Korean Sticky Chicken
Category: Dinner
Prep time : 15 min
Cook time : 15 min
Total time : 30 min
Makes: 3 Servings
Scale recipe by: ×
1 pound skinless and boneless chicken breasts, sliced into large chunks
2 Tbsp gochugaru (Korean red chili flakes)
1 Tbsp neutral oil
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp honey
1 Tbsp sesame seeds
2 stalks scallions, chopped
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.
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.
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Submitted by Jessica on 2023-01-06