Korean sticky chicken has quickly become a staple in our house, and for good reason! It’s super easy and it tastes delicious. Unfortunately, I don’t have a picture of this amazing dish, so you’ll have to use your imagination (or, ya know, make it yourself). This recipe serves 4(ish), but if your family likes it as much as mine does, you’re going to want to double it.
- 1 pound chicken breasts, cut into large chunks
- 2 tablespoons honey
- 1 tablespoon gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 1/2 teaspoon dry ginger (or 1 teaspoon grated)
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil + more for cooking
- 2 tablespoons of corn starch (optional)
1. In a small bowl, whisk together the honey, gochujang, soy sauce, ginger, garlic, and vegetable oil. Add the sauce and the chicken to a gallon-sized bag. Marinate up to 24 hours (optional).
2. When you’re ready to cook the chicken, heat about a tablespoon of oil in a wok or large pan over medium heat. Add the marinated chicken and cook, stirring occasionally, until chicken is cooked through. If you like thicker sauce, you can mix corn starch and a bit of water together, and add the paste to the sauce.
3. You’re done! Serve your chicken over rice & enjoy!
TREATWAVE 