Sweet and Sticky Korean Chicken

$To make Sweet and Sticky Korean Chicken, you need: - 1.5 lbs chicken thighs, boneless and skinless - 1/4 cup soy sauce - 1/4 cup honey - 1/4 cup brown sugar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1 tablespoon gochujang (Korean chili paste) - 2 tablespoons cornstarch - 2 tablespoons water These main ingredients create a rich, sweet, and savory flavor. The chicken thighs work best for their juicy texture. You can add these ingredients for extra depth: - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon black pepper These optional items enhance the taste. Rice vinegar adds a nice tang. Black pepper gives a subtle heat. Finishing touches make your dish look great: - 2 green onions, sliced - 1 tablespoon sesame seeds Adding green onions brings a fresh crunch. Sesame seeds add a nice look and nutty flavor. These garnishes make your meal pop! {{ingredient_image_1}} Start by mixing your marinade. In a large bowl, combine 1/4 cup soy sauce, 1/4 cup honey, 1/4 cup brown sugar, and 2 tablespoons sesame oil. Add 3 cloves of minced garlic, 1 tablespoon of minced fresh ginger, and 1 tablespoon of gochujang. Stir until smooth. Next, add 1.5 pounds of boneless, skinless chicken thighs. Make sure each piece is well-coated. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For best results, overnight is better. Preheat your oven to 400°F (200°C). While it heats up, line a baking sheet with parchment paper. Arrange the marinated chicken thighs on the sheet. Pour the leftover marinade over the chicken. This will add flavor and moisture. Bake the chicken for 25 to 30 minutes. Keep an eye on it. You want the chicken to be cooked through and have a nice caramelized glaze. While the chicken bakes, prepare to thicken your sauce. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water. This is your slurry. Once the chicken is done, take it out of the oven. Move the extra sauce to a saucepan and bring it to a gentle boil. Whisk in the cornstarch slurry. Let it simmer for about 2 to 3 minutes until the sauce thickens. After thickening, brush the sauce over the baked chicken. Return it to the oven for another 5 minutes. This caramelizes the glaze. Once done, take the chicken out and let it rest for a few minutes. You can slice it or serve it whole. For a beautiful finish, garnish with sliced green onions and sesame seeds. Enjoy your sweet and sticky Korean chicken with rice or noodles for a tasty meal! Marinating is key for flavor. Use a large bowl for mixing. Combine soy sauce, honey, brown sugar, sesame oil, garlic, ginger, and gochujang. Add the chicken thighs and mix until they are well-coated. Cover the bowl and chill it in the fridge. Let the chicken marinate for at least 30 minutes. For deeper flavor, marinate overnight. This allows the chicken to soak up all those tasty flavors. Cooking chicken well is crucial. Preheat your oven to 400°F (200°C) before arranging chicken on a baking sheet. Line the sheet with parchment paper. This helps with easy cleanup. Bake the chicken for 25-30 minutes. Check that it is cooked through and has a nice glaze. The internal temperature should reach 165°F (75°C). This ensures your chicken is juicy and safe to eat. Thick sauce makes the dish better. While baking, mix cornstarch and water in a bowl to make a slurry. After baking, transfer the extra sauce to a saucepan. Heat it gently until it starts to boil. Whisk in the cornstarch slurry and simmer for 2-3 minutes. This will thicken the sauce quickly. Once thick, brush it over the chicken and bake for an extra 5 minutes. This caramelizes the glaze and adds a rich flavor. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for the best results, marinate it overnight to enhance the depth of flavor. Check Chicken Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption and perfect tenderness. Glaze for Extra Shine: For a beautiful, shiny glaze, brush the thickened sauce on the chicken right before the final bake to create a sticky, caramelized finish. Customize the Heat: Adjust the amount of gochujang according to your spice preference. Start with less if you're sensitive to heat, and add more for an extra kick! {{image_2}} If you want a spicy kick, add more gochujang to the marinade. Start with an extra tablespoon. This will give your chicken a bold flavor. You can adjust the amount based on your heat preference. Mix it well with the other marinade ingredients. Taste it to make sure you like the spice level. For a colorful and tasty dish, add vegetables. Broccoli, bell peppers, or snap peas work well. Chop them into bite-sized pieces. Toss them with the chicken during the last 10 minutes of baking. This way, they soak up the sweet sauce too. You’ll have a one-pan meal that looks and tastes great. You can switch the chicken for other proteins. Tofu is a great option for a vegetarian dish. Use firm tofu, and press it to remove excess water. Cut it into cubes and marinate just like the chicken. If you prefer pork, use pork chops or tenderloin. Adjust baking time based on the protein you choose. Each option gives you a unique and delicious take on this recipe. To store leftovers, let the chicken cool first. Place it in an airtight container. It stays fresh in the fridge for up to three days. Make sure to keep any extra sauce too. Store it separately for the best taste. When you want to reheat the chicken, take it out of the fridge. You can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the chicken on a baking sheet and heat for about 15 minutes. If using the microwave, heat in 30-second bursts until warm. Drizzle some extra sauce on top to keep it juicy. If you have extra chicken, freezing is a great option. Wrap the chicken tightly in plastic wrap. Then, place it in a freezer-safe bag. It will last for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat as mentioned above. Enjoy your sweet and sticky chicken later! If you lack gochujang, try using sriracha. Mix it with some sugar for sweetness. You can also use red pepper flakes mixed with a little soy sauce. This creates a similar flavor, though it won’t be quite the same. Marinate the chicken for at least 30 minutes. For the best taste, let it sit overnight. This gives the chicken time to soak up all those yummy flavors. Yes, you can! Just add the marinated chicken and sauce to the slow cooker. Cook on low for 4-6 hours. This will make the chicken very tender and full of flavor. Rice is a great side. It soaks up the sauce nicely. You can also serve it with steamed broccoli or a simple salad. These sides add color and crunch to your meal. This post covered how to make Sweet and Sticky Korean Chicken. We talked about key ingredients and options. I walked you through marinating, baking, and making the sauce. You learned tips for perfect chicken and sauce thickness. We also explored tasty variations and storage tips. In the end, this dish is fun to make and share. Enjoy your cooking journey!$

