Oriental Sticky Bbq Chicken Recipes

Steps:

• Slash the chicken drumsticks 3-4 times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all the marinade ingredients and pour over the chicken.
• Leave to marinate for min. 2 hours, or overnight if you can.
• Once marinated, place the chicken on the barbeque over medium-hot coals and cook for about 20 min, brushing all over with the marinade as it cooks.
• (if it's colouring too quickly, move to a cooler part of the barbecue to cook gently.)
• Cook until the marinade and skin have caramelized to a slightly dark crisp.
• If you're unsure whether they're done, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking for a few more minutes.
• Sprinkle with a few sesame seeds before serving.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
• Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
• Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.

Steps:

• Marinate chicken thighs in the dark soy sauce for at least 1 hour.
• Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
• Add in the chicken and saute until golden brown.
• Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
• Stir well.
• Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
• Serve and enjoy.

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., In a small bowl, mix soy sauce, wine, sugar and garlic; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until a thermometer inserted in chicken reads 170°. Remove chicken; keep warm. , Remove cooking juices from pan; skim fat and return juices to pan. In a small bowl, mix cornstarch and water until smooth; stir into juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with chicken.