Best 6 Asian Glazed Chicken Recipes

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

ASIAN CHICKEN SALAD WITH GLAZED PECANS

Steps:

• Glazed Maple Pecans: Heat a saucepan over medium-high heat until warm. Add pecan halves, maple syrup, and a pinch of salt.
• Cook for 2 or 3 minutes while stirring, being careful not to let them burn. You'll know they are ready when they smell good. Transfer to a plate to cool.
• Dressing: Whisk together oil, rice vinegar, soy sauce, lime juice, grated ginger, cilantro, and brown sugar, in a small bowl.
• Salad: Right before serving, mix half of the dressing with the salad greens. Divide on plates. Arrange chicken and apple slices over bed of greens. Sprinkle with raisins, carrot, and glazed pecans and drizzle with remaining dressing to taste.

ASIAN-GLAZED CHICKEN THIGHS

Steps:

• 1. The day before serving, rinse the chicken and pat dry. Place in a bowl.
• 2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.
• 3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.
• 4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.
• 5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.
• 6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.

KITTENCAL'S ASIAN-GLAZED BAKED CHICKEN

Steps:

• Set oven to 400 degrees F.
• Grease a 13 x 9-inch baking dish.
• Using your hands gently squeeze out as much excess water from the chicken pieces as possible, then dry using a paper towel/s.
• For glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth. then add in honey, brown sugar, ketchup and chili sauce; whisk/mix until combined (taste the sauce if you prefer a slightly sweeter taste then add in more honey or brown sugar).
• In a small saucepan heat oil over medium-high heat.
• Add in onion and saute for about 3 minutes or until slightly softened, then add in the chopped garlic and chili flakes and cook for about 2 minutes.
• Add in the soy sauce mixture; bring to a simmer mixing constantly, cook until bubbly and thickened (the mixture will be fairly thick) set aside.
• Heat a small amount oil in a skillet over medium-high heat (you may lightly season the chicken with black pepper before browning if desired but do NOT salt).
• Add in chicken and brown on both sides; remove to prepared baking dish.
• Pour the sauce over the chicken then using your hands or tongs turn the chicken pieces to coat in the sauce (make certain that the chicken is facing skin side up).
• Bake uncovered for about 45 minutes or until completely cooked, basting with the pan glaze about halfway through cooking time.
• Serve with cooked rice.

ASIAN GLAZED CHICKEN THIGHS

Steps:

• Day before serving rinse chicken and pat dry, place in large zip loc bag or in bowl. Combine next 8 ingredients, toss with chicken to coat, cover and refrigerate for 4-6 hours or overnight. 30 Min before cooking, take chicken out o f refrigerator and preheat oven to 350. Arrange chicken in large shallow rasting pan and season with salt and pepper, pour marinade over chicken. Bake until golden brown and cooked through, basting frequently, about 45 min. Bring large pot of water to boil, turn off heat and stir in rice noodles. Let soak until tender, about 7 min. Drain, rinse under warm water and drain again. Serve chicken and suce over noodles and sprinkle with scallions.