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Korean Sticky Chicken Bites

Quick, easy, and incredibly flavorful bite-sized chicken pieces coated in a sweet, spicy, and glossy gochujang glaze. Ready in just 20 minutes!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 450 g chicken breast or thighs cut into bite-sized pieces
  • 1 tbsp cooking oil neutral oil for pan-frying
Sticky Glaze
  • 60 g gochujang Korean chili paste
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar packed
  • 1 tbsp sesame oil toasted
Garnish
  • 2 tbsp green onions sliced
  • 1 tbsp sesame seeds toasted

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Cutting Board
  • Spatula

Method
 

  1. Cut the chicken into bite-sized pieces and pat completely dry.
  2. Heat a small amount of neutral oil in a skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through (about 8-10 minutes).
  3. In a small bowl, whisk together the gochujang, soy sauce, brown sugar, and sesame oil until completely combined.
  4. Reduce the heat to low. Pour the sauce mixture over the cooked chicken in the skillet.
  5. Simmer and toss continuously for 1-2 minutes until the sauce thickens and tightly coats the chicken pieces in a sticky glaze. Remove from heat immediately to prevent burning.
  6. Garnish with freshly sliced green onions and toasted sesame seeds. Serve hot immediately.

Notes

For extra crunch, toss the raw chicken pieces in cornstarch before pan-frying. Serve over a bed of warm jasmine rice.