“Another sticky chicken recipe?”, I hear you ask. Yes my friends, the children have spoken and as all parents know, when your children speak, you must listen. When the twins asked me to make sticky chicken for dinner a few nights ago, I couldn’t for the life of me stand making the same recipes again. So yes, I have many to choose from, like this Soy & sweet chilli baked chicken or my mom’s easiest sticky chicken, but still I wanted something else. I gathered up almost every Asian ingredient I could find and made a quick little marinade/cook-in sauce for a few chicken thighs and drumsticks I had in the fridge. I finished the chicken with a sprinkling of sesame seeds, some fresh micro-coriander and a few slices of fresh chilli (for the adults only, of course), et voila. A seriously delicious, proper finger-licking-good chicken recipe that takes all of 5 minutes to knock together and only 20-30 to cook. Dinner in a flash? Done!
Sticky Sesame chicken
- 1/2 cup soy sauce
- 1 tablespoon fish sauce
- 1/4 cup honey
- 1/4 cup oyster sauce
- 2 teaspoons sesame oil
- juice of 1 lime
- 1 clove garlic crushed
- 1 teaspoon crushed ginger
- pinch of chilli flakes optional
- 4 chicken drumsticks
- 4 chicken thighs
- sesame seeds
- Pre-heat the oven to 200°c and line a baking tray with foil (for easy cleaning).
- Combine the soy, fish and oyster sauce, honey, sesame oil, lime juice, garlic, ginger and chilli in a bowl and whisk together.
- Place the chicken in the baking dish and pour over the sauce. Make sure each piece of chicken is well coated.
- Place in the oven and allow to bake for 20-30 minutes until the chicken is caramelised and sticky and cooked through.
- Remove from the oven, sprinkle with sesame seeds and serve with steamed rice and vegetables of your choice.
Thanks for this recipe! I’ve tried marinating the chicken. Anything to consider in doing so?
You could marinate the chicken in the sauce if you want, just do so for a few hours in the fridge before baking.
I tried this chicken and it was great. Thanks for sharing this recipe.
Hi just tried this but the chicken stewed rather than caramelised. Where did I go wrong?
It could be that your pan was over crowded. Did you use fresh chicken?
I love the ingredients and can’t wait to try but was wondering if the temperature is a misprint. 30 minutes at 200* seems not long enough to cook through or not hot enough.
Irisha, that was the time my chicken was in the oven for but as all ovens vary, check the chicken as it’s cooking and adjust the time accordingly.
This looks amazing. My family would love it!
Thanks! I think this is just one of those dishes that everyone loves, from young to old! 🙂
Farah @ The Cooking Jar
My gosh, look at that glaze. I’m in love 🙂 Oyster sauce and soy sauce mix always gives great results!
Thanks Farah! Yes, Oyster and soy sauce are both staples in my kitchen for that very reason! 😉