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.
Foto: Natasha's Kitchen
Ingredients
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic
- 1 tbsp grated fresh ginger
- 1 tbsp vegetable oil
- 1/2 -1 tsp red chilli flakes
- 3 lbs chicken legs and/or thighs ((bone-in, skin-on))
- 4 g reen onions
- 1 tbsp sesame seeds
Steps
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In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.
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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.
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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.
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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.
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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 (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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