Korean-style Sticky Chicken


Time Taken:

45 minutes




4 chicken legs (with skin on)

6 TBsp light soy sauce

6 TBsp light brown sugar

2 TBsp sesame seeds

3 TBsp teriyaki sauce

3 TBsp oil

3 spring onions

1 TBsp cornflour

Ground pepper


Preheat oven to 200°C.

In a small saucepan on a low heat, add the oil and cornflour and whisk until it starts to bubble. Then add the teriyaki, soy, brown sugar, sesame seeds and some ground pepper.

In a baking dish, add the chicken legs and pour the mixture over the top. 

Bake for 25-30 minutes until charred and the chicken is cooked through. 

Top with sliced spring onions and enjoy!