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.

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

Description

Hot, sweet and savory, my Korean sticky chicken is perfect with a steamy bowl of white rice, and only takes 20 minutes to make from start to finish.

Ingredients

Units Scale

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

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Instructions

Spice the chicken. Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flakes on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
Pan fry the chicken. 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.
Heat the sauce. 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.
Sauce the chicken. Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly. Turn the heat off.
Garnish and serve. 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