Korean-Style Chicken with Sticky Glaze

This dish is all about contrast on the plate. Soft chicken inside, a slightly sticky glaze outside, and little bursts of crunch that keep each bite interesting without turning it into a deep-fried project.

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Ingredients

• Chicken thighs or breast, cut into medium chunks
• Neutral oil
• Salt and black pepper

For the glaze

• Gochujang (Korean chili paste)
• Soy sauce
• Honey or brown sugar
• Rice vinegar or apple cider vinegar
• A small splash of water

For texture

• Garlic, finely chopped
• Fresh ginger, grated
• Spring onions, sliced
• Sesame seeds

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Instructions

1. Start with the surface. Heat oil in a pan and add the chicken in a single layer. Let it brown properly before moving it.
2. Build softness inside. Turn the chicken and cook just until tender, then lower the heat slightly.
3. Wake up the aromatics. Push the chicken aside, add garlic and ginger, and cook briefly until fragrant.
4. Create the glaze directly in the pan. Add gochujang, soy sauce, honey, vinegar, and water. Stir gently.
5. Let it cling. Simmer until the sauce thickens and coats the chicken in a glossy layer.
6. Finish with contrast. Sprinkle spring onions and sesame seeds just before serving.
7. Serve immediately, while the glaze is sticky and the chicken still juicy.

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Serving Ideas:

• Serve over plain rice to highlight the texture of the chicken.
• Add quick-pickled cucumber for crunch.
• Works well wrapped in lettuce leaves for a softer bite.

More ideas: Chinese-Style Pork Stir-Fry, Baked Enchiladas with Rich Filling, Pistachio Crepe Pasta with Caramelized Plums