- 1 pound boneless chicken breasts (skinless and, sliced into large chunks)
- 2 tablespoons red pepper (/chili flakes, gochugaru)
- 1 tablespoon grapeseed oil (or other neutral oil)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons honey
- 1 tablespoon sesame seeds
- 2 scallions (finely chopped)
PER SERVING *
|Calories330Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tracey 4 days ago
We added cornstarch to the chicken to brown it better with the pepper which we reduced as it was our first try The sauce did not thicken So we added cornstarch until it got sticky Not a large amount Will defiantly make again
StarCook 30 Sep
I am hesitant to write this review but I feel I must because some of you may be expecting flavors similar to authentic "Korean Sticky Chicken" or at the very least, something close to it. It is an Americanized version of the original and lacking any flavor other than the soy sauce/vinegar. Many of the traditional ingredients were not included in the recipe. The sauce did not thicken as it should and was not in proportion to the chicken and side dish of rice. Prep and cook times were off.
J 18 Sep
Total hit with the family
James Derrick 2 Aug
Thanks for this recipe! It turned out delicious!
Shgar 25 Jul
I enjoyed the chicken my son thought it was a little spicy but good. I added some minced garlic to the sauce when I was cooking it and I did sauté some onions after taking the chicken out of the pot and added it to the dish.
Frankie Annor 23 Jul
Solid with abold taste.
Bui 31 May
A little too spicy, but still delicious! I suggest adding a bit more honey and some garlic as well :)
Gareau 27 May
Too spicy for me but will adjust next time
maryann l. 15 May
Good but very spicy!
Sofia Campbell 13 May
Way too spicy, burning my lips and tongue, my husband could not even finish it. It did not come out sticky either However, I really liked the flavor overall So I will cook it again, but significantly reduce red pepper flakes and try to figure out how to make it sticky
Manish Tuladhar 24 Apr
Used lemon juice instead of vinegar because I didn’t have any. Turned out great
Lisa T. 15 Apr
Mine didn’t come out sticky. It tasted good but I wanted the sticky coating! Any suggestions?
DeeDee 11 Apr
This was okay. I made and followed the instructions but didn’t care for the glaze. Good thing I went to the Korean isle of my grocery store and picked up Sweet Chili sauce and it was phenomenal over brown rice. Hubby really enjoyed!!!
Ania 11 Apr
Very easy to make, turned out delicious. I added baby carrots to the chicken (through all the steps) and I recommend doing that.
gaila macadams 11 Apr
Easy to make! Delicious! Served it over rice. I substituted olive oil for the grape seed, My family loved it. I will make it again.
Christina Bryant-Mikel 10 Apr
the korean sticky chicken was excellent. I used chicken thighs and baked it in the oven. The meat was so tender it fell off the bone and the skin was nice and crispy. The flavour was awesome, would definetly make it again.
Derek J. 29 Aug 2017
It's in the rotation every two weeks, my fans love it.
Maria C. 7 Oct 2015
I love this recipe. I make it exactly as written and serve it with rice, a cucumber pickle (thinly sliced, with rice vinegar, salt and a tad sugar) and a steamed vegetable. Yummly!