This Sticky Asian Chicken is an EASY 4 ingredient recipe that is going to rock your weeknight dinners. Salty soy sauce, sweet brown sugar, and spicy garlic chili paste combine to make one of the easiest Asian-inspired marinades you can imagine.
When you add that marinade to chicken and bake, broil, grill or pan-fry and you get an Asian chicken recipe that’s better than anything you can find at a restaurant.
Sticky Asian Chicken
My middle son cheers every single time I make this chicken which has become fairly often. Sticky Asian Chicken is so easy that it’s found its way to our dinner table countless times over the past five years.
The inspiration for this recipe came a while back when I accidentally picked up a jar of garlic chili paste while grocery shopping. I was looking for my favorite chili paste, Sambal Oelek, and in a moment of distraction, I picked up the wrong one.
The garlic chili paste looks similar to Sambal Oelek but has a slightly different flavor I liked. Th garlic gives the dish a different layer of heat without actually being spicy.
If you can’t locate garlic chili paste, Sticky Asian Chicken is easy to make without it. Just add minced garlic to your favorite plain chili paste. It’s an easy hack that works great in this recipe when you’re in a pinch!
Speaking of the chili paste, you can adjust the amount of chili paste as desired. The amount of paste you add will determine how spicy the finished Asian Chicken will be.
If you’re spice lovers, feel free to use as many as 6 tablespoons of the stuff. Those who are less spice tolerant might start with 4 and go from there. For my kids, I used 4 tablespoons and it was perfect.
Asian Chicken Recipe
Too often, Asian chicken recipes are either too spicy for my kids or too bland for me. This recipe is neither.
The sugar in the recipe balances out and there was hardly any heat. Even though the chicken wasn’t that spicy, it was completely full of rich flavor.
My middle son enjoyed this so much, he ate four drumsticks the first time I made this and would have happily eaten more.
Sticky Asian Chicken Recipe
The most time-consuming part of this recipe is letting the chicken marinate for a few hours. While it takes 4 – 6 hours to really let the chicken soak up that good sauce, it’s hands-off time.
I like to prep the marinade and the chicken early in the day and let it marinate while I do other things. Then, a couple of hours before dinner, I remove the chicken from the fridge to bring it to room temperature.
Drumsticks are our favorite cut of meat to use in this recipe. Skinless chicken breasts and boneless chicken thighs also work great!
You will just need to adjust your cooking times to the type of cut. Boneless thighs and breasts will usually take about half as long as bone-in cuts of chicken.
Baked Asian Chicken
Baking is one of my favorite easy ways to cook chicken and this recipe is no exception. After just 40 minutes or so in the oven, each piece of chicken is tender, juicy and flavorful.
If you enjoy oven baked Asian chicken, let me the first to insist you also try my beloved {5 Minute} Sheet Pan Chicken Dinner. It’s another easy and kid-friendly dinner meal that my family requests constantly.
Oven Broiled Asian Chicken
Another even faster way of cooking this chicken is to place it under the broiler for about 10 minutes. My family also really loved the way the chicken tasted when it was broiled. This is a great option for busy nights when you need a tasty meal and don’t have time to waste.
Pan-Fried Chicken
If you prefer your chicken cooked on the stove-top, this recipe works great with a pan-frying method of cooking. I let each piece cooking in the pan, covered, until deeply brown and crispy.
Pan Fried Italian Chicken Thighs are another great stove top chicken recipe I love that results in perfect crispy chicken pieces every time.
Asian Marinade
While the chicken is cooking, a portion of the marinade is simmered on the stovetop until slightly thickened and reduced. Drizzle the marinade over the finished cooked chicken and be prepared for one of the tastiest chicken dinners of your life.
The portion of the marinade you’ll simmer should be set aside before adding raw chicken to the rest of the marinade. Remember to discard any marinade that has touched raw chicken, for food safety.
If you like this recipe you might also enjoy my Asian Chicken Salad recipe, Spicy Bacon and Chicken Stir-Fry and Ginger Chicken and Broccoli Stir-Fry.
Sticky Asian Chicken
Ingredients
- 4 pounds chicken about 12-16 drumsticks, depending on size
- 1 1/2 cups low-sodium soy sauce
- 1/2 cup brown sugar
- 4-6 tablespoons garlic chili paste or a chili paste like Sambal Oelek plus 2 cloves minced garlic
Instructions
- Combine the soy sauce, sugar and chili paste in a large measuring cup or bowl and whisk to combine. Pour HALF the marinade in a separate container and refrigerate until needed, this will be the glaze on the chicken. Place the chicken in a gallon size ziploc bag or airtight container. Cover with the remaining marinade and seal. Place in the refrigerator, turning bag ever hour or two until ready to cook. Marinate for 4 - 6 hours.
- 30 - 60 minutes before you are ready to cook, remove the chicken from the refrigerator and place it on the counter to come closer to room temperature.
- OVEN BAKING DIRECTIONS: Preheat the oven to 400 degress. Place the chicken pieces on a foil lined baking sheet, discard all the marinade that has touched the chicken. Bake the chicken for 30 minutes.
