Sticken Chicken

Oh, where have you been my whole life? This chicken is sooo good. It reminds me of the type of chicken you would get at a Chinese restaurant. It has that sticky, sweet, slightly ginger flavor. Yum!! I didn't have time to let it cook for 3 hours, so I set the oven to 400 degrees and cooked uncovered for 25 minutes. Then I turned down the oven to 375, poured the sauce over the chicken, covered with aluminum foil and cooked for another 35-40 minutes. I basted several times with the sauce and it was perfect. Thank you so much for this delicious recipe!

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We enjoyed this! I wasn't too sure if it would be too sweet or like chicken teriyaki, but it was neither. It had a very nice mild taste - not too sweet at all. The flavors are very good. I used boneless/skinless chicken breasts and prepared for the 3 hrs as suggested. For me, the sauce really reduced itself and I could've actually used more. Thank you for sharing.

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Made almost as posted. Only deviations: Cooked 1 hour on 250, 1 hour on 300, last 30 minutes at 350. Wasn't sure when it was cooked. Came out deliciously glazed and moist. Definitely going on roatation! Thanks.

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oh my yum. I'll admit, I'm a boneless skinless chicken breast kind of person, so when my husband brought home thighs I searched for a recipe that would not end up greasy, and this is the one I tried. The long, slow cooking time takes away the 'greasiness' of the thighs, and the flavor is awesome. For once I followed the recipe exactly, and was very pleased with the outcome. Yes, it's sweet, similar to sesame chicken in a way, but oh so good. I think you could cut back on the sugar a little if you felt the need, but it's wonderful just the way it is.

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Delicious. I skipped the paprika because I hadn't realized I'd run out, used drumsticks, and cooked at the higher temp. The only thing we didn't love about the recipe is that although as a glaze, the sauce is wonderful; it doesn't work on it's own -- too sweet. We threw away leftover sauce. Next time I might try halving the sugar and the water, and add a bit of ginger into the sauce. But it was wonderful as is!

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I've done this a few times now and each time it's awesome! I used orange juice instead of water and it gave it even more sticky-ness and flavor.

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This was a really tasty way to make chicken thighs. I made the recipe as written except I had a tray of 10 thighs to use up. I didn't need to increase the amounts of the flour mixture or the sauce - there was plenty of both.
After the first hour at 200, there was nothing to drain out of the pan, so I just added the sauce mixture and put it in for the next 2 hours at 250. I flipped them after the first hour.
Once they were done, I poured the liquid into a gravy separator to let the fat float out of them. Adding some cornstarch mixed with water and cooking down the sauce made it perfect for pouring over the chicken and rice.
Thanks for a great recipe.

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Wow!! Wow!! This chicken is "stickin" in my cookbook! Yummy! Yummy! Now, I read through a lot of the recipes and saw that a lot of people raised the cooking temperature and I honestly don't think that's necessary. I got the feeling people were worried it wasn't cooking thoroughly and trust me it does. I suppose if you don't have the 3 hours time available kicking up the temperature would be fine.

I followed the recipe to a tee with one small exception...I added a sprinkle of crushed red pepper and it gave it an amazing zing! It was almost like General Tso's Chicken that you get at a Chinese Restaurant. This will be a new staple in our household. Love it!! Love it!!

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Maybe my expectations were too high given the reviews but it was just okay for us. It wasn't stellar by any means. I made just as directed except without skin. On a very positive note - my picky preschooler ate almost three chicken thighs which is completely unheard of. For the prep needed and the 'okay' results it's just not worth it to us. I'm hoping to use these ingredients/ideas and create something more time efficient. Thanks for sharing.

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This is probably the best chicken I have ever made! I usually HATE chicken legs, but these ones were so delicious! My kids gobbled them back too! So much flavour, so moist, and yummy! I doubled the sauce recipe and at the end I took the chicken out, dumped the sauce into a saucepan and boiled with some cornstarch and water to thicken. I made a side of rice and used the sauce on the rice. So good!

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A new family favorite! Thank you for sharing this recipe.

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I can't get over how amazing this was!!! I invited family over and they kept raving about the recipe. I cooked it for 30 min at 210 and 30 min at 250. I then added the sauce which I doubled. Cooked an additional 30 min at 300 and then 20 min at 325. I basted every 20 minutes or so which gave the chicken an amazing golden brown color. The flavor was out of this world and the chicken was super super moist. I used 8 chicken thighs with skin. Definitely drain the fat before adding the sauce to ensure a less greasy sauce. This went wonderfully with jasmine rice and roasted root vegetables. Thanks for the recipe.

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My family loved it, thank you!

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This was good. I used chicken leg quarters. I doubled the sauce amount, and simmered a crushed garlic clove in it. I thickened up the sauce with a little corn starch, and also served this along with jasmine rice (like some other reviewers),and steamed broccoli. Next time I'm going to try this on thinner cuts chicken. Or bite sized chunks of chicken. Thanks for posting!

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Loved the sauce as I made it with white rice and gave it such a wonderful flavor.I will probably try cut up boneless chicken breasts next time though as I couldn't get much of the flavor into the chicken.

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We really like this recipe. I have also used the same sauce and method with country prok spareribs. I like to add garlic and ginger to the sauce for more flavor. This recipe deffinately works best if you use fairly fatty meat like pork or dark meat chicken.

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Tasted great! We loved it. However, the skin was more sticky than crispy (as you can tell from the name). I would like to know how to make the skin crispier while retaining the flavor. I am guessing that if I didn't turn and reglaze the chicken as much may be that will accomplish it.

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My husband & I both enjoy this recipe, in his words "this is fantastic". We've had it twice now & I decided it's time to review it. Since I'm retired, I made it the slow way & it was worth every minute. I basted every 30 minutes after the first hour. Also at the end I mixed 1 T cornstarch with 1 T water & added it to thicken the sauce so it would work better over our rice. Great recipe Hobbyzu.

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I am in the process of making this right now. I tasted the sauce real quick before pouring it on the chicken.. and it was delicious! I can't wait until it's done. I've been looking for some new chicken recipes to make with white rice (chicken and rice tends to be a fall back meal for me) and I think I found a new favorite!

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