Sticky Garlic Curry Chicken Food

EASY STICKY CHICKEN DRUMSTICKS RECIPE BY TASTY

Steps:

• In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
• Mix in the chicken drumsticks.
• Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
• Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
• Remove from the pan and pour in the marinade.
• Bring to a boil and stir, until the marinade is thick and resembles a sauce.
• Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
• Garnish with sesame seeds and spring onions.
• Enjoy!

STICKY GARLIC CHICKEN BITES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the chicken breasts into small bite-size pieces.
• Dip chicken pieces into egg mixture then coat with panko.
• Place the breaded chicken onto a baking sheet and season with salt and pepper.
• Bake 20 minutes until golden brown and cooked through.
• Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat.
• Toss chicken bites in the sauce until thoroughly coated.
• Serve immediately with chopped spring onion and sesame seeds.
• Enjoy!

STICKY CHICKEN

Steps:

• Place chicken pieces in a shallow casserole dish.
• Mix together oil, ketchup, chutney, garlic, salt, black pepper, pepper sauce, and lemon juice. Pour over chicken pieces.
• Bake at 400 degrees F (205 degrees C) for 20 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake a further 30 minutes, or until pieces are tender and cooked through.

HONEY GARLIC CHICKEN

Steps:

• Generously sprinkle thinly sliced chicken breast with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add 2 Tablespoons of butter to the skillet and let melt.
• Dredge both sides of the chicken breast into the flour. Repeat with all breasts. Place in a hot skillet and cook for 3-4 minutes per side.
• Add the remaining 2 Tablespoons of butter and garlic. Cook for 1 minute. Add apple cider vinegar, soy sauce, and honey. Let sauce chicken for 3-4 minutes (or longer if needed). Make sure chicken is fully cooked through and no longer pink.
• Remove from heat and coat the chicken with the sauce. Serve with rice, potatoes, or vegetables.

STICKY GARLIC CHICKEN BITES RECIPE - (4.7/5)

Steps:

• 1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. 2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat. 3. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes. 4. In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly thickened, about 1-2 minutes. Stir in chicken and gently toss to combine. 5. Serve immediately, garnished with green onions and sesame seeds, if desired. *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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.

BETTER-THAN-TAKEOUT STICKY CHICKEN

Steps:

• To a medium bowl, add all the ingredients, and whisk to combine; set aside.
• Add the egg to a small bowl, the flour to a separate shallow bowl, and the 1/3 cup corn starch to another shallow bowl.
• Add the chicken to the egg bowl (I add it all at once and smoosh it around with my fingers), pick it up and transfer it to the flour bowl and coat it with flour (doesn't have to be 100% completely and perfectly coated), pick it up and transfer it to the corn starch bowl and coat it with corn starch.
• To a large skillet, add the oil, add the chicken, and cook over medium to medium-high heat for about 7 minutes, or until the chicken is seared, lightly browned on the outside, and cooked through.
• Reduce the heat to medium, add the sauce to the skillet, and stir to combine.
• In a small bowl, add 1 1/2 tablespoons cornstarch, 2 tablespoons of cold waer, and stir to combine. This is called a slurry. Add the slurry to the skillet and stir to combine.
• Stir the sauce nearly continuously for about 5 minutes, or until the sauce has thickened up as much as desired, allowing it to boil gently as your stir.
• Optionally, evenly garnish with green onions and/or sesame seeds and serve immediately. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

STICKY GARLIC CURRY CHICKEN

Steps:

• Mix all sauce ingredients together in a small bowl.
• Pour over chicken for the last 30 minutes of roasting, or if using other cooking method, use like you would bbq sauce.
• Baste often.
• Serve when chicken is cooked through and glaze is golden and bubbly.
• Cook time does not include initial cook time for chicken.

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 HONEY CHICKEN

Steps:

• Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.
• Combine all sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.
• Add sauce to the pan and bring to a simmer. Simmer 1 minute.
• Stir in chicken and toss to coat. Garnish with green onions.

CHICKEN 65 CURRY

Steps:

• Heat oil in a heavy dutch oven over medium-high heat. Add onions and cook for until soft and golden, about 10 minutes, reducing heat if needed to prevent burning before they're soft.
• Add curry leaves and stir to coat in oil. Cook 1-2 minutes, until they turn a shade darker and smell fragrant.
• Reduce heat to medium-low and add garlic and ginger; continue cooking for 2 minutes. Stir in cayenne and cook 30 seconds. Add ketchup and chicken, stirring to coat.
• Cover and cook on low for about 10 minutes to allow the chicken to release its moisture while cooking. Stir occasionally and add water if it is scorching.
• Once chicken is cooked through, uncover and simmer about 10-15 minutes to let the sauce thicken. The oil will shimmer on top of the curry when it is done.

STICKY GARLIC CHICKEN SKEWERS

Steps:

• Soak 12 bamboo skewers, each 10 inches long, in water for at least 20 minutes.
• Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce, and season to taste with salt and freshly ground black pepper.
• Toss in the chicken and stir until well combined, transfer to a nonmetallic dish, cover and marinate for 20 or 30 minutes or overnight.
• Prepare the outdoor grill or preheat the broiler to high.
• Thread the marinated chicken onto the skewers.
• Cook over the hot coals of an outdoor grill for 5 to 6 minutes or arrange on a foil-lined baking sheet and broil for 6 to 7 minutes, turning occasionally until well browned and cooked through.