Korean Sticky Chicken Recipe 435
KOREAN STICKY CHICKEN
Hot, sweet and savory, this Korean sticky chicken is the perfect accompaniment to a steamy bowl of white rice, and only takes 20 minutes to make from start to finish.
Provided by Caroline Phelps
Categories Main
Time 20m
Number Of Ingredients 8
Steps:
- Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
- In a large skillet over medium to medium-high heat, add the oil and swirl it around to coat the bottom surface of the skillet. When the oil is hot, add the chicken. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
- In the same pan over medium heat, add the soy sauce, rice vinegar, and honey, and let the sauce bubble for 1 minute, until it thickens a little.
- Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly.
- Turn the heat off and sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate.
- Top with chopped scallions a serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 304 calories, Sugar 12.7g, Sodium 360.5mg, Fat 10.7g, SaturatedFat 1.6g, UnsaturatedFat 4.8g, TransFat 0g, Carbohydrate 16.2g, Fiber 1.5g, Protein 35.9g, Cholesterol 110.3mg
STICKY KOREAN CHICKEN
Sticky Korean Chicken recipe owes it delicious taste to a flavorful marinade bursting with sweet, sour and savory notes. For best results, marinate at least 2 hours or overnight.
Provided by Julia Frey
Categories Easy
Time 50m
Number Of Ingredients 9
Steps:
- In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.
- Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight.
- Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.
- Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. (Internal temperature 180F/82C) Baste with the marinade half way through the cooking for deeper flavour.
- Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.
Nutrition Facts : Calories 403 kcal, Carbohydrate 25 g, Protein 22 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 120 mg, Sodium 654 mg, Sugar 23 g, ServingSize 1 serving
KOREAN STICKY CHICKEN RECIPE - (4.3/5)
Provided by á-34480
Number Of Ingredients 8
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.
SWEET KOREAN CRISPY CHICKEN
This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.
Provided by Shelby Lynn
Categories World Cuisine Recipes Asian Korean
Time 1h6m
Yield 6
Number Of Ingredients 16
Steps:
- Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
- Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
- Toss cornstarch with the chicken to coat evenly.
- Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
- Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
- Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
Nutrition Facts : Calories 577.8 calories, Carbohydrate 41.5 g, Cholesterol 33.6 mg, Fat 41.9 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 829 mg, Sugar 26.2 g
KOREAN FRIED CHICKEN
Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins
Provided by Elena Silcock
Categories Buffet, Dinner
Time 30m
Number Of Ingredients 11
Steps:
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
- Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
STICKY KOREAN CHICKEN DRUMSTICKS
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
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 10
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
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