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!
Bold delicious flavors and the ease of preparation will surely win you and your family over.
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Hello friends, this is Julia from Vikalinka 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
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.
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.
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:
- Summer Party Mojito Grilled Chicken Thighs
- Spatchcock Chicken in Spicy Yogurt Sauce
- Juicy Grilled Chicken Breast
- Grilled Garlic Chicken Skewers
Print-Friendly Asian Chicken Recipe:
Sticky Korean Chicken
Ingredients
For the marinade
For the Korean Chicken
- 3 lbs chicken legs and/or thighs, (bone-in, skin-on)
- 4 green onions
- 1 tbsp sesame seeds
Instructions
- 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 Per Serving
Filed Under
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Just tried it and loved it.
I went by the recipe and let it cook about 10 extra minutes and it was perfect.
Thank You!
You are welcome, Melvin. Great to know that you enjoyed it!
Hi there,
Just writing in to say that I made this tonight using boneless chicken thighs. People, do not make the mistake I did. It was awful. My whole family did not like it. I’m not saying anything negative about the recipe. I am saying something negative about the substitution I made on my own. Don’t do this. You’ll be glad you didn’t. I am going to make it again with chicken legs as the recipe calls for.
Thanks!
I marinated the meat for 2 hours and it wasn’t enough in my opinion. The flavor was only on the outside and didn’t flow throughout the entire piece of chicken. I will try this recipe again, but will marinate overnight. I just wanted to let anyone know that was wondering
Hi Angie, thank you for sharing that feedback with us Angie!
i am using chicken fillet, is that ok?
Followed the recipe to a T & agree with the many commenters about it never getting sticky or crispy. Boiled down the leftover sauce to baste the chicken halfway & still nothing like the photos. Broiled at the end and it just crisped up the skin but the sauce never turned thick. Delicious recipe but definitely not a sticky Asian recipe.
I put a tablespoon of corn starch into the sauce and cooked it until it thickened. Before the chicken was done I glazed the chicken with the the sauce and put it under the broiler for about 5 minutes until the chicken browned. I was nice and sticky and delicious. Will cook it again. Otherwise I followed the recipe exact.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I used your suggestion of adding the TBsp of cornstarch and cooking the marinade until it thickens and that made it even better. Thank you.
Great taste but did not turn out sticky or crispy. Even broiled it at the end for a few more minutes but no luck. Otherwise very tasty!
Hi Miroslava, 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.I hope that helps.
What a lovely recipe. The chicken legs tasted amazing and the kids just loved them!! Thanks Natasha for this wonderful recipe.
That is the best when kids love what we moms make. That’s so great!
So delicious. I will be making this regularly.
Sounds like you found a new favorite, Kathleen! Thank you for that great review!
Yummy! But if you cook your chicken to 180°F, you’re totally drying it out…165°F is the temp for chicken.
I’m so happy you enjoyed that. Thank you for sharing that with us!
These drumsticks are delicious! They pair so well with the shrimp fried rice on your blog. I’ve made them a few times already and they always come out tasting fantastic. I was wondering if this marinade would work on chicken tenders if grilled. I’ve read about grilling then and how the skin burns but what if I marinade chicken tenders and put them on wooden skewers to grill, do you think that would work?
Hi Lena, Thank you for sharing your wonderful review! Although I haven’t tried that I think that should work! If you experiment please let me know how you like that recipe.
The recipe says 5 cloves of garlic but are they smashed , crushed or minced ??
Great question Gail. That would be minced garlic.
Hi my wife has been given a huge jar of honey and sesame seed ( plus other stuff) for Mother’s Day here in Australia. I’m wondering if I just mix it up and stick it in a zip lock bag would it work the same?
How do I attach a picture?
Alan.
Hi Alan, you can definitely marinate the chicken with the marinade in a ziploc bag. That is a great idea! There currently is not a way to upload a photo on my blog but I would love to see it if you are interested in joining our private VIP Facebook cooking group.
I’m one of those people for whom the sauce never thickened. I’m wondering if the oven is the difference? I have a gas stove that heats from the bottom. Some of the marinade ran under the parchment paper and became sticky underneath, closer to the heat. I’m wondering if that’s the difference. What kind of stove do you have? Gas or electric? Top heating element or bottom?
My family liked the flavor of this dish, so next time I’m going to try it without the parchment paper, to see if I can get it to thicken and caramelize.
Hi Stacey, it could have been the heating element but I wonder if it could be more likely the proportions? Also, was your chicken fully thawed?
I followed your recipe exactly, and used fresh chicken that was marinated for 24 hours.
Okay, trust me follow Natasha’s recipe and marinade it for 24 hours. DIVINE! I served it with jasmine rice and broccoli. There was enough of the marinade/sauce to pour over the rice. Sesame seeds and sliced green onions are the perfect garnish. Hubs loved it too. A keeper!
I’m so happy to hear that! Thank you for sharing your great review Lesly!
Looks like a pretty good recipe. I might mix a tablespoon of Gochujang in with it to add a little more flavor and heat.
As for grilling it, this can easily be done if you do it indirect. Light the burners or bank your coals on one side and cook the chicken on the other side.
Thank you so much for sharing that with me.
You’re welcome. Thanks for sharing with us!
mine did not come out sticky.
Hi Colleen, 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.
Hi! Do you think skinless chicken thighs will work?
Hello Nancy, I imagine that should work too. Let us know how it goes if you give it a try!
Super tasty recipe! I’m just sad my chicken wasn’t very sticky. All the marinade rolled right off 🙁 I think I’m going to make a half batch of marinade to boil and throw on the chicken and rice (: Thanks for a yummy recipe!
I’m so happy you enjoyed that, Jenna!
Please add to the recipe to use raw grated ginger. I used ginger power. Hoping it will turn out okay. Also, should tou toast the sesame seeds? I normally do, but some may not know to do this. Thanks so much!! Love your recipes.
Hi Diane, thank you so much for pointing that out – I updated the recipe to clarify that it is fresh ginger. It isn’t necessary to toast the sesame seeds but you can uses pre-toasted or toast them at home. Toasted does always taste better 🙂
Hi Natasha, can you substitute chilly flakes for chilly powder or crushed red pepper?
Thank you
Hi Tanya, I haven’t tried that but I think it’s worth experimenting! If you test that out, let me know how it goes since someone else might have the same question. 🙂 I hope you love this Korean chicken!
It was delicious. Thank you
You’re so welcome! I’m happy you enjoyed that!
Hi Julia & Natasha! Such an easy recipe, I can’t wait to try! Is there a soy sauce brand you like and would recommend?
Hi Sara. We like our low sodium soy sauce (we used Tamari brand – gluten-free)
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 🙂
I’m so glad you enjoyed it! Thank you for the wonderful review!