Korean Sticky Chicken

• Gluten free

• Meat

  • 1 lb Chicken breasts, skinless and boneless

• Produce

  • 2 tbsp Red pepper/chili flakes
  • 2 Scallions

• Condiments

  • 1 1/2 tbsp Honey
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Grapeseed oil
  • 1 tbsp Rice vinegar

Found on pickledplum.com

Description

Ingredients

• 1 pound skinless and boneless chicken breasts, sliced into large chunks
• 2 tbsp red pepper/chili flakes (gochugaru)
• 1 tbsp grapeseed oil, or other neutral oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1½ tbsp honey
• 1 tbsp sesame seeds
• 2 scallions, finely chopped

Directions

• Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Rub the chicken pieces until they are well coated.
• In a large pan over medium high heat, add oil and chicken and cook on each side for two minutes or until chicken is cooked through. Transfer to a plate and set aside.
• In the same pan over medium heat, add soy sauce, rice vinegar and honey and bring to a boil. Let the sauce cook for 2-3 minutes, until it thickens slightly.
• Return chicken to the pan and cook until chicken is coated with the sauce on all sides.
• Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.
• Transfer Korean sticky chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.