If you love dishes that bring together a perfect balance of sweet, savory, and a little spicy kick, you are going to adore this Sticky Korean Honey Soy Chicken Recipe. It’s a crowd-pleaser that turns simple ingredients like honey and soy sauce into a glorious glaze that clings irresistibly to tender, juicy chicken. The magic lies in the sticky, caramelized sauce combined with the fresh zing of garlic and ginger, finished with a sprinkle of green onions and sesame seeds. This recipe is as comforting as it is impressive, making it a new favorite for weeknight dinners or any occasion where you want to wow your guests with minimal fuss.
Ingredients You’ll Need
These ingredients are straightforward but vital to creating the vibrant flavors and beautiful texture that make this Sticky Korean Honey Soy Chicken Recipe so unforgettable. Each component contributes to the perfect balance of sweet, salty, and spicy, while also adding lovely color and richness.
- 1/2 cup honey: The star sweetener that gives the chicken its irresistible sticky glaze.
- 1/4 cup soy sauce: Adds deep, savory umami notes and perfect saltiness to the marinade.
- 4 cloves garlic: Fresh garlic enhances the marinade with pungent warmth and aroma.
- 1 tbsp grated fresh ginger: Adds zesty brightness and a subtle peppery kick.
- 1 tbsp vegetable oil: Helps the marinade coat the chicken and promotes browning during cooking.
- 1/2–1 tsp red chili flakes: Brings heat that you can adjust to your preferred spice level.
- 3 lbs chicken legs and/or thighs (bone-in, skin-on): These cuts stay juicy and develop beautifully crisp skin.
- 4 green onions: Provides fresh, crisp flavor and lovely color contrast as a garnish.
- 1 tbsp sesame seeds: Adds nutty crunch and an authentic Korean touch on top.
How to Make Sticky Korean Honey Soy Chicken Recipe
Step 1: Prepare the marinade
Start by combining honey, soy sauce, grated ginger, minced garlic, vegetable oil, and red chili flakes in a large bowl. This blend of sweet, salty, aromatic, and spicy ingredients creates the signature sticky sauce that will transform the chicken into a flavorful masterpiece.
Step 2: Marinate the chicken
Add the chicken pieces into the bowl with the marinade, making sure each piece is fully coated and submerged. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least two hours, or preferably overnight. The longer the chicken sits in the marinade, the more intensely flavorful and tender it will become.
Step 3: Prepare for baking
Preheat your oven to 375°F (200°C). Remove the chicken from the marinade and place it on a shallow baking pan lined with parchment paper for easier cleanup. Don’t toss the leftover marinade yet — you’ll use it soon to baste the chicken and amplify its flavor.
Step 4: Bake and baste the chicken
Bake the chicken in the oven for 35 to 40 minutes, or until the juices run clear and the skin is dark and slightly blistered. Around halfway through cooking, baste the chicken with the reserved marinade. This not only deepens the flavor but also helps build up that irresistible sticky coating.
Step 5: Garnish and serve
Once out of the oven, transfer the chicken to a serving platter and generously sprinkle with sliced green onions and sesame seeds. These final touches brighten the dish and add delightful texture.
How to Serve Sticky Korean Honey Soy Chicken Recipe
Garnishes
The sliced green onions and toasted sesame seeds are classic garnishes that complement the rich, sticky chicken beautifully. You can also add a few fresh cilantro leaves or a light sprinkle of crushed peanuts for extra crunch and freshness.
Side Dishes
This chicken pairs wonderfully with simple sides like steamed rice or fluffy jasmine rice to soak up the luscious sauce. For a green vegetable, try sautéed bok choy, steamed broccoli, or a crunchy cucumber salad for contrast.
Creative Ways to Present
For a fun twist, serve the chicken over cauliflower rice or in lettuce cups for a low-carb option. You could also turn this into a bowl with rice, pickled vegetables, and a drizzle of extra sauce for a complete, vibrant meal. Wrapping the chicken in warm tortillas with some slaw makes for a delightful fusion taco too!
