Asian Sticky Chicken

Thank you to Stephanie for this recipe, it was incredible, and I just wish that I had made more!  The only two modifications that I made to the following recipe were that I added the sesame seeds to the flour dredge so they adhered to the chicken and that I used bone in thighs (add 15 more minutes to the cooking time).


Asian Sticky Chicken SERVES 4
Ingredients for Asian Sticky Chicken:
  • 8 chicken thighs, boneless
  • flour
  • 1 tablespoon olive oil (or vegetable oil)
  • 1/4 cup orange juice
  • 3 tablespoons honey
  • 3 tablespoons hoisin sauce
  • 2 teaspoons rice vinegar (or cider)
  • 1 garlic, minced
  • 2 teaspoons ginger, minced
  • 1 teaspoon cornstarch
  • 1/4 cup sesame seed, toasted
  • 4 green onions, chopped
Preparation of Asian Sticky Chicken:
  1. Preheat oven to 375.
  2. Grease an 8" square baking dish. Dush chicken with flour. In a skillet, heat oil over medium high heat. Brown chicken and transfer to baking dish.
  3. In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch. Pour over chicken.
  4. Bake for 15 minutes.
  5. Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clean when chicken is pierced. Serve sprinkled with green onions.

Comments

Post a Comment

Popular posts from this blog

Coco Smoke Salmon

Image
RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just un...
Read more

Steak with Chimichurri Sauce

Image
Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes u...
Read more

Sushi Stacks

Image
Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u...
Read more