Yummy Asian Sticky Chicken!
This simple recipe is so yummy, and you'll be able to skip the Chinese carry-out once you try this! Just whisk together a few ingredients for the glaze and simmer while you brown the chicken. The chicken goes into a baking dish and gets covered with the sauce. About 30 minutes in the oven and you've got a fabulous dinner. I also sprinkle with toasted sesame seeds sometimes, but the green onions are a must. Jasmine rice on the side (or Herbed Coconut Rice), and a few stir-fried veggies make an awesome feast!
8 chicken thighs (use boneless, skinless, if you prefer)
1/2 cup flour
2 Tablespoons vegetable oil
1/2 cup orange juice
6 Tablespoons honey
6 Tablespoons hoisin sauce
4 teaspoons rice wine vinegar
2 finely minced cloves of garlic
4 teaspoons finely minced ginger
2 teaspoons cornstarch
1 Tablespoon toasted sesame seeds
4 green onions, sliced thinly on the diagonal
Preheat the oven to 375-degrees.
Sprinkle the chicken on both sides liberally with salt, then dredge in the flour to coat on all sides. Set aside.
In a small saucepan whisk together the orange juice, honey, hoisin sauce, rice vinegar, garlic, ginger, and cornstarch. Cook over medium heat until it bubbles and thickens (while browning the chicken), then remove from heat and set aside until ready to pour over the chicken.
In a large, heavy skillet, heat the oil over medium-high heat until it starts to smoke a bit. Add chicken thighs, but do not crowd. (It may be necessary to brown the thighs in 2 batches.) Sear on both sides until golden brown, then place in a baking dish that as been sprayed with non-stick spray. Pour the sauce over the chicken and sprinkle with the sesame seeds, if using. Bake in preheated oven for 25 minutes, or until an instant read thermometer registers 170-degrees.
Sprinkle with the green onions and serve.