Published | Julia Frey (Vikalinka)
Jump to Recipe
My sticky Asian chicken recipe is the one you need when takeout cravings kick in. I can show you how to make it at home healthier and cheaper!
This chicken goes so well with our Asian Noodles Salad!
Is it really a surprise that by the time midweek rolls around all we want to do is to come home from work, put our feet up and dial the local takeout number for the usual?
I get you, guys! We work hard and the last thing we want to do is more work when we get home. I am the first to admit I get tempted to order in instead of cooking my own dinner often.
But what is truly keeping me away from ordering takeout is…money. That’s right it’s expensive! It’s also rarely healthy! That is why I love recreating our favourites at home. Curious? Take a look at our ever growing Asian takeout recipe collection.
This chicken recipe is a great homemade version of something I’d usually order in. But unlike the takeout food, it’s inexpensive and won’t make you feel guilty afterwards!
What is even better, it’s so easy. All you do is marinate it overnight and pop it in the oven after work the following day!
The Marinade
What makes this chicken taste so fantastic is the marinade. It imparts an incredible flavour and tenderises the chicken, so we kill two birds with one stone!
The aromatic mix I use in this recipe consists of easy to source ingredients like soy sauce, honey, ginger and garlic with a touch of chilli flakes.
If you want to add something very special, mix in 1 tablespoon of Korean Gochujang paste instead of chilli flakes. This condiment used to be quite rare. You’d have to go to a specialty store to find it. Nowadays, you can buy it in most supermarkets.
Recipe Tips
- Marinade the chicken for at least 3 hours or better yet overnight
- Ensure your chicken pieces are fully submerged in the marinade
- Baste your chicken half way through the baking for more flavour and sticky glaze.
- Stick to cooking temperature and times given to avoid dry chicken.
- For best results I recommend using bone-in chicken legs and thighs. They will come out juicy and the marinade with make the chicken skins deliciously sticky.
- If you must substitute, use skinless, boneless thighs and reduce the cooking time by 10 minutes.
Serving Suggestions
I know that when we order takeout, we order a feast and we want to recreate some of it at home, don’t we? At the same time that is the reason we overeat.
What I would recommend is making either plain or fried rice and a healthy salad like this Rainbow Slaw with Lemon Garlic Tahini Dressing.
Favourite Asian chicken recipes to try or explore out Asian Chicken Recipe Collection:
- Chicken Katsu Curry
- Honey Soy Chicken
- Shoyu Chicken Recipe
- Filipino Chicken Adobo
This recipe was originally published in 08/2018. Updated and republished in 06/2021.
Sticky Asian Chicken Recipe
Julia Frey of Vikalinka
This sticky Asian chicken recipe showcases how great the marriage of the sweet and the savoury could be!
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Marinating time 3 hours hrs
Total Time 50 minutes mins
Course Main
Cuisine Asian fusion
Servings 6 people
Calories 531 kcal
Ingredients
For the marinade
- 70ml/1/4 cup soy sauce
- 100g/1/3cup honey
- 1 tbsp fresh ginger grated
- 4 cloves garlic minced
- 1 tbsp vegetable oil
- 1 tsp red chilli flakes optional
For the chicken
- 1.5kg/3 lbs chicken legs and thighs bone-in, skin-on
- 3 spring onions
- 1 tbsp sesame seeds
Instructions
To marinade the chicken
In a large bowl mix the soy sauce, runny honey, ginger, garlic, vegetable oil and red chilli flakes if using. Add the chicken pieces ensuring they are fully submerged in the marinade.
Marinade for at least 3 hours in the refrigerator or better overnight. Turn the chicken in the marinade once in a while.
To cook the Sticky Asian chicken
Preheat the oven to 190C/375F. Line a shallow baking tray with parchment paper and arrange the chicken pieces on it, avoid over crowding. Reserve the marinade.
Cook for 20 minutes, then brush the chicken with the remaining marinade, return to the oven and cook for 15-20 minutes longer until if pierced, juices run clear and the skin is darkened. (Internal temperature should read 82C/180F on meat thermometer).
Take out of the oven and arrange on a serving plate, sprinkle with sesame seeds and sliced spring onions before serving.
Nutrition
Calories: 531kcalCarbohydrates: 2gProtein: 37gFat: 40gSaturated Fat: 12gCholesterol: 222mgSodium: 181mgPotassium: 503mgVitamin A: 335IUVitamin C: 1.7mgCalcium: 41mgIron: 1.9mg
Keyword Asian chicken recipe
Tried this recipe?Let us know how it was!
This chicken recipe is the same as sticky Korean Chicken, that I originally created for Natasha’s Kitchen.
More Chicken
- Italian Rosemary Chicken Stew
- Chicken and Sausage Gumbo
- Chicken and Leek Pie
- Best Chicken Marsala (Classic Recipe Made Easy)
About Julia Frey (Vikalinka)
Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..
Related Posts
Roast Leg of Lamb with Mint Sauce
Baked Potato Toppings
Italian Rosemary Chicken Stew
