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–+ servings
top down view of chicken thighs and legs sprinkled with green onions

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
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating time 3 hours
Total Time 50 minutes
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
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