Asian Style Sticky Chicken

Asian Style Sticky Chicken

This Sticky Chicken recipe is based on Chinese stir-frying traditions, it’s such a flavorful dish that comes together quickly thanks to a few pantry ingredients.

An Asian dish that is a deliciously yummy homemade alternative to your local Asian restaurant take out.

Give this Asian Style Sticky Chicken a try and you’ll find a new meal to add to your list of favorites.

Asian Style Sticky Chicken

Asian Style Sticky Chicken

2 tablespoons water

1 teaspoon cornstarch

¼ cup ketchup

3 tablespoons raw honey

3 tablespoons soy sauce

1 tablespoon chili garlic sauce or your favorite hot sauce (optional)

4 garlic cloves, minced

2 tablespoons avocado oil (or other neutral oil, for high heat cooking), plus more as needed

1½ lb. chicken thighs, boneless, skinless, cut into bite-sized pieces


Need help deboning your chicken thighs? Check this out – How To Successfully De-Bone Chicken Thighs


Himalayan salt, black pepper to taste

Place the water and cornstarch in a small bowl and stir well to combine. Stir in the ketchup, honey, soy sauce, chili garlic sauce (if using), and garlic. Reserve the sauce.

Place the avocado oil in a large nonstick skillet over high heat. Add half of the chicken to the pan and season generously with salt and pepper (about ½ teaspoon of each) and cook, stirring occasionally until browned all over, about 5 minutes.

Transfer the chicken to a plate and repeat the process, adding another tablespoon or so of oil to the pan if necessary, with the rest of the chicken.

Return the first batch of chicken to the skillet along with the reserved sauce. Bring the mixture to a boil, then turn the heat to low and simmer, stirring occasionally, until the sauce is thick and coats the chicken, about 5 minutes.

Asian Style Sticky Chicken

Serve chicken over brown ginger rice and a side of steamed broccoli. Sprinkle with black sesame seeds and enjoy.

Give this Asian Style Broccoli & Pork Fried Rice a try. Another great dish to add to your list of favorites.


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Instant Pot Brown Sugar Garlic Chicken

Instant Pot Brown Sugar Garlic Chicken

This Instant Pot Brown Sugar Garlic Chicken thigh meal could be your new favorite chicken dish.

Not only is it deliciously yummy, but perfectly cooked and smothered in a sauce thats sweet and spicy.

The sweetness is for the brown sugar, and the small amount of heat or spiciness is for the Honey Gochujang Sauce (Asian sauce).

Korean Honey Gochujang Sauce
Sweet & Spicy

Honey gochujang sauce is savory, sweet & spicy all in the same bite. The sauce is great for dipping, cooking and marinading.

This is a versatile recipe, as it is boneless and skinless chicken thighs, you can shred the meat to make tacos or even a pulled pork sandwich, but with shredded chicken.


Try These Recipes Replacing The Protein With Brown Sugar Garlic Chicken


Instant Pot Brown Sugar Garlic Chicken

3 pounds chicken thighs, boneless and skinless

½ cup brown sugar

8 cloves garlic minced

2 tablespoon honey gochujang sauce

¼ cup soy sauce

¼ cup chicken broth

½ teaspoon pepper

On the Instant Pot turn on sauté mode. Add to the Instant Pot insert brown sugar, garlic, gochujang sauce, chicken broth, soy sauce and black pepper. Bring to a boil just until sugar is melted, while whisking.

Turn sauté mode off. Place chicken thighs in to insert coating meat with sauce. Place lid on Instant Pot and lock. Make sure pressure release is closed.

Turn to manual pressure cooking and set on high for 8 minutes. Allow pressure to release naturally for 5 minutes. Open release valve to let out any remaining pressure.

Remove chicken thighs from Instant Pot and set aside.

Turn the Instant Pot to sauté mode. Bring sauce to a boil.

Mix together 1-2 teaspoons of cornstarch and cold water. Next pour into boiling sauce and stir together until thickened.

Turn off sauté mode and place chicken back the the sauce and coat.

Instant Pot Brown Sugar Garlic Chicken

Plate and serve with rice or a vegetable. Garnish with chopped cilantro.

We guarantee the entire family will eat a full serving and will ask for seconds without any complaints. And that should tell you there’s something special going on.

Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


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Instant Pot – How to Pouch Chicken Thighs

Instant Pot – How to Pouch Chicken Thighs

From Instant Pot, the Easy Zero-Minute Method to pouching chicken thighs.

