The other day, I was scrolling through the WP Reader when a recipe for Korean Sticky Chicken by Chandler Tomayko @ The International Poor Chef School Project caught my eye, as I knew that it was the sort of dish that Jake would love. Do go over and say hello to Chandler if you haven’t as yet – brought up in Texas, this young dynamo runs a cooking school, works as a personal chef and also teaches in well known culinary school in Costa Rica. I love her “kitchen hacks” – they are absolutely brilliant!
So with a few tweaks, this is my version of her recipe. I used bone in legs and thighs (wings would be amazing) and oven roasted them rather than frying them – you all must know by now that I have an aversion to frying…I also added some soy sauce and chilli flakes to the glaze. If you partially cook the chicken, you could finish this off on the barbecue, brushing the chicken with the glaze several times.
Jake told me over dinner that the aroma of the chicken cooking had his mouth watering and as he stood up to clear the table he said, “Please can you make that again, Mum? Soon?” So Chandler, thanks for a great recipe and Jake – here it is for you to attempt the next time!
Sticky Spicy Chicken
INGREDIENTS
- 4 of each, free range chicken legs and thighs; skin on, bone in
- Juice of one lemon
- Salt
- Pepper
- Olive oil
For the glaze:
- 3 Tbsp honey
- 2 Tbsp soy or teriyaki sauce
- 1 Tbsp grated ginger
- 3 cloves of garlic, crushed
- ½ tsp chilli flakes – adjust this amount to your palate
To finish:
- 2 Tbsp crushed or chopped peanuts (I used pre-roasted and salted ones which I pounded roughly in the mortar and pestle)
- 3 spring onions finely sliced
INSTRUCTIONS
- Pre-heat oven to 200C/400F
- Arrange chicken skin side up in a roasting tin.
- Squeeze over the lemon juice, drizzle over a little oil and season with salt and pepper.
- Roast in the oven for 35 minutes.
- While the chicken is roasting, place all the ingredients for the glaze in a small saucepan and heat gently. Let it come to a boil, then turn down the heat and let it bubble away for about 2 or 3 minutes, until it is thick and syrupy. It will froth up, so keep an eye on it and take it off the heat to let the bubbles subside if necessary. Take it off the heat and set aside.
- When the chicken has had 35 minutes in the oven, pour off the juices from the chicken into the saucepan with the glaze and boil down to reduce by half, for 3 or 4 minutes.
- Pour this evenly over the chicken and return to the oven for 10 minutes or so to finish cooking and set the glaze.
- Pile the chicken up in a serving dish, pour over the sauce from the roasting tin then strew with the chopped spring onions and crushed peanuts.
Serve with a steaming bowlful of jasmine rice and a carrot and cucumber ribbon salad dressed with rice vinegar, sugar and sesame oil.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.
Yum. This looks great. It would be really, really nice if you let the chicken sit in the marinade overnight first, then bake it. I like the addition of peanuts, too. I’d never thought to try that.
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Oh yes, that is a great idea! Just need to be a little more organised next time!
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I love the use of soy in the glaze and the fact that you used the juices from the chicken and reduced it down….YUMMY!
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It was fantastic! My son was eating the leftovers for breakfast the next day. He is 16, after all!!!! A really wonderful little recipe! Thanks so much Chandler.
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Wooow! This looks soo yumm. This is definitely not what i should look at when i am fasting. Drool! :)
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Oh dear, not the best thing to be looking at recipes when you are fasting! Stay strong Sadia, stay strong!!
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Hahahaha!
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Looks great Selma!! Love your photography too! This dish is very similar to my Sticky Chicken that I made and posted back in 2012…before I had any followers 😢. You can have a look here http://mysimpledelights.wordpress.com/2012/07/13/sticky-chicken/ 😊
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It’s almost identical, Farianti! Just goes to show how there is really nothing new, just different ways of putting things together!
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Yeah, mine does NOT look as presentable as yours though! 😊
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My first few posts – the photos make me cringe – amazing how far we all come on this journey!
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That looks great and I love the addition of peanuts and spring onions. Will save this one!
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Thanks Francesca!
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Always place in my kitchen for a recipe like this :) Beautiful dish too :)
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Thanks Sally – got the dish (two of them actually!) in Chinatown, a few years ago.
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It looks so yummy!
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Thanks Sarah!
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It looks terrific, Selma :)
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Thank you – it tastes pretty wonderful too!