Sweet and Sticky Korean Chicken

A deliciously marinated and baked chicken dish with a sweet and spicy glaze.

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Prep Time 15

Cook Time 30

Total Time 1

Course Main Course

Cuisine Korean

Servings 4

Calories 400 kcal

Ingredients

1.5 lbs chicken thighs, boneless and skinless
0.25 cup soy sauce
0.25 cup honey
0.25 cup brown sugar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon gochujang (Korean chili paste)
2 tablespoons cornstarch
2 tablespoons water
2 green onions sliced (for garnish)
1 tablespoon sesame seeds (for garnish)

Instructions

In a large bowl, combine soy sauce, honey, brown sugar, sesame oil, garlic, ginger, and gochujang. Add the chicken thighs and ensure they are well-coated in the marinade. Cover and let it marinate in the fridge for at least 30 minutes (or up to overnight for deeper flavors).
Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs on a baking sheet lined with parchment paper. Pour the remaining marinade over the chicken.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has a nice caramelized glaze.
While the chicken is baking, mix the cornstarch and water in a small bowl to create a slurry. Once the chicken is done baking, remove it from the oven and transfer the excess sauce to a saucepan. Bring the sauce to a gentle boil and whisk in the cornstarch slurry. Simmer for 2-3 minutes until the sauce thickens.
Brush the thickened sauce over the baked chicken thighs and return to the oven for an additional 5 minutes to caramelize the glaze.
Once done, remove the chicken from the oven, let it rest for a few minutes, then slice it or serve whole. Garnish with sliced green onions and sesame seeds before serving.

Notes

For deeper flavors, marinate the chicken overnight.

Keyword chicken, glazed, Korean, sticky, sweet