Sticky Chicken Recipes

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Steps:

• (Day 1) Blend all spices together and set aside.
• Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
• Rub with spice mixture, both inside and out, then stuff cavity with onions.
• Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
• (Day 2) Remove from plastic bag and place in a shallow baking pan.
• Roast uncovered in a 250 F oven 5 hours.
• (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
• This recipe is SAFE.
• According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
• For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
• Baste with drippings every 30 minutes after the first hour.
• (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.

Steps:

• Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
• Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
• Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
• Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Mix together the chilli sauce, ginger, soy sauce and lime zest. Pour over the chicken drumsticks and leave to marinate for as long as you can (put them in the fridge if marinating for any longer than 30 mins).
• Heat oven to 190C/fan 170C/gas 5. Place the drumsticks in a shallow baking tray, shaking off any excess marinade. Roast for 20 mins, then pour over the leftover marinade and cook for 5 mins more until sticky and browned.

Steps:

• Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
• Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

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!

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!

Steps:

• In large bowl combine all of the spices.
• Remove giblets from chicken, clean cavity and pat the chicken dry.
• Place the chicken in the large bowl with spices.
• Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
• Place chicken in resealable plastic bag (or use your foodsaver).
• Seal and refrigerate overnight.
• When ready to roast the chicken, preheat oven to 250.
• Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
• Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
• After 2 hours, start basting with the juices in the pan every 30-45 minutes.
• In the last hour of cooking, flip the chicken breast side up to get an even colour.

Steps:

• Preheat oven to 325°F.
• Wash chicken breasts and pat dry with paper towels.
• Place chicken in pan that just fits the breasts without too much overlapping.
• Mix other ingredients well and pour evenly over chicken.
• Bake for 1 hour. Check after 45 minutes and if chicken is getting too brown, place foil tent over it for the last 15 minutes.
• Serve hot.

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.

Steps:

• Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
• Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.

Steps:

• Combine seasoning mix ingredients.
• Genereously sprinkle both sides of the chicken pieces with about 4 t of the seasoning mix.
• Combine remaining seasoning mix with the flour in a paper or plastic bag.
• Generously dust each chicken piece with the seasoned flour.
• Reservce leftover flour to make the roux.
• In large skillet, heat 1 inch of oil to 230-250.
• Cook chicken pieces in the hot oil, maintaining the oil's temp to a level just hot enough for the chicken to boil instead of fry.
• Cook pieces of similar size together to ensure even cooking.
• Boil with skin side down about 20 min, then on the other side until tender, about 15 min more.
• Drain on paper towels.
• Remove skillet from heat and let cool 15 min.
• Pour the oil into a large glass bowl, leaving the sediment in the pan.
• Pour 1/2 C of the cooled oil back into the skillet and heat over high heat.
• Slowly whisk in 3/4 C of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 min, whisking constantly (don't let scorch.) Immediately stir in the onions and celery and continue cooking untiil onions are wilted, about 5 min, stirring constantly.
• Remove from heat.
• In a 4-qt saucepan, bring the stock to a boil.
• Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition.
• Then add the boiled chicken pieces and the seqasonings.
• Simmer uncovered over how heat for 1 hour (or longer if the chicken needs further tenderizing), stirring often.
• Serve immediately over rice or potatoes.

Steps:

• Preheat oven to 200°C.
• Place the chicken in a ceramic dish in a single layer.
• In a seperate bowl, combine sauces, honey, garlic and 5 spice powder.
• Pour over the chicken, turning to coat.
• Cover and refrigerate for at 30-60 minutes.
• Heat a frying pan over a high heat, and spray with olive oil. Cook the chicken in batches until golden.
• Transfer to a baking tray, lined with baking paper, and brush with marinade.
• Bake for 6-8 minutes until just cooked through.
• Cover on a plate with foil and stand for 2 minutes.
• Slice about an inch thick, and serve.