cloying’ territory. The floral element also make the dish more complex in flavor. Add smoky Korean chili flakes, a splash of umami from the soy sauce, and a tangy tablespoon of rice vinegar, and you have a sauce that’s both sweet and savory, a little pungent, and with just the right amount of heat.
This is the perfect recipe to whip up at the end of a long, stressful day – when a eating proper meal may seem like the least of your immediate priorities. The first bit of this Korean chicken recipe will liven up your other senses and maybe just hit the slow motion button on life for a second.
It’s awesome when food can provide, not only nourishment – but enough flavor to prompt us to slow down so we can savor the moment, and every single bite.
How To Store Korean Chicken
If you have leftovers or wish to save the cooked dish for later, wait until the chicken has cooled down to room temperature. Then store it in an airtight storage container and refrigerate it for up to 3 days.
This is one of my all time favorite Korean inspired recipes. And I hope it ends up on your dinner table soon!
Other Easy and Delicious Korean Recipes You Might Like
Did you try this Korean chicken recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Korean Sticky Chicken
Hot, sweet and savory, this Korean sticky chicken is the perfect accompaniment to a steamy bowl of white rice, and only takes 20 minutes to make from start to finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Main
- Method: Pan fried
- Cuisine: Korean
Ingredients
- 1 pound skinless and boneless chicken breasts, sliced into large chunks
- 2 tablespoons gochugaru (Korean red chili flakes)
- 1 tablespoons 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
Instructions
- 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.
- In a large skillet over medium to medium-high heat, add the oil and swirl it around to coat the bottom surface of the skillet. When the oil is hot, add the chicken. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
- In the same pan over medium heat, add the soy sauce, rice vinegar, and honey, and let the sauce bubble for 1 minute, until it thickens a little.
- Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
- Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
- Top with chopped scallions a serve immediately.
Notes
This Korean sticky chicken recipe will keep refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 304
- Sugar: 12.7g
- Sodium: 360.5mg
- Fat: 10.7g
- Saturated Fat: 1.6g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 16.2g
- Fiber: 1.5g
- Protein: 35.9g
- Cholesterol: 110.3mg
Keywords: Pan fried chicken
Amazing, simple recipe. The flavor is completely knockout! The only two changes that I made were to use skinless, boneless chicken thighs (I prefer dark meat) and I added a couple of cloves of minced garlic when I fried the chicken. A genius recipe. Thanks Ms. Phelps.
Note: Gochugaru cones in both flake and powder form. If you use powder, I suggest cutting the quantity by about half. I like Taekyung brand of gochugaru (available in both forms.)
★★★★★
Recipe was so easy and delish! Next time I would just double the sauce recipe because I just wanted a little more.
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I can not believe how easy this was. I used boneless skinless thighs and added some chopped onion, cuz I’m an onion freak. Killer recipe! YUM YUM YUM
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Great recipe. I’m vegan and used tofu instead of chicken. I did sprinkle corn starch on the tofu to give it some skin. So easy and good!
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This was very easy and quick.Even my husband, who isn’t very fo d of spicy food, liked it (having the rice was a must for him!). The success didn’t seem very sticky after adding the chicken back to the pan, so I added more honey to make it coat the chicken better. I will definitely make this again!
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This was a super delicious and super easy weeknight meal! I doubled the sauce, but couldn’t get it to thicken up despite cooking it and letting it bubble for almost twice the time in the recipe. Any idea why it wouldn’t thicken up? The flavor was still so good, but this one little detail is nagging me!
Hi Sara! The sauce doesn’t get super thick. It thickens slightly because of sugar in the honey but if you would like to make it gooey like Chinese food, adding a little cornstarch (half a teaspoon) mixed with cold water (2 tablespoons) would give a thicker and silky texture 🙂
Absolutely delicious! The chicken comes out juicy and is super flavorful. Goes great with an Asian-style salad. One thing to remember is make sure the pan cools down before you add the soy sauce, otherwise it will burn.
