From the Cook
From the Cook
1/3
Japanese Sticky Chicken
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Instructions
1
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In a large zipper bag or in 13 x 9 baking dish, whisk the first 7 ingredients.
2
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Add the chicken to the sauce, turning the pieces so they are completely coated. Marinate 1 hour in the refrigerator or up to overnight.
3
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Preheat the oven to 450F.
4
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Bake Chicken, skin side up, for 30 minutes or until golden brown.
5
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Serve sprinkled with scallions.
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Tips & Tricks (5)
- Skin Crisping Secret 🔥Pat the chicken skin completely dry and start cooking skin-side down in a cold pan over medium heat to render fat slowly and achieve golden, crispy skin before adding the sticky glaze.
- Glaze Timing for Perfect Coating 🍯Add your mirin-honey-soy sauce mixture in the final 8-10 minutes of cooking rather than from the start, preventing the sugars from burning while building multiple layers of sticky caramelization.
- Fresh Ginger Punch 🫚Grate fresh ginger directly into the glaze just before adding it to the pan to preserve its bright, pungent flavor rather than cooking it too long with other ingredients.
- Sesame Oil Finishing Touch ✨Drizzle toasted sesame oil over the finished chicken in the last 30 seconds of cooking to maximize its aromatic nutty flavor without allowing heat to diminish its delicate taste.
- Scallion Placement Strategy 🌱Reserve half your scallions to garnish after cooking for fresh brightness and textural contrast, while cooking the other half into the glaze to build deeper savory notes.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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