Japanese Sticky Chicken
The ultimate comfort food, Japanese Sticky Chicken brings rich flavor and a satisfying glaze that keeps you craving more. Perfect for busy weeknights, this easy dish combines sweet and savory elements that everyone will love. Make it tonight for a meal that’s sure to impress!
Equipment
- Chef's Knife
- Whisk
- Blender
- Baking Sheet
- Oven
Ingredients
- 1 tablespoon minced fresh ginger
- 1/4 cup mirin
- 1/4 cup honey
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon togarashi spice blend optional
- 2 pieces bone-in, skin-on chicken breasts
- 4 pieces bone-in, skin-on chicken legs
- 3 pieces scallions chopped
Instructions
- In a large zipper bag or in a 13 x 9 baking dish, whisk the first 7 ingredients.
- Add the chicken to the sauce, turning the pieces so they are completely coated.
- Marinate 1 hour in the refrigerator or up to overnight.
- Preheat the oven to 450F.
- Bake Chicken, skin side up, for 30 minutes or until golden brown.
- Serve sprinkled with scallions.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven to maintain crispiness.
- Tip 2: You can freeze the marinated chicken for up to three months. Just make sure to thaw it overnight in the fridge before cooking.
- Tip 3: This dish pairs beautifully with steamed rice, sautéed vegetables, or a fresh green salad for balance.
- Tip 4: Consider adding vegetables to the marinade or serving it with a sesame dressing for extra flavor.
- Tip 5: For a quicker option, cook the chicken in an Instant Pot on high for 15 minutes with natural release for juicy results.