★★★★★
So tasty! Tried the original recipe and a second time with some gojuchang stirred into the sauce, both were absolutely delicious. My husband requests it once a week. Thank you for such a wonderful and easy recipe!
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Making it for me and my f once in a while – and it is unending pleasure for both of us, tastes delicious, hot, spicy, sweet and perfectly balanced. I do add some white radish salad on aside to make it complete dinner for us both, and I don’t think we can ever get bored with it. One thing for sure – there is no other red chilli pepper taste than original gochugaru, tried with polish similar spicies, not s single one tastes so good, so it is worth to supply yourself with it 🙂
Thank you so much Luke for sharing this! A white radish salad sounds sooo good to pair with this dish! What dressing do you use?
Very easy and delicious korean chicken recipe and my entire family loves your recipes.
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Thank you so much! 🙂
Great, quick recipe! It was very flavorful despite not having a lot of ingredients. I really enjoyed it and would definitely make it again!
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looks delicious. thanks for the recipe. I will definitely try this next time.
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Super recipe! Really enjoyed it, but will have to work hard to get it down to 15 mins
Pak Choi in garlic and oyster sauce also work well as a side.
Thanks!
★★★★★
Excellent! Loved the layers of flavor and my family asked me to make it again soon. I too, doubled the sauce to use on the rice and drag the chicken thru while eating. Thank you for this recipe! Very easy and fast to make. I bought the Korean got pepper flakes yum.
★★★★★
This was really, really good! I had the Gochujang paste instead of the flakes, but it still came out great. I marinated the chicken in the paste overnight after whacking it with the mallet a few times. I did double the sauce recipe, as we’re ALL about the sauce up in here, and it was SO yummy! We are also fans of that sweet/savory flavor, and this did not disappoint!
★★★★★
Thank you Sandy, so glad you and your family enjoyed this recipe! 🙂
I’ve been saving this recipe for a while and finally made it. We used a little less red pepper flakes and it was still super spicy. We loved how easy this was and how tasty it is for dinner.
★★★★★
I made this sticky chicken a couple of days ago and it was very delicious. I used bone-in, skin-on chicken thighs and just cooked it longer. The sauce got thicker after cooking for more than 25 minutes with the chicken . This dish tasted great a couple of days later and the rice served with the sauce is even better days later. This is s great make ahead dish if serving for a crowd, too. Thanks for the recipe
I made this for my family tonight only I cut down the spicy a little for my kids. I also replaced rice with cauliflower/sweet potato rice. It was perfect. Thanks!
★★★★★
I am making this with shrimp (16-20 ) count. Let you know later how it was.
Well? How did it turn out, Glenn?
Ever since I have tried this recipe, I have made this chicken at least once a week! For the past two potlucks, this was my dish! I have never been able to make Asian dishes very well, but this dish gives me hope! So yummy and easy. Love it to bits! I even tried it with different soy sauces and even added sesame oil (pretty yummy too!). Thank you so much for sharing this amazing recipe!
That’s wonderful Tiffany! This recipe is really versatile so I’m glad you are trying your own twist! You should try the sauce with tofu, it’s really yummy too! 🙂
Easy, delicious and genius technique by pounding rather than marinating. Made pretty much as written but can think of a few easy tweaks I might try in the future. This is a keeper!
★★★★★
Fast, healthy and delicious. Did I say fast. In our weeknight lineup.
★★★★★
Going to make this for New year’s
Just made this, had to sub Japanese togarashi, but what a great recipe! I We love it. Can’t wait to try some more of your recipes (and maybe have a 2nd helping of Korean Sticky chicken)!
So is the (gochugaru) a combination of cayenne and paprika?
any reason this wouldn’t work with Pork?
Thanks,
Hi Dave, you can use pork for this recipe, it should taste just as good. Gochugaru is a Korean spice that’s a blend of red pepper flakes. It’s very smoky and has a distinct flavor that’s hard to match. Here are some substitutes you can use if you cannot find it, aleppo peppers being the closest: http://chewtheworld.com/gochugaru-substitute/
Hi, great recipe. Can I use mild chilli powder or paprika instead of red pepper?
