Best Oriental Sticky Bbq Chicken Recipes

ASIAN BBQ CHICKEN

Asian BBQ Chicken image

If you're looking for a unique flavor for your next chicken dinner, try this Asian inspired BBQ Chicken. An easy homemade barbecue sauce covers this baked (or grilled) chicken.

Provided by Julie Clark

Time 45m

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
6 chopped green onions ((green and light part))
1/3 cup grated ginger ((with any juice))
2 minced garlic cloves
¼ cup brown sugar
1 cup ketchup
½ cup water
2/3 cup hoisin sauce
¼ cup rice vinegar ((I used seasoned, but unseasoned is also ok))
2 tablespoons soy sauce
6 boneless chicken breasts
1 1/4 teaspoons garlic powder
salt and pepper to season chicken breast

Steps:

In a medium pot over medium heat warm oil and add in green onions.
Cook onions until softened and slightly brown, about 6 minutes.
Add in garlic and ginger, then cook an additional 30 seconds before adding remaining sauce ingredients.
Bring sauce to a simmer and lower heat to medium low.
Simmer for 5 minutes. Remove pot from heat and let cool to thicken.
Preheat oven to 375 degrees Fahrenheit.
Season chicken breasts with salt, pepper, and garlic powder. Place on a greased baking sheet.
Bake for 30 minutes.
After 30 minutes, remove pan from oven and generously brush ginger barbecue sauce over chicken before returning to the oven for 10 more minutes or until chicken is juices run clear and barbecue sauce is sticky.
Internal temperature of the chicken should be 165º Fahrenheit.
Slice and serve over rice, veggies or on a salad.
Top the chicken with sesame seeds and green onions if desired.

Nutrition Facts : Calories 398 kcal, Carbohydrate 35 g, Protein 26 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 1269 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY

Sticky Chinese BBQ Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, corn flour, oil, onion, bell peppers, soy sauce, red wine vinegar, tomato paste, sugar, chicken stock, pineapple, water, cornflour, egg yolks, milk

Provided by Ellie Holland

Categories Dinner

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 chicken breasts
salt, to taste
pepper, to taste
1 cup corn flour
6 cups oil, for frying
1 onion
2 bell peppers
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons sugar
½ cup chicken stock
1 ¼ cups pineapple
¼ cup water
¼ cup cornflour, as needed
2 egg yolks
milk

Steps:

Season the chicken with salt and pepper.
Cut into bite-size chunks.
Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
Heat the oil in a deep saucepan until it reaches 190°C (375°F).
Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
Drain onto a plate covered in kitchen roll.
In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
Add in cornflour paste.
Mix until the sauce has thickened.
Stir in the pineapple and chicken until evenly coated with the sauce.
Serve with rice.
Enjoy!

ORIENTAL STICKY BBQ CHICKEN

Oriental Sticky BBQ Chicken image

Add an exotic "kick" to your summer weekend grill time; no barbeque is complete without this dish at our house!

Provided by zetallgerman

Time 20m

Yield Serves 4

Number Of Ingredients 12

Ingredients

6 chicken drumsticks, preferably free-range
6 chicken wings, preferably free-range
3 tbsp clear honey
1 fresh ginger, 3cm piece, peeled & grated
1 garlic clove, crushed
1 1/2 tsp Chinese five-spice
1/2 tsp dried red chili flakes
2 tbsp soy sauce
3 tbsp orange marmalade
1 tbsp sesame oil
1 lemon, juiced
1 tbsp sesame seeds (optional)

Steps:

Slash the chicken drumsticks 3-4 times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all the marinade ingredients and pour over the chicken.
Leave to marinate for min. 2 hours, or overnight if you can.
Once marinated, place the chicken on the barbeque over medium-hot coals and cook for about 20 min, brushing all over with the marinade as it cooks.
(if it's colouring too quickly, move to a cooler part of the barbecue to cook gently.)
Cook until the marinade and skin have caramelized to a slightly dark crisp.
If you're unsure whether they're done, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking for a few more minutes.
Sprinkle with a few sesame seeds before serving.