easy korean sticky chicken
the sweet and spicy flavors of this dish echo korean fried chicken wings, but without the hassle of deep frying . look for gochujang, a sweet and spicy korean red pepper paste, in the international aisle of many grocery stores, at an asian market, and online . the recipe is a yummly original created by julia lee https //www.yummly.com/dish/author/julia lee .
green onions, boneless, skinless chicken thighs, salt, cornstarch, water, fresh ginger, garlic, gochujang, mirin, honey, toasted sesame oil, seasoned rice vinegar, vegetable oil, toasted sesame seeds
- 2.0 green onions
 - 1.5 pound boneless
 - skinless chicken thighs
 - 1.0 teaspoon salt
 - 4.0 teaspoon cornstarch
 - 1.0 teaspoon water
 - 0.5 inch fresh ginger
 - 2.0 clove garlic
 - 3.0 tablespoon gochujang
 - 2.0 tablespoon mirin
 - 1.0 tablespoon honey
 - 1.0 tablespoon toasted sesame oil
 - 1.0 tablespoon seasoned rice vinegar
 - 2.0 tablespoon vegetable oil
 - 1.0 teaspoon toasted sesame seeds

- thinly slice green onions and set aside.
 - cut chicken into 1 inch pieces.
 - combine chicken, salt, cornstarch, and water in a medium bowl then, set mixture aside.
 - peel and finely grate ginger using a hand held rasp style grater or box grater transfer ginger to a small mixing bowl.
 - grate or mince garlic.
 - add it to the ginger with the gochujang, mirin, honey, sesame oil, and vinegar, and stir until well combined.
 - set sauce aside.
 - heat a large, heavy bottomed frying pan over medium high heat.
 - once hot, add oil, swirling to coat bottom.
 - add chicken and spread pieces into a single layer.
 - cook until well browned on underside, 2 3 minutes.
 - turn pieces over and cook until browned on second side, 2 3 minutes.
 - transfer chicken to a bowl.
 - reduce heat to medium low and add sauce mixture to pan.
 - cook, stirring constantly, until hot, about 30 seconds.
 - return chicken to pan and toss until well coated.
 - transfer chicken to a serving plate.
 - sprinkle with sesame seeds and reserved green onions, and serve immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 green onions
- 1.5 pound boneless
- skinless chicken thighs
- 1.0 teaspoon salt
- 4.0 teaspoon cornstarch
- 1.0 teaspoon water
- 0.5 inch fresh ginger
- 2.0 clove garlic
- 3.0 tablespoon gochujang
- 2.0 tablespoon mirin
- 1.0 tablespoon honey
- 1.0 tablespoon toasted sesame oil
- 1.0 tablespoon seasoned rice vinegar
- 2.0 tablespoon vegetable oil
- 1.0 teaspoon toasted sesame seeds

 ### Assistant: The ingredients you'll need are:
- 2.0 green onions
- 1.5 pound boneless
- skinless chicken thighs
- 1.0 teaspoon salt
- 4.0 teaspoon cornstarch
- 1.0 teaspoon water
- 0.5 inch fresh ginger
- 2.0 clove garlic
- 3.0 tablespoon gochujang
- 2.0 tablespoon mirin
- 1.0 tablespoon honey
- 1.0 tablespoon toasted sesame oil
- 1.0 tablespoon seasoned rice vinegar
- 2.0 tablespoon vegetable oil
- 1.0 teaspoon toasted sesame seeds


You can follows these steps to make the recipe:
- thinly slice green onions and set aside.
- cut chicken into 1 inch pieces.
- combine chicken, salt, cornstarch, and water in a medium bowl then, set mixture aside.
- peel and finely grate ginger using a hand held rasp style grater or box grater transfer ginger to a small mixing bowl.
- grate or mince garlic.
- add it to the ginger with the gochujang, mirin, honey, sesame oil, and vinegar, and stir until well combined.
- set sauce aside.
- heat a large, heavy bottomed frying pan over medium high heat.
- once hot, add oil, swirling to coat bottom.
- add chicken and spread pieces into a single layer.
- cook until well browned on underside, 2 3 minutes.
- turn pieces over and cook until browned on second side, 2 3 minutes.
- transfer chicken to a bowl.
- reduce heat to medium low and add sauce mixture to pan.
- cook, stirring constantly, until hot, about 30 seconds.
- return chicken to pan and toss until well coated.
- transfer chicken to a serving plate.
- sprinkle with sesame seeds and reserved green onions, and serve immediately.
- .

