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This sweet and spicy recipe is ready in under 30 minutes.

This flavorful recipe is so easy that it can be thrown together for a quick meal at the last minute. Most Korean chicken recipes I've come across begin with flouring and frying the chicken before adding the sauce. I do a simple stir-fry of the chicken instead which is faster and healthier yet still bursting with flavor. The sauce has the distinctive flavor of Gochujang, a fermented chili paste that is a staple in Korean cooking. You can increase or decrease the amount of chili paste to suit your tolerance for heat. This chicken has a tasty balance of sweet and spicy along with stickiness from honey.

Korean food is an often-requested family favorite in our house. Find more of my Korean recipes here: Korean recipe index

Step-by-step photos for making
Korean Sticky Chicken

Step 1. Assemble the ingredients:

FOR THE SAUCE

honey

rice vinegar

soy sauce

sesame oil

Gochujang (Korean chili paste)--adjust the amount to suit your heat tolerance; may substitute Sriracha or other hot sauce

brown sugar

ketchup

garlic

ginger

salt and pepper

view on Amazon: gochujang (Korean red hot pepper paste), toasted sesame oil, low sodium soy sauce, rice vinegar

Boneless chicken thighs (may substitute breasts) -- I prefer thighs because they are less dry and more tender, but either will work well.

FOR GARNISH

Step 2. Thinly slice the scallions; set aside.

view on Amazon: my go-to chef's knife

Step 3. Mince the garlic.

view on Amazon: garlic press

Step 4. Use a spoon to scrape peel off of ginger, then grate ginger with a Microplane. (You can also use the Microplane to grate garlic if you don't have a garlic press.)

view on Amazon: Microplane

Step 5. Add the sauce ingredients to a small bowl and stir to combine. Set aside.

Step 6. Heat oil in a skillet, add half of the chicken and spread it out in a single layer. Sprinkle with salt and pepper and cook until browned; flip over and brown the other side.

Step 7. Transfer browned chicken to a plate and brown and season the remaining half of the chicken. Return all of the browned chicken to the skillet.

Step 8. Pour the sauce over the browned chicken, stir to evenly coat, and cook for a few minutes until sauce is thickened.

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Step 9. Transfer chicken to a serving platter or bowl and garnish with sesame seeds and scallions.

Serve with rice or noodles.

Delicious in Korean rice or noodle bowls. I periodically prepare lunch for the hungry crew at my sons' company Less Annoying CRM located in downtown St. Louis. This Sticky Chicken was among the dishes included on a make-your-own Korean rice or noodle bowl buffet.

Here are some of my other Korean recipes I included in the buffet. It was a hit!

Make it a Yummy day!

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This flavorful recipe is so easy that it can be thrown together for a quick meal at the last minute. Most Korean chicken recipes I've come across begin with flouring and frying the chicken before adding the sauce. I do a simple stir-fry of the chicken instead which is faster and healthier yet still bursting with flavor.

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There are only a few simple steps to a perfect watermelon, feta, and mint salad. This easy recipe lays them out.

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Happy birthday to me. Happy birthday to me. Happy birthday to me... Happy birthday to me!

Hey, guys. It's my birthday and I made myself a cake, 'cause that's how I do.

The wait is over - let's make cake!

This cake is simple, requiring just 1 bowl to make! Plus, it requires basic ingredients you likely have on hand right now.

The recipe is adapted from my Vegan GF Carrot Apple Muffins, but it needed some tweaking to get that cake-like texture.

I tested this recipe for 3 days straight (oy) until I finally ended up with this perfected version. I served it to friends (non-vegan and non-gluten-free folks) and none of them could tell that it was special-diet friendly. Score!

The base of the cake is coconut oil, applesauce, flax eggs, maple syrup, and almond milk. Organic brown sugar and cane sugar add the perfect amount of sweetness while leaving the cake light and fluffy. And for gluten-free flours, I went with almond flour and my go-to gluten-free blend.

The result is a light, airy, fluffy carrot cake that retains its moisture without being mushy (the ultimate goal). Once cooled, it's frosting time!

