Korean Style Sticky Chicken

I finally did it. IT FINALLY WORKS. MY KOREAN STYLE STICKY CHICKEN RECIPE FINALLY MAKES SENSE.

So, months and months and months ago I first made this. I remember vaguely what I put into it, it was one of those quick rush meals that you just whack together last minute. So of course, I didn't write down a recipe or anything because I was making it up as I went along.

It turned out that this chicken was delicious, my Boyfriend ran off with half of the chicken and even my mum approved of it. It was numbingly spicy, but not enough that you stopped eating, made a delicious, sticky, salty sauce that went wonderfully with rice and the smell of it was absolutely divine.

Then my Boyfriend requested it again.

I had no idea what I had initially done. So began the first of a long series of experiments on different ratios, different ingredients and different cooking styles to get what became this recipe. All I knew was that I had brined the chicken, oven baked it, minced up garlic and soy sauce, added some water perhaps, some garlic, some gochujang paste and some honey. Then I started adding weird stuff when I was cooking off the sauce and that's where it got tricky.

Korean Style Sticky Chicken

Ingredients:
1kg of brined chicken wings/drums/whatever
1/2 cup of soy sauce
1/2 cup of warm water
3 cloves of minced garlic
3 tablespoons of gochujang paste
3 tablespoons of honey
Sesame oil
Vegetable oil

Instructions:
1. Brine your chicken beforehand.
2. Preheat your oven to 180C while you mix up the sauce. Line a baking tray with baking paper/aluminium foil and splash on a little oil to prevent the chicken from sticking.
3. Mix up all the leftover ingredients barring the oil. The honey and gochujang paste are very thick, so mix them with the warm water first. Then soy sauce and then the garlic.
4. Cook your chicken for at least 40 minutes, until cooked through. Turning at least once during this time.
5. Heat up a large frying pan/wok on a medium heat, with a little bit of sesame oil and vegetable oil, maybe a teaspoon or so of each.
6. Cook the combined sauce until the sauce begins to boil.
7. Throw in the chicken and baste constantly until the sauce thickens to the desired consistency, I normally leave mine in until they turn universally dark brown and the sauce reduce by 2/3rds.
8. Serve with rice and steamed veggies.

Alternatively, if you'd rather, you can change the recipe to basting every 15-20 minutes and halve the sauce recipe if you don't like much sauce.