Korean Sticky Chicken

This Korean Sticky Chicken Recipe is absolutely loaded with savory-sweet-heat! Honey and Gochugaru create a peppery glaze that is out of this world. This may end up being your new favorite Korean chicken recipe. Ready in 15 minutes from start to finish!

INGREDIENTS:

• 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)

INSTRUCTIONS

• 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.

NOTES

This Korean sticky chicken recipe will keep refrigerated for up to 3 days.

-Pickled Plum