Best 2 Asian Sticky Chicken Recipes

Embark on a culinary adventure as we delve into the realm of Asian sticky chicken, a tantalizing dish that captivates taste buds with its irresistible blend of sweet, savory, and umami flavors. Originating from various Asian cuisines, this delectable dish has garnered widespread popularity for its delectable taste and versatility. Whether you prefer the traditional Chinese version with its rich, glossy sauce or the Thai rendition featuring a tantalizing combination of herbs and spices, this article will guide you through the culinary journey of creating the perfect Asian sticky chicken dish. Get ready to explore a world of flavors and aromas as we unlock the secrets to making this mouthwatering dish at home.

Here are our top 2 tried and tested 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 the best results, use a good quality soy sauce and rice vinegar. Dark soy sauce will give the chicken a richer color, while light soy sauce is less salty. Seasoned rice vinegar has a sweeter flavor than unseasoned rice vinegar.
If you don't have mirin, you can use dry sherry or white wine as a substitute. Just be sure to reduce the amount of liquid by half, as these substitutes are more concentrated than mirin.
If you don't have brown sugar, you can use granulated sugar instead. Just be sure to add a little bit of molasses or honey to give it a richer flavor.
To make the chicken extra crispy, fry it in hot oil until the skin is golden brown and crispy. You can also bake the chicken in a preheated oven at 400 degrees Fahrenheit for about 20 minutes, or until the chicken is cooked through.
Serve the chicken with your favorite dipping sauce, such as hoisin sauce, sweet and sour sauce, or plum sauce.

Conclusion:

Asian sticky chicken is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its sweet, savory, and sticky sauce, this dish is sure to be a hit with the whole family. So next time you're looking for a new and exciting way to cook chicken, give this Asian sticky chicken recipe a try.