A delicious recipe for Sweet Spicy Sticky Chicken that combines savory and sweet flavors for a delightful meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 pounds chicken thighs, boneless and skinless
1/2 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon red pepper flakes (adjust to taste)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Instructions
In a large bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until well combined.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup.
Remove the chicken from the marinade, reserving the marinade for later. Place the chicken on the prepared baking sheet.
Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is baking, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer.
In a small bowl, mix cornstarch and water to create a slurry. Stir this into the simmering marinade and cook for an additional 2-3 minutes, until thickened.
Once the chicken is done, brush the thickened sauce over the chicken and return it to the oven for an additional 5 minutes.
Remove from the oven, garnish with sesame seeds and sliced green onions, and serve hot.
Notes
For a smoky flavor, add 1 teaspoon of smoked paprika to the marinade.
Serve with steamed rice or quinoa to soak up the delicious sauce, and add a side of stir-fried vegetables for a complete meal.