Whole-Roasted Korean Sticky Chicken

I don’t often bother cooking an entire chicken because it’s so much easier (and cheaper) to just buy one from Costco. Since I’ve recently been ordered by my doctor to only eat organic (amongst other dietary orders), I’ve had to give up the convenience of buying whole roasted chickens at Costco. As an aside, organic whole chickens are shockingly more expensive than non-organic whole chickens. But, as Sis always says, you can’t put a price on health.

My intent in roasting my own whole chicken was to have lots of ready made chicken on hand to use in meals over the week. I was envisioning chicken ramen, chicken Caesar salad, chicken salad sandwiches, chicken fried rice and even chicken patties.

However, another command from my doctor is to rotate foods. In other words, I shouldn’t be eating the same thing every day. And while chicken fried rice is clearly different than a chicken Caesar salad, I decided to try to not eat chicken every day in an effort to “rotate” foods.

And so the week dragged on and all of the nice fresh organic produce I’d purchased the weekend before sat on the shelves of my fridge. And so did most of the chicken. I just cannot eat an entire whole chicken myself. I also realized I bought way too many vegetables for one person, which is hazard of shopping at Costco.

At any rate, when I was deciding on the flavor of chicken I wanted to roast, I gravitated toward Asian-flavored and found inspiration at Pickled Plum with Caroline’s recipe for Korean Sticky Chicken. Roasting a chicken is incredibly easy once you have it prepped; especially if you have an oven like mine with a temperature probe that allows you to set it and forget it. All you have to do is stick a thermometer into the chicken, set the temperature of the oven, set the desired temperature for your meat and then press start. This recipe yields a moist and flavorful chicken that you can eat yourself all week or share with a crowd.


  • 1 whole organic chicken (small to medium in size)
  • ¼ c. chile garlic sauce
  • salt and pepper
  • 1 T. avocado, canola or vegetable oil
  • 2 T. soy sauce. coconut aminos or Tamari Sauce
  • 1 T. rice vinegar
  • 2 T. honey
  • 1 T. sesame seeds
  • 2 stalks scallions, finely chopped (optional)
  • 2 c. white rice (cook according to directions), for serving


  1. Preheat oven to 425°F. Line a baking tray with foil, or lightly grease a roasting pan.
  2. Mix together the soy sauce, honey, vinegar, and oil and set aside.
  3. Discard neck from inside the cavity (if necessary) and remove any leftover feathers. Pat chicken dry with paper towels.
  4. Using a pastry brush, brush the Chile garlic sauce over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper.
  5. Place the chicken breast-side up into baking tray or roasting pan. Use some cooking twine to tie together the legs and wings. Roast for 1 hour and 15 to 30 minutes, until juices run clear when chicken thigh is pierced with a skewer. Begin basting the chicken with the soy sauce mixture about halfway through.
  6. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Garnish with sesame seeds. Serve, with warm rice and your favorite vegetable.

Recipe rating: 

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