Korean-Style Sticky Potatoes
Sticky Potatoes (also called Sweet & Sour Potatoes) have the most thick and delicious glaze and the potatoes come out so tender and yummy!
THE MOST FLAVORFUL SIDE DISH
I’m calling these delicious morsels from heaven ‘Sticky Potatoes’ but you could actually call them Sweet & Sour Potatoes or Sesame Potatoes or whatever you’d like. I got the idea from a Korean side dish that utilizes similar ingredients. When you go out for a Korean meal, you usually get tons of little side dishes and these glazed potatoes are one of them. It’s so good! And it’s that sticky glaze that takes them over the top.
TIPS FOR MAKING STICKY POTATOES:
- The key to this potato dish is to make sure they get nice and brown before adding the glaze ingredients. It just adds a whole bunch of flavor!
- Give these potatoes time to simmer in the sauce. The longer they simmer, the thicker and stickier the glaze will get.
- This glaze is perfect with chicken too! If you love Sesame Chicken at your favorite Asian restaurant then you should definitely try this glaze over over cooked chicken!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- baby potatoes
- oil
- water
- lite soy sauce
- corn syrup
- sugar
- ketchup
- garlic
- roasted sesame seeds
HOW TO MAKE STICKY POTATOES:
Heat up 2 Tablespoons of oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until half cooked and lightly seared on all sides. Drain any excess oil.
Then add the water, soy, corn syrup, sugar, ketchup and garlic.
Simmer for 6-8 minutes until potatoes are cooked and the sauce thickens and is no longer runny. The longer you cook, the more sticky you’ll see them become.
Sprinkle with sesame seeds and toss to coat.
CRAVING MORE RECIPES?
- Teriyaki Salmon
- Huli Huli Chicken
- Grilled Teriyaki Chicken Skewers
- Honey Glazed Carrots
- Hibachi Fried Rice
- Hamburger Ramen Noodle Skillet
- Chicken Egg Roll In A Bowl
- Ham Fried Rice
- Air Fryer Orange Chicken
- Honey Garlic Chicken
- Air Fryer General Tso’s Chicken
- Beef Egg Roll In A Bowl
- Easy Sesame Chicken
- No-Fuss Vegetable Stir Fry
- Vegetable Fried Rice
- Chicken Teriyaki
- Crock Pot Sweet and Sour Chicken
Korean-Style Sticky Potatoes
Ingredients
- 1.5 pounds baby potatoes, sliced in quarters
- 2 Tablespoons oil
- ½ cup water
- 2½ Tablespoons lite soy sauce
- 2 Tablespoons corn syrup
- 1½ Tablespoons sugar
- 1 Tablespoon ketchup
- 1 Tablespoon minced garlic
- 1 teaspoon roasted sesame seeds
Instructions
- Heat up 2 Tablespoons of oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until half cooked and lightly seared on all sides. Drain any excess oil.
- Then add the water, soy, corn syrup, sugar, ketchup and garlic and simmer for 6-8 minutes until potatoes are cooked and the sauce thickens and is no longer runny. The longer they cook, the stickier and thicker the sauce becomes.
- Sprinkle with sesame seeds and toss to coat. Then serve!
Video
Notes
- The key to this potato dish is to make sure they get nice and brown before adding the glaze ingredients. It just adds a whole bunch of flavor!
- Give these potatoes time to simmer in the sauce. The longer they simmer, the thicker and stickier the glaze will get.
- This glaze is perfect with chicken too! If you love Sesame Chicken at your favorite Asian restaurant then you should definitely try this glaze over over cooked chicken!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
would love to try these, but I do have a question first. would honey or maple syrup work in place of corn syrup?
It should. However, just to clear up in case this is a concern, corn syrup is NOT high fructose corn syrup. They are two different things. It’s a very common misconception. Corn syrup is made from cornstarch, while high-fructose corn syrup is a heavily processed version.
Also, I will be fully transparent and tell you I have not personally tried it but it is only 2 Tablespoons for the entire dish so I can’t imagine that little bit of an amount would completely throw it off
I did NOT know that. I have been learning a lot the last couple of years. Thank you for that clarification. I may try them both ways and see how it goes! thank you!
hi! delicious recipe. however my sauce thickened quite a bit but did not turn into a crispy/sticky glaze as pictured. wondering if I did something wrong and what I could do better next time? I followed the directions exactly, leaving the sauce longer than 6 minutes hoping to get it glaze-like. The sauce went quite thick and almost.. clumpy? Not a criticism of the recipe at all as it tasted great and I’d like to make it again!
Simple, yet delicious recipe. I substituted the ketchup with gochujang which was a very nice change.
Can the initial step of browning the potatoes be done in an air fryer? Or do you need the flavor from the skillet browning? Thanks!
That’s a great question. I prefer the skillet browning but to be honest, I haven’t actually tried it in the air fryer so I don’t see why you couldn’t. If you try it, I’d love to know how it works out for you!
I’m going to make these tonight with Teriyaki slow cooker pork loin. I’m going to make and serve immediately, but do you know if they keep over night? Thank you.
Hi Jodi – that’s a good question. I really am not sure. I’m leaning towards no but honestly, I’ve never tried reheating them before. If you try it out, please let me know! 🙂
Very good! I added a tbsp of teriyaki and 2 of ginger, holy crap that’s good!
Cooked and enjoyed a couple bites of these tonight. Made this dish for a pot luck. I’ll defini make this for other occasions! Thank you
Amazing glaze! Tastes like a particularly good Chinese sauce. Tried it with chicken as suggested and it’s now a firm favourite!
Wondering if it has to be Little Potatoes or if I can use any kind of potatoes cut to size?
Yes, it can be any potato that is cut to size. You want a potato that will hold up to the cooking process though. 🙂
I love your recipe! Will definitely try it out, very intrigued. Pinned.
I must say this a unique way of making a potato based dish! loved it
yummy
Hope you love them!