Sticky Chicken
Juicy and tender Sticky Chicken is marinated and coated in sweet and savory Asian flavors for a deep, rich flavor. Enjoy with rice or salad!
- Prep time
- 1 hr
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs bone-in chicken (legs and thighs (See Note 1))
- 1/4 cup soy sauce
- 2 tbsp dry sherry
- 2 tbsp ginger paste
- 2 tbsp brown sugar
- 1/2 tsp Chinese Five Spice
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- cilantro leaves (chopped)
Instructions
- 1
Preheat an oven to 375°F.
- 2
Line 13×9” baking dish or rimmed baking pan with foil, or use a baking stone. Lightly coat with cooking spray or oil.
- 3
In a small bowl, whisk together 1/4 cup soy sauce, plus sherry, ginger paste, brown sugar and Chinese five spice. Set aside.
- 4
Place chicken and marinade in a covered container or zip top storage bag. Marinate in the refrigerator for at least 1 hour.
- 5
In another small bowl, whisk together remaining 1/4 cup soy sauce, plus honey and both oils. Set aside.
- 6
Arrange chicken in baking dish or on rimmed baking sheet; Use a pastry brush to baste chicken pieces with honey basting sauce.
- 7
Baked chicken in preheated oven for 40 minutes, basting a couple of times during roasting (every 10 minutes, optional). The chicken will become sticky and tender. Remove from oven when golden brown and fully cooked through (internal temp of 165°F).
- 8
Serve topped with any pan juices from baking pan, sesame seeds and chopped cilantro. (See Note 2)