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 15 minutes to make from start to finish!
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)
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 pan over medium high heat, add oil and when oil is hot, add chicken. Cook on each side for two minutes or until chicken is cooked through. Transfer to a plate and set aside.
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.
Return chicken to the pan and cook for another 2 minutes, until chicken is coated evenly.
Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.
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.