Korean Sticky Chicken

PICKLED PLUM(5)
Darren: "Overall, I was quite pleased. I substituted leg a…" Read More
8Ingredients
12Minutes
280Calories

Ingredients

US|METRIC
  • 1 pound boneless chicken breasts (skinless and, sliced into large chunks)
  • 2 tablespoons red pepper (/chili flakes, gochugaru)
  • 1 tablespoon grapeseed oil (or vegetable oil)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame seeds
  • 2 stalks scallions (finely chopped)
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    NutritionView More

    280Calories
    Sodium33% DV780mg
    Fat17% DV11g
    Protein65% DV33g
    Carbs4% DV13g
    Fiber2% DV<1g
    Calories280Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol95mg32%
    Sodium780mg33%
    Potassium620mg18%
    Protein33g65%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber<1g2%
    Sugars12g24%
    Vitamin A6%
    Vitamin C15%
    Calcium4%
    Iron4%

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

    Reviews(5)

    Darren 6 months ago
    Overall, I was quite pleased. I substituted leg and thigh meat because I had it in stock. I think it would be better with breast meat. Next time, I think I will add more honey and dial back on the red pepper flakes.
    Carol Howe 7 months ago
    Very tasty. I coated the chicken in ginger powder and chilli flakes but used much less than in recipe but was still very hot. Also cooked finely chopped shallots and pressed garlic in the oil before adding the chicken to finish offf.
    Hulet 8 months ago
    A new favorite in our house. Very easy and tasty! We serve it over rice with broccoli.
    Maryanne D. 8 months ago
    Pretty good. Made with Korean broccoli and rice. Easy. Will try again
    Moore a year ago
    Amazing! Tastes like I went to a restaurant!
    Jon a year ago
    This was really good. My nine year old told me that he wants me to make it again, a lot. I also liked it. I had the bag of red peppers from H-mart. It was the first time I used it. So much fun. This is a good recipe to let kids participate. The pounding, and the cooking, especially if you use a wok is pretty kid friendly. I have a nine year old boy, and we had fun.
    Tracey a year 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 a year ago
    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 a year ago
    Total hit with the family
    Scott H. a year ago
    Was good! Next time I may double the sauce though. I did add some minced garlic to the dish, I love garlic. I will be making this again as I love quick meals that don't make a mess in the kitchen.
    James Derrick a year ago
    Thanks for this recipe! It turned out delicious!
    Shgar a year ago
    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 a year ago
    Solid with abold taste.
    Bui a year ago
    A little too spicy, but still delicious! I suggest adding a bit more honey and some garlic as well :)
    Gareau a year ago
    Too spicy for me but will adjust next time
    maryann l. 2 years ago
    Good but very spicy!
    Sofia Campbell 2 years ago
    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 2 years ago
    Used lemon juice instead of vinegar because I didn’t have any. Turned out great
    Lisa T. 2 years ago
    Mine didn’t come out sticky. It tasted good but I wanted the sticky coating! Any suggestions?
    Sean Gravalos 2 years ago
    Amazing!!! It it was so Yummly!!!
    DeeDee 2 years ago
    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 2 years ago
    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 2 years ago
    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.
    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. 2 years ago
    It's in the rotation every two weeks, my fans love it.
    Maria C. 4 years ago
    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!

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