Sticky Asian Glazed Chicken Recipe

Name: Sticky Asian Glazed Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound boneless (skinless chicken thighs); Salt and freshly ground black pepper; 1 tablespoon extra virgin olive oil; ½ cup packed light brown sugar; ⅓ cup low-sodium tamari; 2 tablespoons of hoisin glaze; 1 tablespoon sweet chili paste; 1 tablespoon freshly grated ginger root.; 1 teaspoon minced garlic clove; Juice of 1 lime; ¼ teaspoon crushed red pepper flakes; 1 teaspoon toasted sesame oil.; 1 tablespoon finely chopped green onions

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When I think about serving sticky Asian glazed chicken, my mind races through a colorful buffet of options. Picture a soft bed of jasmine rice soaking up that sweet, rich glaze. Maybe a side of stir-fried vegetables brightens the plate with vibrant colors. Grilled asparagus or a simple cucumber salad adds a refreshing crunch, providing a great contrast to the chicken’s sticky goodness. If you’re in the mood for noodles, lo mein or soba can be delightful too, capturing those flavors beautifully.

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So, let’s get started on a culinary adventure. You’re probably here because you’re dreaming of tender chicken bathed in a sticky, sweet sauce that’ll have your taste buds dancing. Trust me when I say, sticky Asian glazed chicken is like a hug on a plate—warm, comforting, and bursting with flavor.

I vividly recall the first time I had this dish. I was at a bustling Asian market, its air thick with the scent of simmering sauces. One bite, and I was sold. I knew I had to recreate that magic at home. I dove in and experimented. The result? A recipe that marries convenience and rich flavors, perfect for any gathering.

What is Sticky Asian Glazed Chicken?

Sticky Asian glazed chicken is a dish that stands out with its tantalizing balance of sweet and savory. It’s not just another chicken recipe; this is about layers. The chicken, often thighs for their moisture, marinated in a glaze made from soy sauce, hoisin, and ginger.

Cooked to perfection, the glaze turns sticky and thick, coating each piece of chicken like a warm blanket. The result is a dish that’s not only crowd-pleasing but also simple enough to whip up any day of the week. You can imagine the shine on that chicken when it comes out of the oven, glistening under the light, just like a piece of art.

What Makes This Recipe Different From Other Sticky Asian Glazed Chicken?

This recipe shines due to its balance and the quality of ingredients used. Many versions rely heavily on cornstarch to thicken the sauce. My approach is different. I focus on layer upon layer of flavor depth, achieved through fresh ingredients like grated ginger and the richness of toasted sesame oil. This approach allows you to taste the individual components—a dance of ginger, garlic, and the slight spice from red pepper flakes.

I embrace convenience without compromising on authenticity. You’ll find no bottled sauces here—just simple pantry staples that elevate your dish. This recipe invites creativity, so feel free to adjust it to fit your palate, whether you crave a little more heat or a touch more sweetness.

How Does It Taste?

Imagine sinking your teeth into a piece of chicken that’s tender yet sticky, with a glaze that sticks to your fingers (and you won’t mind!). The first taste? A wave of sweetness from the brown sugar, complemented by the umami notes from tamari. The ginger offers a delightful warmth, while the garlic adds depth. If you’ve added red pepper flakes, you’ll catch a whisper of spice at the end.

It’s a heavenly blend that creates a rounded flavor profile, making you go back for seconds (and maybe thirds).

Ingredients You’ll Need To Make This Dish

Before we dive into the recipe, let me lay out what you’ll need:

1 pound boneless, skinless chicken thighs – These stay juicy and tender.
Salt and freshly ground black pepper, to taste – Essential basics.
1 tablespoon extra virgin olive oil – Enhances flavor.
½ cup packed light brown sugar – For that sticky sweetness.
⅓ cup low-sodium tamari (or soy sauce) – The flavor backbone.
2 tablespoons of hoisin glaze – Adds richness.
1 tablespoon sweet chili paste – A sweet and tangy kick.
1 tablespoon freshly grated ginger root – Zesty and aromatic.
1 teaspoon minced garlic clove – Brightness in each bite.
Juice of 1 lime – A fresh, citrusy lift.
¼ teaspoon crushed red pepper flakes (or to taste) – Optional heat.
1 teaspoon toasted sesame oil – For unexpected depth.
1 tablespoon finely chopped green onions (optional, for freshness) – A bright finish.