Hi Anoop! you could try with chili powder but I’m not sure about paprika as it may be too sweet 🙂
I just made this and sadly, it wasnt sticky! Compared to a restaurant quality sticky chicken, it failed and I’m so so sad! The sauce did thicken p and I’m wondering why it changed… any recommendations?
Hi Catharine, this recipe isn’t the breaded sticky chicken recipe you get from the restaurant. One easy way to make it more ‘sticky’ is to dust your chicken in cornstarch before adding it to the sauce. This will automatically thicken the sauce and make it stickier. You will probably need to double up on the sauce though since cornstarch suck up any liquid and makes it glutinous. I hope this helps!
I had to cook mine down longer and it worked well. My chicken was slightly dry due to extra cook time but still turned out good.
The only suggestion would be doubling the sauce. fantastic recipe
★★★★★
So glad I found this recipe. We just had a baby and I need fast and easy meals that don’t compromise on flavor. I confess I messed with spices a little. I did 1/2 tsp of garlic, 1 T crushed red pepper, 1/2T cayenne pepper, and 1/2 T paprika.
I also added 1 tsp of fresh minced garlic to the sauce.
We loved it!!!
This was so good!!! I didn’t change a thing. My husband said it’s one of the best things I’ve ever cooked. Thank you!
★★★★★
That’s great Megan, thank you!
Does the chicken need to be pounded. I see a picture with a hammer but it didn’t mention this step in the instructions
Hi Leah, you can either rub or pound the chili flakes on the chicken. I took out the pounding because it made too much of a mess in my kitchen – the chili flakes went flying everywhere so I recommend rubbing them in instead 🙂
This has become a staple recipe in my family, tons of flavor, thank you SO much for sharing!
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You’re welcome Tara, I’m so happy you love it!
Easy to make and great tasting too. Thanks for sharing this recipe. Its AWESOME !!!
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You’re welcome Analisa! 🙂
My daughter is vegetarian. Our local Asian store sells fried tofu that is frozen in a bag for like 1.89!!! I used that instead and it was fabulous. I will make the chicken version some day for myself, but easy to make vegetarian for those who like.
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Hi Brenda,
What a great idea to use fried tofu instead of meat. We eat a loss less meat these days so I will try your suggestion, thanks!
Any way I can substitute the gochugaru for crushed red pepper if I grind it?
Hi Kim! I think that could work since gochugaru is basically spicy peppers. Or you could mix a little paprika with cayenne pepper, that might work too 🙂 Keep me posted!
I did cayenne pepper and spicy paprika. Was amazing
I made this tonight, It had great flavor but my chicken never achieved a glaze on it? Has anyone dealt with this?
Hi Rick, it could be the temperature at which the sauce is cooking – I have gas burners as well which conduct more heat and faster, what about yours? Did you try cooking it for longer than 2 minutes? It’s also possible that the honey could have been thinner than usual. If this happens again, you can try adding a little more honey and see if this helps.
Omg mine didn’t turn into a glaze either.
My boyfriend said it was like bland chicken covered in sauce! I’m soo upset..
Hi Robyn, I’m so sorry to hear the directions didn’t work for your recipe. Can you tell me if the sauce was bubbling when you added the chicken and how long it was left cooking in the sauce for? I’d love to help, this way I could try it at home and see what the problem could be for others since we never have that issue. I’m wondering if it could be the heat level on the burner that’s causing since we all have different ones. Thank you Robyn!
My not-so-adventurous husband LOVED this! It’s going into the rotation!
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Oh heavens! This was amazing! I made it with tilapia instead of chicken, and coconut oil. Thank you for giving us a new go-to recipe!!
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So happy to hear that! Did you pound the fish?
No, I decided to rub the spice in firmly.
Thank u… this is good