Sticky Korean Chicken
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
2 hrs
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Total Time
50 mins
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Servings
6 people
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Calories
403 kcal
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Course
Main Course
Sticky Korean Chicken
Description
Sticky Korean Chicken uses a marinade combining honey, soy sauce, fresh garlic, grated ginger, vegetable oil, and red chili flakes to coat bone-in, skin-on chicken pieces. After marinating for several hours or overnight, the chicken is baked at 375°F (200°C), basted once during cooking to deepen flavor and promote a sticky glaze. The baking finishes when the chicken juices run clear and the skin shows dark blistering, indicating caramelization of sugars in the marinade. The dish is finished with fresh sliced green onions and sesame seeds that add a crisp, nutty contrast to the sticky, tender chicken.
The flavor mix here balances the sweet from honey and savory from soy, accented by warming garlic and ginger, with a touch of chili for mild heat. Baking the chicken allows the skin to crisp while the meat remains juicy inside, a textural contrast that enhances the eating experience. This preparation works well for casual meals requiring a flavorful main that pairs easily with steamed rice or simple vegetables.
Sticky Korean Chicken is best served fresh from the oven to enjoy the crispy skin and moist interior. The marinade ingredients are basic pantry staples yet combine for a distinctively Korean-inspired flavor profile that can be prepared ahead, making it practical for weekday or weekend dinners. The use of green onions and sesame seeds in the final step brightens the dish visually and offers a subtle textural highlight.
Ingredients
For the marinade
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic
- 1 tbsp ginger grated fresh
- 1 tbsp vegetable oil
- 1/2-1 tsp red chili flakes
For the Korean Chicken
- 3 lbs chicken legs bone-in, skin-on, or thighs
- 4 green onions
- 1 tbsp sesame seeds
Instructions
- In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.
- Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight.
- Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.
- Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. (Internal temperature 180F/82C) Baste with the marinade half way through the cooking for deeper flavour.
- Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbs | 25g | |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 120mg | 40% |
| Sodium | 654mg | 27% |
| Potassium | 334mg | 7% |
| Sugar | 23g | 46% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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