Sticky Korean Chicken

Sticky Korean Chicken

Author: Stephanie Kay

This sticky Korean chicken thigh recipe calls for tamari, however, this can easily be swapped for soy sauce if needed.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 chicken thighs 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Korean



  1. Preheat the oven to 425°F.
  2. In a small mixing bowl, combine the marinade ingredients; sesame oil, honey, chilli paste, tamari, garlic and ginger. Whisk together to combine. The consistency should be thick to ensure the chicken gets sticky.
  3. Season the chicken with a little sea salt and pepper and add the chicken thighs to a large Ziploc bag or bowl. You will use this to marinate the chicken.
  4. Pour the marinade mixture over the chicken in the Ziploc bag and allow the chicken to marinate for 1-24 hours. Note: If you don’t have time, simply add the marinade directly to the chicken and them to the baking sheet.
  5. Once the chicken has marinated, cover a baking sheet with aluminium foil or parchment paper. (You’ll want to line the baking sheet because the marinade is quite sticky and will stick to your pan.)
  6. Place the marinated chicken thighs onto the baking sheet and transfer them to the oven.
  7. Bake the chicken at 425°F for 25 minutes, turning it once.
  8. The chicken will be cooked through at this point, however, to add extra crispiness and stickiness, broil the chicken on medium heat for 5-10 minutes.
  9. Depending on your oven, keep a watchful eye on the chicken to ensure that it does not burn.
  10. Remove chicken from the oven and season with lots of sesame seeds and green onion.
  11. Enjoy!


Keywords: spicy, healthy, easy