Sticky Korean Chicken

This Sticky Korean Chicken recipe owes it delicious taste to a flavorful marinade bursting with sweet, sour and savory notes. If you try one new recipe this month, try this Sticky Asian Chicken!

Sticky Korean Chicken pieces on a platter Bold delicious flavors and the ease of preparation will surely win you and your family over.

Hello friends, this is Julia from www.vikalina.com popping over to Natasha’s Kitchen to share a recipe and some cooking tips.

I don’t know where you are but we are experiencing an uncharacteristically glorious summer in England this year, so everything I’ve wanted to cook lately mirrored our hot and sticky days. This sticky Korean chicken is no exception.

Sticky Korean Chicken

A close up image of chicken pieces with sliced spring onions and sesame seeds.

Korean food has been in the spotlight recently due to its unique but easy to love flavors. However, as much as I would be the first person to order Korean chicken in a restaurant, I felt intimidated to approach it at home for ages until I found the recipe I loved aka easy Korean chicken recipe.

If you are feeling the same, fear not! I will guide you through the process, which turns out to be an easy one.

A photo collage of 4 process shots for sticky Korean chicken

What is the secret to delicious Korean Chicken?

  • First and foremost…the Korean chicken marinade. Letting your chicken bathe in strong and aromatic flavors for at least two hours or better yet overnight, will ensure maximum flavor.
  • Secondly, sticking to appropriate cooking times and oven temperature or using a meat thermometer will yield tender and juicy chicken. In other words, it will prevent overcooking the chicken.
  • And lastly, don’t forget to baste your Korean chicken half way through the cooking time to impart that delicious flavor.

An overhead shot of Korean chicken on a grey platter

Can I cook this easy Korean chicken on the grill?

Great question, my friends and I would love to say ‘yes’. Sadly, due to honey being one of the ingredients in the marinade, this Korean chicken tends to catch fire while on the barbecue and burn the skin before the chicken is cooked through.

So unless an extremely charred chicken is your thing, I would stick to the oven.

If you are absolutely set on grilling your chicken, why not try:

Print-Friendly Asian Chicken Recipe:

Sticky Korean Chicken

4.75 from 12 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Marinating Time: 2 hours
Total Time: 50 minutes
Chicken pieces on a platter

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. 

Author: Julia Frey
Skill Level: Easy
Keyword: Korean Chicken
Calories: 403 kcal
Servings: 6 people

Ingredients

For the marinade

  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic
  • 1 tbsp ginger
  • 1 tbsp vegetable oil
  • 1/2-1 tsp red chilli flakes

For the Korean Chicken

  • 3 lbs chicken legs and/or thighs (bone-in, skin-on)
  • 4 green onions
  • 1 tbsp sesame seeds

Instructions

  1. In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes. 
  2. 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. 

  3. 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.

  4. 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. 

  5. 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
Sticky Korean Chicken
Amount Per Serving
Calories 403 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 35%
Cholesterol 120mg 40%
Sodium 654mg 27%
Potassium 334mg 10%
Total Carbohydrates 25g 8%
Sugars 23g
Protein 22g 44%
Vitamin A 5%
Vitamin C 3.1%
Calcium 3.9%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

What are your favorite restaurant recipes you are too intimidated to try at home? Please, us know in a comment below. We are here to make life easier for you!

A quick and easy recipe for Korean chicken using simple and easy to source ingredients. This chicken is a wonderful mix of the sweet, sour and savoury. Master this restaurant quality Sticky Asian Chicken recipe at home! | natashaskitchen.com

Julia Frey

I am Julia, a London based food blogger and photographer, and vikalinka.com is my space to share bits of my life with the world. Incidentally, much of my life is taken up by cooking, due to 2 very hungry children and husband, so you will become witnesses to my culinary endeavours if you choose to stay around.

