Name: Japanese Sticky Chicken
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Asian

From the Cook

1/3

Warning0 allergens identified

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In a large zipper bag or in 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.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Skin Crisping Secret 🍗
Pat the chicken completely dry before cooking and start skin-side down in a cold pan, gradually increasing heat to render fat and achieve golden, crispy skin without burning the glaze.
Glaze Timing Precision ⏱️
Add your soy-honey-mirin mixture only in the final 5-7 minutes of cooking to prevent the sugars from caramelizing too quickly and becoming bitter while ensuring the sauce coats evenly.
Ginger-Garlic Infusion 🫚
Grate fresh ginger directly into the sauce rather than mincing it, allowing the juices to distribute more thoroughly and create a more refined, less fibrous texture throughout the dish.
Sesame Oil Application 🫒
Drizzle sesame oil as a final finishing touch after plating rather than cooking with it to preserve its nutty aroma and prevent it from becoming acrid under high heat.
Scallion Freshness Technique 🌱
Reserve raw scallion tops as garnish and cook white/light green portions into the glaze for depth, creating layers of scallion flavor that complement the sticky sauce perfectly.