Monica's favorite gear for
making Sticky Chicken
This hot paste is a staple in Korean cooking and a main ingredient in the sauce.
This adds essential flavor to most Korean recipes.
You can toast your own, but it's so convenient to buy these already toasted. I keep them on hand in my pantry.
A splash of this adds tang to the sauce.
Use this to finely grate the fresh ginger. (It can also be used for the garlic if you don't have a garlic press.)
This does a great job of finely mincing garlic, and it has a built-in cleaner.
This is my go-to knife for many cutting tasks. The weight and handle are perfect, and it chops and dices beautifully.

Easy Korean Sticky Chicken

This sweet and spicy recipe is ready in under 30 minutes.


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Korean Sticky Chicken

By Monica              4 servings
This easy recipe is a tasty balance of sweet and spicy and ready in under 30 minutes. Serve it over rice or glass noodles or in bibimbap bowls with veggies. From TheYummyLife.com. #Korean #chicken #spicy #sweet #bibimbap #theyummylife

This easy recipe is a tasty balance of sweet and spicy and ready in under 30 minutes. Serve it over rice or glass noodles or in bibimbap bowls with veggies.

Ingredients
  • 1-2 tablespoons neutral oil (vegetable, canola, peanut, grapeseed)
  • 1 lb boneless chicken thighs or breasts, thinly sliced into bite-sized pieces
  • salt and pepper
  • FOR SAUCE:
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons Gochujang (Korean chili paste)--use more or less to adjust for how much heat you want. May substitute Sriracha or other hot sauce, if preferred.
  • 2 tablespoons ketchup
  • 3 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic (3 cloves)
  • 1 teaspoon minced ginger
  • FOR GARNISH:
  • toasted sesame seeds
  • 1-2 chopped scallions

Directions
In large non-stick skillet, heat 1 tablespoon oil on medium-high heat. Add half of chicken and spread out in single layer, sprinkle with salt and pepper and cook until browned, flip over with tongs and brown other side. Remove to a plate, and brown remaining chicken, adding more oil to pan, if needed.

While chicken browns, combine sauce ingredients in small bowl.

Return all chicken to skillet, pour in sauce, toss chicken until evenly coated and simmer for 2-4 minutes until sauce is thickened.

Transfer to serving plate or bowl and garnish with sesame seeds and chopped scallions.


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This flavorful recipe is so easy that it can be thrown together for a quick meal at the last minute. Most Korean chicken recipes I've come across begin with flouring and frying the chicken before adding the sauce. I do a simple stir-fry of the chicken instead which is faster and healthier yet still bursting with flavor. The sauce has the distinctive flavor of Gochujang, a fermented chili paste that is a staple in Korean cooking. You can increase or decrease the amount of chili paste to suit your tolerance for heat. This chicken has a tasty balance of sweet and spicy along with stickiness from honey.

Step-by-step photos for making
Korean Sticky Chicken

 

Step 1. Assemble the ingredients:

FOR THE SAUCE

  • honey
  • rice vinegar
  • soy sauce
  • sesame oil
  • Gochujang (Korean chili paste)--adjust the amount to suit your heat tolerance; may substitute Sriracha or other hot sauce
  • brown sugar
  • ketchup
  • garlic
  • ginger
  • salt and pepper

view on Amazon:  gochujang (Korean red hot pepper paste), toasted sesame oil,  low sodium soy sauce,  rice vinegar

IMG_1694sauce.jpg

Boneless chicken thighs (may substitute breasts) -- I prefer thighs because they are less dry and more tender, but either will work well.

ChickenThighsFried_Rice.jpg

FOR GARNISH

IMG_1136garnish.jpg

Step 2. Thinly slice the scallions; set aside.

view on Amazon:  my go-to chef's knife

IMG_3185resize.jpg

Step 3. Mince the garlic.

view on Amazon:  garlic press

IMG_0483resize.jpg

Step 4. Use a spoon to scrape peel off of ginger, then grate ginger with a Microplane. (You can also use the Microplane to grate garlic if you don't have a garlic press.)

view on Amazon:  Microplane

Collage_Ginger_resize.jpg

Step 5. Add the sauce ingredients to a small bowl and stir to combine. Set aside.

collage_sauce.jpg

Step 6. Heat oil in a skillet, add half of the chicken and spread it out in a single layer. Sprinkle with salt and pepper and cook until browned; flip over and brown the other side.

Step 7. Transfer browned chicken to a plate and brown and season the remaining half of the chicken. Return all of the browned chicken to the skillet.

Step 8. Pour the sauce over the browned chicken, stir to evenly coat, and cook for a few minutes until sauce is thickened.

Collage_Cooking_resize.jpg

Click here to see it in action
Click to pause

Step 9. Transfer chicken to a serving platter or bowl and garnish with sesame seeds and scallions.

vertIMG_1692resize.jpg

Serve with rice or noodles.

Delicious in Korean rice or noodle bowls. I periodically prepare lunch for the hungry crew at my sons' company Less Annoying CRM located in downtown St. Louis. This Sticky Chicken was among the dishes included on a make-your-own Korean rice or noodle bowl buffet. 

Collage_LACRM.jpg

Here are some of my other Korean recipes I included in the buffet. It was a hit!

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Make it a Yummy day!

Monica

Link directly to this recipe Print this recipe
Korean Sticky Chicken
By Monica              Servings: 4 servings
Ingredients
  • 1-2 tablespoons neutral oil (vegetable, canola, peanut, grapeseed)
  • 1 lb boneless chicken thighs or breasts, thinly sliced into bite-sized pieces
  • salt and pepper
  • FOR SAUCE:
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons Gochujang (Korean chili paste)--use more or less to adjust for how much heat you want. May substitute Sriracha or other hot sauce, if preferred.
  • 2 tablespoons ketchup
  • 3 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon minced garlic (3 cloves)
  • 1 teaspoon minced ginger
  • FOR GARNISH:
  • toasted sesame seeds
  • 1-2 chopped scallions
Directions
In large non-stick skillet, heat 1 tablespoon oil on medium-high heat. Add half of chicken and spread out in single layer, sprinkle with salt and pepper and cook until browned, flip over with tongs and brown other side. Remove to a plate, and brown remaining chicken, adding more oil to pan, if needed.

While chicken browns, combine sauce ingredients in small bowl.

Return all chicken to skillet, pour in sauce, toss chicken until evenly coated and simmer for 2-4 minutes until sauce is thickened.

Transfer to serving plate or bowl and garnish with sesame seeds and chopped scallions.
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Posted on Tuesday, July 31st, 2018

Looking for holiday gifts for the foodie in your life?
Here are a few gift guides I made to help:








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