Sticky Chinese Chicken Traybake Recipes

STICKY CHINESE CHICKEN TRAYBAKE

Sticky Chinese chicken traybake image

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

Provided by Emily Kydd

Time 50m

Number Of Ingredients 10

Ingredients

8 chicken thighs, skin on and bone in
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp clear honey
1 ½ tsp Chinese five-spice powder
thumb-sized knob of ginger, grated
2 garlic cloves, grated
bunch spring onions, chopped
50g cashew nuts, toasted
cooked brown rice, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY

Sticky Chinese BBQ Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, corn flour, oil, onion, bell peppers, soy sauce, red wine vinegar, tomato paste, sugar, chicken stock, pineapple, water, cornflour, egg yolks, milk

Provided by Ellie Holland

Categories Dinner

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 chicken breasts
salt, to taste
pepper, to taste
1 cup corn flour
6 cups oil, for frying
1 onion
2 bell peppers
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons sugar
½ cup chicken stock
1 ¼ cups pineapple
¼ cup water
¼ cup cornflour, as needed
2 egg yolks
milk

Steps:

Season the chicken with salt and pepper.
Cut into bite-size chunks.
Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
Heat the oil in a deep saucepan until it reaches 190°C (375°F).
Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
Drain onto a plate covered in kitchen roll.
In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
Add in cornflour paste.
Mix until the sauce has thickened.
Stir in the pineapple and chicken until evenly coated with the sauce.
Serve with rice.
Enjoy!

CHINESE STICKY CHICKEN

Chinese Sticky Chicken image

Make and share this Chinese Sticky Chicken recipe from Food.com.

Provided by Mom2Rose

Categories Chicken Thigh & Leg

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup onion and garlic croutons, finely crushed
1/4 cup cornstarch
2 tablespoons light soy sauce
2 lbs boneless skinless chicken thighs (cut into 1-inch pieces)
1/4 cup canola oil

Steps:

In a large bowl, whisk crouton crumbs and cornstarch.
Stir in the soy sauce.
Add chicken and toss until completely coated.
Cover; refrigerate for at least 30 minutes.
Heat the oil in a large nonstick skillet over medium heat.
Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through.
Turn about 4 or 5 times during cooking to avoid burning.
Drain on paper towels.
Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.

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