There’s just something irresistible about sticky, spicy, sweet chicken that practically melts in your mouth. These Sweet and Spicy Sticky Korean Chicken Thighs are exactly that kind of dish—the kind you crave after a long day, the kind you serve at gatherings that earns applause, and the kind you tuck into on a cozy Friday night in. With tender, juicy chicken bathed in a bold Korean-style glaze, this recipe is a savory-sweet knockout that brings the heat and the comfort. Whether you're a fan of korean bbq chicken or love the fiery depth of spicy korean chicken, this sticky chicken recipe is your new favorite way to do chicken thighs.
Sweet and Spicy Sticky Korean Chicken Thighs
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Korean
Cast iron skillet or oven-safe frying pan Ideal for getting that crispy skin and then transferring right to the oven. If you don’t have one, a stainless steel or nonstick pan will work—just transfer the chicken to a baking dish before broiling.
Tongs For turning the chicken thighs without piercing the skin and letting juices escape.
Small saucepan For thickening the sauce separately if needed.
Basting brush (optional) Helps get every nook and cranny coated in that sticky sauce.
Meat Thermometer Not required but super helpful to ensure your chicken reaches a safe and juicy 165°F.
For the Chicken Thighs
- 6 bone-in skin-on chicken thighs (about 2 to 2.5 lbs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil for searing
For the Korean Marinade / Sauce
- ¼ cup soy sauce use tamari for gluten free chicken
- 3 tablespoons gochujang Korean fermented chili paste
- 2 tablespoons honey for that glossy, honey chicken recipe glaze
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 4 cloves garlic minced
- 1 tablespoon toasted sesame oil
- 1 teaspoon red pepper flakes optional, for extra heat
- 1 tablespoon cornstarch + 2 tablespoons water slurry, for thickening
Garnishes (Optional but Recommended)
- Sliced green onions
- Toasted sesame seeds
- Thinly sliced red chili or fresh jalapeños
Prepare the Marinade
In a bowl, whisk together all the sauce ingredients: soy sauce, gochujang, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Set aside ¼ cup of this mixture in a separate bowl for basting and serving.
Season and Sear the Chicken
Pat the chicken thighs dry with paper towels—this step is key to crispy asian chicken. Season both sides with salt and pepper. Heat vegetable oil in your skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes, or until the skin is golden brown and crispy.
Flip and Coat
Flip the chicken thighs and pour the remaining marinade (not the reserved ¼ cup) over the thighs in the skillet. Reduce the heat to medium-low, cover loosely with a lid or foil, and let the chicken cook for another 12-15 minutes, spooning the sauce over the chicken occasionally.
Broil for That Signature Stickiness
Transfer the skillet to the oven and broil on high for 3-5 minutes. This step intensifies the caramelization and gives you that restaurant-style sticky chicken glaze. Watch carefully to avoid burning.
Thicken the Sauce (if needed)
If your sauce is still a bit thin, remove the chicken and simmer the sauce in the pan, adding a cornstarch slurry and whisking until it thickens into a glossy coat.
Finish and Garnish
Return the chicken to the pan, coat with the thickened sauce, and brush with the reserved marinade. Sprinkle with green onions, sesame seeds, and chili slices if desired. Serve hot, preferably over steamed jasmine rice or alongside chinese sticky rice for a complete asian chicken dinner.
Pairings
These sticky Korean chicken thighs are versatile and perfect for a range of sides that lean into asian cooking or bring in contrasting textures. Here are some thoughtful ideas:
- Chinese sticky rice: The sticky, chewy texture complements the sweet-spicy chicken perfectly.
- Tteokbokki: If you’re feeling bold, pair this with tteokbokki—the chewy Korean rice cakes in a spicy gochujang sauce make a fiery and hearty partner.
- Kimchi slaw: A cool, crunchy slaw with kimchi and napa cabbage adds acidity and freshness.
- Garlic soy green beans: Lightly blistered in a hot pan and dressed in garlic and soy, these add a vegetal balance.
- Steamed bao or flatbread: For mopping up the extra sticky sauce, flatbreads or bao buns add a soft, pillowy contrast.
To drink, try an icy-cold lager, a sweet plum wine, or even ginger beer to tame the spice.
FAQs
1. What type of chicken works best for this recipe?
Bone-in, skin-on chicken thighs are ideal because they stay moist and offer rich flavor. However, you can also use boneless thighs if you prefer a quicker cook time or want something easier to slice. Avoid chicken breast unless you love lean meat—it tends to dry out in sticky chicken recipes.
2. Can I make this with chicken wings?
Absolutely. This marinade doubles beautifully as a glaze for asian chicken wings or korean fried chicken. Just adjust cooking times accordingly and make sure to broil or fry them for that caramelized stickiness.
3. Is this recipe gluten free?
It can be. Simply swap out the regular soy sauce for tamari or a certified gluten free soy sauce. Gochujang can sometimes contain gluten, so make sure to check the label for a gluten free version.
4. Can I bake this instead of using the stovetop?
Yes, for a baked sticky chicken version, preheat your oven to 400°F. Place the seasoned thighs in a baking dish, pour the marinade over them, and bake for about 30 minutes. Broil at the end for 3-5 minutes to get the sticky glaze finish.
5. How spicy is this dish?
It has a medium kick thanks to gochujang and red pepper flakes, but you can easily scale it up or down. If you like more heat (think spicy korean chicken), add more gochujang or even a dash of Korean chili flakes (gochugaru). If you’re cooking for kids or heat-sensitive folks, reduce the spice and increase the honey a bit.