- Remove the chicken from the oven, turn pieces over and return the chicken to the oven. Bake an additional 8-10 minutes until the juices run clear when pierced with a knife. While the chicken finishes baking, place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute. Reduce to a low simmer for about 5 minutes.
- Serve the chicken with the slightly reduced marinade sauce drizzled over the chicken. Enjoy!
- OVEN BROILING DIRECTIONS: Preheat the oven to broil. Place the chicken pieces on a foil lined baking sheet, discard all the marinade that has touched the chicken. Broil the chicken for 10 minutes. Place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute. Reduce to a low simmer while the chicken cooks.
- Remove the chicken from the oven, turn pieces over and lightly baste with the marinade. Return the chicken to the oven and cook another 5 - 8 minutes until the juices run clear when pierced with a knife. Serve the chicken with the slightly reduced marinade sauce drizzled over the chicken. Enjoy!
- STOVE-TOP DIRECTIONS:
- Warm a non-stick skillet over medium heat. Place the chicken pieces in the skillet skin side down, discard all the marinade that has touched the chicken. Cover the chicken with a lid and allow it to cook without touching it for about 10 minutes. Place the clean reserved marinade in a small saucepan and bring it to a boil for at least 1 minute and then reduce to a low simmer while the chicken cooks.
- Turn the chicken over. The skin should be super crispy and deeply browned. If it is not, increase the heat and let
- it cook a couple more minutes before turning it. Turn the chicken and let the other side brown for another 5-10 minutes, depending on the size of the pieces. Serve the chicken with rice, with the slightly reduced marinade sauce either drizzled over the chicken or on the side. Enjoy!
Notes
(originally published 9/27/2012 – recipe notes and photographs updated 10/17/2019)
Chicken Recipes
When you’re busy and have a family to feed, you can never have enough chicken recipes.
Give Copycat Chick-fil-A Nuggets by Chocolate Chocolate and More a try next time you’re having a fast-food craving. Buffalo Chicken Spinach Alfredo by 365 Days of Baking is a delicious take on chicken and pasta.
Creamy Spinach Artichoke Chicken by Spend with Pennies and Slow-Cooker Chicken Tacos by Love from the Oven are two more chicken recipes to add to your list!
Kim | Just For Clicks Blog says
Linking over from Rachel Cooks… Loved reading your interview. And love your blog. (My son and husband love all things spicy and chili paste is a staple in our home) Looking so forward to connecting through social media and being a regular reader here.
Cheri Savory Spoon says
Love the simplicity of this dish, I bet this would be good with wings as well.
Anonymous says
You don't tell us how long to broil the chicken before taking it out, turning over and basting it.
Mary says
Ten minutes.
Anonymous says
thank you! I can't wait to make them.
Joanna Sprik says
Would love this on thighs or breasts as well!! 🙂
Heather || Heather's Dish says
I seriously can't stop drooling – this reminds me of the chicken my mom used to make every week!
plasterer bristol says
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
mary says
So flavorful and delicious!!
Jan says
I’m planning to make this with chicken tenders and serving with a mandarin almond salad. Can’t wait!
BHPen99 says
Made this tonight and it was yummy. Just me, so I cut the recipe in half and baked 5 legs. I didn’t add garlic, just not a garlic fan. I will make this again on a regular basis, it was so easy. I was cleaning up the kitchen and a friend called, so I walked out to the mailbox. When I came back inside, I said wow, my house smells good!!! She said I thought you didn’t like to cook and I said but I found this recipe and I got hungry so I made it. It’s wonderful. I had steamed cabbage and creamy corn with it 🙂
Nikki Harris says
These tasted as good as they looked😋😋😋
Only be sure to double the amount of everything as all my family headed straight back to kitchen for seconds…
Angela Regan says
Can this be cooked in the crockpot?
Mary says
I have no idea how that would work. I might consider it with skinless meats, but I don’t typically care for chicken with skin cooked in the crock-pot.
Linda C says
this looks amazing—and I don’t even like drumsticks all that well. LOL
Debbie Barnes says
Could I use chicken thighs?
Debbie Barnes says
Could I use chicken thighs?
Mary says
Yes, just watch the times and adjust accordingly. They might need a few minutes longer.
Wer ruft an says
A great recipe. I tried it this weekend my husband was delighted! Next time I will make it more spicy. Great food!
Mary Younkin says
I’m so glad you like it!
Denise Ann says
This looks easy and scrumptious! I’m planning on preparing it very soon.
Mary Younkin says
I hope that you love the chicken, Denise!
Mike V. says
Love this easy recipe. I do mine on the grill indirect till almost done.
Also, I microplane ginger into the sauce. Thanks for the recipe!
Mary Younkin says
I’m so glad that you like the chicken, Mike!
JUNE says
LOL SO GOOD
Mary Younkin says
I’m glad you like the chicken, June!
Alton says
Could you please explain what you mean by (discard all the marinade hat has touched the chicken)?
Mary Younkin says
You’ll use half the marinade to actually marinate the meat, reserving the other half to reduce for a finishing sauce. I am very clear about discarding any marinade that has touched the chicken, just in case someone might think to reduce and use the marinade from the meat.