Korean Sticky Chicken

Delicious and quick, great for starters or working lunch time offerings. Try our sticky Korean chicken.

10 Mins



2 Slices Malted Bloomer

Chicken breast 380g diced

Gochujang Paste 2 tbsp

Soy Sauce 2 tbsp

Brown Sugar 3 tbsp

Garlic 3 cloves, minced

Ginger, thumb sized minced

Rice wine vinegar 1 tsp

Honey tbsp

Paprika 1 tsp

Spring Onion 2 chopped

Red Chilli 1 chopped

Sesame Seeds


In a bowl mix, gochujang paste, soy sauce, brown sugar, garlic, ginger, rice wine vinegar, honey and paprika. Place in the chicken breast and allow to marinade for 20 minutes- overnight is preferred.

Begin to heat a pan with oil, take the chicken from the marinade and place in the hot pan. Cook for 4-5 minute on each side or until cooked through.

Begin to toast or grill the bloomer breads. Once toasted place on a plate and top with the cooked sticky Korean chicken. Sprinkle over the spring onions, chillies and sesame seeds and serve.

This recipe uses

Medium Malted Bloomer


Medium Malted Bloomer

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