This is a versatile recipe that yields juicy & tender chicken thighs you can slice, shred, or dice for salads, sandwiches, wraps, and so much more.

Instant Pot – How to Pouch Chicken Thighs

4 boneless skinless chicken thighs READ MORE ABOUT – How To Successfully De-Bone Chicken Thighs

4 cups cold water

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 bay leaves

5 teaspoons Himalayan salt

Add seasonings to inner pot of the Instant Pot. Next add the 4 cups of water.

Add the chicken thighs to the seasoned water, making sure they are fully submerged.

Pressure Cook at High Pressure for 0 minutes (zero minute), then 9 minutes Natural Release.


Cooks Notes

By using the Zero-Minute Method, the Instant Pot uses the heat from the “Pressurize” Stage and “Depressurize” Stage to pouch the chicken thighs.


After 9 minutes, rapid release the rest of the presser from the Instant Pot.

After removing lid, remove chicken thighs from inner pot and place on a cutting board. Let rest for 5 minutes.

After thighs have rested, with two dinner forks begin to shred the meat.

At this point, you have a choice of how you would like to use the shredded thigh meat.

Our suggestion would be to turn that meat into a pulled chicken thigh.

First, start by adding your favorite bbq sauce or find a recipe here Homemade Honey Barbecue Sauce.

After you’ve mixed in some bbq sauce, let’s turn that pulled chicken thigh in a sandwich.

Just get a hamburger bun and spoon on some chicken meat on one half of the bun and top that with the other half.

Here are some great sides for your pouched pulled chicken thigh sandwiches.


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


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Curry & Yogurt Chicken Thighs

Curry & Yogurt Chicken Thighs

When yogurt comes to mind it is always thought of as a quick breakfast food or snack.

But yogurt is so much more than just a breakfast or a snack food and deserves to be used to it’s full potential.

It’s tanginess makes it the perfect good for baking, meat marinades, creamy sauces or dip, and including salad dressings.

This featured recipe uses full fat whole milk yogurt.


Make Your Own Yogurt At Home – No Special Kitchen Equipment Needed – Homemade Yogurt


Recent scientific research has shown that fat is not directly linked to heart disease.

Whole milk yogurt tends to have less sugar, whereas lower fat yogurts are higher in sugar to accommodate the low-fat taste.

Researchers at Stanford University say that it is easier to make nutritious food choices when you eat what tastes delicious and full fat yogurt is rich, tasty, versatile and nutritious.

Full fat yogurt is also a great ingredient to use in recipes for adding a boost of protein.

Use it in place of milk when you’re making homemade macaroni and cheese, especially if you make boxed mac, or use it as a substitute for sour cream.


If You Like Sour Cream Than You’ll Love The Deliciousness Of – Sour Cream Blueberry Banana Cheesecake


Curry & Yogurt Chicken Thighs

1⁄4 cup butter, about 2 tablespoons

1 1⁄2 lbs boneless, skinless chicken thighs

salt and pepper, for seasoning

1 tablespoon fresh ginger root, minced

1 garlic clove, minced

1 Serrano chili, deveined and seeded, thinly sliced

1 red bell pepper, cored, seeded, and cut into thin strips

1 tablespoon curry powder

1 lbs tomatoes, cored and coarsely chopped

1 ear of corn, kernels cut off

1⁄4 cup full fat plan Greek yogurt

1⁄2 cup water

1 teaspoon corn starch, for thickening

Fresh Cilantro or basil chopped for garnishing

In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour.

Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.

Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute.

Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.

Return chicken and any accumulated juices to skillet and bring to a boil.

Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes.

Sprinkle with cilantro and serve over cooked rice, if desired

Sweet & Spicy Bacon Wrapped Chicken Thighs

Chicken thigh meat (boneless and skinless) wrapped in smoked bacon and coated in a blend of Harissa seasoning, garlic powder and brown sugar.

The brown sugar caramelizes as it cooks. You are going to love the the tender juicy meat with a sweet and spicy flavor.

It looks deliciously yummy when you pull it out of the oven.

You can see how the blend of something sweet with something spicy coats the bacon wrapped chicken thighs.


You like bacon wrapped chicken thighs – than you’ll love – Bacon Wrapped Garlic Lemon Stuffed Chicken Breast


After you plate it, and cut into the bacon wrapped chicken thigh, you can see how juicy and tender the meat really is. Oh my, so much flavor.


