Asian Sticky Chicken Food

CRISPY SESAME CHICKEN WITH A STICKY ASIAN SAUCE

Steps:

• Heat the oil in a wok or large frying pan until very hot.
• Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
• Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
• Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
• Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.

STICKY ASIAN GLAZED CHICKEN

Steps:

• Heat a large skillet over medium high heat and add 1 Tbs of olive oil. Add the chicken and salt and pepper. Cook chicken about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side. Set chicken aside on plate.
• In the skillet whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Bring to a boil over medium heat for 1-2 minutes until sauce thickens. **
• Add chicken back to the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions.

ASIAN STICKY CHICKEN

Steps:

• Preheat oven to 375.
• Grease an 8" square baking dish. Dush chicken with flour. In a skillet, heat oil over medium high heat. Brown chicken and transfer to baking dish.
• In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch. Pour over chicken.
• Bake for 15 minutes.
• Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clean when chicken is pierced. Serve sprinkled with green onions.

ASIAN STICKY WINGS

Steps:

• Pour the vegetable oil to the fill line of a deep-fryer and preheat to 350 degrees F.
• Lightly dredge the wings in the potato starch and shake off the excess. Make the batter by whisking the Fry Mix with 1 cup water until smooth; the consistency should be similar to light pancake batter. Dunk the wings in the batter, allowing excess batter to drip back into the bowl.
• Carefully place the wings in the deep-fryer and fry until lightly browned and cooked to an internal temperature of 150 degrees F, about 7 minutes. Drain on a baking sheet with a rack and let rest for 2 to 3 minutes.
• Return the wings to the deep-fryer for another 3 minutes, until golden brown. Transfer to a mixing bowl, brush with just enough Sticky Wing Sauce to coat and then toss with the fried garlic and green onions. Finish with sesame seeds and serve immediately.
• In a large mixing bowl, whisk together the potato starch, flour, granulated garlic and togarashi until well combined. Store in an airtight container.
• In a large mixing bowl, whisk together the ketchup, mayonnaise, honey, chili sauce, chili oil, soy sauce, Worcestershire and 1/2 cup water until well combined.

SPICY ASIAN CHICKEN LOLLIPOPS

Steps:

• Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
• Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
• Preheat the oven to 350 degrees F.
• Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
• Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
• While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
• Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
• Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.

SWEET & STICKY CHICKEN NOODLES

Steps:

• Pull the chicken into strips, then cut it into chunks small enough to pick up on a fork. Put in a large bowl.
• Use your scissors to snip the hairy root ends off the spring onions and throw away. Snip the rest of the spring onion into pieces. Add to the chicken.
• Use scissors or a small knife to cut the pepper into strips and then pieces. Like the chicken you want the pieces to be small enough to pick up.
• Measure the soy sauce, sesame oil (or seeds) and honey into the bowl, mix together. Ask a grown-up helper to cook the noodles at the same time.
• Tip the hot noodles into the bowl and mix everything together with a large spoon or pair of tongs.
• Divide the noodles between 2 bowls and add some fresh coriander to each one, if you like it.

STICKY CHINESE CHICKEN WINGS

Steps:

• Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
• Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.

STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut into bite-size chunks.
• Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
• Heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
• Drain onto a plate covered in kitchen roll.
• In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
• Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
• Add in cornflour paste.
• Mix until the sauce has thickened.
• Stir in the pineapple and chicken until evenly coated with the sauce.
• Serve with rice.
• Enjoy!

ASIAN STICKY CHICKY

Steps:

• Heat sesame oil in a skillet over medium-high heat.
• Add chicken thighs to the skillet. Quickly brown on both sides.
• Add all remaining ingredients except the chopped scallions.
• Bring just to a boil.
• Reduce heat. Cover and gently simmer for about 30 minutes.
• Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn.
• Place on a platter or plates and sprinkle with the scallions.

STICKY CHINESE CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
• Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

ASIAN STICKY CHICKEN DRUMETTES

Steps:

• In a large bowl combine all the marinade ingredients except for chicken. Stir well to combine.
• Add the chicken and mix well to coat.
• Transfer mixture to a sturdy "ziploc" plastic bag and refrigerate. Best prepared early in the day or overnight.
• Preheat oven to 400°F.
• Lay drumettes out in a roasting pan and bake for approximately 40 minutes or until charred but not blackened! Watch oven {{carefully}} to avoid burning the chicken!
• Transfer to a serving platter and garnish with sesame seeds and green onion slices.
• As a main dish, this will serve 2 people.

CHINESE STICKY CHICKEN

Steps:

• In a large bowl, whisk crouton crumbs and cornstarch.
• Stir in the soy sauce.
• Add chicken and toss until completely coated.
• Cover; refrigerate for at least 30 minutes.
• Heat the oil in a large nonstick skillet over medium heat.
• Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through.
• Turn about 4 or 5 times during cooking to avoid burning.
• Drain on paper towels.
• Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.

STICKY CHINESE CHICKEN OR TOFU

Steps:

• In a large bowl, whisk crouton crumbs with cornstarch. Stir in soy sauce. Add chicken and toss until completely coated.
• Cover and refrigerate at least 30 minutes.
• Heat oil in a large skillet over medium heat. Add chicken and cook, covered for 20 - 25 minutes or until nice and crispy and cooked through. Turn about 4 or 5 times to avoid burning.
• Drain on paper towels and serve hot with rice or noodles.