Sticky Korean Chicken
This Sticky Korean Chicken recipe owes it delicious taste to a flavorful marinade bursting with sweet, sour and savory notes. If you try one new recipe this month, try this Sticky Asian Chicken!
Bold delicious flavors and the ease of preparation will surely win you and your family over.
This post may contain affiliate links. Read my disclosure policy.
Hello friends, this is Julia from Vikalinka popping over to Natasha’s Kitchen to share a recipe and some cooking tips.
I don’t know where you are but we are experiencing an uncharacteristically glorious summer in England this year, so everything I’ve wanted to cook lately mirrored our hot and sticky days. This sticky Korean chicken is no exception.
Sticky Korean Chicken
Korean food has been in the spotlight recently due to its unique but easy to love flavors. However, as much as I would be the first person to order Korean chicken in a restaurant, I felt intimidated to approach it at home for ages until I found the recipe I loved aka easy Korean chicken recipe.
If you are feeling the same, fear not! I will guide you through the process, which turns out to be an easy one.
What is the secret to delicious Korean Chicken?
- First and foremost…the Korean chicken marinade. Letting your chicken bathe in strong and aromatic flavors for at least two hours or better yet overnight, will ensure maximum flavor.
- Secondly, sticking to appropriate cooking times and oven temperature or using a meat thermometer will yield tender and juicy chicken. In other words, it will prevent overcooking the chicken.
- And lastly, don’t forget to baste your Korean chicken half way through the cooking time to impart that delicious flavor.
Can I cook this easy Korean chicken on the grill?
Great question, my friends and I would love to say ‘yes’. Sadly, due to honey being one of the ingredients in the marinade, this Korean chicken tends to catch fire while on the barbecue and burn the skin before the chicken is cooked through.
So unless an extremely charred chicken is your thing, I would stick to the oven.
If you are absolutely set on grilling your chicken, why not try:
- Summer Party Mojito Grilled Chicken Thighs
- Spatchcock Chicken in Spicy Yogurt Sauce
- Juicy Grilled Chicken Breast
- Grilled Garlic Chicken Skewers
Print-Friendly Asian Chicken Recipe:
Sticky Korean Chicken
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 Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
What are your favorite restaurant recipes you are too intimidated to try at home? Please, us know in a comment below. We are here to make life easier for you!
Julia Frey
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi This recipe sounds great but I have a question Since I am not a big fan of either thighs or legs is it possible to use chicken breasts.
Hi Shirley, you would have to modify the recipe since boneless chicken breast cooks faster and keep an eye on it since it can easily over. I hope that helps!
I made it for dinner 2 nights ago and everyone loved it! The kids – 5yo and 7yo – devoured the sauce. They asked for it again the next day, they want that sauce over rice and the delicious chicken! BEST by far!
That’s just awesome! Thank you for sharing your wonderful review, Jorgina!
Thank you for such an amazing and easy recipe. This is my favorite recipe from your website. I’ll definitely do it again
Hi Ana! I’m so glad to hear that. Thank you for sharing.
Not my favorite but I will still try a ton more of Natasha’s kitchen recipes. All others have been so good. Maybe my bar was just too high 😁
Hi Megan! I’m sorry that it did not turn out for you. So glad that you have other recipes you enjoy. I’d be happy to help troubleshoot this recipe if you’re interested. 🙂
Amazing recipe! Marinated overnight and the flavor was all the way through. Achieved the same results in the pictures. I used drumsticks (with skin) only and added one step: rotated them three times, every 15mins, basting each time. Perfection!! We will make this again for sure. Thank you!
Hello Cherie, that’s great feedback! Thanks a lot for sharing that with us, hope you’ll love all the recipes that you will try from us!
My 90 year old aunt and I loved this. I’m making it again tomorrow so marinating overnight. I serve with rice and Asian mixed vegetables. I followed your recipe and had no problems.
Sounds like a great plan, Kim! Enjoy and I hope you and your family will love these recipes.
Just tried it and loved it.
I went by the recipe and let it cook about 10 extra minutes and it was perfect.
Thank You!
You are welcome, Melvin. Great to know that you enjoyed it!
Hi there,
Just writing in to say that I made this tonight using boneless chicken thighs. People, do not make the mistake I did. It was awful. My whole family did not like it. I’m not saying anything negative about the recipe. I am saying something negative about the substitution I made on my own. Don’t do this. You’ll be glad you didn’t. I am going to make it again with chicken legs as the recipe calls for.
Thanks!
