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+ servings

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
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: main dishes
Cuisine: Asian, Chinese
Servings: 4
Author: Kevin

Ingredients

  • 2 lbs bone-in chicken legs and thighs (See Note 1)

Marinade

Basting Sauce

Garnish

Instructions

  • 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.

Basting Sauce

  • In another small bowl, whisk together remaining 1/4 cup soy sauce, plus honey and both oils. Set aside.

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)

Video

Notes

  1. If desired, use boneless chicken thighs and reduce cooking time by 10 minutes.
  2. To prevent risk of serious illness from bacteria in uncooked chicken, never reuse or serve leftover chicken marinade or basting sauce.

Nutrition

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