Korean Honey Sticky Chicken
Korean Honey Sticky Chicken is a delicious dish featuring crispy chicken coated in a glossy, sweet, savory, and slightly spicy sauce. The combination of honey, soy sauce, garlic, ginger, and Korean gochujang creates an irresistible glaze that clings to every bite. This recipe is perfect for a quick weeknight dinner and tastes amazing served over steamed rice with vegetables.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
For the Chicken
- 1½ pounds (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons vegetable oil (for pan-frying)
For the Honey Sticky Sauce
- ¼ cup honey
- 3 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
Garnish
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
Step 1: Prepare the Chicken
Pat the chicken dry with paper towels. Season it with salt and black pepper. Place the cornstarch in a shallow bowl and the beaten eggs in another bowl.
Step 2: Coat the Chicken
Dip each piece of chicken into the beaten eggs, then coat thoroughly with cornstarch. Shake off any excess coating.
Step 3: Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, cooking in batches if necessary. Fry for 4–5 minutes per side until golden brown, crispy, and cooked through. Transfer the cooked chicken to a plate lined with paper towels.
Step 4: Make the Sauce
In a small bowl, whisk together the honey, soy sauce, gochujang, ketchup, rice vinegar, brown sugar, garlic, ginger, and sesame oil until smooth.
Step 5: Thicken the Sauce
Pour the sauce into a clean skillet over medium heat. Bring it to a gentle simmer. Mix the cornstarch with the water to make a slurry, then slowly stir it into the sauce. Cook for 2–3 minutes, stirring constantly, until the sauce becomes thick, glossy, and coats the back of a spoon.
Step 6: Coat the Chicken
Return the cooked chicken to the skillet. Toss gently for 2–3 minutes until every piece is evenly coated in the sticky honey sauce.
Step 7: Garnish
Sprinkle the chicken with toasted sesame seeds and sliced green onions just before serving.
Step 8: Serve
Serve the Korean Honey Sticky Chicken immediately over steamed jasmine rice, sticky rice, or fried rice. Add steamed broccoli, bok choy, snap peas, or a cucumber salad for a complete meal.
Tips for Success
- Chicken thighs stay juicier than chicken breast, but either works well.
- Adjust the amount of gochujang to make the dish milder or spicier.
- Do not overcrowd the pan while frying, or the chicken will steam instead of becoming crispy.
- Toss the chicken in the sauce just before serving to keep the coating crisp.
- Fresh garlic and ginger provide the best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet or microwave.
This Korean Honey Sticky Chicken is crispy on the outside, tender on the inside, and coated in a rich, sweet, spicy, and savory glaze. It is an easy homemade take on a restaurant favorite that is sure to become a family favorite.
