Asian Sticky Chicky Recipes

ASIAN STICKY CHICKY

Steps:

• Heat sesame oil in a skillet over medium-high heat.
• Add chicken thighs to the skillet. Quickly brown on both sides.
• Add all remaining ingredients except the chopped scallions.
• Bring just to a boil.
• Reduce heat. Cover and gently simmer for about 30 minutes.
• Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn.
• Place on a platter or plates and sprinkle with the scallions.

ASIAN STICKY WINGS

Steps:

• Pour the vegetable oil to the fill line of a deep-fryer and preheat to 350 degrees F.
• Lightly dredge the wings in the potato starch and shake off the excess. Make the batter by whisking the Fry Mix with 1 cup water until smooth; the consistency should be similar to light pancake batter. Dunk the wings in the batter, allowing excess batter to drip back into the bowl.
• Carefully place the wings in the deep-fryer and fry until lightly browned and cooked to an internal temperature of 150 degrees F, about 7 minutes. Drain on a baking sheet with a rack and let rest for 2 to 3 minutes.
• Return the wings to the deep-fryer for another 3 minutes, until golden brown. Transfer to a mixing bowl, brush with just enough Sticky Wing Sauce to coat and then toss with the fried garlic and green onions. Finish with sesame seeds and serve immediately.
• In a large mixing bowl, whisk together the potato starch, flour, granulated garlic and togarashi until well combined. Store in an airtight container.
• In a large mixing bowl, whisk together the ketchup, mayonnaise, honey, chili sauce, chili oil, soy sauce, Worcestershire and 1/2 cup water until well combined.

STICKY ASIAN CHICKEN

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm. , Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)

Steps:

• Preheat oven to 275 degrees.
• Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
• In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
• Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
• Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
• While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
• In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
• Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
• Top with sesame seeds and green onions.

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 ASIAN DRUMSTICKS RECIPE - (4.5/5)

Steps:

• Make the marinade by combining honey, hoisin, soy sauce, rice vinegar, Sriracha, garlic, sesame seeds, and grated ginger: Marinate the chicken in this mixture for at least 3 hours, tossing it every hour or so to make sure all sides get coated. Preheat the oven to 400°F. Set a wire rack over a baking sheet. Place the chicken on the wire rack, and bake for 20 minutes. Cook the chicken 15 minutes more, taking the chicken out and basting with the marinade every 5 minutes. Make sure to cook the chicken for a few minutes after the last round of basting, to cook off the bacteria in the marinade. Serve and enjoy!

STICKY CHICKY

Steps:

• Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
• Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
• Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.

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!