Read More About –

Cooking with Chicken Thighs


Sweet & Spicy Bacon Wrapped Chicken Thighs

1 1/2 pounds boneless skinless chicken thighs

5-6 slices of smoked bacon

1 tablespoon Harissa seasoning

½ teaspoon garlic powder

1/2 cup brown sugar

salt and pepper to taste

garnish with chopped cilantro, optional

Preheat oven to 400 degrees.

Combine Harissa seasoning, garlic powder, salt and pepper to taste in a pie plate.

Press each chicken thigh piece into the brown sugar mix on both sides.

Roll the chicken thigh and wrap in bacon.

Arrange thigh meat in a 10 inch cast iron skillet. Sprinkle the tops with brown sugar.

Bake for 30-35 minutes or until chicken reads 165 degrees and is no longer pink.

Place skillet under broiler 1-2 minutes to crisp the bacon, optional.

Plate and serve with a side of your favorite salad.

Try these other chicken thigh recipes using honey and real maple syrup to sweeten the dish –

Baked Honey Soy Chicken Thighs

Maple Mustard Chicken Thighs


Baked Honey Soy Chicken Thighs

Baked Honey Soy Chicken Thighs

You will find a lot of cooks preparing this recipe without a hot or spicy sauce.

Some cooks will include sriracha sauce in the preparation of this recipe.

In our kitchen we used harissa paste. Harissa is spicy and complex. The spice is used in North African cuisine.

Harissa is used as a condiment as well as a seasoning for couscous, vegetables, stews, soups and kebabs.

It is also used to season meat, such as lamb, beef, chicken or pork.

The spice mix contains: Chili Peppers, Coriander, Paprika, Red Pepper, Garlic, Salt, Cinnamon, Caraway and Ginger.


Read More About – Cooking with Chicken Thighs


Baked Honey Soy Chicken Thighs

1/4 cup soy sauce

3 tablespoons honey

2 to 3 cloves garlic minced

Juice of 1 lime

1 teaspoon harissa paste, heaping teaspoon

2 tablespoons sesame oil

1 tablespoon cornstarch to thicken

1 lb. boneless skinless chicken thighs

salt and pepper to season

1 tablespoon butter

Chopped cilantro and sesame seeds for garnish

Preheat your oven to 350 degrees F.

Prepare the glaze: In a medium bowl, whisk together the soy sauce, honey, garlic, lime juice,*Harissa, sesame oil, and cornstarch. Set aside.


*If you have no harissa paste, you can use a heaping teaspoon of real mayonnaise and a teaspoon or more of harissa seasoning. You can also replace the harissa with sriracha sauce.

Harissa Paste Using Real Mayonnaise and Harissa Seasoning

Generously season your chicken with salt and pepper, on both sides.

Using a cast iron skillet or any ovenproof skillet, over medium high heat, sear the chicken until golden, for about 4 minutes.

Then, flip the chicken and sear the other side another 4 minutes.

Pour the glaze over the chicken and bake, uncovered, for about 25 minutes, or until no longer pink and cooked through.

After 25 minutes, remove the chicken from the oven, change the temperature on your oven to the broil setting.

Next tilt your pan to spoon glaze over baked thighs. Glaze chicken pieces until they are nicely coated.

Place the skillet back into the oven under the broiler for 2 minutes. Watch the skillet to ensure the chicken doesn’t burn. Remove from oven.

Garnish with sesame seeds and cilantro.

More Chicken Thigh Recipes

Orange Sauce Vegetable and Cashew Stir Fry with BBQ Sesame Ginger Chicken Thighs

Crockpot Creamy Tuscan Chicken Thighs

Maple Mustard Chicken Thighs

Thai Red Curry With Chicken & Vegetables

Thai Red Curry With Chicken and Vegetables

Curry dishes from Thailand have a deliciously different flavor because of the use of the local ingredients, like kafir lime leaves and lemongrass.

Coconut milk is frequently used in Thai curries, though not always.

Depending on the type of chilies used, the strength of a red curry can range from mild to fiery hot.

The secret to making a successful curry is to allow it to simmer for a long period, bringing out the full flavor of the spices.


Read More Here About How To Prepare Thai Food With These Key Ingredients


Thai Red Curry With Chicken and Vegetables

1 can 13.5 oz. Coconut milk

2 to 3 tablespoons fresh lemongrass, minced

1 shallot, sliced

1-2 inch piece ginger, grated

4 to 5 cloves garlic

1 to 2 fresh red chilies, sliced, or 1/2 to 1 teaspoon cayenne pepper

2 tablespoons tomato puree

2 tablespoons fish sauce

1 1/2 tablespoon chili powder, or more, depending on how spicy you want it

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon brown sugar

1 tablespoon fish sauce

2 tablespoons fresh lime juice

Meat and Vegetables

1 cup peas and diced carrots

1 pound boneless chicken thighs or breasts, cut into bite sized cubes

2 tablespoons vegetable oil

Place all curry sauce ingredients in a food processor or blender. Process well. Set aside.

