Korean Soy-Glazed Chicken Stir-Fry
This stir-fry cooks chicken thigh meat in soy sauce, sugar, and oligosaccharide syrup for a sweet-salty glaze. Garlic and ginger go into the oil first so their fragrance infuses the fat before the chicken is added, allowing the aromatics to penetrate deep into the meat. The oligosaccharide heats into a tacky gloss that coats each piece of chicken. Sesame oil and whole sesame seeds scattered on top at the end bring a nutty finish. The flavor profile resembles Japanese teriyaki, but the heavier use of garlic and ginger gives it the more direct, punchy spice character of Korean cooking.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-sized pieces.
- 2
Mix soy sauce, sugar, syrup, garlic, ginger for marinade.
- 3
Sear chicken in oil until golden brown.
- 4
Add marinade and simmer until sauce coats the chicken.
- 5
Finish with sesame oil and sesame seeds.
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Nutrition (per serving)
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