Easy Korean Sticky Chicken
See those sweet and sticky Korean chicken chunks right there? You want to make those. They’re so worth it!
THE RECIPE
INGREDIENTS
- 1 lb / 453 gr chicken breasts, cut into large chunks
- 2 tablespoons honey
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce (or coconut aminos)
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil (I used grapeseed oil)
- 1 tablespoon sesame seeds
- 2 scallions, green part only, finely chopped
INSTRUCTIONS
- In a bowl combine honey, gochujang, oil, soy sauce, ginger, and garlic. Mix well until combined.
- Place chicken chunks in a resealable bag (or a shallow dish) and pour marinade over it.
- Seal the bag (or cover the dish) and let marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). If you don’t have time to marinate, that's okay; it just won't be so deeply flavored.
- Remove the chicken from the marinade and set aside.
- Heat oil in a large pan over medium-high heat, when sizzling add chicken and cook for about 8 minutes, or until cooked through, stirring every now and then. Transfer to a plate and set aside.
- Add the marinade in the same pan and cook for one minute, until the sauce begins to bubble.
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