For frostings, I included several options. After taking a vote on Twitter, it seemed many of you wanted to see both a vegan buttercream and a cashew buttercream. But guess what? I provide 6 frosting options below!

For my cake, I went for classic Vegan Cream Cheese Frosting - I couldn't resist. But really, any of the options would be amazing! Just depends on how creative and healthy you want to be.

I hope you all LOVE this carrot cake! It's:

Tender
Fluffy
Moist
Perfectly sweet
Carrot-packed
& Insanely delicious

This would make the perfect birthday cake or cake for summer celebrations, wedding showers, cookouts, and beyond! It's insanely flavorful, rich, moist, and undetectably vegan and gluten-free. Those who are gluten-free will be happy to know there isn't any oat flour in this cake. I also included nut-free, oil-free, and refined-sugar-free options in the notes.

If you're into cake (who's not?), be sure to check out our other cakes: Vegan Birthday Cake, The Best Vegan Gluten-Free Chocolate Cupcakes, Vegan Chocolate Hazelnut Cake, Vegan Funfetti Cupcakes, Vegan Pumpkin Cake, Vegan Pumpkin Roll, Vegan Apple Gingerbread Cake, and Gluten-Free Zucchini Cake!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

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Happy birthday to me. Happy birthday to me. Happy birthday to me... Happy birthday to me! Hey, guys. It's my birthday and I made myself a cake, 'cause that's how I do. The wait is over - let's make cake! This cake is simple, requiring just 1 bowl to make!

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by Sarah

One of the many things I love about summertime...all of the gorgeous, fresh fruit. We are spoiled here in California with an abundance of locally-grown fruit. All of the good stuff comes out at this time of year for us to enjoy. Peaches, plums, strawberries, nectarines, apricots, watermelons, cherries. I take full advantage and stock up...my kids just can't get enough fresh fruit!

I couldn't pass on a great deal on these beautiful, organic plums. They were calling my name. I got them home and decided to conquer the plum upside down cake. I've seen it on pinterest and thought, "it can't be that hard to make!" I was quite right. It was so easy to put together and the final product...a stunning, gluten free vegan plum upside-down cake. The plums become so sweet as they bake and you are left with this amazing syrup, oozing down the sides. The flavors are reminiscent of sweet cherries. I love this cake. So moist and not too sweet. It's not just for dessert either, as it would be a delightful choice for breakfast too!

gluten free vegan plum upside down cake

1 tablespoon coconut oil

4 firm, ripe plums, cut into wedges

1/4 cup organic cane sugar

1 1/2 cups Sarah's gluten free flour blend

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup So Delicious unsweetened coconut milk, room temperature

1 tablespoon white vinegar

1/2 cup organic cane sugar

1/4 cup coconut oil, melted

2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Prepare 8-inch cake pan by spraying with cooking spray and lining bottom with parchment paper. Melt 1 tablespoon coconut oil in large skillet over medium-heat. Add the plums and 1/4 cup sugar. Cook plums, stirring until the sugar dissolves and juices become syrupy (about 4 minutes). Arrange plums in prepared cake pan in circle, starting from the outside and work your way in. Pour the remaining plum syrup over the plums.

Whisk together the flour, baking powder, soda, and salt. Set aside. In mixing bowl, stir together the coconut milk and vinegar. Let sit for 5 minutes. Add the melted coconut oil, sugar, and vanilla. Stir to combine. Gently mix in the flour mixture.

Pour batter over the plums. Bake for 45-47 minutes or until toothpick inserted in center comes out clean. Place cake on cooling rack and let cool in cake pan for 1 hour. Place large plate or cake stand over the cake pan and invert onto plate. Slice and serve.

Filed Under: Tagged With: cupcakes & cakes cake, dairy free, desserts, egg free, fruit, gluten free, vegan

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gluten free vegan plum upside down cake - Sarah Bakes Gluten Free

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One of the many things I love about summertime...all of the gorgeous, fresh fruit. We are spoiled here in California with an abundance of locally-grown fruit. All of the good stuff comes out at this time of year for us to enjoy. Peaches, plums, strawberries, nectarines, apricots, watermelons, cherries.