Sticky Chicken
Juicy and tender Sticky Chicken is marinated and coated in sweet and savory Asian flavors for a deep, rich flavor. Enjoy with rice or salad!
Prep Time1 hour hr
Cook Time40 minutes mins
Total Time1 hour hr 40 minutes mins
Course: main dishes
Cuisine: Asian, Chinese
Servings: 4
Author: Kevin
- 2 lbs bone-in chicken legs and thighs (See Note 1)
Preheat an oven to 375°F.
Line 13×9” baking dish or rimmed baking pan with foil, or use a baking stone. Lightly coat with cooking spray or oil.
Marinade
In a small bowl, whisk together 1/4 cup soy sauce, plus sherry, ginger paste, brown sugar and Chinese five spice. Set aside.
Place chicken and marinade in a covered container or zip top storage bag. Marinate in the refrigerator for at least 1 hour.
Roasting
Arrange chicken in baking dish or on rimmed baking sheet; Use a pastry brush to baste chicken pieces with honey basting sauce.
Baked chicken in preheated oven for 40 minutes, basting a couple of times during roasting (every 10 minutes, optional). The chicken will become sticky and tender. Remove from oven when golden brown and fully cooked through (internal temp of 165°F).
Serve topped with any pan juices from baking pan, sesame seeds and chopped cilantro. (See Note 2)
- If desired, use boneless chicken thighs and reduce cooking time by 10 minutes.
- To prevent risk of serious illness from bacteria in uncooked chicken, never reuse or serve leftover chicken marinade or basting sauce.
Calories: 347kcal | Carbohydrates: 26g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1687mg | Potassium: 267mg | Fiber: 1g | Sugar: 24g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg