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Easy Korean Sticky Chicken
The sweet and spicy flavors of this dish echo Korean fried chicken wings, but without the hassle of deep frying. Look for gochujang, a sweet and spicy Korean red pepper paste, in the International aisle of many grocery stores, at an Asian market, and online. The recipe is a Yummly original created by Julia Lee.
Easy Korean Sticky Chicken
By
OnlineCookIngredients
Instructions
- Step 1
Thinly slice the green onions and set aside. Cut chicken into 1-inch pieces. Combine the chicken, salt, cornstarch, and water in a medium bowl. Set mixture aside.
- Step 2
Peel and finely grate the ginger using a hand-held rasp-style grater or box grater. Transfer ginger to a small mixing bowl. Grate or mince the garlic. Add it to the ginger with the gochujang, mirin, honey, sesame oil, and vinegar, and stir until well combined. Set sauce aside.
- Step 3
Heat a large, heavy-bottomed frying pan over medium-high heat. Once hot, add the oil, swirling to coat bottom of pan. Add the chicken and spread pieces into a single layer. Cook until well-browned on underside, 2-3 minutes. Turn pieces over and cook until browned on second side, 2-3 minutes. Transfer chicken to a bowl.
- Step 4
Reduce heat to medium-low and add sauce mixture to pan. Cook, stirring constantly, until hot, about 30 seconds. Return chicken to the pan and toss until well coated.
- Step 5
Transfer chicken to a serving plate. Sprinkle with the sesame seeds and green onions, and serve immediately.
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Per serving
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