Spicy Sticky Korean Chicken

Spicy Sticky Korean Chicken is a delicious and flavorful dish that perfectly balances sweet, spicy, and savory flavors. This dish uses gochujang, a traditional Korean chili paste, to bring heat and depth to the tender chicken pieces. Paired with honey and soy sauce, the result is a sticky, flavorful coating that will leave you wanting more. This recipe is a perfect way to bring the taste of Korean cuisine to your dinner table, and it’s easy enough for a weeknight meal.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Preparation:

Step 1: In a medium bowl, mix the soy sauce, honey, gochujang, rice vinegar, minced garlic, minced ginger, and sesame oil to create the marinade. Ensure all the ingredients are well combined, forming a smooth, flavorful base for your chicken.

Step 2: Add the bite-sized chicken thigh pieces to the marinade, ensuring that every piece is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. The longer it marinates, the more flavorful the chicken will become.

Step 3: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Make sure the skillet is hot enough before adding the chicken to get a nice sear and lock in all the flavors.

Step 4: Add the marinated chicken pieces to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The chicken should reach an internal temperature of 165°F (75°C).

Step 5: Once the chicken is cooked, pour the reserved marinade into the skillet with the chicken. Simmer the mixture over medium heat, stirring frequently, for about 3-5 minutes until the sauce thickens and becomes sticky. The sauce should coat the chicken pieces evenly, giving them a glossy, sticky texture.

Cooking Note:

• For a richer flavor, let the chicken marinate overnight. This will allow the soy sauce, honey, and gochujang to fully penetrate the meat, resulting in a more intense flavor.
• If you want a milder dish, reduce the amount of gochujang or substitute it with another chili paste with less heat.
• Make sure not to burn the sauce while it’s thickening. Stir constantly to prevent sticking or scorching, as the honey in the sauce can caramelize quickly.

Serving Suggestions:

• Rice Pairing: Serve the spicy sticky Korean chicken with a bowl of steamed white or jasmine rice. The sticky, flavorful sauce pairs beautifully with the plain rice, creating a balanced meal.
• Vegetable Sides: Add stir-fried or steamed vegetables such as bok choy, broccoli, or snap peas to make the meal more wholesome. The vegetables will complement the spicy, sweet flavors of the chicken.
• Noodles: For a different twist, serve the chicken with rice noodles or soba noodles. Toss the noodles in a bit of sesame oil and soy sauce to bring the flavors together.

Tips:

• Spice Level Control: To adjust the heat level of the dish, increase or decrease the amount of gochujang used. For those who enjoy a spicier dish, add an extra tablespoon. For a milder dish, you can use just 1 tablespoon or substitute with a less spicy chili paste.
• Protein Substitution: You can substitute the chicken thighs with chicken breast, pork, or even tofu for a vegetarian option. Adjust the cooking time accordingly depending on the protein you use.
• Make it a Bowl: For a modern twist, serve this spicy sticky Korean chicken in a bowl with rice, pickled vegetables, and a fried egg on top, creating a Korean-inspired rice bowl.

Prep Time: 10 minutes

Marinating Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 55 minutes

Nutritional Information (per serving):

• Calories: 350 kcal
• Protein: 28g
• Sodium: 600mg

FAQs:

Q: Can I make this dish ahead of time?
A: Yes! You can prepare the marinade and marinate the chicken in advance. The longer it marinates, the more flavorful it will become. You can also cook the chicken ahead of time and reheat it in a skillet or microwave, though the texture may not be as crispy.

Q: Can I use chicken breasts instead of thighs?
A: Absolutely! Chicken breasts work just as well in this recipe, though they may cook faster since they tend to dry out quicker than thighs. Be sure not to overcook them to maintain a tender texture.

Q: What can I use instead of gochujang if I can’t find it?
A: If you can’t find gochujang, you can substitute it with sriracha or another chili paste, but note that the flavor won’t be exactly the same. Gochujang has a unique sweet, spicy, and slightly fermented taste.

Q: Is this dish gluten-free?
A: This dish can be made gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Make sure all other ingredients, such as gochujang, are also gluten-free.

Q: Can I make this dish less spicy?
A: Yes, you can adjust the spiciness by reducing the amount of gochujang or using a milder chili paste. You can also add more honey to balance out the heat.

Conclusion:

Spicy Sticky Korean Chicken is a flavorful, easy-to-make dish that brings the bold flavors of Korean cuisine to your kitchen. The sticky sauce, rich in umami from soy sauce and sweetness from honey, perfectly balances the heat of gochujang. Serve it with rice, noodles, or veggies, and you have a versatile meal that’s both comforting and exciting. Whether you’re cooking for yourself or for friends and family, this dish is sure to be a hit!

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