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.
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.