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Korean Spicy Chicken


Korean Sticky Chicken 


  • Chicken Thighs or Breast (boneless) – 500 gms
  • Garlic – 1 tablespoon 
  • Ginger – 1 teaspoon 
  • Honey – 3 tablespoons 
  • Ketchup – 2 tablespoons 
  • Soy sauce – 1 tablespoon
  • Brown sugar – 1 tablespoon 
  • Salt and pepper – to taste
  • Sesame seeds – as per requirement 
  • Any neutral oil – 1 tablespoon 
  • Rice vinegar – 1 tablespoon 
  • Sesame Oil – 1 teaspoon 

  • Procedure 

    1. Assemble all the ingredients for the sauce – honey, rice vinegar, soy sauce, sesame oil, any hot sauce, brown sugar, ketchup, garlic, ginger, salt, and pepper. 
    2. Mince up the garlic and set it aside. 
    3. Cut up the chicken into smaller pieces for easier cooking later on and set aside. 
    4. Scrape the peel off of the ginger and grate it up. 
    5. Add the ingredients for the sauce into a bowl and mix them up. Set aside.
    6. Heat oil up in a pan, add half of the chicken, and spread it out in a single layer. Sprinkle salt and pepper over the chicken and cook it until it turns brown on both sides. 
    7. Transfer the now-brown chicken to a plate and repeat the same steps with the remaining half of the chicken. 
    8. Return all the browned chicken to the pan and gently pour the sauce over the chicken. Stir to evenly coat and cook it for a few minutes until the sauce starts to thicken. 
    9. Transfer the chicken to a serving platter or bowl and garnish with sesame seeds. 

    Serves: 2  

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