44 lines
1.7 KiB
Markdown
44 lines
1.7 KiB
Markdown
---
|
|
title: "Korean Sticky Chicken"
|
|
subtitle:
|
|
date: 2023-10-14T00:00:00-07:00
|
|
draft: false
|
|
|
|
tags: [Chicken, Korean]
|
|
image: thumbnail.webp
|
|
categories: [Quick]
|
|
#cuisine: [Korean]
|
|
#course: [Lunch, Dinner]
|
|
#parenturl: https://pickledplum.com/korean-sticky-chicken-recipe/
|
|
---
|
|
|
|
Prep Time: 10 minutes
|
|
Cook Time: 20 minutes
|
|
Servings: "8 - 10"
|
|
|
|
Original Url: [link](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
|