Korean Sticky Chicken

Serves 2

1 pound skinless and boneless chicken breasts, sliced into large chunks

2 tbsp red pepper/chili flakes (gochugaru)

1 tbsp grapeseed oil, or other neutral oil

2 tbsp soy sauce

1 tbsp rice vinegar

1½ tbsp honey

1 tbsp sesame seeds

2 scallions, finely chopped

Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Rub the chicken pieces until they are well coated.

In a large pan over medium high heat, add oil and chicken and cook on each side for two minutes or until chicken is cooked through. Transfer to a plate and set aside.

In the same pan over medium heat, add soy sauce, rice vinegar and honey and bring to a boil. Let the sauce cook for 2-3 minutes, until it thickens slightly.

Return chicken to the pan and cook until chicken is coated with the sauce on all sides.

Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.

Transfer Korean sticky chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.