I marinated the meat for 2 hours and it wasn’t enough in my opinion. The flavor was only on the outside and didn’t flow throughout the entire piece of chicken. I will try this recipe again, but will marinate overnight. I just wanted to let anyone know that was wondering
Hi Angie, thank you for sharing that feedback with us Angie!
i am using chicken fillet, is that ok?
Followed the recipe to a T & agree with the many commenters about it never getting sticky or crispy. Boiled down the leftover sauce to baste the chicken halfway & still nothing like the photos. Broiled at the end and it just crisped up the skin but the sauce never turned thick. Delicious recipe but definitely not a sticky Asian recipe.
I put a tablespoon of corn starch into the sauce and cooked it until it thickened. Before the chicken was done I glazed the chicken with the the sauce and put it under the broiler for about 5 minutes until the chicken browned. I was nice and sticky and delicious. Will cook it again. Otherwise I followed the recipe exact.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I used your suggestion of adding the TBsp of cornstarch and cooking the marinade until it thickens and that made it even better. Thank you.
Great taste but did not turn out sticky or crispy. Even broiled it at the end for a few more minutes but no luck. Otherwise very tasty!
Hi Miroslava, the stickyness might’ve dried out in the oven if your temperature was too high or the chicken spent longer in the oven, which caused the sugar to caramelise. If you want it stickier you can boil the leftover marinade and brush the chicken with it after you take it out of the oven.I hope that helps.
What a lovely recipe. The chicken legs tasted amazing and the kids just loved them!! Thanks Natasha for this wonderful recipe.
That is the best when kids love what we moms make. That’s so great!
So delicious. I will be making this regularly.
Sounds like you found a new favorite, Kathleen! Thank you for that great review!
Yummy! But if you cook your chicken to 180°F, you’re totally drying it out…165°F is the temp for chicken.
I’m so happy you enjoyed that. Thank you for sharing that with us!
These drumsticks are delicious! They pair so well with the shrimp fried rice on your blog. I’ve made them a few times already and they always come out tasting fantastic. I was wondering if this marinade would work on chicken tenders if grilled. I’ve read about grilling then and how the skin burns but what if I marinade chicken tenders and put them on wooden skewers to grill, do you think that would work?
Hi Lena, Thank you for sharing your wonderful review! Although I haven’t tried that I think that should work! If you experiment please let me know how you like that recipe.
The recipe says 5 cloves of garlic but are they smashed , crushed or minced ??
Great question Gail. That would be minced garlic.
Hi my wife has been given a huge jar of honey and sesame seed ( plus other stuff) for Mother’s Day here in Australia. I’m wondering if I just mix it up and stick it in a zip lock bag would it work the same?
How do I attach a picture?
Alan.
Hi Alan, you can definitely marinate the chicken with the marinade in a ziploc bag. That is a great idea! There currently is not a way to upload a photo on my blog but I would love to see it if you are interested in joining our private VIP Facebook cooking group.
I’m one of those people for whom the sauce never thickened. I’m wondering if the oven is the difference? I have a gas stove that heats from the bottom. Some of the marinade ran under the parchment paper and became sticky underneath, closer to the heat. I’m wondering if that’s the difference. What kind of stove do you have? Gas or electric? Top heating element or bottom?
My family liked the flavor of this dish, so next time I’m going to try it without the parchment paper, to see if I can get it to thicken and caramelize.
Hi Stacey, it could have been the heating element but I wonder if it could be more likely the proportions? Also, was your chicken fully thawed?
I followed your recipe exactly, and used fresh chicken that was marinated for 24 hours.
Okay, trust me follow Natasha’s recipe and marinade it for 24 hours. DIVINE! I served it with jasmine rice and broccoli. There was enough of the marinade/sauce to pour over the rice. Sesame seeds and sliced green onions are the perfect garnish. Hubs loved it too. A keeper!
I’m so happy to hear that! Thank you for sharing your great review Lesly!
Looks like a pretty good recipe. I might mix a tablespoon of Gochujang in with it to add a little more flavor and heat.
As for grilling it, this can easily be done if you do it indirect. Light the burners or bank your coals on one side and cook the chicken on the other side.
Thank you so much for sharing that with me.
You’re welcome. Thanks for sharing with us!
mine did not come out sticky.
Hi Colleen, the stickyness might’ve dried out in the oven if your temperature was too high or the chicken spent longer in the oven, which caused the sugar to caramelise. If you want it stickier you can boil the leftover marinade and brush the chicken with it after you take it out of the oven.
Hi! Do you think skinless chicken thighs will work?
