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Super sticky korean chicken

Super sticky korean chicken

https://www.coop.co.uk/recipes/super-sticky-korean-chicken

This moreish sharing platter is bursting with sweet, savoury and tangy flavours

  • Feeds 6Feeds 6
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    27%
    2247kj 537kcal
  • Fat
    High 40%
    27.9g
  • Saturates
    Med 28%
    5.6g
  • Sugar
    High 40%
    40.1g
  • Salt
    Med 40%
    1.77g

% of adult’s reference intake | Carbohydrates per serving : 42g

Ingredients

  • For the pickle
  • 3 tbsp white wine vinegar
  • 2 tbsp caster sugar
  • 2 Co-op British carrots, peeled
  • 1/2 Co-op British white cabbage, shredded
  • 2 tsp Tabasco
  • FOR THE CHICKEN
  • 2 x 750g packs Co-op British chicken drumsticks & thighs
  • 200ml Co-op clear honey
  • 50ml Co-op dark soy sauce
  • 3 cloves garlic, finely grated
  • 7cm ginger, peeled and finely grated
  • 2 tbsp vegetable oil
  • 3 spring onions, sliced diagonally
  • 2 tbsp sesame seeds, toasted (optional)

Method

  1. To make the pickle, put the vinegar, sugar and 4 tbsp water in a small pan over a medium heat, and swirl until the sugar has dissolved
  2. Set aside
  3. Peel the carrots into long strips and then slice the strips into thin shreds
  4. Put into a bowl with the cabbage, add the Tabasco and the vinegar mixture, then toss everything together
  5. Cover and put in the fridge for at least 30 mins
  6. Meanwhile, put the chicken in a large bowl
  7. Whisk together the honey, soy, garlic and ginger, then pour over the chicken and mix until well coated
  8. Cover and chill for at least 30 mins
  9. Preheat the oven to 180°C/fan 160°C/Gas 4
  10. Heat the oil in a large nonstick frying pan
  11. Remove the chicken from the marinating liquid and fry in two batches over a high heat for 4-5 mins, or until golden
  12. Be careful, as the chicken may pop and spit in the pan
  13. Transfer to a roasting tray and pour over the marinade
  14. Roast for 20-25 mins, basting halfway, until sticky and cooked through
  15. Arrange the chicken on a large serving plate, drizzle with the cooking juices and scatter over the spring onions, and the sesame seeds, if using
  16. Serve with the pickle on the side

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