Sticky Korean Chicken

Love me some Sticky Korean Chicken! This recipe is everything you could ever want for dinner tonight! Trust Me!

Matt has been craving Chinese food, he always suggests we go to Panda Express and I just can’t do it. It makes me sick for some reason. Also, I feel like the one we have in town isn’t that good. Anyways, we’ve been playing around with creating different recipes and this is one that we all really enjoyed! I hope you like it!

Sticky Korean Chicken

Ingredients

1 pound skinless and boneless chicken thighs, sliced into large chunks
1 tablespoon Korean red pepper flakes
1 tablespoons grapeseed oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoon sesame seeds
2 stalks scallions, chopped

Sticky Korean Chicken

Directions

Put the chicken pieces in a bowl and sprinkle Korean red pepper flakes on top and stir until the chicken is coated evenly.
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. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
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.
Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
Top with chopped scallions a serve immediately.

Did you try our Sticky Korean Chicken recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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