Read more posts by Julia

Read comments/reviewsAdd comment/review

  • Tanya M
    November 1, 2018

    Delicious!!!
    So I made this chicken in my instant pot , high pressure for 20 mins . I cooked it with all the marinade and then used it to baste the drumsticks when I broiled them. Served with rice and poured some of the cooked marinade onto the rice . Chicken was falling of the bone obviously but it was delicious ! Everyone enjoyed it especially the my picky boys! Thank you 🙂 Reply

    • Natashas Kitchen
      November 1, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Olga Melnichenko
    November 1, 2018

    I was at the end of my 21 days-Daniel fast and had a craving for some Korean chicken . I tried this recipe and it was excellent ! Thank you for this recipe! My guest and I loved it ! Reply

    • Natashas Kitchen
      November 1, 2018

      I’m so happy you enjoyed this recipe Olga! Thank you for sharing this with us! Reply

  • Liz
    October 19, 2018

    Made this for the second time and I always regret making so little :p Sooooo good, my favorite chicken recipe of all time. Reply

    • Natashas Kitchen
      October 19, 2018

      I love this! Thank you for sharing that with me Liz! Reply

  • Scott
    August 14, 2018

    I made this on the BBQ using the indirect heat method. No flare ups and the chicken was amazing! Thanks for another great recipe. Reply

    • Natashas Kitchen
      August 14, 2018

      That’s so great! Thank you for sharing that with us Scott! Reply

  • Inga
    August 6, 2018

    Just made this Korean chicken…..it is scrumptious. The flavor is authentic and the meat is tender. I ended up marinating it for two days and while basting realized it didn’t have the skin on – it was still succulent and due to the extra marinating, fall apart tender. Thank you Natasha for introducing me to Vikalinka – I’ve found another gem! Reply

    • Natashas Kitchen
      August 6, 2018

      It is my pleasure! Reply

      • Julia Frey
        August 8, 2018

        Such a great review! Thank you so much, Inga! Reply

  • MERCEDES
    August 1, 2018

    HI , JULIA…I HAVE A QUESTION…I HAVE ,YOU KNOW A STOVE WITH IT OVEN , BUT I DON’T WANT TO USE IT BECAUSE ,YOU KNOW IS TO BIG JUST TO COOK ONLY MAYBE 6 PIECES…I HAVE A COUNTER OVEN , BUT WHEN YOU SAY THAT WE HAVE TO PUT THEM TO 350 HAS TO BE BROIL, BAKE OR CONVENTIONAL BAKE ?…IN MY COUNTER OVEN I HAVE TO CHOOSE ONE OF THAT IN ORDER TO MAKE SOMETHING…
    ¿ WHAT DO YOU HAVE TO TELL ME ABOUT THAT ?
    THANK YOU SO MUCH IF YOU CAN ANSWER THIS ONE….HUGS FROM MIAMI.. Reply

    • Julia Frey
      August 4, 2018

      Hi Mercedes, the conventional setting is the best one for it. Using a small counter oven is such a good idea in this heat! Reply

  • Oksana
    August 1, 2018

    Me and my husband couldn’t stop eatingthid chicken. The recipe is SO SO good! Reply

    • Natashas Kitchen
      August 1, 2018

      Thank you for the great review, Oksana! Reply

  • Lyuda
    July 28, 2018

    Hi girls! It’s very unusual that both of you can read And answer 🙂 my question is, why doesn’t my chicken look sticky? I did a a big batch so I doubled the marinade, it looks beautiful but not sticky. Any ideas why? 🙂 Reply

    • July 30, 2018

      Hi Lyuda, the stickyness might’ve dried out in the oven if your temperature was too high or the chicken spent longer in the oven, which caused the sugar to caramelise. If you want it stickier you can boil the leftover marinade and brush the chicken with it after you take it out of the oven. Reply

  • Zhanna
    July 17, 2018

    Will try this tomorrow! Thank you Natasha! Could you teach us how to make an easy Pad Thai? Thanks! Reply

    • Natashas Kitchen
      July 17, 2018

      Thank you Zhanna! Enjoy! Reply

  • Tanya
    July 16, 2018

    Do I have to cover with the foil while baking? Reply

    • Natashas Kitchen
      July 17, 2018

      Hi Tanya, we did not cover it with aluminum foil when baking. 🙂 Reply

  • Mary
    July 16, 2018

    Hi! Would it be okay to marinate it in one those big freezer bags? Reply

    • Natasha
      July 16, 2018

      Hi Mary, I don’t see why not! 🙂 I hope you love the recipe! Reply

      • Mary
        July 16, 2018

        Thanks Natasha! Looks delicious, can’t wait to try it! 😊 Reply

        • Natashas Kitchen
          July 16, 2018

          You’re so welcome! Reply

  • Oksana K.
    July 14, 2018

    Thanks for the recipe, ladies! Great flavor! I just turned them over 5 min after basting and busted again… Reply

