Sticky Chicken Recipes

EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY

Steps:

• In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
• Mix in the chicken drumsticks.
• Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
• Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
• Remove from the pan and pour in the marinade.
• Bring to a boil and stir, until the marinade is thick and resembles a sauce.
• Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
• Garnish with sesame seeds and spring onions.
• Enjoy!

STICKY CHICKEN

Steps:

• Place chicken pieces in a shallow casserole dish.
• Mix together oil, ketchup, chutney, garlic, salt, black pepper, pepper sauce, and lemon juice. Pour over chicken pieces.
• Bake at 400 degrees F (205 degrees C) for 20 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake a further 30 minutes, or until pieces are tender and cooked through.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

STICKY CHICKEN

Steps:

• Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
• Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

STICKY CHICKEN

Steps:

• Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish.
• Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes.
• Preheat the oven to 220C/200 Fan/Gas 7.
• Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot.

STICKY CHICKEN

Steps:

• Combine all of the ingredients except the chicken in a shallow baking dish and stir until the sugars dissolve.
• Add the chicken and turn to coat well.
• Cover the dish tightly with foil and chill in the refrigerator for at least 24 hours.
• When you are ready to eat, transfer the chicken and the marinade to a large heavy nonstick skillet.
• Bring to a boil over medium heat.
• Reduce the heat to low, cover the skillet, and simmer for 8 to 13 minutes, moving each piece around with tongs occasionally.
• Check the breasts for doneness (160 F on an instant-read thermometer ) and remove to a shallow pan as soon as they test done.
• Cover the cooked chicken and place in a warm oven to keep warm.
• Increase the heat to medium when the chicken is all cooked and removed from the pan, and cook the marinade remaining in the skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken. This should take about 4 to 7 minutes total.
• Return the chicken to the skillet, coat it with the sauce, and serve sticky chicken immediately - with lots of hot cooked rice and napkins!

STICKY HONEY CHICKEN

Steps:

• Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.
• Combine all sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.
• Add sauce to the pan and bring to a simmer. Simmer 1 minute.
• Stir in chicken and toss to coat. Garnish with green onions.

MY MOM'S EASIEST STICKY CHICKEN

Steps:

• Pre-heat the oven to 180°c.
• Place the chicken in an oven-proof baking dish.
• Whisk together the mayonnaise, chutney, lemon juice, salt and water and pour over the chicken.
• Place in the oven and allow to bake for 30-45 minutes until the chicken is golden brown and the sauce is sticky. (I spoon some of the sauce over the chicken at the 20 minutes mark.)
• Remove from the oven and serve.

STICKY KOREAN CHICKEN

Steps:

• In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.
• Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight.
• Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.
• Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. (Internal temperature 180F/82C) Baste with the marinade half way through the cooking for deeper flavour.
• Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.