Korean Spicy Sticky Chicken
4 servings, Dairy & Egg Free
2 tbsp brown sugar
1/4 cup unseasoned rice vinegar
3 tbsp hot chili paste (e.g sambal oelek)
1/4 cup soy sauce
1 tbsp fish sauce
1 tbsp hoisin sauce
1 tbsp mirin
1/4 cup Sriracha
3 tbsp finely chopped ginger
2 tbsp finely chopped garlic
2 tbsp olive oil
2 lbs chicken thighs or breasts,
Sliced scallions for garnish
Lime wedges for garnish
Whisk brown sugar, vinegar, chili paste, soy sauce, fish sauce, hoisin sauce, mirin, Sriracha, ginger and garlic in a large bowl. Add chicken to the bowl and toss to coat. Let marinate for at least 30 minutes.
Place olive oil in a pan on medium heat
Transfer the marinade and chicken skin down to the hot pan, cook roughly for 7–10 minutes on each side.
Once cooked, transfer to a serving platter. Sprinkle with the scallions and serve with lime wedges.