Hello Nancy, I imagine that should work too. Let us know how it goes if you give it a try!
Super tasty recipe! I’m just sad my chicken wasn’t very sticky. All the marinade rolled right off 🙁 I think I’m going to make a half batch of marinade to boil and throw on the chicken and rice (: Thanks for a yummy recipe!
I’m so happy you enjoyed that, Jenna!
Please add to the recipe to use raw grated ginger. I used ginger power. Hoping it will turn out okay. Also, should tou toast the sesame seeds? I normally do, but some may not know to do this. Thanks so much!! Love your recipes.
Hi Diane, thank you so much for pointing that out – I updated the recipe to clarify that it is fresh ginger. It isn’t necessary to toast the sesame seeds but you can uses pre-toasted or toast them at home. Toasted does always taste better 🙂
Hi Natasha, can you substitute chilly flakes for chilly powder or crushed red pepper?
Thank you
Hi Tanya, I haven’t tried that but I think it’s worth experimenting! If you test that out, let me know how it goes since someone else might have the same question. 🙂 I hope you love this Korean chicken!
It was delicious. Thank you
You’re so welcome! I’m happy you enjoyed that!
Hi Julia & Natasha! Such an easy recipe, I can’t wait to try! Is there a soy sauce brand you like and would recommend?
Hi Sara. We like our low sodium soy sauce (we used Tamari brand – gluten-free)
Delicious!!!
So I made this chicken in my instant pot , high pressure for 20 mins . I cooked it with all the marinade and then used it to baste the drumsticks when I broiled them. Served with rice and poured some of the cooked marinade onto the rice . Chicken was falling of the bone obviously but it was delicious ! Everyone enjoyed it especially the my picky boys! Thank you 🙂
I’m so glad you enjoyed it! Thank you for the wonderful review!
I was at the end of my 21 days-Daniel fast and had a craving for some Korean chicken . I tried this recipe and it was excellent ! Thank you for this recipe! My guest and I loved it !
I’m so happy you enjoyed this recipe Olga! Thank you for sharing this with us!
Made this for the second time and I always regret making so little :p Sooooo good, my favorite chicken recipe of all time.
I love this! Thank you for sharing that with me Liz!
I made this on the BBQ using the indirect heat method. No flare ups and the chicken was amazing! Thanks for another great recipe.
That’s so great! Thank you for sharing that with us Scott!
Just made this Korean chicken…..it is scrumptious. The flavor is authentic and the meat is tender. I ended up marinating it for two days and while basting realized it didn’t have the skin on – it was still succulent and due to the extra marinating, fall apart tender. Thank you Natasha for introducing me to Vikalinka – I’ve found another gem!
It is my pleasure!
Such a great review! Thank you so much, Inga!
HI , JULIA…I HAVE A QUESTION…I HAVE ,YOU KNOW A STOVE WITH IT OVEN , BUT I DON’T WANT TO USE IT BECAUSE ,YOU KNOW IS TO BIG JUST TO COOK ONLY MAYBE 6 PIECES…I HAVE A COUNTER OVEN , BUT WHEN YOU SAY THAT WE HAVE TO PUT THEM TO 350 HAS TO BE BROIL, BAKE OR CONVENTIONAL BAKE ?…IN MY COUNTER OVEN I HAVE TO CHOOSE ONE OF THAT IN ORDER TO MAKE SOMETHING…
¿ WHAT DO YOU HAVE TO TELL ME ABOUT THAT ?
THANK YOU SO MUCH IF YOU CAN ANSWER THIS ONE….HUGS FROM MIAMI..
Hi Mercedes, the conventional setting is the best one for it. Using a small counter oven is such a good idea in this heat!
Me and my husband couldn’t stop eatingthid chicken. The recipe is SO SO good!
Thank you for the great review, Oksana!
Hi girls! It’s very unusual that both of you can read And answer 🙂 my question is, why doesn’t my chicken look sticky? I did a a big batch so I doubled the marinade, it looks beautiful but not sticky. Any ideas why? 🙂
Hi Lyuda, the stickyness might’ve dried out in the oven if your temperature was too high or the chicken spent longer in the oven, which caused the sugar to caramelise. If you want it stickier you can boil the leftover marinade and brush the chicken with it after you take it out of the oven.
Will try this tomorrow! Thank you Natasha! Could you teach us how to make an easy Pad Thai? Thanks!
Thank you Zhanna! Enjoy!
Do I have to cover with the foil while baking?
