Korean Sticky Chicken
I now present to you a true classic. This recipe is one of those most coveted by my family. Both sweet and savory, the chicken melts off the bone. Just the smell of it brings me back 20 years: sticky face and fingers, family all around, and not a care in the world. Simply put: this food has magic to it. So please, let this crazy year melt away and take some time to savor.
To remove the grease, you boil the chicken until the fat separates to the top and skim the debris off with a slotted spoon.
While the recipe calls for 5 lbs. of cut chicken wings, I just used a whole cut up chicken because I am only cooking for two. This is the perfect hack for making a main course, rather than an app. Just make sure that whatever chicken you use still has the skin for a nice juicy glaze.
The basting every 15 minutes is a little bit of a pain, but definitely worth it. I flipped the chicken over half way through to ensure an even bake.
Is there anything else more to say? ::Chef’s Kiss::
AND AS PROMISED…. An amazing picture of my brother as an infant in clothing sent by his foster mother. I can’t even deny it - he was the cutest baby. LITTLE WILL!!!!!!!!!!
“Pair this with a Riesling. The sugar/acid balance is a classic pairing with Asian food. And, of course, it’s the wine Katie used to cook the chicken! Two birds with one stone.”
