Best 2 Asian Sticky Chicken Recipes
Indulge in the tantalizing flavors of Asian Sticky Chicken, a delectable dish that captures the essence of Asian cuisine. This culinary masterpiece tantalizes taste buds with its sweet, savory, and slightly spicy sauce, perfectly coating succulent chicken pieces. The dish is an explosion of flavors, textures, and aromas, offering a sensory experience like no other.
This collection of recipes caters to a variety of preferences and skill levels. Whether you're a seasoned chef or a beginner in the kitchen, you'll find the perfect recipe to satisfy your cravings for Asian Sticky Chicken. From classic recipes to more adventurous variations, these dishes promise to transport you to the vibrant streets of Asia with every bite. So, prepare your chopsticks, gather your ingredients, and embark on a culinary journey to savor the irresistible flavors of Asian Sticky Chicken.
STICKY ASIAN CHICKEN
As a working mom with three children, I need dishes that hit the spot and come together fast. I double this Asian-style chicken because leftovers are awesome. -Jennifer Carnegie, Lake Oswego, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm. , Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 881mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.
STICKY GLAZE CHICKEN THIGHS WITH ASIAN STUFFING RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 16
Steps:
- Preheat the oven to 200ºC/400ºF/gas mark 6. Lay the chicken thighs out flat on a clean work surface. Firmly pound with the smooth side of a meat mallet to a thickness of 5mm (¼ inch). Place the chicken thighs in a bowl and add 40ml (3 tbsp) of the teriyaki sauce. Toss the chicken in the sauce to coat it. Cover with clingfilm (plastic wrap) and marinate in the refrigerator for at least 1 hour. Meanwhile, make the stuffing. Mix together the ingredients in a bowl. Set aside. Remove the chicken thighs from the marinade and pat them dry with kitchen paper (paper towels). Discard the marinade. Season with salt and black pepper. Place a chicken thigh on a piece of clingfilm. Add a spoonful of stuffing, then roll it in the clingfilm, twisting the ends to create a tight package. Repeat with the remaining chicken thighs and stuffing. Allow to rest for 10 minutes in the refrigerator. Lay 3 pieces of string on a chopping board. Carefully unwrap a chicken thigh and lay it across the strings. Tie each string around the thigh and secure with a knot to keep the roll together. Repeat with the remaining chicken thighs. Drizzle some rapeseed oil into a large ovenproof pan set over a medium heat. Add the rolled chicken thighs and cook for 2-3 minutes, turning regularly, to colour all sides. Transfer the pan to the oven and bake for about 25 minutes, until the centre of the chicken reaches 74°C (165ºF). Transfer the chicken to a warmed plate and loosely cover it with kitchen foil. Drain off the fat in the pan, then pour in the chicken stock, the remaining teriyaki sauce and the rice vinegar. Bring to the boil and cook over a high heat for 5-6 minutes or until the liquid has reduced by half. Remove the pan from the heat, add the butter and stir until melted. Season with salt and black pepper. Remove the strings from chicken thighs and serve with the sauce.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use a heavy-bottomed pot or Dutch oven: This will help to distribute the heat evenly and prevent the chicken from burning.
- Don't overcrowd the pot: If you're cooking a lot of chicken, cook it in batches so that it doesn't overcrowd the pot. This will help the chicken to cook evenly.
- Use a meat thermometer: This is the best way to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Asian sticky chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is coated in a flavorful sauce that is made with soy sauce, honey, and garlic, and then baked until it is sticky and caramelized. The chicken can be served with rice, noodles, or vegetables, and is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner recipe, give Asian sticky chicken a try. You won't be disappointed!
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