Description

This Sticky Asian Chicken recipe promises to elevate your dinner game with its tender, flavorful chicken bathed in a delectable sticky glaze. Combining sweet brown sugar, savory soy sauce, and a kick of spicy chili paste, this dish hits all the right flavor notes. Whether you’re cooking for a family meal or entertaining friends, this recipe offers flexibility—you can bake, broil, or pan-fry to perfection.

Ingredients

4 pounds chicken (about 12–16 drumsticks)
1 ½ cups low-sodium soy sauce
½ cup brown sugar
4–6 tablespoons garlic chili paste or Sambal Oelek (plus 2 cloves minced garlic, if using chili paste)

Instructions

Marinating the Chicken
- In a large measuring cup or bowl, whisk together soy sauce, brown sugar, and garlic chili paste (and minced garlic, if using). Set aside half of the marinade for later use as a glaze.
- Place chicken in a gallon-size zip-close bag or airtight container. Pour the remaining marinade over the chicken, seal, and refrigerate. Turn the bag or container periodically for even marination. Marinate for 4 to 6 hours.
Oven Baking Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Arrange chicken pieces on the prepared baking sheet, discarding marinade that has touched the chicken. Bake for 30 minutes.
- Turn chicken pieces over and bake for an additional 8-10 minutes until cooked through.
- Meanwhile, in a small saucepan, bring reserved marinade to a boil, then simmer for 5 minutes.
- Serve baked chicken with reduced marinade drizzled over. Enjoy!
Broiling Directions
- Preheat oven to broil. Line a baking sheet with foil.
- Arrange chicken pieces on the baking sheet, discarding marinade that has touched the chicken. Broil for 10 minutes.
- While chicken broils, bring reserved marinade to a boil, then simmer.
- Turn chicken pieces, baste with marinade, and broil for another 5-8 minutes until cooked through.
- Serve broiled chicken with reduced marinade sauce. Enjoy!
Pan Frying Directions
- Heat non-stick skillet over medium heat. Place chicken skin side down, discarding marinade that has touched the chicken. Cover and cook for 10 minutes.
- In a small saucepan, bring reserved marinade to a boil, then simmer.
- Flip chicken once skin is crispy, cook for 5-10 minutes on the other side.
- Serve pan-fried chicken with rice and reduced marinade sauce. Enjoy!

Notes

Serving Tips:

Garnish with Fresh Herbs: Sprinkle chopped green onions or cilantro over the chicken before serving to add a fresh herbal note that complements the flavors.
Side Dish Pairings: Serve the Sticky Asian Chicken with steamed jasmine rice, fried rice, or noodles to soak up the delicious sauce. A side of steamed vegetables like broccoli or snap peas adds color and nutritional balance.
Presentation: Arrange the chicken on a platter and drizzle the reduced marinade sauce over the top for a beautiful presentation. You can also serve extra sauce on the side for dipping.
Accompaniments: Offer condiments like soy sauce, sriracha, or additional chili paste on the table for those who enjoy an extra kick of spice.

Storage Tips:

Refrigeration: Store any leftover Sticky Asian Chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to separate the chicken pieces from the sauce to maintain the texture.
Freezing: You can freeze the cooked chicken (without the sauce) for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, place the chicken in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through. Alternatively, reheat gently in a skillet over low heat, adding a splash of water or broth to prevent drying out.
Sauce Storage: Store any leftover sauce separately in a sealed container in the refrigerator for up to a week. Reheat gently on the stovetop before serving with reheated chicken.

By following these serving and storage tips, you can enjoy your Sticky Asian Chicken 🍗 fresh and flavorful, whether it’s right out of the oven or reheated for a quick and satisfying meal later on.