EASY KOREAN STICKY CHICKEN

Donella Wick

2 Green Onions

1 ½ pounds Boneless Skinless Chicken Thighs

1 teaspoon Salt

4 teaspoons Cornstarch

1 teaspoon Water

½ inch Fresh Ginger (.5 inch is 1 Tbsp. minced)

2 Garlic Cloves

3 tablespoons Gochujang (sweet and spicy Korean red pepper paste; buy at grocery stores, Asian markets, and online)

2 tablespoons Mirin

1 tablespoon Honey

1 tablespoon Toasted Sesame Oil

1 tablespoon Seasoned Rice Wine Vinegar

Thinly slice green onions and set aside. Cut chicken into 1-inch pieces. Combine chicken, salt, cornstarch, and water in a medium bowl; then, set mixture aside.Peel and finely grate ginger using a hand-held rasp-style grater or box grater; transfer ginger to a small mixing bowl. Grate or mince garlic. Add it to the ginger with the gochujang, mirin, honey, sesame oil, and vinegar, and stir until well-combined. Set sauce aside.Heat a large, heavy-bottomed frying pan over medium-high heat. Once hot, add oil, swirling to coat bottom. Add chicken and spread pieces into a single layer. Cook until well-browned on underside, 2 to 3 minutes. Turn pieces over and cook until browned on second side, 2 to 3 minutes. Transfer chicken to a bowl.Reduce heat to medium-low and add sauce mixture to pan. Cook, stirring constantly, until hot, about 30 seconds. Return chicken to pan and toss until well coated.Transfer chicken to a serving plate. Sprinkle with sesame seeds and reserved green onions, and serve immediately.

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