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover chicken and sauce in an airtight container and store in the refrigerator for up to three days. The flavors actually deepen overnight, making leftovers just as delicious.
Freezing
This Sticky Korean Honey Soy Chicken Recipe freezes well. To freeze, store chicken pieces and any extra sauce separately in freezer-safe containers or bags to maintain texture. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in the oven at 350°F (175°C) until warmed through to keep the skin crisp, or microwave covered for convenience. You can baste again with leftover sauce while reheating to revive that sticky glaze.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken thighs or breasts will work, but keep in mind that bone-in skin-on pieces deliver the best flavor and juiciness.
How spicy is this Sticky Korean Honey Soy Chicken Recipe?
The heat level depends on how much red chili flakes you add. Start with 1/2 teaspoon for mild spice and increase up to 1 teaspoon if you like it hotter.
Can I prepare the marinade in advance?
Yes! You can make the marinade a day ahead and store it in the fridge. Just add fresh garlic and ginger when ready to marinate chicken for the freshest flavor.
What can I substitute for vegetable oil?
Light oils like canola, grapeseed, or sunflower oil work equally well in this recipe. Avoid strong-flavored oils that might overpower the marinade.
Is this recipe gluten-free?
If you use gluten-free soy sauce (tamari), this recipe can easily be made gluten-free, making it a perfect option for many dietary needs.
Final Thoughts
There is something truly comforting about the sticky, sweet, and savory notes of this Sticky Korean Honey Soy Chicken Recipe. It’s a simple dish that feels special every single time you make it. Whether you need a dinner that pulls together with little effort or a crowd-pleaser for your next gathering, this recipe delivers big on flavor and satisfaction. Give it a try and watch how quickly it becomes one of your go-to favorites.
Print
Sticky Korean Honey Soy Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 50 minutes (including marinating time)
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Korean
Description
This Sticky Korean Chicken recipe features tender, juicy chicken legs and thighs marinated in a flavorful blend of honey, soy sauce, garlic, ginger, and red chili flakes. The chicken is oven-baked to perfection until the skin is caramelized and slightly blistered, then garnished with fresh green onions and toasted sesame seeds for an irresistible, authentic Korean-inspired dish.
Ingredients
For the Marinade
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp vegetable oil
- 1/2–1 tsp red chili flakes
Main
- 3 lbs chicken legs and/or thighs (bone-in, skin-on)
- 4 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Prepare the marinade: In a large bowl, combine honey, soy sauce, grated fresh ginger, minced garlic, vegetable oil, and red chili flakes. Mix thoroughly to create the sticky marinade base for your chicken.
- Marinate the chicken: Add the chicken legs and/or thighs into the bowl, ensuring each piece is fully submerged in the marinade. Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours, preferably overnight, allowing the flavors to deeply penetrate the meat.
- Preheat the oven and prepare chicken: Preheat your oven to 375°F (200°C). Remove chicken pieces from the marinade, reserving the marinade for basting. Arrange the chicken on a parchment-lined shallow baking pan, skin side up.
- Bake and baste: Place the baking pan in the oven and cook the chicken for 35-40 minutes until the juices run clear and the skin turns dark and slightly blistered. Halfway through the cooking time, baste the chicken with the reserved marinade to intensify the sweet and savory flavor.
- Garnish and serve: Remove the chicken from the oven and transfer to a serving plate. Sprinkle the sliced green onions and sesame seeds over the top for a fresh, crunchy finish. Serve immediately for best taste.
Notes
- Marinating overnight will result in richer flavor and more tender chicken.
- If you prefer less heat, reduce the red chili flakes to 1/2 teaspoon or omit them.
- Use bone-in, skin-on chicken pieces to maximize juiciness and flavor.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 180°F (82°C) for safe consumption.
- For a crispier skin, broil the chicken for the last 2-3 minutes, watching carefully to avoid burning.
