Korean chilli, sesame & honey chicken
This recipe delivers a vibrant Korean-inspired chicken dish featuring tender, boneless, skinless chicken thighs. Marinated with soy sauce, sesame oil, and ginger, the chicken is then coated in a sweet, spicy, and savory chilli, sesame, and honey glaze, finished with fresh spring onions for a balanced and flavorful main course.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 2 Mixing Bowls One for marinating, one for sauce.
- 1 Grater For ginger.
- 1 Large Non-Stick Pan or Wok For cooking the chicken.
Ingredients
Main
- 12 chicken thighs boneless and skinless
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- thumb-sized piece ginger grated
- 4 spring onions sliced
Instructions
- Slice boneless, skinless chicken thighs into uniform bite-sized pieces for even cooking.
- In a mixing bowl, combine 2 tbsp soy sauce, 1 tbsp sesame oil, and grated ginger. Add the chicken, toss to coat, and let marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator.
- While the chicken marinates, prepare the glaze: In a separate small bowl, whisk together 2 tablespoons of gochujang (Korean chilli paste), 3 tablespoons of honey, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil until well combined.
- Heat a large non-stick pan or wok over medium-high heat. Add a tablespoon of neutral cooking oil.
- Add the marinated chicken to the hot pan in a single layer, ensuring not to overcrowd. Cook for 3-4 minutes per side, until browned and cooked through. Work in batches if necessary, removing cooked chicken to a plate.
- Once all chicken is cooked, return it to the pan.
- Pour the prepared chilli, sesame, and honey glaze over the chicken in the pan.
- Toss continuously for 1-2 minutes, allowing the glaze to thicken slightly and coat the chicken evenly, ensuring it doesn't burn.
- Remove from heat and transfer the glazed chicken to a serving platter.
- Garnish generously with freshly sliced spring onions just before serving.
Notes
Achieving perfectly glazed chicken requires attention to detail. Ensure chicken pieces are uniform for even cooking. Marinating for at least 15-20 minutes is crucial for flavor penetration. When cooking, do not overcrowd the pan; cook in batches to allow for proper browning and crisping. The glaze should be added at the end, tossed quickly to coat and thicken without burning. For an extra layer of flavor, toast sesame seeds and sprinkle them over the finished dish alongside the spring onions. Adjust the amount of gochujang for desired spice level and honey for sweetness.