Go Back Email Link
+ servings
Sticky asian glazed chicken-featured

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


  • 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


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


  • 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.


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