Kitten’s Asian Sticky Chicken
Depending on how sweet you want the sauce you may adjust the honey and brown sugar, if you are in a hurry you may omit browning the chicken however it really adds flavor and reduces cooking time..
Previously frozen then thawed chicken holds in lots of moisture that will cause your sauce/glaze to become watery it is strongly suggested to use fresh chicken to make this or hand squeeze out as much excess moisture from the thawed chicken
Servings 4-6
INGREDIENTS:
1 whole chicken, cut into pieces (or use chicken pieces of choice)
fresh ground black pepper (do not season the chicken with any salt!)
oil for browning
Glaze:
4 tablespoon vegetable oil (or as needed)
1 medium onion, chopped
4 garlic cloves, finely chopped (garlic lovers can use more)
1/4 to 1/2 teaspoon crushed chili flakes, or adjust to suit heat level
1/2 cup low-sodium soy sauce (use only low-sodium)
1/4 cup water (if you prefer a more intense soy sauce flavor then omit the water and use 3/4 cup soy sauce)
2 tablespoons cornstarch (for an extra thick glaze increase 1 teaspoon)
1 teaspoon ginger powder
1/2 to 1 teaspoon sesame oil, optional
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup ketchup
1/4 cup mild chili sauce (such as Heinz chili sauce)
INSTRUCTIONS:————————————————-
Preheat oven to 400 degrees F.
Set oven rack to lowest position.
Grease a 13 x 9-inch baking pan.
If you are using previously frozen then thawed chicken squeeze out all the excess moisture using your hands then pat dry with paper towels, if using fresh then just pat dry.
For the glaze; in a bowl whisk the soy sauce and water with cornstarch, ginger and sesame oil (if using) until smooth; add in honey, brown sugar, ketchup and chili sauce then whisk/mix until well combined (taste the sauce and if you prefer a sweeter flavor then add in more honey or brown sugar).
In a small saucepan heat 1/4 cup oil over medium-high heat.
Add in onion and cook until softened (about 3 minutes).
Add in garlic and cook stirring for 2 minutes.
Add in the soy sauce mixture; bring to a simmer mixing constantly then cook until bubbly and thickened (the mixture will be fairly thick) set aside.
Heat oil in a skillet over medium (use enough oil to coat the bottom of your skillet).
Season the chicken lightly with fresh ground black pepper then brown on both sides (about 3 minutes per side) transfer to baking pan.
Pour the prepared sauce over the chicken then turn the chicken pieces to coat in the sauce (make certain that the chicken is skin side up before cooking).
Bake uncovered for about 45-50 minutes or until the chicken is tender and cooked through, basting with the glaze about halfway through cooking.
Serve with cooked rice.
Posted on www.recipezazz.com
Related posts:
- Spicy Asian Glazed Skillet Chicken Strips
Sweet and Sticky Marmalade Chicken Drumsticks
Curried Honey Glazed Baked Chicken
Chicken Thighs With Spicy Asian Sauce
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