Place a large skillet over medium heat. Add oil and heat. Next add chicken pieces and cook until chicken is oblique in color.

Chick thigh pieces in a skillet

Next, add red curry sauce and mix well.

Next add peas and carrots and mix in. Lower heat to simmer curry for another 5 minutes.

Simmer skillet of red curry with chicken pieces

Serve over rice.

Thai Red Curry With Chicken and Vegetables

Crockpot Creamy Tuscan Chicken Thighs

Crock Pot  Creamy Tuscan Chicken Thighs

Crockpot Creamy Tuscan Chicken Thighs are rich and creamy that you will not believe how easy it is to prepare.

Let your slow cooker or crockpot do all the cooking to have a delicious dinner ready and waiting.

Italian Cuisine

Italian cuisine is much like their spoken language. How so?

Well, there is a national language that every region speaks but every region has their own dialect that they speak between one another.

And you can see this same phenomenon in Italian cooking.

Each region has their own style of preparing food – specific dishes and ingredients that they are best known for, yet there are basic ingredients such as pasta, cheese and olive oil that all of Italy uses.

Tucson Region Cooking

The Tuscan Region prepares typical dishes that are based upon what Tuscans find fresh and local at the farmers market that week, making them often very easy to prepare and involving few ingredients.

Tuscan cuisine is famous and appreciated all over the world because of its use of fresh, natural and genuine ingredients.

And that’s what you’ll find here with our Crockpot Creamy Tuscan Chicken Thighs.

Get Your Crockpot Ready

Pan butter seared chicken thighs in a garlic parmesan cream sauce or Alfredo sauce mixed with sun dried tomatoes and spinach.

This dish is made in a crock pot or slow cooker in under 4 hours on low. It’s full of Flavor, flavor, flavor!

Unlike the usual Tuscan chicken recipes, there’s no need to coat chicken thighs in flour.

Creamy Tuscan Chicken Thighs

Instead, you’ll season them with Italian seasoning. A mix of oregano, marjoram, basil, thyme, rosemary and sage.

You could add some smoky, sweet, mild or spicy paprika. Or a pinch of cayenne for some heat if you like.

Crockpot Creamy Tucson Chicken Thighs

2 Tablespoon butter

4 boneless, skinless chicken thighs

1/2 cup sun dried tomato strips, cut into thin strips

1/4 cup Parmesan Cheese, grated

2 Teaspoon Italian Seasoning, divided

1 cup fresh spinach, chopped

Homemade Alfredo Sauce

1 stick butter

2 cups Parmesan Cheese, grated

1 cup heavy cream

Trim any fat from thighs. Season on both sides with 1 teaspoon of the Italian seasoning.

Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt.

Next add the seasoned chicken thighs. Cook each side about 3 – 5 minutes until browned, turning only once during cooking time. Place the thighs in a 4 quart crockpot.

Make the Alfredo sauce in a medium sauce pan. Melt the butter in the saucepan.

Next add the cream and simmer about 5 minutes until it begins to thicken. 

Add the Parmesan Cheese, stir until it’s melted, remove from the heat and set aside.


To the Alfredo Sauce, add the sun dried tomatoes, Parmesan Cheese and 1 teaspoon of Italian seasoning until thoroughly combined.

Pour the mixture over the chicken thighs in the crockpot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle.

Stir in the fresh chopped spinach, 1/4 cup Parmesan cheese and cook another five more minutes.

Remove from the crockpot and serve with a dish of orzo pasta or Italian style vegetables.

Orange Sauce Vegetable & Cashew Stir Fry with BBQ Sesame Ginger Chicken Thighs

The flavors of the orange and ginger complement each other in this vegetable stir-fry with orange sauce and BBQ sesame ginger chicken thighs.

Chicken thighs are a favorite cut of dark meat for those who love to cook, due to the thighs flavor and tenderness.

Because dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they are more tender and juicy.

Read more here about chicken thighs here in our article: Cooking With Chicken Thighs

Preparing The Marinated Chicken Thighs

Marinate the thighs in sesame ginger sauce for about 30 minutes.


