Asian style sticky chicken thighs roasted in the oven than is healthier than any takeaway. They’re ready straight out of the oven in 30 minutes and you don’t even have to marinate the chicken to get all that delicious flavour. These succulent chicken thighs are covered in a sweet glaze made using coconut sugar that caramelises in the oven, while you can prepare the rest of dinner or relax on the sofa with a glass of wine.
Now you know how I love my simple and fuss-free cooking, all the recipes on the blog follow that theme. This one couldn’t be any easier and it made the perfect easy family meal on Monday night, served with homemade vegetable fried rice and stir fried pak choi. The whole family dug in and it was completely stress-free which I think made it more enjoyable. Nothing makes cooking more challenging than a complicated recipe that is hard to follow, an ingredients list as long as your arm and difficult techniques only a qualified chef can achieve; that definitely takes the fun out of cooking for me!
- 6 chicken thighs on the bone
- 4 tbsp dark soy sauce
- 4 tbsp rice wine vinegar
- 3 tbsp runny honey
- 4 tbsp coconut sugar
- 2 tbsp sesame seed oil
- 2 tsp Chinese 5 spice
- 2 cloves of garlic, minced
- 1 thumb size length of ginger, grated
- Preheat the oven to 180 degrees and place the chicken thighs in an oven proof dish.
- Place the rest of the ingredients into a saucepan and cook on a medium heat for 5 minutes to let the sauce reduce and thicken.
- Once thickened, pour or brush the chicken thighs with half of the sauce, covering generously.
- Bake the chicken thighs for 25-30 minutes remembering to turn over halfway through and pour over the remainder of the sauce.
- The chicken is ready when the temperature on reads 74 degrees on a Superfast Thermapen. Towards the end of cooking the chicken should look caramelised and sticky.
- Preparation time includes creating the Asian sticky sauce.
‘Love them and leave them food‘ or something that can be whipped up in 30 minutes or less is more my cooking style. The recipe instructions do suggest a second coating of the thickened sauce, which helps to create an even stickier coating. However, you will still get the same effect if you were to leave the chicken thighs to their own devices. I just like to make sure that they are fully coated all the way around and that Asian sticky sauce is delicious, a second coat was a must.
To make sure that the chicken thighs were cooked all the way through I used my SuperFast Thermapen, which are British made. If you’re not confident in the kitchen then it makes cooking so much easier, simply insert the thermometer into the chicken thighs to test the temperature and it gives an accurate temperature reading in 3 seconds. When the chicken thighs are ready the temperature should read 74 degrees, it’s that simple. I’ve found it such a handy piece of equipment to have in my kitchen. Roasting meat is just one thing that you can use a Thermapen for, it can also be used for baking, poaching, and sugar crafting as well.
As I previously mentioned, you can get on with the rest of dinner while these are roasting in the oven, or relax on the sofa. These chicken thighs go great with a vegetable stir fry with noodles or how we had them with vegetable fried rice, although they are equally good on their own too. I think you could use the sauce to as a glaze for tofu and seitan as a vegetarian option.
Seriously, who needs a takeaway when you can make healthier and delicious food at home?
*Recipe commissioned by Thermapen, but all opinions are my own.
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