Sticky Chinese Chicken
“Sticky” chicken with a wonderful spiciness from five-spice powder. Serve with rice and a tasty vegetable. A new favorite for everyone!
Over 1 hour
Chicken & poultry
Ingredients
- 800 g boneless chicken thighs, preferably with the skin on
- 1 clove of garlic
- 1 tbsp five-spice powder
- 4 tbsp Japanese soy sauce
- 1 tablespoon dark-roasted sesame oil
GLAZE
- 2 tablespoons honey
- 1 tablespoon Chinkiang vinegar
- 2 tablespoons Japanese soy sauce
SERVING
- toasted sesame seeds
- chives or scallions
- green beans or broccoli
- 800 g benfria kycklinglår, gärna med skinnet kvar
- 1 st vitlöksklyfta
- 1 msk five spices
- 4 msk japansk soja
- 1 msk sesamolja mörkrostad
GLAZE
- 2 msk honung
- 1 msk chinkiangvinäger
- 2 msk japansk soja
SERVERING
- sesamfrön rostade
- gräslök eller salladslök
- haricots verts eller broccoli
Instructions
Cooking Mode
- Cook the rice according to the instructions on the package.
- Finely chop the garlic and place it in a large bowl. Add the five-spice powder, Japanese soy sauce, and sesame oil. Mix well.
- Place the chicken in the bowl and let it marinate in the refrigerator for one hour.
- Take the chicken out of the refrigerator and fry it in neutral oil. Start with the skin side down and fry for about 5 minutes.
- Mix all the ingredients for the glaze in a separate bowl. Brush the chicken with the glaze and turn it over in the pan. Repeat until the chicken is cooked through and deliciously glazed on both sides.
- Slice the green onion or chives into thin slices.
- Boil the broccoli or green beans in salted water for about 2–4 minutes.
- Serve the chicken with rice and your choice of vegetables. Top with toasted sesame seeds.
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