There are certainly plenty of reasons not to cook -- the shopping, the dreaded clean up, the prepping and the cooking... who has time for that nowadays?
However, what I love about cooking is the power to create. Call me a control freak, but I enjoy knowing what's going into my food and it's hard not to feel proud of yourself when you've created something scrumpdiddlyumptious. When I know I'm going to have a busy month, I'll usually make a big batch of this recipe so I can freeze the leftovers. This ensures that I will always have a tasty dinner waiting for me at home, just fingertips away.
When buying chicken, thighs and legs are not only cheaper but much more flavorful than white meat. When possible, aim to purchase chicken from accredited farmers. This ensures a healthier and better tasting bird. This recipe really brings me back to the kitchen with mom. She always made sure the chicken was pre marinated before she cooked it, this truly makes all the difference in the World.
Be sure to let the chicken be brought up to room temperature before cooking. You can easily start your marinade the night before so you can just worry about cooking the day of. I like to baste the chicken a couple times in between but you can just bake and toss it in the sauce afterwards to make things easier.
Pop these in the toaster oven if you are making a smaller batch. You can also speed up the cooking time by cutting slits in the thickest part of the drumstick and leg. Check the doneness by using a meat thermometer (at least 160F) or until the juices run clear in the meat.
STICKY SPICY HONEY CHICKEN
- 1 package of chicken thighs/wings
- 1 TB sugar
- 1 TB chili garlic sauce (or any hot sauce)
- 1/4 cup soy sauce
- 1 TB sesame oil
- 1 TB ketchup
- 1 TB honey
- 1 TB soy sauce
- 1 tsp brown sugar or sugar
- 1 tsp chili garlic sauce (or any hot sauce)
- 1 TB minced garlic (if desired)
- 1 tsp cornstarch
- garnish with sesame seeds and sliced green scallions
In a large bowl, mix your marinade of honey, chili sauce, soy sauce and sesame oil. Remove chicken from package and place into bowl, Make sure all pieces of chicken is coated with the marinade mixture. Marinade for at least 30 minutes or overnight.
Preheat your oven (or toaster oven) to 375F. Line baking sheet with foil and place chicken pieces on top, making sure that no pieces are directly on top of each other. Place into oven and bake for at least 25-30 minutes or until done.
Meanwhile, prepare your sauce. In a separate bowl, mix ketchup, honey, soy sauce, sugar, chili sauce, garlic and cornstarch. Mix thoroughly and place into microwave at 30 sec intervals on high until the sauce begins to thicken. It usually takes around 1 1/2 minutes to 2 minutes.
Feel free to baste your chicken a couple times while cooking. Once chicken is done cooking, place into your sauce bowl and toss. Garnish with sesame seeds and sliced green scallions and serve.
To freeze chicken, do not sauce your chicken! Freeze your sauce separately. Once the baked chicken is fully cooled, transfer to a clean baking pan or plate and place in the freezer overnight. The next day, store individual servings in ziplock bags and DATE AND LABEL.
Leftovers can be enjoyed cold and served chopped up on top of a salad or reheated in a yummy noodle soup.
You can even use leftovers for sandwiches, pastas and tacos. See why I'm such a fan of this recipe now?