Best 6 Sticky Chicky Recipes
Are you ready to create a drool-worthy, finger-licking experience that will tantalize your taste buds and leave you craving for more? Embark on a culinary journey as we present the ultimate guide to cooking "Sticky Chickie," a tantalizing explosion of flavors that will transform your kitchen into a magical haven. Hold on tight as we take you through a world of irresistibly sticky, tender, and succulent chicken, tantalizing your senses with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
STICKY CHICKY
My kids love this sweet and sour chicken served with rice. The recipe calls for marinating the chicken for a day before cooking. You can do this, but personally, I think it the flavor overpowers it if soaked that long if you are using skinless boneless breasts. I just cook it with the sauce.
Provided by SharleneW
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine vinegar, soy sauce, sugar, garlic and ginger in a large zip bag with the chicken pieces.
- Seal and turn several times to coat chicken pieces.
- Put in refrigerator for a day.
- The next day, put chicken and marinade in large heavy skillet or dutch oven.
- Over medium heat, bring the marinade to a boil.
- Reduce the heat to low, cover the skillet and simmer for 15 minutes, turning each piece of chicken occasionally.
- Preheat oven to 200°F.
- Uncover and continue to cook the chicken over low on the stove top, turning the chicken occasionally.
- When the chicken is done (juices run clear when pierced with a fork), put the chicken pieces on a platter, cover it with foil and keep warm in the oven.
- Turn the heat up to medium and cook the sauce in the skillet until it is syrupy and caramelized, stirring frequently.
- This will take about 10 to 15 minutes.
- After 10 minutes, turn the heat back to low so you don't overcook it.
- Return chicken to the skillet, coat it with the sauce and serve immediately.
Nutrition Facts : Calories 594.9, Fat 31.2, SaturatedFat 8.9, Cholesterol 155.2, Sodium 2163.9, Carbohydrate 33.2, Fiber 0.3, Sugar 30.4, Protein 42.6
STICKY CHICKY
The original recipe was in "Eat, Shrink and Be Merry" by Janet and Greta Podleski. I have tweaked it a tiny bit for my family's tastes. We all loved this. It is a bit of a nuisance to have to pour off the sauce at the end there, but it is SO worth it! I love this served over white rice.
Provided by Saturn
Categories Chicken Thigh & Leg
Time 48m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
- Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
- Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.
Nutrition Facts : Calories 236.6, Fat 5.7, SaturatedFat 1.4, Cholesterol 114.5, Sodium 793.2, Carbohydrate 16.8, Fiber 0.7, Sugar 13, Protein 28.4
ROAST STICKY CHICKEN-ROTISSERIE STYLE
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!
Provided by Sue Rogers
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Nutrition Facts : Calories 585.7 calories, Carbohydrate 3.7 g, Cholesterol 194.1 mg, Fat 34.3 g, Fiber 0.9 g, Protein 61.7 g, SaturatedFat 9.6 g, Sodium 1350.8 mg, Sugar 1.4 g
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
STICKY CHICKEN
Delicious chicken drumsticks with a sticky soy and honey glaze that can be cooked in the oven or the barbecue - weather permitting
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
- Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.
Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 32 grams protein, Sodium 2.04 milligram of sodium
EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY
Here's what you need: chicken drumsticks, garlic, ginger, red chili, honey, soy sauce, sesame seed, spring onion
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
- Mix in the chicken drumsticks.
- Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
- Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
- Remove from the pan and pour in the marinade.
- Bring to a boil and stir, until the marinade is thick and resembles a sauce.
- Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
- Garnish with sesame seeds and spring onions.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 0 grams, Protein 40 grams, Sugar 16 grams
Tips:
- Choose the right chicken: Use bone-in, skin-on chicken thighs or breasts for best results.
- Make sure your chicken is dry: Pat the chicken dry with paper towels before cooking. This will help the marinade adhere and prevent the chicken from steaming.
- Use a flavorful marinade: The marinade is what gives the chicken its flavor, so make sure it's packed with flavor. Use a combination of herbs, spices, and citrus juices.
- Let the chicken marinate for at least 30 minutes: The longer the chicken marinates, the more flavor it will absorb.
- Cook the chicken over medium heat: This will help the chicken cook through without burning.
- Baste the chicken frequently: This will help the chicken stay moist and prevent it from drying out.
- Use a meat thermometer to check the chicken's internal temperature: The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
Conclusion:
Sticky Chicken is simple to make and can be customized to your liking. The key is to use a flavorful marinade and cook the chicken over medium heat. With a little practice, you'll be able to make Sticky Chicken that is juicy, flavorful, and sticky.
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