Korean Chicken Recipe

25-min. Sweet Sticky Korean Chicken

Sweet Sticky Korean Chicken. Crispy fried chicken smothered in a thick glossy sweet and salty sauce. Great over rice for a quick and satisfying meal. Ready in just 25 minutes.

Prep: 10min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 914 kcal, Carbohydrate 41 g, Protein 41 g, Fat 66 g, Saturated Fat 13 g, Trans Fat 1 g, Cholesterol 221 mg, Sodium 1698 mg, Fiber 2 g, Sugar 22 g, unSaturated Fat 47 g, servingSize 1 serving

Ingredients:

• 6 boneless skinless chicken thighs (diced into bite size pieces)
• ¼ cup cornstarch
• 1/3 cup green onion (finely chopped (garnish))
• 1 medium white onion (diced)
• ⅓ cup avocado oil (or vegetable oil)
• 1 1/2 tbsp garlic (minced)
• 1/3 cup green onion (finely chopped)
• 1 tbsp sesame seeds
• 4 1/2 tbsp regular soy sauce (not light or dark!)
• 3 1/2 tbsp brown sugar
• 1 tbsp honey
• 1/2 tbsp sesame oil
• 1 tbsp cornstarch
• 1 cup water

Instruction:

1. Dice your skinless boneless chicken thighs into bite size pieces, about 6 equal bite size pieces per thigh.
2. Add your chicken pieces to a large bowl followed by cornstarch. Mix well to coat each piece of chicken. It’s okay if the excess starch falls off as long as your chicken in coated in it.
3. In a smaller bowl, whisk together your sauce ingredients as listed.
4. In a smoking hot wok set over medium high heat, add oil. Once oil begins to smoke, carefully add the coated chicken. Spread it out evenly and do not move it. Fry on one side for 5-7 minutes or until golden crispy brown.
5. Reduce heat to medium and flip chicken over to fry on the other side for another 5-7 minutes or until golden and crispy.
6. Remove cooked chicken and transfer to a plate.
7. Increase heat to medium – high heat, add chopped onions and cook until they have softened. About 1 minute.
8. Stir in the sauce. Let it simmer and reduce for 5 minutes or until thick and glossy.
9. Add back in fried chicken and mix. Optional, garnish with green onions. Remove off heat and serve to enjoy!

Korean Sticky Chicken

Hot, sweet and savory, this Korean sticky chicken is the perfect accompaniment to a steamy bowl of white rice, and only takes 20 minutes to make from start to finish.

Prep: 10min

Total: 20min

Yield: 3

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 304 calories, Sugar 12.7g, Sodium 360.5mg, Fat 10.7g, Saturated Fat 1.6g, unSaturated Fat 4.8g, Trans Fat 0g, Carbohydrate 16.2g, Fiber 1.5g, Protein 35.9g, Cholesterol 110.3mg

Ingredients:

• 1 pound skinless and boneless chicken breasts, sliced into large chunks
• 2 tablespoons gochugaru (Korean red chili flakes)
• 1 tablespoons 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

Instruction:

1. 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.
2. In a large skillet over medium to 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.
3. In the same pan over medium heat, add the soy sauce, rice vinegar, and honey, and let the sauce bubble for 1 minute, until it thickens a little.
4. Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
5. Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
6. Top with chopped scallions a serve immediately.

Crunchy Korean fried chicken recipe (Dakgangjeong: 닭강정)

FAQ

What makes Korean chicken so good?

Why is Korean fried chicken so crispy?

What is Korean chicken sauce made of?

Why does Korean fried chicken taste different?