Best Korean Sticky Chicken Recipes

STICKY KOREAN CHICKEN DRUMSTICKS

Sticky Korean chicken drumsticks image

These sticky chicken drumsticks with Korean marinade are moreish finger food. Try them with coleslaw and salads at a summer picnic - but take napkins!

Provided by Tom Kerridge

Time 1h30m

Number Of Ingredients 10

Ingredients

16 chicken drumsticks
coleslaw , to serve
sliced red chilli and spring onions, to serve
3 tbsp soy sauce
2 shallots , roughly chopped
2 tbsp honey
large piece ginger , finely grated
8 garlic cloves , finely grated
2 tsp chilli flakes
3 tbsp mirin

Steps:

Tip all of the marinade ingredients into a mixing bowl with a good grinding of pepper and whisk them together. Score the drumsticks with a sharp knife, if you like, and toss them in the marinade. Cover and chill for as long as you can - overnight is good but 24 hrs is even better.
Heat the oven to 160C/140C fan/gas 4. Lay the drumsticks on a shallow roasting tray and spoon over any excess marinade from the bowl. Roast the chicken for 40 mins, then baste with the sticky juices in the tin. Turn the oven up to 220C/200C fan/gas 8 and continue to cook the chicken for 20 mins more, or until caramelised (it's fine for it to char a little). Use tongs to lift the chicken onto a platter and scatter over some sliced red chilli and spring onions, if you like. Serve with coleslaw and plenty of napkins. Cold beers are optional.

Nutrition Facts : Calories 214 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium

KOREAN STICKY CHICKEN RECIPE - (4.3/5)

Korean Sticky Chicken Recipe - (4.3/5) image

Provided by á-34480

Number Of Ingredients 8

Ingredients

1 pound skinless and boneless chicken breasts, sliced into large chunks
2 tbsp red pepper/chili flakes (gochugaru)
1 tbsp grapeseed oil, or other neutral oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 1/2 tbsp honey
1 tbsp sesame seeds
2 scallions, finely chopped

Steps:

Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Rub the chicken pieces until they are well coated. In a large pan over medium high heat, add oil and chicken and cook on each side for two minutes or until chicken is cooked through. Transfer to a plate and set aside. In the same pan over medium heat, add soy sauce, rice vinegar and honey and cook for one minute, until the sauce is bubbling. Return chicken to the pan and coat on all sides for about 2 minutes, until sauce thickens. Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off. Transfer Korean sticky chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.