Sticky Korean Chicken Thighs

chicken thighs, spicy, sweet + sour sauce, ginger bok choy

1713 Recipe

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 397 | Category: Gluten-Free, Low-Calorie | Allergens: Contains Soy (Tamari) | Excellent Source of: Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron, Potassium


  • - Chef's Knife
  • - Large Nonstick Skillet with Lid
  • - Measuring Spoons
  • - Medium Bowl
  • - Tongs
  • - Whisk

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Bok Choy
  • - Chicken Thighs
  • - Honey
  • - Minced Garlic
  • - Minced Ginger
  • - Red Wine Vinegar
  • - Sriracha
  • - Tamari Sauce

Wine Pairings by @grapefriend

A crisp Vouvray has just a tiny hint of sweetness that will be perfect for the sweet and sour sauce.

Beer Pairings

An Amber Ale will stand up to and complement the spicy, sweet glaze.

TK Table Talk:

Did you know that most South Korean roofs are curved at the ends so they give the appearance of a smile? What makes your home happy?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Sticky Korean Chicken Thighs - Step 1

2. Marinate Chicken: Stir together honey, ONLY 1 packet tamari, vinegar, ONLY half of ginger, garlic and sriracha in a medium bowl. Add chicken and toss to coat.

Sticky Korean Chicken Thighs - Step 2

3. Prepare Bok Choy: If large, cut bok choy in half lengthwise.

Sticky Korean Chicken Thighs - Step 3

4. Cook Bok Choy: Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat; add remaining half of ginger. Cook 1 minute or until fragrant. Add bok choy, remaining 1 packet tamari and 1 tablespoon water. Cover and steam 2 minutes; uncover and cook 2 more minutes, or until bok choy is tender and liquid is almost evaporated. Remove bok choy from pan to serving plates.

Sticky Korean Chicken Thighs - Step 4

5. Cook Chicken: Remove chicken from marinade, reserving marinade. Heat 1 tablespoon canola oil (in the same pan you used for the bok choy) over medium heat. Add chicken. Cook 4 to 5 minutes on each side or until almost done. Add reserved marinade to pan. Cook 2 to 3 minutes, or until sauce becomes thickened and coats chicken.

To Serve: Divide chicken and bok choy evenly between 2 serving plates. Season with salt and pepper to taste.

Pro Tip:

If you aren’t in a hurry, marinate the chicken for 30 minutes and up to 2 hours for even more great flavor.

Spice it Up!: Gochujang is Korean red chili paste. Stir in a tablespoon to the marinade for an extra kick of spice.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.