This sweet and spicy Korean chicken dish is easy to prepare, and utterly scrumptious. Pan fried with less oil instead of deep-frying, this chicken dish will satisfy you without making you feel guilty (time to get your summer body ready, lol).
Juicy, tender chicken pieces are coated in sticky, sweet and spicy sauce. Each bite is full of balanced flavors. It’s simply tempting.
Ingredients (serves 2):
- 200g chicken thigh
- 1/2 tbs cooking wine/ rice wine
- salt & pepper to taste
- cornstarch for coating
- 20g ketchup (sauce)
- 1 tbs gochujang (sauce)
- 10g honey (sauce)
- 1 tsb water (sauce)
Note:
I used boneless skinless chicken thighs. The ones with skin on taste better, but are less healthy. Chicken breasts are healthier, but the resulting texture won’t be as good.
Instructions:
Cut chicken thigh into bite size pieces, combine and mix with cooking wine, salt and pepper. Marinade for 10 min. In a separate bowl, mix ingredients for the sauce.
Fully coat the chicken pieces with cornstarch
Heat oil in a non-stick pan ( a shallow layer just to cover the bottom of pan), add chicken pieces, pan fry over medium-low heat, flip sides regularly. Cook for 10-15 min until chicken is fully cooked and turns golden on the outside (adjust time according to size of chicken pieces).
Switch to high heat and pour in the sauce. Quickly coat chicken pieces with the sauce, remove from heat once sauce becomes sticky.
Garnish with chopped scallions and roasted white sesame seeds. This sweet and spicy Korean chicken can be a perfect appetizer, or served as a main with bowls of steamed rice 🙂
The chicken pieces are crispy on the outside when served hot, the inside remains moist and tender. The sauce has a balanced sweet, tangy, spicy flavor. I am sure you will fall in love with this healthier version of Korean chicken!
If you prefer chicken that tastes more similar to fried chicken, try this super crispy oven baked chicken recipe!
