Korean Sticky Chicken

• servings: 3 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 pound skinless and boneless chicken breasts or thighs, sliced into large chunks

2 tablespoons gochugaru (Korean red chili flakes)

1 tablespoon grapeseed oil, vegetable oil, or other neutral oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons honey

1 tablespoon sesame seeds

2 stalks scallions, chopped

Directions

Spice the chicken

Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flakes on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.

Pan fry the chicken

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.

Heat the sauce

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.

Sauce the chicken

Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly. Turn the heat off.

Garnish and serve.

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.

Nutrition

• Calories: 304
• Total Fat: 10.7g
• Saturated Fat: 1.6g
• Unsaturated Fat: 4.8g
• Trans Fat: 0g
• Cholesterol: 110.3mg
• Sodium: 360.5mg
• Total Carbohydrate: 16.2g
• Dietary Fiber: 1.5g
• Total Sugars: 12.7g
• Protein: 35.9g