Go Back
+ servings
Sticky Korean Chicken made with Gochujang, soy sauce based marinade is bold in flavours and really easy to make. Chicken thighs coated in a sweet and spicy sauce and cooked until juicy.
Print

Sticky Korean Chicken

Korean Chicken made with Gochujang, soy sauce based marinade is bold in flavors and really easy to make. Chicken thighs coated in a sticky sweet and spicy sauce and cooked until juicy.
 


Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 People
Calories 337kcal

Ingredients

  • 500 gm Chicken thighs Boneless
  • 1 Teaspoon Oil
  • 1 Teaspoon Roasted Sesame Seeds
  • 2 Scallion Green Part

For Marinating

  • 2 Tablespoon Gochujang Paste
  • 2 Tablespoon Soy Sauce
  • 3 Tablespoon Light Brown Sugar
  • 1 Tablespoon Garlic Minced
  • 1/2 Tablespoon Ginger Minced
  • 1 Teaspoon Rice Vinegar
  • 1 Teaspoon Paprika

Instructions

  • Mix all the ingredients mentioned under Marination.  
  • Add chicken to the marinade and toss it well to coat chicken well with the marinade.
  • Heat a heavy bottom cast Iron Skillet. Add oil. 
  • Shake off excess marinade and arrange Chicken in a single layer leaving space in between. Cook undisturbed for 4-5 minutes on medium-high heat.
  • Flip chicken and cook the other side for another 3-4 minutes. 
  • Serve with rice. Sprinkle sesame seeds and green onion on top. 

Notes

  • While adding chicken to the pan, don't crowd the pan. Add chicken in two batches for crispy caramelized skin. 

Nutrition

Serving: 100g | Calories: 337kcal | Carbohydrates: 13g | Protein: 21g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 604mg | Potassium: 344mg | Sugar: 9g | Vitamin A: 420IU | Vitamin C: 3.1mg | Calcium: 25mg | Iron: 1.4mg