Name: Sticky Korean Style Chicken: 5 Secrets to Perfection
Prep time: 30 min
Cook time: 30 min
Total time: 4 h
Cuisine: Korean
Ingredients: 4 pieces Chicken Thighs (Bone-in, skin-on); 1/2 cup Soy Sauce (Low-sodium recommended); 1/4 cup Honey (Reduce for less sweetness); 2 tablespoons Sesame Oil (Can substitute with other oils); 3 cloves Garlic (Freshly minced); 1 tablespoon Fresh Ginger (Grated; ground ginger can substitute); 2 tablespoons Rice Vinegar (Apple cider vinegar can substitute); 1 tablespoon Sriracha (Optional for adding heat); 1 tablespoon Sesame Seeds (For texture and flavor); 2 stalks Green Onions (Chopped for garnish)

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Sticky Korean Style Chicken has become a favorite in my kitchen, known for its tender, flavorful chicken thighs coated in a sweet soy glaze that’s irresistible. This dish perfectly balances sweetness and savory notes, making it ideal for gatherings or a cozy family dinner. The combination of ingredients creates a delightful experience, and the aroma wafting through your home will have everyone eager to dig in. Let’s get started on this mouthwatering recipe!

Why You’ll Love This Sticky Korean Style Chicken

This Korean sticky chicken recipe is not only delicious, but it also offers numerous benefits. First, it’s incredibly easy to prepare, making it a great choice for busy weeknights. The marinade infuses the chicken with flavor, and the sticky soy sauce chicken glaze will have your taste buds dancing. Whether you’re serving it for a weeknight dinner or a special occasion, this dish impresses every time. Plus, it’s a gluten-free option, adhering to various dietary needs.

Another reason you’ll love this dish is its versatility. You can pair it with rice, veggies, or even use it in wraps. The sweet and spicy elements of this Korean glazed chicken tantalize the palate, creating a memorable meal that everyone will enjoy. Additionally, it’s a great way to introduce someone to traditional Korean BBQ chicken flavors, making it an excellent starter dish for those unfamiliar with Korean cuisine.

Ingredients for Sticky Korean Style Chicken

Gather these items:

4 pieces Chicken Thighs (Bone-in, skin-on)
1/2 cup Soy Sauce (Low-sodium recommended)
1/4 cup Honey (Reduce for less sweetness)
2 tablespoons Sesame Oil (Can substitute with other oils)
3 cloves Garlic (Freshly minced)
1 tablespoon Fresh Ginger (Grated; ground ginger can substitute)
2 tablespoons Rice Vinegar (Apple cider vinegar can substitute)
1 tablespoon Sriracha (Optional for adding heat)
1 tablespoon Sesame Seeds (For texture and flavor)
2 stalks Green Onions (Chopped for garnish)

How to Make Sticky Korean Style Chicken Step-by-Step

Step 1: In a large mixing bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and sriracha. Add chicken thighs and ensure they are fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
Step 2: Preheat your oven to 425°F (220°C) and prepare a baking sheet with foil or parchment paper for easy cleanup.
Step 3: Arrange the marinated chicken thighs on the prepared baking sheet, skin-side up. Bake in the oven for 25 minutes until the meat is cooked through.
Step 4: After baking, use reserved marinade to baste the chicken. Switch the oven to broil and cook for an additional 3-5 minutes, watching closely, until the skin is crispy and caramelized.
Step 5: Remove the chicken from the oven and sprinkle with sesame seeds and sliced green onions. Serve warm with your choice of sides.

Pro Tips for the Best Sticky Korean Style Chicken

Keep these in mind:

Adjust honey for desired sweetness.
Use low-sodium soy sauce for a healthier option.
Feel free to add more sriracha for extra heat.
For a more authentic flavor, let the chicken marinate overnight.

Best Ways to Serve Sticky Korean Style Chicken

Consider these serving ideas: Pair your sticky chicken recipe Korean style with steamed jasmine rice and sautéed vegetables for a complete meal. You can also serve it over a bed of fresh lettuce for a lighter option, or slice it for use in wraps. This dish also shines as a part of a larger spread of traditional Korean chicken dishes.

How to Store and Reheat Sticky Korean Style Chicken

To store leftovers, ensure the chicken is cooled and transfer to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, you can bake it in the oven at 350°F (175°C) until warmed through. This meal prep-friendly dish is perfect for lunches throughout the week.

Frequently Asked Questions About Sticky Korean Style Chicken

What’s the secret to perfect Sticky Korean Style Chicken?

The key to perfect Korean sticky chicken lies in the marinade. Ensure you marinate the chicken for at least 30 minutes to allow the flavors to penetrate deeply. Using low-sodium soy sauce can help balance the sweetness of the honey, resulting in a flavorful dish.

Can I make Sticky Korean Style Chicken ahead of time?

Yes, you can prepare the marinade and marinate the chicken a day in advance. Just remember to let it sit in the refrigerator overnight for the best flavor infusion. This is one of the easiest easy sticky Korean chicken recipe options for busy weeknights.

How do I avoid common mistakes with Sticky Korean Style Chicken?

To avoid common mistakes, ensure the chicken thighs are evenly coated with the marinade, and don’t skip the broiling step as it gives you that crispy texture. Monitor the cooking time closely to prevent overcooking, which can lead to dry meat.

Variations of Sticky Korean Style Chicken You Can Try

For those looking for something different, consider these variations: Add a tablespoon of gochujang for a spicy twist, or try using wings for a great appetizer option with sticky chicken wings Korean style. You can also make a spicy Korean sticky chicken variation by increasing the sriracha or adding chili flakes. Each twist brings a new flavor and experience to this classic dish.

For more delicious recipes, check out Slow Cooker Korean Beef or Korean BBQ Meatballs. If you’re interested in the health benefits of chicken, you can learn more here.