My sticky Asian chicken recipe is the one you need when the takeout cravings kick in. I can show you how to make it at home healthier and cheaper!
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.
You are probably thinking that’s strange since I cook for a living. I should always have food at home. I do but not always the dinner stuff.
But what is truly keeping me away from eating takeout is…money. That’s right it’s expensive! It’s also rarely healthy!
It was such a hit that I couldn’t NOT share it with my own readers.
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!
Why is this sticky Asian chicken recipe better than your local takeout?
- It’s healthier as you control the ingredients
- It’s cheaper since you are using inexpensive chicken drums and thighs and cook it yourself
- It’s easy because it needs to marinate overnight, so all you have to do after work is put it in the oven
What can I serve with this Asian Chicken?
I know that when we order takeout, we order a feast and we want to re-create 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. My favourites are:
How can I make the best Asian Chicken recipe at home?
- 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
- Stick to cooking temperature and times given to avoid dry chicken.
Can I use skinless, boneless chicken breasts or thighs in this Asian Chicken recipe?
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.
- 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
- 3 lbs chicken legs and thighs bone-in, skin-on
- 3 spring onions
- 1 tbsp sesame seeds
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.
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.