Sticky Korean Chicken

  • 120 ml honey
  • 60ml light soy sauce
  • 4 cloves garlic
  • 1 tbsp grated fresh ginger
  • 1 tbsp vegetable oil
  • 1/2-1 tsp red chilli flakes
    6 chicken thighs 
  • 4 green onions
  • 1 tbsp sesame seeds
  • 6 chicken thighs

  1. In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes. 
  2. Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight. 
  3. Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.
  4. Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. Baste with the marinade half way through the cooking for deeper flavour. 
  5. Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving. 

PREP & COOK TIME: 3 hours

SUPERFOOD: Chicken provides lean protein to build muscle