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–+ servings

Sticky Korean Chicken

A deliciously sticky and savory chicken dish, marinated in a flavorful Korean sauce and baked to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 2 pounds chicken thighs boneless and skinless
Marinade
  • 1/4 cup soy sauce low sodium preferred
  • 1/4 cup honey
  • 2 tablespoons gochujang Korean chili paste
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1 inch ginger fresh, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon black pepper
Garnish
  • 2 tablespoons sesame seeds toasted
  • 2 stalks green onions sliced

Method
 

Prepare the Marinade
  1. In a mixing bowl, whisk together soy sauce, honey, gochujang, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until well combined.
Marinate the Chicken
  1. Place the chicken thighs in a baking dish and pour the marinade over them. Ensure the chicken is well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Bake the Chicken
  1. Preheat the oven to 400?F (200?C). Remove the chicken from the marinade and place it in the baking dish. Bake for 25-30 minutes or until the chicken is cooked through and the sauce is bubbling.
Garnish and Serve
  1. Remove the chicken from the oven and sprinkle with toasted sesame seeds and sliced green onions. Serve hot with rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

For a spicier kick, add more gochujang to the marinade.

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