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
Scale
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.
