Hot, sweet and savory, this Korean sticky chicken is the perfect accompaniment to a steamy bowl of white rice, and only takes 20 minutes to make from start to finish.
* 1 pound skinless and boneless chicken breasts, sliced into large chunks * 2 tablespoons gochugaru (Korean red chili flakes) * 1 tablespoons 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
**Instructions**
1. Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. 2. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated. 3. 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. 4. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside. 5. 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. 6. Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly. 7. Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate. 8. Top with chopped scallions a serve immediately.
mrsgordon
#CREDIT FOR THIS RECIPE AND PICTURE GOES TO CAROLINE PHELPS…
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Hot, sweet and savory, this Korean sticky chicken is the perfect accompaniment to a steamy bowl of white rice, and only takes 20 minutes to make from start to finish.
**Credit For This Recipe And Picture Goes To** [**Caroline Phelps**](https://pickledplum.com/korean-sticky-chicken-recipe/)
Serves 3
**Ingredients**
* 1 pound skinless and boneless chicken breasts, sliced into large chunks
* 2 tablespoons gochugaru (Korean red chili flakes)
* 1 tablespoons 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
**Instructions**
1. Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top.
2. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
3. 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.
4. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
5. 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.
6. Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
7. Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
8. Top with chopped scallions a serve immediately.
#CREDIT FOR THIS RECIPE AND PICTURE GOES TO CAROLINE PHELPS…
[Link](https://pickledplum.com/korean-sticky-chicken-recipe/) to the Pickled Plum blog with the original image and recipe.