Quick & Easy Sweet Sticky Korean Chicken
Sweet Sticky Korean Chicken. Crispy fried chicken smothered in a thick glossy sweet and savory sauce. A quick and easy Korean dish, ready in 25 minutes!
Ingredients
- 6 skinless boneless chicken thighs
- ¼ cup cornstarch or potato starch
- ⅓ cup green onion finely chopped (garnish)
- 1 small onion diced
- ⅓ cup vegetable oil or any neutral oil
Sauce:
- ⅓ cup green onion finely chopped
- 4 ½ tablespoon regular soy sauce
- 3 ½ tablespoon brown sugar dark or light brown sugar works
- 1 ½ tablespoon garlic minced
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- ½ tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 cup water cold
Instructions
- Dice chicken thighs into 1.5-inch wide pieces. Transfer chicken pieces to a large bowl and add cornstarch. Mix a few times with tongs to coat the chicken evenly.
- In a small bowl, combine sauce ingredients as listed. Set aside.
- Heat a large pan on medium high heat, add vegetable oil. Once the oil is hot, carefully add the coated chicken. Spread it out evenly. Fry until both sides are golden and crispy, about 5-6 minutes per side. Avoid stir frying the chicken so it can develop a crust.
- Remove cooked chicken and transfer to a wire rack or a paper towel lined plate to absorb excess oil.
- Increase to medium-high heat, add chopped onions and cook until softened. About 1 minute.
- Add sauce and simmer to reduce until thickened.
- Toss in fried chicken. Garnish with green onions, optional. Remove off heat and serve to enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 914kcal | Carbohydrates: 41g | Protein: 41g | Fat: 66g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 1698mg | Potassium: 687mg | Fiber: 2g | Sugar: 22g | Vitamin A: 399IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 3mg