Easy Korean Sticky Chicken

Ti: "Mine turned out a lot redder than this picture bu…" Read More


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, an…

online. The recipe is a Yummly original created by Julia Lee.

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  • 2 green onions
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 4 teaspoons cornstarch
  • 1 teaspoon water
  • 1/2 inch fresh ginger (1/2 inch is 1 Tbsp. minced)
  • 2 cloves garlic
  • 3 tablespoons gochujang (sweet and spicy Korean red pepper paste; buy at grocery stores, Asian markets, and online)
  • 2 tablespoons mirin
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon toasted sesame seeds
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    1. Thinly slice green onions and set aside. Cut chicken into 1-inch pieces. Combine chicken, salt, cornstarch, and water in a medium bowl; then, set mixture aside.
    2. Peel and finely grate ginger using a hand-held rasp-style grater or box grater; transfer ginger to a small mixing bowl. Grate or mince garlic. Add it to the ginger with the gochujang, mirin, honey, sesame oil, and vinegar, and stir until well-combined. Set sauce aside.
    3. Heat a large, heavy-bottomed frying pan over medium-high heat. Once hot, add oil, swirling to coat bottom. Add 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.
    4. Reduce heat to medium-low and add sauce mixture to pan. Cook, stirring constantly, until hot, about 30 seconds. Return chicken to pan and toss until well coated.
    5. Transfer chicken to a serving plate. Sprinkle with sesame seeds and reserved green onions, and serve immediately.
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    NutritionView More

    Sodium33% DV790mg
    Fat25% DV16g
    Protein71% DV36g
    Carbs3% DV8g
    Fiber0% DV0g
    Calories330Calories from Fat140
    Total Fat16g25%
    Saturated Fat2.5g13%
    Trans Fat0g
    Calories from Fat140
    Total Carbohydrate8g3%
    Dietary Fiber0g0%
    Vitamin A4%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Ti 9 hours ago
    Mine turned out a lot redder than this picture but it was delicious. I recommend minced garlic instead of chopped garlic. I paired it with cauliflower rice to keep the meal light. I'll definitely make it again!
    YumChef 4 days ago
    yummy and very easy to make.
    Brad J. 7 days ago
    very good, definitely a keeper
    Brittany Olinek 7 days ago
    This was really tasty! I didn't use 3 tbsp of the chili paste - I used 1 and found this spicy enough for me. Will try again and highly recommend.
    D 9 days ago
    This is easy and delicious!
    Bris 12 days ago
    Took me an hour to make and the end it was just alright.
    Kallysta Wilkerson 15 days ago
    My husband and I liked it didn’t love it but liked it
    Iopa Wolman a month ago
    Sweet and spicy, yum