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Sticky asian glazed chicken-featured
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Sticky Asian Glazed Chicken

These Sticky Asian Glazed Chicken Thighs are oven baked, packed with flavour and require little effort. They are tender and moist, sweet, spicy and sticky with a delicious golden caramelisation on the outside. 
Course Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 517kcal
Author Kim

Ingredients

  • 600 grams / 1.3 pounds Chicken Thighs skin off
  • 2 tablespoons Olive Oil
  • ½ cup Plain flour

Asian Marinade

Herbed Rice

  • 1 ½ cups brown rice cooked to packet instructions
  • ½ cup cashews light toasted
  • 2 tablespoons Mint finely chopped
  • 2 tablespoons Corriander finely chopped
  • 1 small Cucumber diced – about ½ cup
  • 1 medium Red Capsicum/Pepper finely diced

Extras

  • 2 tablespoons Sesame Seeds
  • 1 Green Shallot sliced on the diagonal

Instructions

  • Preheat oven to 180 degrees C (Fan forced) or 320 degrees F.
  • Brown off chicken: Coat chicken thighs in flour and shake off the excess
  • Heat a large pan on the stove on high heat, add the oil and brown the chicken thighs off making sure to get a good amount of colour all over.
  • In a large oven roasting tray, place all the chicken thighs.
  • Asian Marinade: In a bowl, add all the marinade/glaze ingredients and whisk until combined, and drizzle HALF the over the chicken thighs.
  • Bake: Bake in the oven for 20 minutes or until cooked through. (To test if cooked through, pierce with s skewer)
  • Heat the remaining sauce in a pot on low heat for 5 minutes, then set aside.
  • Meanwhile, make the herb rice: add the cooked rice and all ingredients to a bowl and mix together.
  • Serving Up: Divide rice equally among plates, and top with chicken, sesame seeds and shallot. Drizzle over remaining sauce from the pot that was heated on the stove. Add a squeeze lemon if desired.

Nutrition

Calories: 517kcal | Carbohydrates: 47g | Protein: 35g | Fat: 21g | Saturated Fat: 2g | Fiber: 1g | Sugar: 15g