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 honey. And it goes without saying - do not pound the tofu! For something similar to this recipe, try this pan fried tofu with gochujang sauce recipe .

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. 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.

Can I use red pepper flakes or chili powder?

No, you must use gochugaru as it's one of those integral ingredients that forms much of the architecture of how Korean food tastes. Without it, you'll miss out on the trademark smoky, spicy flavor profile Korean food is so well known for. You can easily find gochugaru online - or sold in Korean supermarkets.

Korean Sticky Chicken (Easy, Sweet & Spicy Recipe)

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

Korean Sticky Chicken

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5 from 28 reviews

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.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 3 servings 1x
Category: Main
Method: Pan fried
Cuisine: Korean

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

Season the chicken. Place a piece of parchment paper on a flat surface like a cutting board. Add the chicken pieces to it and sprinkle the gochugaru on top.
Pound the chicken: Cover with another piece of parchment paper and gently pound the chicken with a meat tenderizer or rolling pin, until the gochugaru is sticking to the chicken.
Cook the chicken. In a large skillet over 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. Using the same pan, lower the heat to low. Add the soy sauce, rice vinegar, and honey, and let the sauce cook for 1 minute, until it starts to thickens.
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 one last time and transfer it to a serving plate. Top with chopped scallions a serve with a side of warm Japanese rice or jasmine rice.

Notes

Storage: Transfer the Korean sticky chicken to an airtight storage container and refrigerate for up to 3 days.

Reheating: Reheat the chicken in a skillet over low heat for a few minutes, until hot. Or, microwave on medium for 1-2 minutes.

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

Find it online: https://pickledplum.com/korean-sticky-chicken-recipe/