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Sticky Korean Chicken Recipe

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4.3 from 9 reviews

This Sticky Korean Chicken recipe features juicy, bone-in, skin-on chicken legs and thighs marinated in a sweet and savory blend of honey, soy sauce, garlic, ginger, and red chili flakes. Oven-baked until the skin is dark and blistered, the chicken is basted with its marinade for deep flavor and finished with fresh green onions and sesame seeds for a vibrant, irresistible dish perfect for weeknight dinners or gatherings.

  • Total Time: 50 minutes plus marinating time
  • Yield: 6 servings

Ingredients

Marinade Ingredients

  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp vegetable oil
  • 1/2 to 1 tsp red chili flakes

Chicken

  • 3 lbs chicken legs and/or thighs (bone-in, skin-on)

Garnish

  • 4 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

  1. Prepare the marinade: In a large bowl, combine honey, soy sauce, grated fresh ginger, minced garlic, vegetable oil, and red chili flakes. Stir well until all ingredients are fully mixed to create a balanced sweet and spicy marinade.
  2. Marinate the chicken: Add the chicken legs and/or thighs to the marinade, making sure all pieces are fully submerged. Cover the bowl tightly with a lid or plastic wrap and refrigerate for at least two hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
  3. Preheat and prepare for baking: Preheat your oven to 375°F (200°C). Remove the chicken pieces from the marinade and arrange them on a parchment-lined shallow baking pan. Reserve the remaining marinade for basting during cooking.
  4. Bake and baste the chicken: Place the chicken in the oven and bake for 35-40 minutes, or until the chicken juices run clear and the skin is dark, blistered, and beautifully caramelized. Halfway through cooking, baste the chicken with the reserved marinade to boost the flavor and keep the chicken moist and sticky. Check that the internal temperature has reached 180°F (82°C) for safe consumption.
  5. Garnish and serve: Remove the cooked chicken from the oven and transfer it to a serving plate. Sprinkle the sliced green onions and sesame seeds evenly over the top for a fresh, nutty finish. Serve immediately for the best texture and flavor.

Notes

  • Marinating overnight intensifies the flavor, but at least 2 hours is recommended.
  • If preferred, chicken breasts can be used but adjust cooking time accordingly as they cook faster.
  • For a spicier kick, increase the red chili flakes or add a splash of gochujang to the marinade.
  • Ensure the chicken reaches an internal temperature of 180°F (82°C) for safety and tenderness.
  • Use parchment paper on the baking pan for easier cleanup and to prevent sticking.
  • Leftover chicken is great cold or reheated and can be served over rice or in wraps.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Korean

Find it online: https://dishiary.com/sticky-korean-chicken-recipe/