Best Asian Baked Chicken In Vinegar Sauce Recipes

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BAKED ASIAN-STYLE HONEY CHICKEN



Baked Asian-Style Honey Chicken image

A marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic Asian flavor without a lot of fuss.

Provided by MARBALET

Categories     World Cuisine Recipes     Asian

Yield 5

Number Of Ingredients 7

1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
¼ cup chopped green onions

Steps:

  • To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

Nutrition Facts : Calories 620.3 calories, Carbohydrate 8.7 g, Cholesterol 204.3 mg, Fat 41.1 g, Fiber 0.3 g, Protein 51.3 g, SaturatedFat 11.7 g, Sodium 553.1 mg, Sugar 7.4 g

ASIAN BAKED CHICKEN BREASTS



Asian Baked Chicken Breasts image

Sweet and sour savory and umami, this Asian Baked Chicken Breasts has all the flavor and is so easy to make!

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 to 1.5 lbs boneless skinless chicken breasts
2 Tbsp avocado oil
2 tsp sesame oil
1 Tbsp fish sauce
5 cloves garlic, minced
2 Tbsp pure maple syrup
¼ cup coconut aminos*
2 tsp sriracha, optional
3 Tbsp rice vinegar
¼ tsp sea salt, to taste

Steps:

  • 1. Add all of the ingredients for the marinade (everything but the chicken) to a small bowl and whisk until well-combined. 2. Transfer the boneless chicken breasts to a zip lock bag or a small container along with the marinade. Seal it and move everything around until the chicken is coated in marinade. Refrigerate for at least 20 minutes, ideally several hours (up to 24 hours). In addition to making the chicken breasts flavorful, marinating them will also help tenderize them. 3. When you're ready to bake the chicken breasts, preheat the oven to 350 degrees F. Transfer the chicken, including the marinade to a large casserole dish or large rimmed baking sheet or baking dish. Bake the chicken breasts for 15 minutes. 4. Remove the chicken from the oven and baste it thoroughly by spooning the juices over top of the breasts. 5. Adjust the oven to the High Broil setting and broil the chicken for 5 to 8 minutes, or until it is golden brown and the juices have begun to caramelize. Spoon the juices over the chicken again, and serve. To ensure the chicken is fully cooked use a meat thermometer to test the internal temperature of the chicken. Simply insert an instant read thermometer into the thickest part of the breasts and wait until the numbers stop increasing. Chicken is fully cooked when it reaches 165 degrees Fahrenheit. 6. Serve the baked Asian baked chicken breasts with your favorite side dishes, and enjoy! Mashed potatoes, white rice, or roasted broccoli are some simple staples!

Nutrition Facts : Calories 280 calories, Carbohydrate 11 grams carbohydrates, Fat 8 grams fat, Protein 40 grams protein, ServingSize 1 Chicken Filet (of 4), Sugar 3 grams sugar

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

Steps:

  • Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
  • Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

ASIAN BAKED CHICKEN IN VINEGAR SAUCE



Asian Baked Chicken in Vinegar Sauce image

Found this while using Web Search, while looking for something new to do with chicken. Easy to make & family liked it very much.

Provided by Kit..ty Of Canada

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless chicken breasts
6 -8 minced garlic
3/4 cup rice vinegar (I used less)
1/4 cup soy sauce (used low sodium)
3 tablespoons hoisin sauce
3 tablespoons honey
1 tablespoon sesame oil

Steps:

  • Place chicken breasts in grease 9x13 dish
  • Mix all remaining ingredients& pour over chicken.
  • Cover tightly with foil; use toothpick to poke 6 holes in foil.
  • Bake at 350F 35-45 minutes.

Nutrition Facts : Calories 415.6, Fat 16.3, SaturatedFat 4.3, Cholesterol 93, Sodium 901.5, Carbohydrate 32.7, Fiber 1.6, Sugar 11.6, Protein 35.6

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Asian Baked Chicken in Vinegar Sauce is a scrumptious recipe that hails from the South Asian region, particularly the Philippines. This dish is a perfect blend of flavors that is savory, tangy, and slightly sweet. It involves marinating chicken in vinegar, soy sauce, and other flavorful ingredients before baking it until it is tender and juicy. The result is a delicious and aromatic chicken dish that is bursting with Asian flavor.

The Ingredients:

The recipe for Asian Baked Chicken in Vinegar Sauce typically involves a combination of ingredients that are easily available in most grocery stores. Some of the primary ingredients required to make this dish include chicken, vinegar, soy sauce, garlic, black pepper, bay leaves, and brown sugar. Additionally, some recipes may also include green onions, ginger, and other spices to enhance the flavor of the dish.

The Preparation:

The preparation for Asian Baked Chicken in Vinegar Sauce recipes, as previously mentioned, usually involves marinating the chicken. The chicken should be cleaned thoroughly and patted dry with a paper towel. Then, it's time to prepare the marinade. The marinade is typically a mixture of vinegar and soy sauce, and it should adequately cover the chicken. The chicken should be marinated for at least an hour, but the longer it is marinated, the more flavorful it will be.
Baking the Chicken:
Once the chicken is adequately marinated, it can be placed in an oven-safe dish and baked in the oven. The chicken should be baked at 375°F for about 35-45 minutes or until it is cooked through. A useful tip here is to brush or baste the chicken with the marinade during the baking process. This will ensure that the chicken remains tender and succulent while adding more flavor to the dish.
Making the Sauce:
While the chicken is baking, it's time to prepare the sauce. The sauce typically involves cooking the marinade in a small saucepan with brown sugar, garlic, bay leaves, and black pepper. The sauce should be cooked on low heat while stirring occasionally, for about 10-15 minutes. The longer the sauce is cooked, the thicker it becomes, and the more intense the flavor will be.

