Shelly's Recipe

ASIAN STICKY CHICKEN

Category: Chicken

1 whole chicken, cut into pieces (or use chicken pieces of choice)
Fresh ground black pepper (do not season the chicken with any salt!)
Oil for browning

Glaze:
4 tbsp vegetable oil (or as needed)
1 medium onion, chopped
4-6 garlic cloves, finely chopped
1/4 to 1/2 tsp crushed chili flakes, or adjust to suit heat level
3/4 cup low-sodium soy sauce (use only low-sodium)
2 tbsp cornstarch (for an extra thick glaze increase 1 tsp)
1 tsp ginger powder
1/2 to 1 tsp sesame oil, optional
1/2 cup honey
1/2 cup packed light brown sugar
1/4 cup ketchup
1/4 cup mild chili sauce

Hot Cooked Rice

Preheat oven to 400. Set oven rack to lowest position. Grease a 13 x 9-inch baking pan.

If you are using previously frozen then thawed chicken squeeze out all the excess moisture using your hands then pat dry with paper towels, if using fresh then just pat dry.

For the glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth; add in honey, brown sugar, ketchup and chili sauce then whisk/mix until well combined (taste the sauce and if you prefer a sweeter flavor then add in more honey or brown sugar).

In a small saucepan heat 1/4 cup oil over medium-high heat. Add in onion and cook until softened (about 3 minutes). Add in garlic and cook stirring for 2 minutes. Add in the soy sauce mixture; bring to a simmer mixing constantly then cook until bubbly and thickened (the mixture will be fairly thick) set aside.

Heat oil in a skillet over medium (use enough oil to coat the bottom of your skillet). Season the chicken lightly with fresh ground black pepper then brown on both sides (about 3 minutes per side) transfer to baking pan.

Pour the prepared sauce over the chicken then turn the chicken pieces to coat in the sauce (make certain that the chicken is skin side up before cooking). Bake, uncovered, for about 45-50 minutes or until the chicken is tender and cooked through, basting with the glaze about halfway through cooking.

Serve with cooked rice. Serves 4-6

NOTE: Previously frozen then thawed chicken holds in lots of moisture that will cause your sauce/glaze to become watery it is strongly suggested to use fresh chicken to make this or hand squeeze out as much excess moisture from the thawed chicken