Recipe
Sticken Chicken Adapted From Other Sites Recipe
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Dollhead / All my dishes 3 weeks ago
This is my spin on the Sticken Chicken recipes I've adapted from Recipezaar & bigoven (.com). It goes great with a nice Oriental fried rice, or home made french fries, or whatever you choose. My family loves it (and it is a little addicting!)
Prep:10m Cook:45m Servings:6
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 Dollhead |
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Fans
- You'll need a 9x13 baking sheet--I cover mine with foil because this can get messy.
- 6 chicken thighs or chicken breasts (I used 4 boneless skinless chicken breasts that I chunked into large bite size pieces). Rinse the chicken off and pat it dry with paper towel.
- coating: (I double what's listed here to be sure I have enough)
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ginger
- Mix coating ingredients well and dredge chicken thru it. Put chicken in your prepared pan.
- Glaze ingredients: (I double this also for the amount of chicken I use)
- 2/3 cup brown sugar
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 1/4 cup soy sauce
- (I also add a tablespoon or 2 of cider vinegar and 1/2 tsp of hot pepper flakes)
Directions
- Preheat oven to 300° and roast chicken pieces (or chunked chicken meat) for about 1 hour until almost done.
- While chicken is roasting, make the glaze.
- Put glaze ingredients in a pot over low to medium flame and cook/stir it until sugar has melted.
- When chicken is nearly done, pour glaze ingredients over chicken and gently stir until it coats chicken entirely.
- Increase oven temp to 350° and continue roasting chicken until it's completely done.
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maureenlaw 3 weeks ago said:
I saw this somewhere, can't remember where, and thought it sounded great. Thanks and 5 forks.
pleclare 3 weeks ago said:
Super!!
a1patti 3 weeks ago said:
Another use for my millions of chicken breasts!! Thanks, ^5!!
midgelet 3 weeks ago said:
Wonderful!
puddlewonderful 3 weeks ago said:
Good...
juels 3 weeks ago said:
Mmmmm....the coating and glaze ingredients sound so yummy! Great post, thanks!
justjakesmom 2 weeks, 4 days ago said:
Sounds delicious! Saving..... ;')
pleclare 2 weeks, 3 days ago said:
This is delicious. Wonderful taste and sauce great on rice. Great post!
wynnebaer 2 weeks, 3 days ago said:
Sounds yummy...Great post!!
knoxcop 2 weeks, 3 days ago said:
I made this one after PLeClare's suggestion yesterday in ODD group. I used wings, and followed the recipe to the letter, except that I left OUT the hot peppers--hubbs can't take the heat, LOL!
This makes a really delicious, sticky and sweet-sour-salty type dish. Key is turning the pieces frequently once the sauce is placed onto the chicken--this will ensure a good coating and help the sauce to thicken/become sticky.
Can't say enough about this one. It's wonderful served with rice or potatoes--I can see this one being a nice "different" take on someone's Chinese night, too. Perhaps with a good Chinese cole slaw, fortune cookies, rice, wonton soup and a good square-plated tablescape to carry the theme across the board.
This one earns a solid "5" from me! Thanks, Dollhead--this one goes into the regular routine!
--Kn0x--
NOTES:
1) If you don't want to pre-coat the chicken pieces with cornstarch/flour, just boil the sauce down until thick in a saucepan. Works just as well.
2) Important to use non-stick and spray with PAM type spray---also use heavy foil on pan beforehand for easy cleanup!
justjakesmom 2 weeks, 2 days ago said:
Man! Those pics are fantastic, Pat!
mrtnzangel8 2 weeks, 1 day ago said:
I made this too after hearing about it in Our Daily Dinner group. Awesome stuff! And the leftover piece of chicken with the leftover rice and sauce made a really good fried rice for lunch today. :)
wynnebaer 2 weeks ago said:
I made this tonight and it was a huge hit...Used the chinks of chicken you suggested and added both the cider vinegar and red pepper flakes...Perfect.
laurieg 1 week, 5 days ago said:
I made this tonight, used a whole chicken cut up. Next time I am going to try it with the boneless breast. You got my 5!!!
thanks