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.
Nutrition Facts
Sticky Korean Chicken
Amount per Serving
Calories
403
% Daily Value*
Fat
23
g
35
%
Saturated Fat
7
g
44
%
Cholesterol
120
mg
40
%
Sodium
654
mg
28
%
Potassium
334
mg
10
%
Carbohydrates
25
g
8
%
Sugar
23
g
26
%
Protein
22
g
44
%
Vitamin A
250
IU
5
%
Vitamin C
2.6
mg
3
%
Calcium
39
mg
4
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
