Sweet, Spicy, and Sticky Korean Chicken
Sweet, Spicy, and Sticky Korean Chicken is probably what gave me deep and satisfying happiness this weekend.
The chicken and an unexpectedly soothing prayer gathering. I will tell you about the prayer gathering and the festive season in my next post. Just to keep to the synchronicity of events. Call me decadent, but Indian festivals to me are always about sweets and treats.
I am out of New York City, need to be for the next immediate future. I am relishing the extra found time thanks to the lack of commute.
My Sticky Korean Chicken Story
However, what I miss is the availability of a diverse array of food at my disposal. Yes, with me it is always about the food. Topping things is the sweet, spicy and sticky Korean chicken. This weekend, I tried my hand at replicating the flavors. I even came up with a make ahead sauce.
As for the chicken, I tried it two ways, a simple sheet pan bake and instant potting it.
In both cases, then chicken is done in under 30 minutes.
Options and Possibilities for this Sticky Korean Chicken
- Great skewered as a snack, no additional accompaniments needed.
- Also, perfect over snowy fragrant Jasmine rice as a rice bowl. In fact, it will be perfect over this ginger and coconut jasmine rice.
- Comforting indulgence at its best.
I do not need a crystal ball to tell that there are hours of driving in my future thanks to the daughter. While we do use it for some catch up, she is a girl of a few words. I have however learnt to relish the quite solace of her company. The occasional nugget offers me priceless simple insight into her views that can only be found through this companionship.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube
A simple easy and healthy take on Sweet, Spicy and Sticky Korean Chicken.
Ingredients
- 2 tablespoons minced ginger
- 1/2 cup soy sauce
- 3/4 cup rice vinegar
- 4 tablespoons Gojuchang or other chili sauce
- 1 cup Allulose
- 2 pounds chicken, boneless, skinless thighs cut into smaller pieces
- Toasted Sesame Seeds
- Chopped Scallions
- Chopped Carrots
Instructions
- In a small pan add the sesame oil and the ginger and saute for 30 seconds.
- Add the soy sauce, rice vinegar, gojuchang and Allulose and bring to a simmer for about 3 minutes, allowing the mixture to thicken slightly.
- Cool Slightly
- Pre-heat the oven to 400 degrees F.
- Toss the chicken with 1 cup of the prepared sauce.
- Spread on a sheet pan. Bake for 20 minutes, turning once mid-way.
- Broil for 1 or 2 minutes if desired.
- Remove from the oven and sprinkle with toasted sesame seeds
- Serve garnished with scallions and carrots, over rice for a meal or skewered as a snack.
- Instant Pot/Electric Pressure Cooker Directions
- In a small pan add the sesame oil and the ginger and saute for 30 seconds.
- Add the soy sauce, rice vinegar, gojuchang and Allulose and bring to a simmer for about 3 minutes, allowing the mixture to thicken slightly.
- Cool Slightly
- Place the chicken with 1 cup of the sauce in the instant pot or your electric pressure cooker. Set on high pressure for 4 minutes and release the steam after 15 minutes.
- Turn on the saute mode and reduce the remaining liquid, until fairly dry and it coats the chicken.
- Remove from the pressure cooker, sprinkle with toasted sesame seeds. Serve garnished with scallions and carrots, over rice for a meal or skewered as a snack.
Notes
To make this with sugar, you can simply substitute the Allulose with 3/4 cup of sugar.