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Korean Sticky Chicken

Course: Main Course
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 186kcal
Author: Lord Byron's Kitchen
Korean Sticky Chicken is a crispy fried chicken in a thick, sweet, savoury, and spicy sauce; this recipe is most certainly for the sticky and spicy food lover. Prepared with a light and crispy coating and tossed in a quick, homemade sauce, this chicken is super flavourful!
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Ingredients

  • 8 whole boneless skinless chicken thighs, cut into one-inch pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon low-sodium soy sauce
  • 1/3 cup cornstarch

For the Sauce:

  • 1/4 cup low sodium soy sauce
  • 1/4 cup water
  • 1/2 cup brown sugar, lightly packed
  • 4 cloves garlic, minced
  • 1/4 cup gochujang

Instructions

  • Transfer the prepared chicken to a mixing bowl along with the olive oil, garlic powder, onion powder, salt, ground black pepper, and soy sauce. Toss well to combine ensuring that the seasonings are evenly distributed. Set aside for 5 minutes.
  • Next, add the cornstarch and toss until all of the chicken is well coated. Set this aside until you are ready to fry the chicken.
  • In a separate, smaller bowl, add the soy sauce, water, brown sugar, garlic, and gochujang. Whisk well to combine. Set that aside.
  • Next, add enough vegetable oil to a heavy-bottomed pot so that there are two inches of oil. Bring the temperature of the oil up to 350 degrees. Once the oil is hot enough, fry the chicken in batches until the chicken turns a golden brown colour.
  • Once each batch of chicken is fried, remove it from the pot and place it onto a paper towel-lined plate.
  • In a large skillet, over medium heat, add the sauce mixture and bring to a boil.
  • Once boiling, add in all of the fried chicken. Toss the chicken well with the sauce.
  • Continue to move the chicken about the skillet until the sauce has thickened and the water content has evaporated.
  • Once done, transfer to a plate and garnish.

Notes

 
 

Nutrition

Calories: 186kcal | Carbohydrates: 45g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 879mg | Potassium: 204mg | Fiber: 1g | Sugar: 28g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg