Korean Style Honey Garlic Chicken With Sticky Rice Recipe

About this recipe

Korean-Style Honey Garlic Chicken with Sticky Rice is a deliciously sweet and savory dinner option perfect for busy evenings. Tender chicken thighs are glazed with a homemade honey garlic sauce that combines soy sauce, ginger, garlic, and gochugaru for depth and spice. Paired with sticky rice and sautéed mooli radish and carrots, this dish offers a perfectly balanced mix of protein, carbs, and colorful vegetables. The cooking process is straightforward, with the sticky rice cooking in a rice cooker while you sauté and sear the chicken. This Korean-inspired recipe is ideal for gym-goers or anyone seeking a high-protein, satisfying meal. Served fresh in under 35 minutes, it's a wholesome choice for your weekday dinner rotation!

Ingredients

• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 150G Honey Mustard And Dill Gourmet Spread, 150G
• 1 Garlic Bulb - 1 Each
• 1 Kg Glutinous Sticky Rice, 1Kg
• - Kikkoman Soy Sauce
• - Chicken Breast Fillets
• 250 G Bwfo Ginger Root Dried Cut
• - Jalpur Red Chilli Powder Fine
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 125 Ml Kikkoman Toasted Sesame Oil, 125Ml
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 1 Piece Cucumber 1Pc
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the sticky rice under cold water until the water runs clear, then soak for 10 minutes.
2. 2. In a mixing bowl, combine soy sauce, honey, minced garlic, minced ginger, gochugaru, rice vinegar, and sesame oil to prepare the marinade.
3. 3. Add the chicken thighs to the marinade and coat evenly, letting them rest for at least 10 minutes while preparing other ingredients.
4. 4. Slice the carrots, mooli radish, and cucumber into thin strips for sautéing and garnishing later.
5. 5. Heat the rapeseed oil in a skillet over medium-high heat and add the marinated chicken thighs, cooking for 6-8 minutes per side until browned and cooked through.
6. 6. Meanwhile, drain the soaked sticky rice and cook in a rice cooker with 300 ml of water until tender and fluffy.
7. 7. In another skillet, sauté the carrot and mooli radish strips in a small amount of rapeseed oil with a pinch of salt and pepper for 3-5 minutes.
8. 8. Remove the chicken thighs from the skillet and let them rest for 2-3 minutes, then slice into bite-sized pieces.
9. 9. Plate the sticky rice, arranging the sautéed vegetables and sliced chicken on top for an attractive presentation.
10. 10. Garnish the dish with fresh cucumber strips and a drizzle of the leftover marinade from the skillet for added flavor.