Sticky Chinese Chicken
Juicy chicken braised with a honey, soy sauce, brown sugar, ginger, and garlic makes a succulent dish for a Chinese feast.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 pieces
- 1-2 tablespoons vegetable oil
- 12 chicken legs or thighs
- 3 tablespoons cornstarch
- 2 cloves garlic chopped
- ½ inch fresh ginger peeled and grated
- 4 green onions sliced into rounds
- ¼ cup honey
- ¼ cup light soy sauce or low-sodium soy sauce
- ¼ cup dark soy sauce true dark soy sauce should not be salty it's more for color & some flavor
- ¼ cup rice wine vinegar
- ¼ cup brown sugar
- freshly ground black pepper
- 1 cup cold water
Preheat oven to 400F/200C
Coat the chicken in the cornstarch and season chicken with a salt and pepper.
Heat 1 tablespoon of oil over medium-high heat in a large frying pan. Brown the chicken on all sides. Remove from the pan and place the chicken in a baking dish and bake for 15 minutes.
While the chicken is baking, start the sauce in the same pan you brown the chicken in. If needed, add the rest of the oil to the pan. Quickly saute the green onions, garlic, and ginger together for about a minute just to soften and release the flavors.
Lower the heat and add the honey, dark & light soy sauce, rice wine vinegar, and black pepper. Mix until combined. Slowly add the water and stir to combine. Mix in the brown sugar stirring until dissolved. Bring the mixture to a boil to thicken. Once thickened, remove from heat.
After the chicken bakes for 15 minutes, pour the sauce over the chicken and coat thoroughly.
Return the chicken to the oven and bake another 15 minutes, turning the chicken and cover with sauce again if needed halfway through.
After 15 minutes, make sure the chicken is cooked through. If not, turn again, cover with the sauce and bake until the chicken is cooked through.
Serve and enjoy.
Calories: 340kcal | Carbohydrates: 13g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 119mg | Sodium: 465mg | Potassium: 301mg | Sugar: 10g | Vitamin A: 160IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 1.2mg