Every night while I’m cooking dinner the twins come into the kitchen and ask me what I’m making. And every night they say “Sticky chicken?” before I get to answer. Most nights they are disappointed because even though I love sticky chicken, I can only eat it so many times before I turn into a sticky chicken. But when it comes to this sticky soy and sweet chili baked chicken, I’m just as eager as they are.
How to make sticky baked chicken thighs
It’s no secret that I love Asian flavours and so when I was faced with chicken thighs a few nights ago with very little inspiration, I decided to make a glaze filled with Asian flavours to bake them in. I started by making a chilli syrup to which I added fish sauce, soy sauce, ginger and garlic. I cooked this down to a delicious syrup and then coated the chicken in it. If you aren’t a fan of spicy food, you can of course leave the chilli out or add a smaller quantity. Alternatively, the Soy & Honey glaze I put on these pork chops will work just as well. The trick to getting the chicken thighs coated in their sticky glaze is to continuously glaze them with the syrup as they are baking. I try to do it every 15 minutes. This builds up a shellac of sticky, spicy coating that is so good, you’ll be licking your fingers AND the plate. I served the chicken with the most scrumptious coconut rice which I made with Jasmine rice and coconut milk which I steamed together in the microwave oven. Disclosure… This is the easiest way to cook rice. My mom did it this way and I still make rice this way when I am in a rush/can’t be bothered to worry about it on the stove. I have a pyrex dish with a fitted lid which works just perfectly. Fluffy rice, everytime! And with that gorgeous sticky glazed chicken? Weeknight dinner perfection!
Have you tried this baked chicken recipe? Rate the recipe and comment below.
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