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Sticky Korean Chicken

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A delightful dish featuring tender chicken thighs coated in a sweet and savory Korean marinade, perfect for family dinners or entertaining guests.

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • Sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, sesame oil, rice vinegar, and gochujang until well combined.
  2. Marinate Chicken: Place the chicken thighs in a large ziplock bag or shallow dish. Pour the marinade over the chicken and seal the bag or cover the dish. Refrigerate for at least 30 minutes.
  3. Preheat Your Pan: In a large skillet over medium-high heat, add a small amount of oil and heat until shimmering.
  4. Cook the Chicken: Remove the chicken from the marinade and add it to the pan. Cook for about 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
  5. Prepare the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Once the chicken is cooked, pour the reserved marinade into the skillet, bring to a boil, then stir in the cornstarch mixture and cook until thickened, about 2-3 minutes.
  6. Coat the Chicken: Return the chicken to the skillet, tossing in the thickened sauce for an even coating.
  7. Garnish and Serve: Transfer the sticky chicken to a serving dish. Sprinkle with sesame seeds and chopped green onions.

Notes

For a gluten-free option, substitute soy sauce with tamari. Adjust the gochujang for your spice preference.

Find it online: https://www.chickennova.com/sticky-korean-chicken/