Hi Tanya, we did not cover it with aluminum foil when baking. 🙂
Hi! Would it be okay to marinate it in one those big freezer bags?
Hi Mary, I don’t see why not! 🙂 I hope you love the recipe!
Thanks Natasha! Looks delicious, can’t wait to try it! 😊
You’re so welcome!
Thanks for the recipe, ladies! Great flavor! I just turned them over 5 min after basting and busted again…
I’m happy you enjoyed that! Thank you for following our blog!
With just two of us, we normally have to cook things that store and reheat well. Would this be good reheated for leftovers, and, if so, what would be the best way to do that and retain the flavor?
Hi Britt, you have two options here. You can half the recipe, so you don’t make as much or you can easily reheat this chicken in the microwave. If you prefer using an oven, you can preheat at 400F for 10-15 minutes. This way the chicken skin stays crispy!
is boneless chicken breast ok?
Hi Irina, you would have to modify the recipe since boneless chicken breast cooks faster and keep an eye on it since it can easily overcook and is not as forgiving. I would suggesting chicken thighs instead.
I’m sorry I mdidn’t ant boneless chicken thighs. Those are ok?
Boneless chicken thighs are absolutely fine, Irina. I would reduce the cooking time by 5-10 minutes as they cook a bit faster.
Would this work with chicken wings and drummies?
Hi Kevin, one of our readers reported great results basting drumsticks with this. I hope that helps & we look forward to your feedback if you experiment.
Hi, looks really yummy. Im going to try this now 😋 may i ask if i can use sesame oil or olive oil instead vegetable oil? Thankyou 💖
Hi Liezel, that should be fine, but I would suggest a light olive oil which has a higher smoke point. Most higher heat cooking oils will work.
This looks so tasty, and I love the photos. Great job, Julia! So exciting to see one of your recipes on here. 🙂
Thank you Natasha!
Thanks so much, Natasha!
thanx for the weight exchange rate calculator. im sorry i havent taken much notice of the weights of ingredients atm coz it does my brain in to try to figure them out if im not cooking the particular meal. this is such a great idea & il know how much stuff il need before i make the particular food. thanx thanx thanx.
You’re so welcome Vera!
Hi, Natasha, This recipe it’s very tempting. Honestly, I enjoy all of your recipes ! However, what temperature do you use while cooking this meal ? Aurelia Gabor
Hi Aurelia, We cooked this at 375F for 25-40 minutes or until juices run clear.
Surely you are not basting the chicken in the same solution you used to marinade the raw chicken.
Hi, since the chicken is still baked for 20 minutes after basting, there is no harm in doing so. It is the same marinade that the chicken starts roasting with so it is just a way to get more marinade to stick to the chicken mid-way through baking. You can skip that step and maybe turn the chicken in the oven rather than re-basting if you prefer.
I would love to make this but trying not to use the oven in our 90 degree summer days. Wish there was another way … instant pot perhaps?
Hi Hedy, It might work to wrap them in heavy duty foil and then place them on the grill. I’m not sure about the instant pot – it might be worth experimenting and if you test it out that way, let me know how it goes 🙂
BBQ Griddle is the answer and very useful for veggies and potato slices.
https://www.amazon.com/GrillPro-91212-Cast-Universal-Griddle/dp/B000SORYO8
Hi Natasha,
I am planning on making this today and would like to know, is the ginger raw grated ginger or powder ginger? And does it matter?
Thanks!
Hi Nat, it is raw grated ginger – that gives the best flavor 🙂
Ended up making this yesterday. Soaked the chicken in the marinade for 3.5 hours, however, the flavor was really only on the exterior of the chicken. Perphaps soaking overnight would yield a better result. Otherwise, the flavor was good.
Thank you for sharing that with us Nat.
Can I make this recipe without the chilli flakes my husband cannot eat chillies.
Hi Joan, yes you can omit those or put in less based on your preference. Hope you both like it!
What a surprise to find you, Julia, over on Natasha’s website! lol. Looks and sounds delicious! I’ll be trying this one soon!
Leslie
I’m so excited to have Julia guest post. She is such a talented cook and the sweetest lady. 🙂 I hope you love the chicken!
Hi Leslie, it’s so fun to write for another blog and especially an audience as great as Natasha’s! 🙂
This recipe for Sticky Korean Chicken is amazing! It was definitely sticky , the skin crisped well and the flavor is WOW . I saved the marinade and heated it on the stove to put over the rice I served it on and the family loved it . Without doubt I will make this again and again . Outstanding !
Super! Thank you for your great feedback, Greg.