Sticky Asian Chicken
This sticky Asian chicken recipe showcases how great the marriage of the sweet and the savoury could be!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 70 ml 1/4 cup soy sauce
- 100 g 1/3cup honey
- 1 tbsp fresh ginger (grated)
- 4 clove garlic (minced)
- 1 tbsp vegetable oil
- 1 tsp red chilli flakes (optional)
- 1.5 kg chicken legs and thighs (bone-in, skin-on)
- 3 spring onions
- 1 tbsp sesame seeds
Instructions
- 1
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.
- 2
Marinade for at least 3 hours in the refrigerator or better overnight. Turn the chicken in the marinade once in a while.
- 3
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.
- 4
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).
- 5
Take out of the oven and arrange on a serving plate, sprinkle with sesame seeds and sliced spring onions before serving.