Korean Sticky Chicken
This is a quick and easy recipe that only takes a handful of ingredients to pack a flavorful punch. You might be unfamiliar with Gochujang, a spicy Korean sauce. You can find this in the Asian aisle at Walmart or most likely your local grocery store. You can also get it on-line if you can’t find it in the store. This bright red sauce can pack a punch as far as heat goes, and the level of heat can vary from sauce to sauce. Other than the Gochujang, you probably have the rest of the ingredients in your pantry. This dish is great served over quinoa, rice, barley or any other cooked grain you like. This recipe will make 3-4 good size portions. Start cooking your grain first, so it will be done by the time the chicken is ready. To get some veggies in, steamed broccoli or sugar snap peas would be a great addition to this dish.
1/2 cup Gochujang
1/2 cup Honey
1/4 cup Lime Juice
1/4 cup Soy Sauce or Tamari
1-2 LBS Chicken Tenders or Chicken Breast cut into bit size pieces
Salt & Pepper
Corn Starch to toss chicken in
Vegetable Oil
Sliced Scallions & Toasted Sesame Seeds to garnish
Get your chosen grain cooking, then in a small bowl mix the Gochujang, honey, lime juice and soy/tamari. Cut chicken into desired sized pieces then sprinkle on both sides with salt & pepper. Heat one inch of vegetable oil in a large skillet to med/high. Working in small batches, toss the chicken in a small bowl with just enough corn starch to coat them. Cook in small batches until chicken is browned and cooked through. Transfer to a wire rack after cooking. While you cook the chicken, heat the sauce in a small pan. Once all the chicken is cooked, toss it in the sauce then ladle it over the cooked rice or other grain. Garnish with scallion and toasted sesame seeds. Enjoy!
