Step 1

Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.

Step 2

In a large pan over medium heat, add oil and when oil is hot, add chicken. Cook on each side for 2-3 minutes or until chicken is cooked through. Transfer to a plate and set aside.

Step 3

In the same pan over medium heat, add soy sauce, rice vinegar and honey and bring to a boil. Let the sauce bubble for 1-2 minutes, until it thickens slightly.

Step 4

Return chicken to the pan and cook for another 2 minutes, until chicken is coated evenly.

Step 5

Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.

Step 6

Transfer Korean sticky chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.