Post by Loupy on Jan 3, 2017 15:25:23 GMT -7
Sticky Asian Chicken
From: Mary @ barefeetinthekitchen.com/
Sticky Asian Chicken can be baked or broiled in the oven, cooked on the stove-top, or grilled. However you cook it, this chicken is irresistible!
Serves:6-8
Ingredients:
4 pounds chicken, about 12-16 drumsticks, depending on size
1 1/2 cups low-sodium soy sauce
1/2 cup brown sugar
4-6 tablespoons garlic chili paste or a chili paste like Sambal Oelek plus 2 cloves minced garlic
Instructions
Combine the soy sauce, sugar and chili paste in a large measuring cup or bowl and whisk to combine.
Pour HALF the marinade in a separate container and refrigerate until needed, this will be the glaze on the chicken.
Place the chicken in a gallon size ziploc bag or airtight container.
Cover with the remaining marinade and seal.
Place in the refrigerator, turning bag ever hour or two until ready to cook.
Marinate for 4 - 6 hours.
30 - 60 minutes before you are ready to cook, remove the chicken from the refrigerator and place it on the counter to come closer to room temperature.
OVEN BAKING DIRECTIONS:
Preheat the oven to 400 degress. Place the chicken pieces on a foil lined baking sheet, discard all the marinade that has touched the chicken. Bake the chicken for 30 minutes.
Remove the chicken from the oven, turn pieces over and return the chicken to the oven. Bake an additional 8-10 minutes until the juices run clear when pierced with a knife. While the chicken finishes baking, place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute. Reduce to a low simmer for about 5 minutes.
Serve the chicken with the slightly reduced marinade sauce drizzled over the chicken. Enjoy!
OVEN BROILING DIRECTIONS:
Preheat the oven to broil. Place the chicken pieces on a foil lined baking sheet, discard all the marinade that has touched the chicken. Broil the chicken for 10 minutes. Place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute. Reduce to a low simmer while the chicken cooks.
Remove the chicken from the oven, turn pieces over and lightly baste with the marinade. Return the chicken to the oven and cook another 5 - 8 minutes until the juices run clear when pierced with a knife. Serve the chicken with the slightly reduced marinade sauce drizzled over the chicken. Enjoy!
STOVE-TOP DIRECTIONS:
Warm a non-stick skillet over medium heat. Place the chicken pieces in the skillet skin side down, discard all the marinade that has touched the chicken. Cover the chicken with a lid and allow it to cook without touching it for about 10 minutes. Place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute and then reduce to a low simmer while the chicken cooks.
Turn the chicken over. The skin should be super crispy and deeply browned. If it is not, increase the heat and let it cook a couple more minutes before turning it. Turn the chicken and let the other side brown for another 5-10 minutes, depending on the size of the pieces. Serve the chicken with rice, with the slightly reduced marinade sauce either drizzled over the chicken or on the side. Enjoy!
Notes
Drumsticks are our favorite for this recipe, although it works great with other cuts of chicken as well. I have also used boneless skinless chicken thighs or chicken breasts with success. Simply adjust the cooking time as necessary. Thighs and breasts will take about half as long to cook as bone-in pieces, maybe slightly longer than that, depending on thickness.
From: Mary @ barefeetinthekitchen.com/
Sticky Asian Chicken can be baked or broiled in the oven, cooked on the stove-top, or grilled. However you cook it, this chicken is irresistible!
Serves:6-8
Ingredients:
4 pounds chicken, about 12-16 drumsticks, depending on size
1 1/2 cups low-sodium soy sauce
1/2 cup brown sugar
4-6 tablespoons garlic chili paste or a chili paste like Sambal Oelek plus 2 cloves minced garlic
Instructions
Combine the soy sauce, sugar and chili paste in a large measuring cup or bowl and whisk to combine.
Pour HALF the marinade in a separate container and refrigerate until needed, this will be the glaze on the chicken.
Place the chicken in a gallon size ziploc bag or airtight container.
Cover with the remaining marinade and seal.
Place in the refrigerator, turning bag ever hour or two until ready to cook.
Marinate for 4 - 6 hours.
30 - 60 minutes before you are ready to cook, remove the chicken from the refrigerator and place it on the counter to come closer to room temperature.
OVEN BAKING DIRECTIONS:
Preheat the oven to 400 degress. Place the chicken pieces on a foil lined baking sheet, discard all the marinade that has touched the chicken. Bake the chicken for 30 minutes.
Remove the chicken from the oven, turn pieces over and return the chicken to the oven. Bake an additional 8-10 minutes until the juices run clear when pierced with a knife. While the chicken finishes baking, place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute. Reduce to a low simmer for about 5 minutes.
Serve the chicken with the slightly reduced marinade sauce drizzled over the chicken. Enjoy!
OVEN BROILING DIRECTIONS:
Preheat the oven to broil. Place the chicken pieces on a foil lined baking sheet, discard all the marinade that has touched the chicken. Broil the chicken for 10 minutes. Place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute. Reduce to a low simmer while the chicken cooks.
Remove the chicken from the oven, turn pieces over and lightly baste with the marinade. Return the chicken to the oven and cook another 5 - 8 minutes until the juices run clear when pierced with a knife. Serve the chicken with the slightly reduced marinade sauce drizzled over the chicken. Enjoy!
STOVE-TOP DIRECTIONS:
Warm a non-stick skillet over medium heat. Place the chicken pieces in the skillet skin side down, discard all the marinade that has touched the chicken. Cover the chicken with a lid and allow it to cook without touching it for about 10 minutes. Place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute and then reduce to a low simmer while the chicken cooks.
Turn the chicken over. The skin should be super crispy and deeply browned. If it is not, increase the heat and let it cook a couple more minutes before turning it. Turn the chicken and let the other side brown for another 5-10 minutes, depending on the size of the pieces. Serve the chicken with rice, with the slightly reduced marinade sauce either drizzled over the chicken or on the side. Enjoy!
Notes
Drumsticks are our favorite for this recipe, although it works great with other cuts of chicken as well. I have also used boneless skinless chicken thighs or chicken breasts with success. Simply adjust the cooking time as necessary. Thighs and breasts will take about half as long to cook as bone-in pieces, maybe slightly longer than that, depending on thickness.
