Kittencal's Asian-Glazed Baked Chicken
"The soy sauce has a slightly dominent flavor to this glaze so if you are not a lover of soy sauce then pass this by, or you may use 1/2 cup soy sauce and 1/4 cup water --- depending on how sweet you want this sauce you may adjust the honey or brown sugar to suit taste, start with stated amounts and add in more if desired ---you may also adjust the chili flakes to suit heat level, if you are in a hurry you could omit browning the chicken firstly --- serve with cooked rice."
photo by breezermom
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 (3 -3 1/2 lb) whole chickens, cut into pieces
- black pepper (optional)
-
GLAZE
- 3 -4 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 -6 garlic cloves, chopped
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes (or adjust to suit heat level)
- 3⁄4 cup low sodium soy sauce (use only low-sodium)
- 2 tablespoons cornstarch (for an extra thick glaze add in 1 teaspoon more)
- 1 teaspoon ginger powder
- 1⁄2 - 1 teaspoon sesame oil (optional)
- 1⁄2 cup honey
- 1⁄2 cup light brown sugar, packed
- 1⁄4 cup ketchup
- 1⁄4 cup Heinz Chili Sauce
directions
- Set oven to 400 degrees F.
- Grease a 13 x 9-inch baking dish.
- Using your hands gently squeeze out as much excess water from the chicken pieces as possible, then dry using a paper towel/s.
- For glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth. then add in honey, brown sugar, ketchup and chili sauce; whisk/mix until combined (taste the sauce if you prefer a slightly sweeter taste then add in more honey or brown sugar).
- In a small saucepan heat oil over medium-high heat.
- Add in onion and saute for about 3 minutes or until slightly softened, then add in the chopped garlic and chili flakes and cook for about 2 minutes.
- Add in the soy sauce mixture; bring to a simmer mixing constantly, cook until bubbly and thickened (the mixture will be fairly thick) set aside.
- Heat a small amount oil in a skillet over medium-high heat (you may lightly season the chicken with black pepper before browning if desired but do NOT salt).
- Add in chicken and brown on both sides; remove to prepared baking dish.
- Pour the sauce over the chicken then using your hands or tongs turn the chicken pieces to coat in the sauce (make certain that the chicken is facing skin side up).
- Bake uncovered for about 45 minutes or until completely cooked, basting with the pan glaze about halfway through cooking time.
- Serve with cooked rice.
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Reviews
-
your asian -glazed chicken ,was SUPERB! Thanks for a great dinner. We are going to try this sauce on pork next time ,YUM. -
Made this for two and it turned out great. Would also be good with pork. DH loved it and wants it often. Easy with great flavor. -
Incredibly awesome! This satisfies the craving for Asian flavors! You won't be sorry for giving this a try! I am seriously in love with this chicken! -
Absolutely delicious sauce. YUM! -
If you are looking for a sticky sauce...this is it. My husband thought it was too sweet, but I loved it. I didn't have time to bake so I did everything on top of the stove. I used frozen chicken breasts and even though they were frozen it worked out. I used the Spenda brown sugar blend as well. Next time I am going to add more heat. Thanks Kittencal!
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