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Lovely recipe honey, I think the Boddy boys would like this too xx
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Oh, yes, they really would – perfect on the BBQ with chicken breast skewers…love your avatar!
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That’s what I thought, I’ll be adding it to their list of chicken meals :) thank you x
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A great recipe Selma, and oh so versatile. I would probably grill it outdoors in the summer, and bake it in the winter time. It has some great spices, and just in time for the July 4th celebrations. :)
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This would be great on the grill Loretta! Hope you are managing to stay cool!
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Sticky spicy chicken??? Yeah… Cool
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Need some of your pimped up oil, I think! Hope you are coming to Fiesta this week – i am co-hosting :)
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Of course will attend! You gotta try mrs Middletons oil.. It really is very good.. Even better when pimped with extra deliciousness though!!!
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Will look out for it – Sainsburys? Tesco?
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Noooo! It’s very artisan ! Google it… X they are a lovely couple of sisters
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You do surprise me sometimes, Mr Fitz! A posh butcher near me stocks them so I will pop in the next time I am nearby! Thanks for the heads up!
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Why the surprise? Get it direct.. They drop it off to me! It much more cost effective! X
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Going to take a look – I like cost effective!
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Looks fantastic!! Can hardly wait to try it; pinned it to my Gluten Free Entree board.
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Thanks – you must let me know what you think when you try it :)
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Yummoooo!!
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I totally agree with Jake! I love dark meats of poultry, just more flavorful. The word ‘sticky and spicy’ almost introduces how delicious this dish can be. Yum! :P
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Hi Fae! It’s so lovely to have you back. He’s always liked a leg! I think when he was little he loved holding it in his hands to eat! Now he just like the flavour…
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Totally my kind of chicken and Ms. Chandler Tomayko is so crazy talented. Thank you so much for letting us know about the new great blog, Selma, and THANK YOU SO MUCH for this recipe. It looks so YUMMY :)
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Pang – thank you for checking her out x You know, I wasn’t going to post this recipe – it was late (no natural light) and no time for staging so I just took a couple of quick snaps just in case – the chicken was so good that I had to share it – so glad I took the snaps!!
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Sticky and Chicken go so well together- these look wonderful Selma, great recipe :-)
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Thanks Jess – Sticky and chicken were made for each other! it’s such an easy recipe…
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Can’t wait to try this recipe Selma – I’m sure it’s one that the whole family will enjoy! Thanks for sharing it!
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Thanks Margot – it is a family friendly one! Jake is already asking when we can have it again!
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Selma, that chicken looks finger-licking good! A must try for me. Thank you for sharing! xx
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Thanks Ngan – so nice to have you back. Glad you had a great time though x
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Wow, this looks divine!
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Thanks Jess – and really easy to make as well!
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Drool! Sounds and looks so, so YUM! Your photo sure makes me hungry. Chicken thighs are great, second only to wings, I think. :-)
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Love wings, Angie – all that crispy, chewy skin…not terribly healthy though :(
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Would you be so kind as to come make this for my dinner tonight? Or maybe you can just ship it! I’m not picky!
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Ahhh Melissa – wouldn’t that be nice if I could just drop by and rustle it up for you?
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Sticky chicken always tastes better than non-sticky chicken. :D
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Absolutely – the messier the better x
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Jake is a lucky boy and has a good nose! I love how clean and fresh this dish is. Not overly complicated, but has all of the important flavor and aromatic elements, plus a bit of crunch and bitter notes with the garnishes. I’ll try it for sure; my kids will go gah-gah. :-) Have a great week, Selma. Your blog has really evolved since it began. You should be VERY proud of your accomplishments; impressive!
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Thanks Shanna – that is really sweet. It will be a year next month that I started blogging…I think I am ready to take the plunge and self host!! The chicken is so easy and really kid friendly too – leave out the ginger if it’s too spicy for the children and up the honey a little too. Hope you are feeling ok x
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We started blogging around the same time, and I have always been in awe of your talent, drive and sense for blogging. Of course, the writing is also a gift. Keep it up, and happy almost anniversary. My kids love the combination of ginger and honey on steak, so we will try chicken tomorrow night. :-)
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This looks so delicious and easy to make. I just love the glaze on top :)
i
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Thanks so much! Super easy to make and just so delicious too!
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:)
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Oh that looks super yummy & easy to make too!
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My tummy is literally grumbling looking at that picture. Exactly my kind of dish droooool!
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Thanks Nicky – it’s the sort of thing that appeals to both adults and kids so it’s a win win!! Thanks for the follow too :)
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