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Sticky Korean Chicken pieces coated in glossy red sauce, garnished with sesame seeds, green onions, and cilantro in a gray bowl.
Linda

Sticky Korean Chicken

Crispy chicken thighs coated in a glossy, sweet-savory sauce that clings to every bite - faster than takeout and twice as good.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs bone-in, skin-on chicken thighs about 6 thighs, patted dry
  • 1 tbsp neutral oil such as vegetable or grapeseed
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
For the Sauce
  • 3 tbsp gochujang Korean fermented chili paste
  • 3 tbsp soy sauce low-sodium preferred
  • 3 tbsp honey
  • 2 tbsp rice vinegar unseasoned
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
For Serving
  • 3 cups cooked white rice warm
  • 3 scallions thinly sliced on the bias
  • 1 tbsp toasted sesame seeds

Equipment

  • Large skillet or wok
  • Small Bowl (for sauce)
  • Tongs

Method
 

Prep
  1. In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. Set aside.
  2. Pat chicken thighs completely dry with paper towels - this is crucial for crispy skin. Season both sides with salt and pepper.
  3. Heat oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and cook without moving for 6-7 minutes until the skin is deeply golden and releases easily from the pan. Flip and cook 4 minutes more. Transfer to a plate; pour off all but 1 tablespoon of fat.
  4. Reduce heat to medium. Pour the sauce into the skillet and simmer for 1 minute until bubbling and fragrant. Return chicken to the pan, skin-side up, and spoon sauce over the top.
  5. Continue cooking, basting chicken occasionally with the bubbling sauce, until the sauce has reduced to a thick, sticky glaze that coats the back of a spoon and chicken registers 165°F at the thickest part, about 8-10 minutes. Watch closely - the honey can burn if the heat is too high.
  6. Transfer chicken to plates over rice. Spoon any remaining glaze from the pan over the top. Scatter with scallions and sesame seeds.

Notes

Gochujang varies in heat - taste yours first and reduce to 2 tablespoons if you're sensitive to spice. The sauce can be mixed up to 3 days ahead and refrigerated. For extra-crispy skin, start the chicken in a cold pan and gradually heat - the fat renders more slowly this way. Leftovers keep well for 3 days; the glaze stays sticky even when reheated.