Read more here about marinating meat: What are the Benefits of Marinating Meat


Prepare your bbq grill and place thighs on the cool grill. Close lid and allow to cook on one side for about 10 minutes, than flip and cook another 6 minutes or so.

After flipping the thighs, by this time the grill will be hot.

After chicken is done, dip thighs in sauce and return to grill to cook about 2-3 minutes more on each side. The meat should have shinny glaze appearance.

Sprinkle thighs after second flip with sesame seeds. Remove from grill and place in pan with prepare vegetables, cashews and orange sauce.

Preparing The Orange Sauce Vegetable and Cashew Stir Fry

If you have a side burner, start cooking the orange sauce, vegetables and cashews in a large pan over a medium-high flame when chicken thighs are about three fourths way done.

4 boneless, skinless chicken thighs marinated in sesame ginger sauce

Orange Sauce

1 cup of Orange Juice

1 tbsp White Vinegar

1 tbsp Sugar

1 tbsp Honey

¼ tsp Salt

½ tsp Dark Soy Sauce

3 pcs Shallot

1 tsp Minced Garlic

½ tsp Minced Ginger

1 tbsp Corn Starch

2 tbsp Barbeque Sauce

2 tsp Sukiyaki Sauce

2 tsp Orange Marmalade

Place all ingredients in a large pan over medium high heat.

1 16 ounce bag frozen vegetables, your choice

1/3 cup cashews

Add partially thawed vegetables to orange sauce and sauté. Do not over cook the vegetables.

Add cashews and stir in. Turn off heat and top stir-fry with bbq chicken thighs.

Plate and serve.

Sesame Blood Orange Chicken

If you like crispy chicken and love the flavor of blood oranges, than you should give this chicken thigh recipe a try.

It’s coated in sesame seeds and baked until crispy then drenched in a sweet Asian inspired orange sauce.

And because blood oranges are in season, they were used in place of navel oranges.

As the name suggests, blood oranges are red in color, sometimes in splotches on the outside but definitely on the inside.

The concentration of the red inside depends on the particular type of orange and growing conditions.

Squeezing them is when you truly understand where the “blood” reference comes from, as the juice resembles the ruby red of a cranberry as opposed to the yellowish tone of regular orange juice.

The blood orange taste a lot like ordinary oranges only they’re slightly more bitter but less acidic.

Some types are actually sweeter than the average Navel or Valencia orange.

Blood oranges originated in Sicily and Spain and varieties include: Maltese, Moro, Sanguinelli, Scarlet Navel and Tarocco.

Nutritional Value Of Blood Oranges

Blood oranges contain a long list of antioxidants, including polyphenols, flavanones, anthocyanins, and ascorbic acid, which help in reducing oxidative stress in the body, according to a published study in the Journal of Agriculture and Food Chemistry .

Consuming these varieties of oranges increases vitamin C and zeaxanthin content in the body, helping to fight infections and improving overall health.

Blood oranges contain high amounts of Vitamin C. Up to 130% of the recommended daily amount.

The presence of vitamin C in blood oranges helps to prevent the risk of developing scurvy and reduce any other inflammation caused by oxidative stress, as published in the Pharmacognosy Magazine.

They also contain potassium, Vitamin A, iron, calcium, and fiber.

With their antioxidant properties, in particular one called anthocyanins, the oranges are said to be beneficial in lowering the risk of heart disease and certain types of cancer.

Sesame Blood Orange Chicken

8 boneless, skinless chicken thighs

1/2 cup tapioca or cornstarch

1/4 cup sesame seeds

2 tablespoons oil

ORANGE SAUCE

1/4 cup honey

Juice and zest from 2 oranges

2 tablespoons soy sauce

2 teaspoons sesame oil

1 -inch piece of ginger, grated with a Microplane or very finely minced

1 garlic clove, grated with a Microplane or very finely minced

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Place the chicken in a resealable plastic bag. Add the tapioca starch and the sesame seeds, seal the bag, and shake to coat the chicken.

Drizzle half the oil on the baking sheet then lay the chicken on top. If there are sesame seeds remaining in the bag, take them out and press them into the tops of the chicken. Drizzle with the remaining oil. Place the chicken into your oven and bake for 35 minutes.

While the chicken is baking, make the sauce. Combine all the sauce ingredients in a small pan over medium-high heat. Boil for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.

Remove the chicken from the oven and dip each piece in the sauce then set it back on the baking sheet. Turn your oven to broil and put the chicken back in the oven for 5 minutes.

Keep a close eye to make sure thighs do not burn.