Step-by-Step Instructions

Let’s roll up our sleeves and bring this dish to life!

Step 1: Prepare the Marinade

Start with a mixing bowl. Combine the tamari, hoisin glaze, brown sugar, sweet chili paste, ginger, garlic, lime juice, and sesame oil. Whisk it all together until smooth. You’ve got a beautiful marinade that smells divine already!

Step 2: Marinate the Chicken

Take your chicken thighs and sprinkle them with salt and pepper. Pour the marinade over the chicken, ensuring every piece is well-coated. Cover it and leave it to marinate for at least 30 minutes—if you can wait longer, go for at least a couple of hours or even overnight!

Step 3: Preheat the Oven

While the chicken is marinating, preheat your oven to 400°F (200°C). This temperature is perfect for getting that sticky glaze while keeping the chicken tender.

Step 4: Bake the Chicken

Place the marinated chicken on a baking sheet lined with aluminum foil or parchment paper. Pour any remaining marinade over the top. Bake it in the preheated oven for about 25 to 30 minutes or until the chicken is cooked through and the glaze is bubbling. Keep an eye on it so it doesn’t burn!

Step 5: Broil for Extra Stickiness

For an extra sticky finish, turn on the broiler. Broil the chicken for an additional 2-3 minutes. It’s like giving it a warm sunbath that caramelizes the sauce beautifully.

Step 6: Serve and Enjoy!

Remove the chicken from the oven and let it rest for a few minutes. Slice it up, top it with chopped green onions, and serve it alongside your chosen sides. Enjoy the aromas wafting around as you dig in.

Tips & Tricks On Making Sticky Asian Glazed Chicken

Want to elevate this dish even further? Here are some tried-and-true tips:

Marinate Longer: The longer you marinate, the more flavorful your chicken will be. Overnight is best.
Use Quality Ingredients: Invest in good soy sauce and sesame oil. They make a difference.
Check Temperature: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safety.
Don’t Skip the Broiler: This step caramelizes the sauce, giving that sought-after sticky texture.
Garnish with Freshness: Green onions or sesame seeds make a great garnish and add a pop of color.

Nutrition Information

You’re likely curious about health aspects too, right? Here’s a rough breakdown per serving (assuming four servings):

These numbers can vary based on specific ingredients and portion sizes.

How Do I Store This Dish?

If you happen to have leftovers (which is rare, but it happens), they can be safely stored. Place the chicken in an airtight container in the refrigerator for up to 3 days. If you’re feeling particularly smart, you can freeze it. Just ensure it’s well-sealed. Frozen, it’ll stay fresh for up to three months.

What Other Substitutes Can You Use in Sticky Asian Glazed Chicken?

If you’re missing an ingredient or prefer to switch things up, don’t fret. Here are some solid substitutes:

Chicken Breasts: You can replace thighs with skinless chicken breasts. Just be cautious as breasts can dry out.
Maple Syrup: If you’re out of brown sugar, maple syrup can provide a lovely sweetness.
Coconut Aminos: Swap tamari with coconut aminos for a gluten-free option with a milder flavor.
Rice Vinegar: If lime juice isn’t handy, rice vinegar can step in for a slightly tangy taste.
Honey: Prefer a sweeter touch? Honey makes for a great substitute for sweet chili paste.

Sticky Asian Glazed Chicken Recipe

Carolyn Richardson

When I think about serving sticky Asian glazed chicken, my mind races through a colorful buffet of options.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine American, Asian

Servings

Calories 279 kcal

Equipment

Skillet, saucepan

Ingredients

1 pound boneless skinless chicken thighs
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
½ cup packed light brown sugar
⅓ cup low-sodium tamari
2 tablespoons of hoisin glaze
1 tablespoon sweet chili paste
1 tablespoon freshly grated ginger root.
1 teaspoon minced garlic clove
Juice of 1 lime
¼ teaspoon crushed red pepper flakes
1 teaspoon toasted sesame oil.
1 tablespoon finely chopped green onions