Sticky Korean Chicken Recipe

Author: Adam

chicken thighs, soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, chili flakes, green onions, sesame seeds, cornstarch, water.


 Marinate chicken thighs with soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil for at least 30 minutes.

Combine rice vinegar, chili flakes, and cornstarch in a bowl. Stir in water and mix until smooth.

Pour prepared sauce over cooked chicken in the skillet. Simmer until the sauce thickens and coats the chicken evenly.

Garnish with chopped green onions and sesame seeds for added flavor and presentation.

Serve Sticky Korean Chicken hot over steamed rice or with a side of vegetables for a complete meal.

Indulge in the irresistible combination of flavors in every bite of Sticky Korean Chicken—a culinary delight for any occasion.

Customize your Sticky Korean Chicken with additional vegetables like bell peppers, carrots, or onions for extra crunch and nutrition.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best taste.

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