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Asian Sticky Chicken recipe by nomnomwow

1 hour Cook
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Sticky chicken

Sticky honey chicken is basted and glazed in a sweet and salty aggregate of honey, soy sauce, sesame oil, and vegetable oil. This completely coats the chicken and traps all of the moisture inner, leaving you with distinctly juicy and soft meat.

Ramsha Baig

My Sticky chicken recipe is an easy way to enjoy complex Asian flavors proper at local. Its crisp, sticky outdoors surrounds juicy meat that’s been very well flavored and tenderized with a sweet, tangy marinade. even as it takes just under 2 hours to make, it’s worth every moment of preparation!

At the same time as you do need at least an hour for the marinade to paintings its magic, it may truly sit overnight. It’s top notch for night-earlier than or morning-of prep, cutting your time for supper guidance time in 1/2.

Some awesome ingredients that you can now not have laying around are dry sherry and Chinese 5 Spice. strive out my personal spice combo for a cheaper, herbal option.

I love to serve this dish with fried or undeniable white rice: it soaks up all of the juices and makes every grain extra delicious! A Lebanese salad with creamy lemon dressing is an exceptional preference of side dish.

Cuisine Asian / Chinese

Ingredient Notes and Substitutions

  • Chicken – Bone-in legs and thighs, or one or the alternative, are my favored cuts to put together sticky honey chicken. other cuts are first-rate to use, but cooking time will Vary. keep an eye fixed at the inner temperature and don’t overcook.
  • Marinade – the beef could be flavored and tenderized in a mixture of:
  • Soy Sauce – You typically need to apply light soy sauce, even though darkish may be used for a deeper flavor and color.
  • Dry Sherry – a very crispy and tangy cooking wine. in preference to changing with a one-of-a-kind wine, use white wine vinegar or apple cider vinegar as substitutes if necessary.
  • Ginger Paste – you may purchase this ingredient already prepared, or make your personal with fresh peeled ginger and a few oil.
  • Brown Sugar – A sugar with a deep, molasses-like sweetness.
  • Chinese five Spice – five iconic Asian spices blended together into one ingredient. I continually decide on making it at domestic to avoid needless additives and preservatives.
  • Basting Sauce – the meat can be basted with a sweet, sticky, and savory blend of soy sauce, honey, vegetable oil, and sesame oil.
  • Garnish – Sesame seeds and chopped cilantro are sprinkled on top for adornment, but additionally for texture and a fresh flavor.

How to Make Sticky Chicken

  • Mix the Marinade. add the soy sauce, sherry, ginger paste, brown sugar, and chinese 5 spice to a bowl and whisk collectively until well mixed.
  • Marinate. placed the meat and marinade right into a big baggie and near. massage the marinade into the beef, then refrigerate for at least 1 hour.
  • Blend the Basting Sauce. in the meantime, combine the soy sauce, honey, sesame oil, and vegetable oil for the basting sauce in a separate bowl. let sit down at the same time as the beef marinates.
  • prepare to Roast. Preheat the oven to 375°F and put together a baking dish coated with foil via spraying gently with cooking oil. Lay the marinated fowl within the dish and top with some of the basting sauce. A pastry brush is an great device for this.
  • Bake. Slide the dish into the oven and bake for forty minutes. Baste the beef every 10 minutes or so for maximum moisture and flavor. as soon as the chicken reaches an inner temperature of 165°F, do away with from the oven.
  • Allow rest & Serve. Take a number of the juice from the pan and spoon over the sticky honey chicken. Sprinkle sesame seeds and cilantro on top, then serve after resting for as a minimum 10 mins.

Important notes about using marinades

  • How long to marinate chicken

Because the marinade for sticky hen is best being used to add taste, it is not necessary to marinate for longer than 1-4 hours. In fact, not like red meat, the acidic ingredients in a marinade begin to break down the proteins in fowl after more than one hours.

Some people prefer to marinate meats in a single day, and you’re welcome to accomplish that. but, take into account that the longer you leave bird uncovered to the acidic marinade, the much more likely it’s miles to affect the texture and consistency of the baked honey sesame bird.

What is Sticky Chicken Made off

This baked chicken dish is coated in a variety of Asian sauces and spices, including honey, soy sauce, dry sherry, and ginger. The “stickiness” comes from regular basting with a honey and soy sauce based sauce. 

How Do You Cook Sticky Chicken

It’s a slow roasting process that takes about 40 minutes, with regular basting at certain intervals in the process.

It starts, however, with a marinade that takes an additional hour. This step is crucial, as it adds moisture and flavor to the meat and tenderizes it all the while. You can marinate for up to 24 hours for an even stronger flavor!

Why is My Sticky Chicken Not Sticky?

Certain honeys are stickier than others. If you’re using a raw, organic honey, it likely doesn’t have the same clingy “stickiness” that many mass produced versions have. 

It’s also possible that you did not baste often enough during the baking process. Basting regularly adds multiple layers of the honey sauce baked onto the meat, which is what makes it sticky.

Asian Sticky Chicken recipe by nomnomwow

Asian Sticky Chicken recipe by nomnomwow

Sticky honey chicken is basted and glazed in a sweet and salty aggregate of honey, soy sauce, sesame oil, and vegetable oil.
prep time
40 mins
cooking time
1 hour
total time
1 hour 40 mins



  • 2 lbs bone-in chicken legs and thighs

  • ¼ cup soy sauce

  • 2 tablespoon dry sherry

  • 2 tablespoon ginger paste

  • 2 tablespoon brown sugar

  • ½ teaspoon Chinese Five Spice

  • Basting Sauce

  • ¼ cup soy sauce

  • ¼ cup honey

  • 1 tablespoon vegetable oil

  • 1 tablespoon sesame oil

  • Garnish

  • 1 tablespoon sesame seeds

  • cilantro leaves chopped


Preheat an oven to 375°F.
Line 13×9” baking dish or rimmed baking pan with foil, or use a baking stone. lightly coat with cooking spray or oil.
In a small bowl, whisk together ¼ cup soy sauce, plus sherry, ginger paste, brown sugar and chinese 5 spice. Set aside.
Area chicken and marinade in a included box or zip top garage bag. Marinate inside the fridge for at the least 1 hour.
In some other small bowl, whisk collectively closing ¼ cup soy sauce, plus honey and both oils. Set apart.
arrange chicken in baking dish or on rimmed baking sheet; Use a pastry brush to baste chicken pieces with honey basting sauce.
Baked chicken in preheated oven for 40 minutes, basting more than one times throughout roasting (every 10 mins, optionally available). The chicken turns into sticky and smooth. take away from oven whilst golden brown and fully cooked thru (internal temp of one hundred sixty five°F).
Serve topped with any pan juices from baking pan, sesame seeds and chopped cilantro.


If desired, use boneless chicken thighs and reduce cooking time by 10 minutes. To prevent risk of serious illness from bacteria in uncooked chicken, never reuse or serve leftover chicken marinade or basting sauce.
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