Serving:

Once the chicken is baked, and the sauce is ready, it's time to serve. The chicken should be placed on a platter or plate, and the sauce should be poured over it. The dish can be garnished with green onions or finely chopped fresh coriander leaves. The dish is typically served with steamed rice or boiled vegetables, and the leftovers can be refrigerated and enjoyed for several days.

Conclusion:

In conclusion, Asian Baked Chicken in Vinegar Sauce is a popular recipe that originated from the Philippines. This dish is an easy-to-make and delicious way to add some Asian flavor to your meals. The combination of vinegar, soy sauce, and other flavorful ingredients makes this dish savory, tangy, and slightly sweet. With the proper cooking and seasoning, you can prepare a juicy and succulent chicken dish that will satisfy your taste buds.
Asian cuisine is an amalgamation of varied cultures, and it is renowned for its use of bold spices and herbs. One such popular Asian recipe is the baked chicken in vinegar sauce. Originating from the Philippines, this dish is a perfect blend of ethnicity and flavor, and it can be easily made with a few staple Asian ingredients. In this article, we will provide valuable tips for creating the perfect baked chicken in vinegar sauce, offering insight into essential cooking techniques, ingredients, and substitution options.

Essential Tips for Preparing Asian Baked Chicken in Vinegar Sauce

Marination is Key
The key to making flavorful baked chicken in vinegar sauce is marination. Before cooking the chicken, marinating it for at least 1 hour or overnight in vinegar and other essential ingredients is crucial. Marinating allows the flavors to soak into the meat, making it juicy and tender. While preparing the marinade, make sure to use quality ingredients for the best results. We recommend using a mixture of vinegar, soy sauce, sugar, garlic, black pepper, and salt.
Experiment with Different Vinegar Types
The vinegar is the heart of this recipe, and it determines the final taste of the dish. The original recipe calls for white vinegar, but you can experiment with other types of vinegar for a unique flavor profile. For instance, using apple cider vinegar instead of white vinegar can provide a sweet and tangy taste that complements the chicken. Rice vinegar, on the other hand, can provide a mellow and subtle flavor with a hint of sweetness. Other types of vinegar you can experiment with include red wine vinegar, balsamic vinegar, and malt vinegar.
Preheat the Oven Properly
One of the fundamental mistakes many cooks make when baking chicken is not preheating the oven correctly. This can affect the baking time and overall taste of the dish. While preparing the chicken, ensure that the oven is thoroughly preheated to the recommended temperature. Preheating the oven is essential as it helps lock in the flavors and ensures that your baked chicken is crispy on the outside and juicy on the inside.
Use Good Quality Chicken
The type of chicken you use in the recipe can have a significant impact on the final result. Therefore, it is essential to choose good quality chicken for the best taste and texture. Look for fresh, bone-in chicken thighs or drumsticks as they are the most suitable cuts of meat for this recipe. Avoid using frozen chicken as it can be tough and may not absorb the flavors well.
Bake the Chicken on a Rack
To achieve the perfect texture of baked chicken in vinegar sauce, it is essential to bake it on a rack instead of a baking sheet. A rack helps the heat circulate evenly around the chicken, making it crispy and juicy all over. Additionally, baking chicken on a rack ensures that it does not become soggy from its juices.
Allow the Chicken to Rest Before Serving
Once you remove the chicken from the oven, allow it to rest for at least 5-10 minutes before serving. Resting the chicken allows the juices to settle, ensuring that it is tender and moist. It also helps the chicken to retain its shape and prevents the skin from separating from the meat.

Ingredient Substitutions for Baked Chicken in Vinegar Sauce

Substitute Vinegar with Lemon Juice or Lime Juice
If you run out of vinegar or want to experiment with different sour flavors, you can substitute white vinegar with lemon juice or lime juice. Lemon juice and lime juice offer a tangy flavor that complements the chicken well. You can use the substitution ratio 1:1, meaning you can use the same quantity of lemon or lime juice as vinegar.
Substitute Soy Sauce with Fish Sauce
Soy sauce is an essential ingredient in Asian cuisine, but if you cannot find it, you can use fish sauce as a replacement. Fish sauce is a pungent, salty liquid made from fermented fish, and it adds a unique flavor to the chicken that improves its overall taste. Use the substitution ratio 1:1, meaning you can use the same amount of fish sauce as soy sauce.
Substitute Sugar with Honey or Brown Sugar
The sugar in the recipe is responsible for adding sweetness, balancing the sourness of the vinegar. If you do not have sugar, you can substitute it with honey or brown sugar. Honey offers a unique flavor profile and adds sweetness to the dish, while brown sugar offers a caramel-like flavor that complements the chicken well.

Closing Words

In conclusion, making baked chicken in vinegar sauce is a perfect way to bring some Asian flavor to your kitchen. The key to creating the perfect dish is to use quality ingredients, marinate the chicken, and bake it on a rack. You can experiment with various vinegar types and ingredient substitutions to create your recipe. Follow these tips and tricks, and you will have a mouth-watering baked chicken in vinegar sauce every time.

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