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Korean Sweet Soy Chicken - Simple, Savory, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces (or use whole thighs/drumsticks)
  • 1 tablespoon neutral oil (canola, avocado, or grapeseed)
  • 2 green onions, thinly sliced (white and green parts separated)
  • 1 teaspoon toasted sesame seeds, plus more for garnish
  • Optional: 1 small red chili or 1 teaspoon gochugaru (Korean red pepper flakes) for heat
  • 1/3 cup soy sauce (use low-sodium if preferred)
  • 3 tablespoons brown sugar (light or dark), packed
  • 1 tablespoon honey or rice syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin (optional, but recommended)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, finely grated
  • 1 teaspoon toasted sesame oil
  • 1/3 cup water
  • 2 teaspoons cornstarch (for slurry)
  • Steamed short-grain rice
  • Quick cucumber or radish slices
  • Extra green onion and sesame seeds

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. This helps it brown nicely. Cut into bite-size pieces if not using whole thighs.
  2. Mix the sauce: In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, mirin, garlic, ginger, sesame oil, and water. In a separate small cup, mix the cornstarch with 1 tablespoon water to make a smooth slurry. Set both aside.
  3. Heat the pan: Place a large skillet over medium-high heat. Add the neutral oil and the white parts of the green onions. Sauté for 30 seconds until fragrant.
  4. Sear the chicken: Add the chicken in a single layer. Let it cook undisturbed for 2–3 minutes to get some color, then stir and continue cooking until mostly cooked through, about 5–7 minutes. If using whole thighs, cook 4–5 minutes per side.
  5. Add optional heat: If you like spice, add the red chili or gochugaru now and toss.
  6. Pour in the sauce: Stir the sauce and pour it into the pan. It will bubble quickly. Reduce heat to medium and simmer for 2–3 minutes.
  7. Thicken the glaze: Give the cornstarch slurry a stir and add it to the pan. Stir constantly for 1–2 minutes until the sauce turns glossy and thick and coats the chicken well.
  8. Finish and garnish: Turn off the heat. Stir in the sesame seeds and half the green onion greens. Taste and adjust—add a splash of vinegar for brightness or a pinch of sugar if you want it sweeter.
  9. Serve: Spoon the chicken over hot rice and top with remaining green onion and extra sesame seeds. Add crisp cucumber or radish on the side for contrast.