Sticky Korean Chicken

Sticky Korean Chicken

This recipe delivers flavorful, tender chicken with a sweet and spicy glaze.

Ingredients:

• 1 pound boneless, skinless chicken thighs (or breasts, cut into bite-sized pieces)
• ¼ cup gochujang (Korean chili paste)
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch
• 1 green onion, thinly sliced (for garnish)
• Sesame seeds (for garnish)

Cooking Guide:

1. Marinate the chicken: In a large bowl, combine gochujang, soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Add the chicken pieces and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or ideally 2 hours or overnight.
2. Cook the chicken: Heat a large skillet or wok over medium heat. Add a thin layer of oil (if needed, depending on the amount of marinade clinging to the chicken). Remove the chicken pieces from the marinade, letting excess drip off, and add them to the pan in a single layer. Cook for 5-7 minutes per side, or until the chicken is cooked through and golden brown.
3. Thicken the sauce: While the chicken cooks, whisk together the cornstarch and 1 tablespoon of water in a small bowl to make a slurry. Reserve the marinade in the bowl. Once the chicken is cooked, remove it from the pan and set aside. Increase the heat to medium-high and pour the reserved marinade into the pan. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan. Add the cornstarch slurry and cook for another minute or two, until the sauce thickens and becomes glossy.
4. Assemble and serve: Toss the cooked chicken back into the pan to coat it in the thickened sauce. Garnish with sliced green onions and sesame seeds. Serve with steamed rice or your favorite vegetables.

Tips:

• For spicier chicken, add a pinch of red pepper flakes to the marinade.
• If you don’t have gochujang, you can substitute with sriracha or another chili paste, but adjust the amount to taste as the spice level can vary.
• For a thicker glaze, add an additional tablespoon of cornstarch slurry or cook the sauce for a longer time until it reaches your desired consistency.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat until warmed through.

Enjoy this delicious Sticky Korean Chicken!