    • Natashas Kitchen
      July 15, 2018

      I’m happy you enjoyed that! Thank you for following our blog! Reply

  • Britt
    July 13, 2018

    With just two of us, we normally have to cook things that store and reheat well. Would this be good reheated for leftovers, and, if so, what would be the best way to do that and retain the flavor? Reply

    • July 13, 2018

      Hi Britt, you have two options here. You can half the recipe, so you don’t make as much or you can easily reheat this chicken in the microwave. If you prefer using an oven, you can preheat at 400F for 10-15 minutes. This way the chicken skin stays crispy! Reply

  • irina
    July 12, 2018

    is boneless chicken breast ok? Reply

    • Natasha
      July 12, 2018

      Hi Irina, you would have to modify the recipe since boneless chicken breast cooks faster and keep an eye on it since it can easily overcook and is not as forgiving. I would suggesting chicken thighs instead. Reply

      • Irina
        July 13, 2018

        I’m sorry I mdidn’t ant boneless chicken thighs. Those are ok? Reply

        • July 13, 2018

          Boneless chicken thighs are absolutely fine, Irina. I would reduce the cooking time by 5-10 minutes as they cook a bit faster. Reply

  • Natasha @ Salt & Lavender
    July 12, 2018

    This looks so tasty, and I love the photos. Great job, Julia! So exciting to see one of your recipes on here. 🙂 Reply

    • Natashas Kitchen
      July 12, 2018

      Thank you Natasha! Reply

    • July 13, 2018

      Thanks so much, Natasha! Reply

  • vera bentley
    July 12, 2018

    thanx for the weight exchange rate calculator. im sorry i havent taken much notice of the weights of ingredients atm coz it does my brain in to try to figure them out if im not cooking the particular meal. this is such a great idea & il know how much stuff il need before i make the particular food. thanx thanx thanx. Reply

    • Natashas Kitchen
      July 12, 2018

      You’re so welcome Vera! Reply

  • Aurelia Gabor
    July 11, 2018

    Hi, Natasha, This recipe it’s very tempting. Honestly, I enjoy all of your recipes ! However, what temperature do you use while cooking this meal ? Aurelia Gabor Reply

    • Natashas Kitchen
      July 11, 2018

      Hi Aurelia, We cooked this at 375F for 25-40 minutes or until juices run clear. Reply

  • That Girl
    July 11, 2018

    Surely you are not basting the chicken in the same solution you used to marinade the raw chicken. Reply

    • Natasha
      July 12, 2018

      Hi, since the chicken is still baked for 20 minutes after basting, there is no harm in doing so. It is the same marinade that the chicken starts roasting with so it is just a way to get more marinade to stick to the chicken mid-way through baking. You can skip that step and maybe turn the chicken in the oven rather than re-basting if you prefer. Reply

  • Hedy
    July 11, 2018

    I would love to make this but trying not to use the oven in our 90 degree summer days. Wish there was another way … instant pot perhaps? Reply

  • Nat
    July 11, 2018

    Hi Natasha,
    I am planning on making this today and would like to know, is the ginger raw grated ginger or powder ginger? And does it matter?

    Thanks! Reply

    • Natasha
      July 11, 2018

      Hi Nat, it is raw grated ginger – that gives the best flavor 🙂 Reply

      • Nat
        July 12, 2018

        Ended up making this yesterday. Soaked the chicken in the marinade for 3.5 hours, however, the flavor was really only on the exterior of the chicken. Perphaps soaking overnight would yield a better result. Otherwise, the flavor was good. Reply

        • Natashas Kitchen
          July 12, 2018

          Thank you for sharing that with us Nat. Reply

    • Joan Aldis
      July 11, 2018

      Can I make this recipe without the chilli flakes my husband cannot eat chillies. Reply

      • Natashas Kitchen
        July 11, 2018

        Hi Joan, yes you can omit those or put in less based on your preference. Hope you both like it! Reply

  • Leslie Little
    July 11, 2018

    What a surprise to find you, Julia, over on Natasha’s website! lol. Looks and sounds delicious! I’ll be trying this one soon!

    Leslie Reply

    • Natasha
      July 11, 2018

      I’m so excited to have Julia guest post. She is such a talented cook and the sweetest lady. 🙂 I hope you love the chicken! Reply

    • July 12, 2018

      Hi Leslie, it’s so fun to write for another blog and especially an audience as great as Natasha’s! 🙂 Reply

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