Sticky Crispy Asian Chicken has become a beloved dish in my household. Growing up, I remember the sweet aroma filling the kitchen as my mother prepared her version of this dish. The crispy, golden skin paired with that irresistible sticky sauce is simply unforgettable. Now, I’ve discovered a method that makes the skin even crisper while keeping the chicken juicy. This sticky Asian chicken recipe is not just a meal; it’s an experience that brings everyone together around the table. Let’s get cooking!
Why You’ll Love This Sticky Crispy Asian Chicken
- Delicious Flavor: The combination of honey, soy sauce, and garlic creates a mouthwatering taste.
- Perfect Crunch: The double-baking technique ensures the skin is crispy, making it a standout dish.
- Easy to Prepare: With simple steps, you’ll have a fantastic meal ready in no time.
- Family-Friendly: Kids and adults alike will love this dish.
- Budget-Friendly: Using chicken wings makes this dish affordable for any gathering.
- Versatile: Great as an appetizer or main course, perfect for parties or casual dinners.
- Crispy Asian Chicken: This dish is a crowd-pleaser that will impress your family and friends.
Ingredients for Sticky Crispy Asian Chicken
Here’s everything you need to make this delicious dish:
- 1.5 kg (3.3 lbs) chicken wings – the star of the dish
- 2 level tbsp aluminium-free baking powder – crucial for achieving the crispy texture
- ¾ tsp salt – enhances flavor
- ½ tsp pepper – adds a touch of spice
- 3 tbsp chopped spring onions/scallions – for garnish and flavor
- 1 tsp vegetable oil – helps the sauce stick
- 1 thumb-sized piece of ginger, peeled and minced – adds warmth and depth
- 1 tbsp sweet chilli sauce – brings sweetness and heat
- 2 tbsp honey – for a sticky sweetness
- 4 tbsp brown sugar – enhances the caramelization
- 5 tbsp dark soy sauce – provides rich flavor and color
- 1 tsp lemongrass paste – adds a unique citrus note
- 2 cloves garlic, peeled and minced – for aromatic flavor
How to Make Sticky Crispy Asian Chicken
- Step 1: Preheat your oven to 120°C (250°F) using the fan setting. Place a rack on a large baking tray to ensure airflow around the wings for even cooking.
- Step 2: Cut each chicken wing at the joint to separate into a mini wing and a drumette. Pat the wings dry thoroughly with paper towels to remove any moisture. Place wings in a large bowl, sprinkle with baking powder, salt, and pepper, and toss to coat evenly.
- Step 3: Arrange the wings in a single layer on the prepared rack, skin side up. Bake for 30 minutes to dry out the skin.
- Step 4: Increase the oven temperature to 220°C (425°F) and bake for 45 to 50 minutes until golden brown and crispy.
- Step 5: In a saucepan, combine ginger, garlic, sweet chilli sauce, honey, brown sugar, dark soy sauce, lemongrass paste, vegetable oil, and a pinch of salt and pepper. Bring to a boil, then reduce heat and let bubble for 5 to 10 minutes until it thickens slightly.
- Step 6: Pour the hot sticky sauce over the baked wings and toss gently to coat. Serve topped with chopped spring onions for a fresh finish.
Pro Tips for the Best Sticky Crispy Asian Chicken
These tricks guarantee success every time:
- Always pat the wings dry to ensure they crisp up nicely.
- Use baking powder for the best texture; it makes a noticeable difference.
- Let the wings rest for a few minutes after baking before tossing in the sauce.
What’s the secret to perfect Sticky Crispy Asian Chicken?
The secret lies in the double-baking technique, which helps to achieve that perfect crispy texture. Make sure to follow the temperatures closely for the best results.
Can I make Sticky Crispy Asian Chicken ahead of time?
Yes, you can prepare the wings in advance and store them in the fridge. Just reheat them in the oven before serving to retain the crispiness.
How do I avoid common mistakes with Sticky Crispy Asian Chicken?
Avoid overcrowding the baking tray, as this can lead to steaming instead of crisping. Also, ensure the wings are thoroughly dried before seasoning.
Best Ways to Serve Sticky Crispy Asian Chicken
This dish pairs wonderfully with steamed jasmine rice or a fresh cucumber salad. You can also serve it with a side of spicy dipping sauce for an extra kick. If you’re feeling adventurous, try it with an easy Asian chicken stir fry for a complete meal!
Nutrition Facts for Sticky Crispy Asian Chicken
Per serving (recipe makes 4 servings):
- Calories: 350
- Protein: 25g
- Fat: 20g
- Carbohydrates: 20g
- Sugar: 10g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Sticky Crispy Asian Chicken
To store, let the wings cool completely before placing them in an airtight container. They can be kept in the fridge for 3-4 days or frozen for up to 3 months. To reheat, simply bake them in the oven at 180°C (350°F) for about 15 minutes or until heated through.
Frequently Asked Questions About Sticky Crispy Asian Chicken
Can I use chicken thighs instead of wings?
Absolutely! You can use chicken thighs, but adjust the cooking time since they may take longer to cook through.
What can I serve with Sticky Crispy Asian Chicken?
This dish goes well with rice, noodles, or a fresh salad. Try pairing it with some sticky honey garlic chicken for a variety of flavors.
Variations of Sticky Crispy Asian Chicken You Can Try
You can create variations by adding different spices to the sauce, such as chili flakes for heat or sesame oil for a nutty flavor. Consider using an Asian chicken marinade recipe for a different twist!
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Sticky Crispy Asian Chicken: 5 Irresistible Tips
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Sticky and Crispy Asian Chicken Wings are oven-baked to perfection, featuring a double-baking technique that ensures an irresistibly crispy skin. The wings are tossed in a flavorful sweet and savory sticky sauce made with honey, brown sugar, dark soy sauce, and aromatic ingredients like ginger, garlic, and lemongrass paste.
Ingredients
- 1.5 kg (3.3 lbs) chicken wings
- 2 level tbsp aluminium-free baking powder
- ¾ tsp salt
- ½ tsp pepper
- 3 tbsp chopped spring onions/scallions
- 1 tsp vegetable oil
- pinch salt and pepper
- 1 thumb-sized piece of ginger, peeled and minced
- 1 tbsp sweet chilli sauce
- 2 tbsp honey
- 4 tbsp brown sugar
- 5 tbsp dark soy sauce
- 1 tsp lemongrass paste
- 2 cloves garlic, peeled and minced
Instructions
- Preheat your oven to 120°C (250°F) using the fan setting and place a rack on a large baking tray.
- Cut each chicken wing at the joint to separate into a mini wing and a drumette. Pat the wings dry and toss with baking powder, salt, and pepper.
- Arrange the wings in a single layer on the prepared rack, skin side up. Bake for 30 minutes to dry out the skin.
- Increase the oven temperature to 220°C (425°F) and bake for 45 to 50 minutes until golden brown and crispy.
- In a saucepan, combine ginger, garlic, sweet chilli sauce, honey, brown sugar, dark soy sauce, lemongrass paste, vegetable oil, and a pinch of salt and pepper. Bring to a boil, then reduce heat and let bubble for 5 to 10 minutes until it thickens.
- Pour the hot sticky sauce over the baked wings and toss gently to coat. Serve topped with chopped spring onions.
Notes
- Perfect for parties or casual dinners.
- The sauce will thicken more as it cools.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 wings
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
