Asian Sticky Chicken

Abby Girl's Note:

Wonderful served with sticky rice...to soak up all those wonderful juices. I found this recipe out of the new Best of Bridge series

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 8 chicken thighs , boneless
• flour
• 1 tablespoon olive oil (or vegetable oil)
• ¼ cup orange juice
• 3 tablespoons honey
• 3 tablespoons hoisin sauce
• 2 teaspoons rice vinegar (or cider)
• 1 garlic , minced
• 2 teaspoons ginger , minced
• 1 teaspoon cornstarch
• ¼ cup sesame seed , toasted
• 4 green onions , chopped

Directions:

1. Preheat oven to 375.
2. Grease an 8" square baking dish. Dush chicken with flour. In a skillet, heat oil over medium high heat. Brown chicken and transfer to baking dish.
3. In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch. Pour over chicken.
4. Bake for 15 minutes.
5. Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clean when chicken is pierced. Serve sprinkled with green onions.

Reviews

[Catnip46]

This recipe was okay. I made it with sticky rice. The chicken got nice and crispy when I fried it but then being cooked in the sauce the skin turned soggy. I don't care for soggy skin. Next time I'll remove the skin before cooking and add some salt and pepper to the sauce. The sauce was sweet but tasty.