This recipe for Easy Sticky Asian Chicken is a family favourite!
I love quick flavourful dinners like this, you can have these pantry staples on hand to recreate these meals easily at home.
I have used a soy and hoisin sauce as the base of my recipe today, a perfect balance of sweet and salty flavours.
If you are not familiar with Hoisin sauce it is a thick dark sauce with a soy and garlic base which is very flavourful, with more of a sweet taste than straight soy. It is used in a number of other sauces as it elevates the flavour.
If you love Asian flavours then this recipe is for you, as always this is a super easy version of a sticky Asian sauce. It is a beautiful glaze that is incredibly quick to put together. Over the years we have perfected it to suit our family of fussy eaters and it is a winner.
If you are a fan of this sort of delicious Asian fusion cooking please check out these recipes of mine:
The ingredients you will need for this are
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Chicken Thighs
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Cornflour
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Salt & Pepper
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Olive Oil
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Soy Sauce
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Hoisin Sauce
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Brown Sugar
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Ginger
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Garlic
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Sweet Chilli Sauce
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Lime Juice (or white wine vinegar)
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*Optional Red Capsicum, green beans or vegetables of your choice
The ingredients all work beautifully together to create a lovely fusion of flavours. You can definitely play around with this recipe, if you prefer a bit of heat you can look to add chilli flakes, or prefer it more sticky add more brown sugar, if not a ginger fan you can omit that.
This is our version which works really well for us.
To make the recipe is super simple. With recipes like this I like to have everything prepared before I begin to cook, once the chicken thighs are ready it just takes a few more minutes to put together.
The chicken thighs are coated in a mixture of cornflour and seasoned with salt and pepper. This is for two reasons, to create a lovely crisp outside to the chicken, and also it slightly thickens the sauce in the end from deglazing the pan.
I use chicken thighs for these sorts of recipes as I find they are much more flavourful and tender. I use boneless skinless thighs, and I like to just trim them of the visible fat. You can cook them whole or slice into strips, they will cook much faster as strips but the other steps remain the same.
While the chicken is cooking I combine the sauce ingredients, this is where you can amend the recipe to suit your tastes. Feel free to try the recipe as is then add or omit things as you prefer. We don’t tend to use ginger when cooking with the kids, but for adults we do. Its really versatile.
Once the chicken is cooked then I remove it from the pan and pour in the sauce ingredients, bring to the boil for a few minutes and once it starts to thicken I return the chicken and any vegetables I am using to the pan, turning the meat to coat well until the vegetables just soften, only a few minutes.
We serve it with rice, it is lovely with some parsley, chives or coriander sprinkled over the top with toasted sesame seeds to elevate the flavours. Also as a treat we often serve it with a Japanese mayo drizzled over the top as a treat.
So that is it! I hope you love this recipe as much as we do, add it to your weekly meal plan!
Sticky Asian Chicken Recipe
Easy Sticky Asian Chicken
Delicious sticky glazed Asian style Chicken Thighs
Ingredients
- 600 grams Chicken Thighs, boneless, skinless
- 2 Tablespoons Cornflour
- 1 teaspoon Pepper, ground
- 1/2 teaspoon Salt
- 2 Tablespoons Olive Oil
- 1/2 Cup Soy Sauce
- 2 Tablespoons Hoisin Sauce
- 1/2 Cup Brown Sugar, packed
- 1 teaspoon Ginger, fresh, peeled & grated
- 2 teaspoons Garlic, crushed
- 1 Tablespoons Sweet Chilli Sauce
- 1 Tablespoon Lime Juice (or White Wine Vinegar)
- 1 Red Capsicum, sliced finely or trimmed green beans or your choice of vegetables
- We serve with Rice, garnished with toasted sesame seeds and finely diced chives, coriander or parsley
Instructions
- Trim the Chicken thighs of any visible fat, your choice to leave the chicken thighs whole or slice into strips - this will effect cooking time.
- In a medium bowl add the cornflour, salt and pepper and combine
- Dredge the chicken in the cornflour mixture coating well and set aside
- In a medum bowl combine the sauce ingredients, soy sauce, hoisin sauce, brown sugar, ginger, garlic and sweet chilli sauce and whisk together well and set aside.
- In a frying pan or wok add the olive oil and heat on high, add the dredged chicken to the pan and cook on all sides until golden and cooked through
- Remove the chicken from the pan and set aside
- Pour in the sauce ingredients to the pan and reduce the temperature. Bring the sauce to the boil for around 3 minutes until it just starts to thicken.
- Add the lime juice to the pan at this stage.
- Return the chicken and capsicum to the pan and coat the chicken for 2-3 minutes until the vegetables just soften, turning the meat to coat.
- Serve over rice and garnish with finely diced chives, coriander or parsley and toasted sesame seeds.
- Enjoy!
Notes
Can I add heat to this recipe?
Yes definitely, add chilli flakes if you prefer to your tastes
Can I use chicken breasts?
Yes, chicken thighs are more tender but you can definitely use chicken breasts, sliced into strips would be lovely
Can I reduce the sugar?
I have already reduced this sugar from the original recipe I tried, it will be less sticky and balanced if you do.
Can I use processed Ginger and Garlic?
Yes, totally fine to use crushed ginger and garlic from a jar or paste
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Happy Cooking!
Anna
Megan Edwards says
My family loved this meal. My 15yr old son went back for 2nds. I added a fraction more hoisin sauce. We had it with rice and coleslaw. Next time I’ll try reduce the sugar.. Maybe add honey?
5 stars from me.
justamumnz says
I’m so delighted to hear it!