Best 2 Sticky Asian Chicken Recipes

**Tantalize Your Taste Buds with Sticky Asian Chicken: A Culinary Symphony of Sweet, Savory, and Spicy Flavors**

Embark on a culinary adventure to the vibrant streets of Asia with our delectable Sticky Asian Chicken recipes. These dishes are a harmonious blend of sweet, savory, and spicy flavors, sure to tantalize your taste buds and transport you to the bustling night markets of the Orient. From the classic Chinese Orange Chicken to the aromatic Thai Chicken Satay, each recipe offers a unique taste experience that will leave you craving for more. Dive into the sticky goodness of our General Tso's Chicken, where crispy chicken pieces are coated in a sweet and tangy sauce, or indulge in the fiery delight of our Szechuan Chicken, where tender chicken mingles with a spicy and numbing sauce. Prepare to be amazed by the versatility of chicken, as it takes on bold new flavors in each dish. These Sticky Asian Chicken recipes are not just a meal; they are an exploration of culinary artistry, inviting you to savor the rich tapestry of Asian cuisine.

Let's cook with our recipes!

STICKY ASIAN CHICKEN

Sticky Asian Chicken image

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

Ingredients

1 tablespoon canola oil
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/3 cup soy sauce
1/3 cup white wine or reduced-sodium chicken broth
3 tablespoons sugar
3 garlic cloves, minced
1 tablespoon cornstarch
3 tablespoons water

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)

Sticky Glaze Chicken Thighs with Asian Stuffing Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 16

Ingredients

For The Stuffing:
4 boneless chicken thighs, about 100-120g (3 1/2-4 1/4oz) each
100 ml (1/2 cup) teriyaki sauce
3 tbsp rapeseed (canola) oil
400 ml (1 3/4 cups) warm chicken stock
1 tbsp rice vinegar
30 g (2 tbsp) butter
70 g (1 1/2 cups) fresh breadcrumbs
2 egg yolks
3 tbsp Parmesan cheese, finely grated
4 tsp olive oil
2 tbsp chopped fresh coriander (cilantro)
4 garlic cloves, chopped 1cm (1/2 inch) fresh root ginger, peeled and grated
1 -2 red chillies, deseeded and chopped
Salt and black pepper
1 tsp cayenne pepper

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 for Making the Best Sticky Asian Chicken:

Use a good quality chicken: Opt for free-range or organic chicken for the best flavor and texture.
Don't overcrowd the pan: When searing the chicken, make sure to not overcrowd the pan or the chicken will steam instead of sear.
Use a flavorful marinade: The marinade is what gives the chicken its sticky and flavorful coating, so make sure to use a marinade with plenty of flavor.
Cook the chicken until it's cooked through: Make sure to cook the chicken until it's cooked through, but not overcooked, or it will become dry and tough.
Serve with your favorite sides: Sticky Asian chicken can be served with a variety of sides, such as rice, noodles, or vegetables.

Conclusion:

Sticky Asian chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, sticky sauce, and tender chicken, it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and flavorful meal, give sticky Asian chicken a try!