Sticky Spicy Chicken Recipe

Name: Sticky Spicy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces Chicken Legs And Thighs, Skin On And Bone In; 1 whole Lemon, Juiced; 1 Tablespoon Olive Oil; 1 pinch Salt; 1 pinch Pepper; 3 Tablespoons Honey; 2 Tablespoons Soy Or Teriyaki Sauce; 1 Tablespoon Ginger, grated; 3 cloves Garlic, Crushed; 1/2 teaspoons Chilli Flakes - Adjust This To Your Palate!; 2 Tablespoons Crushed Or Chopped Peanuts (I Used Pre-roasted And Salted Ones Which I Pounded Roughly In The Mortar And Pestle); 3 whole Spring Onions/scallions, Finely Sliced; 4 cups Cooked Rice (or Amount As Desired, For Serving)

Servings: persons

8 pieces Chicken Legs And Thighs, Skin On And Bone In
1 whole Lemon, Juiced
1 Tablespoon Olive Oil
1 pinch Salt
1 pinch Pepper
3 Tablespoons Honey
2 Tablespoons Soy Or Teriyaki Sauce
1 Tablespoon Ginger, grated
3 cloves Garlic, Crushed
1/2 teaspoons Chilli Flakes - Adjust This To Your Palate!
2 Tablespoons Crushed Or Chopped Peanuts (I Used Pre-roasted And Salted Ones Which I Pounded Roughly In The Mortar And Pestle)
3 whole Spring Onions/scallions, Finely Sliced
4 cups Cooked Rice (or Amount As Desired, For Serving)

1
Preheat oven to 200 C/400 F.
2
Arrange the chicken, skin side up, in a roasting tin.
3
Squeeze the lemon juice over the chicken and drizzle on a little oil and season with salt and pepper.
4
Roast in the oven for 35 minutes.
5
While the chicken is roasting, place all the ingredients for the glaze in a small saucepan and heat gently.
6
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.
7
It will froth up, so keep an eye on it and take it off the heat to let the bubbles subside if necessary.
8
Take it off the heat and set aside.
9
When the chicken has had 35 minutes in the oven, remove dish from the oven.
10
Pour the juices from the chicken into the saucepan with the glaze and boil it down to reduce by half, for 3 or 4 minutes.
11
Pour this evenly over the chicken and return dish to the oven for 10 minutes or so to finish cooking and set the glaze.
12
Pile the chicken up in a serving dish, pour the sauce from the roasting tin over the top then strew with the chopped spring onions and crushed peanuts.
13
Serve with a steaming bowl of jasmine rice and a carrot and cucumber ribbon salad dressed with rice vinegar, sugar and sesame oil.

1157

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 pieces Chicken Legs And Thighs, Skin On And Bone In, 1 whole Lemon, Juiced, 1 Tablespoon Olive Oil, 1 pinch Salt, and more.

Yes, Sticky Spicy Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sticky Spicy Chicken

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