cookbook/content/recipes/2023/10/korean-sticky-chicken/index.md

1.5 KiB

title subtitle date draft tags cuisine course prepTimeMinutes cookTimeMinutes servings parenturl
Korean Sticky Chicken 2023-10-14T00:00:00-07:00 false
Chicken
Korean
Lunch
Dinner
10 20 8 - 10 https://pickledplum.com/korean-sticky-chicken-recipe/

Ingredents

  • 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

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 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.
  • 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.
  • Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
  • Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
  • Top with chopped scallions a serve immediately.

Sides

  • Paires with Rice