I'm the first to say that I don't really cook...it's not that I can't, it's just my perfectionist mentality does not enjoy it. On occasion, I do get really inspired and decide to whip up a dish...generally this happens when I'm aware that I can't go out and order it AND when the recipe is seemingly simple and uses mostly ingredients that I already have.
Such was the case with this Korean Sticky Chicken that I came across (oddly) while looking through Twitter. The picture was mouthwatering and the recipe was relatively simple = done deal! Here is the recipe for the sweet and spicy Korean Sticky Chicken courtesy of Pickled Plum with a few of my adaptions (listed in italic) that really added a nice flavor kick!
Korean Sticky Chicken
- 1 pound skinless and boneless chicken breasts, sliced into medium-large chunks
- 2 Tbsp Korean red pepper/chili flakes (gochugaru) *If you can't find this, 3 Tbsp of gochujang (Korean hot pepper paste) can be used as well...thats actually what I used and it turned out great (see tips below if you use gochujang).
- 1 Tbsp grapeseed oil, or other neutral oil *I used coconut oil
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1½ Tbsp honey
- 2 Tbsp Sriracha sauce
- 2 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 2 scallions, finely chopped
- Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake (gochugaru) on top. Rub the chicken pieces until they are well coated.
- In a large pan over medium high heat, add oil, garlic and chicken and cook on each side for two minutes or until chicken is cooked through. Transfer to a plate and set aside.
- In the same pan over medium heat, add soy sauce, rice vinegar and honey and cook for one minute, until the sauce is bubbling.
- Return chicken to the pan and coat on all sides for about 2 minutes, until sauce thickens.
- Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.
- Transfer Korean Sticky Chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.
*If using gochujang: Cut the chicken into chunks and bypass step 1 beginning instead with step 2. When you get to step 3, add the 3 Tbsp of gochujang along with the other ingredients until the sauce bubbles. Continue the rest of the recipe as listed.
*For less spice forgo the Sriracha, you can always serve it on the side of the meal to adjust your spice level.