Quick & Easy Sweet Sticky Korean Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
469 kcal
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Course
Main Course
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Cuisine
Korean
Quick & Easy Sweet Sticky Korean Chicken
Description
Quick & Easy Sweet Sticky Korean Chicken features bite-sized chicken thigh pieces coated in cornstarch and pan-fried to a golden crisp. The sauce combines soy sauce, brown sugar, honey, garlic, sesame oil, and sesame seeds thickened with cornstarch and water, enveloping the chicken in a sticky, sweet, and savory glaze. Cooking the onion briefly in the leftover oil softens it and deepens the flavor base. The final dish balances a caramelized crust with tender chicken inside, accented by fresh green onion garnish.
The chicken is fried in batches to ensure even cooking and crispness, and excess oil is drained before the sauce is added back to the pan. Tossing the chicken quickly in the thickened sauce ensures each piece is well coated without losing its crispiness. This method yields a sticky, richly glazed chicken suitable for serving with rice or as an appetizer.
The recipe includes instructions for an air fryer adaptation where coated chicken pieces are air fried at 400°F until crisp without flipping, allowing a less oily option while maintaining the sticky surface after sauce application.
Ingredients
- 6 chicken thigh skinless, boneless
- ¼ cup cornstarch or potato starch
- 1 small onion diced
- ⅓ cup vegetable oil or any neutral oil
- 1 green onion finely chopped for garnishing
Sauce
- 1 green onion finely chopped
- 4 ½ tablespoon soy sauce regular
- 3 ½ tablespoon brown sugar light or dark brown sugar both work
- 3 garlic minced, cloves
- 1 tablespoon honey or light corn syrup
- 1 tablespoon sesame seeds
- ½ tablespoon sesame oil
- 1 tablespoon cornstarch or potato starch
- 1 cup water room temperature or cold
Instructions
- In a small bowl, combine sauce ingredients as listed above and set aside.
- Dice chicken thighs into 1.5-inch wide pieces.
- In a large mixing bowl, add diced chicken followed by cornstarch. Toss until each piece is coated in cornstarch. Set aside. If the starch is falling off, feel free to add more cornstarch.
- Heat vegetable oil in a large pan on medium-high heat. Fry chicken in small batches until golden brown on both sides, about 5-7 minutes.
- Remove and transfer chicken to a wire rack or a paper-towel lined plates to remove excess oil. Leave 2 teaspoon or 5 ml of the oil in the pan, discarding the rest.
- Fry chopped onions and cook until softened, about 1 minute.
- Pour in the sauce and simmer until thickened.
- Toss in fried chicken with the sauce. Garnish with green onions. Remove off heat and enjoy!
Notes
- If using an air fryer, lightly spray the basket and chicken with oil and cook at 400°F for 10-14 minutes without overlapping pieces for best crispiness.
- Ensure chicken pieces are coated evenly with cornstarch; add more if the coating falls off during frying.
- Drain excess oil after frying before adding sauce to avoid greasiness.
- Garnish with finely chopped green onions to add freshness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 48g | 96% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 1724mg | 72% |
| Potassium | 758mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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