Asian Sticky Chicken with Miso Slaw

Fri, 13 May 2022

This Asian Sticky Chicken recipe is a quick and delicious recipe to have up your sleeve for those nights you're craving a takeaway. It's sweet, salty, crispy, sticky and a little bit spicy, while the addition of a miso slaw adds a tangy crunch! We promise it will satisfy all your cravings. Serve with rice and veg as suggested here, or as part of a BBQ, served in lettuce cups packed with finely sliced fresh veg and the slaw.

 

Serves: 4

 

Equipment: 

• Oven 

• Large bowl, or baking tray (for chicken)

• Large bowl (for miso slaw) 

• Chopping board

• Kitchen knife

 

Ingredients: 

For the Sticky Chicken:

• 4 boneless, skinless chicken thighs trimmed of excess fat (or chicken breasts)

• 1 garlic clove, finely chopped 

• 1 red chilli, seeds removed, finely chopped (or ready chopped chilli)

• 4 tbsp soy sauce

• 1 tbsp sunflower oil, or preferred oil, for frying

• 4 tbsp honey, or maple syrup 

 

For the Miso Slaw:

• 3 tbsp rice vinegar, or white wine vinegar

• 1 tbsp White Miso Paste

• 1 tbsp mayonnaise

• 1 tsp soy sauce

• 1 tsp grated fresh ginger (or ready-chopped ginger)

• ½ small red cabbage, thinly shredded 

• ½ small white cabbage, peeled and grated 

• 1 carrot, grated

 

To Serve

• 4 portions steamed green veg or grilled sweetcorn 

• 1 lime, cut into wedges

• Sesame seeds, to garnish 

• 4 portions preferred rice

 

Method: 

 

For the Miso Slaw: 

1. Whisk rice vinegar, white miso paste, mayonnaise, soy sauce and grated ginger in a large bowl. 

2. Add shredded red cabbage, white cabbage and grated carrot. Toss and mix well together. 

 

For the Sticky Chicken:

1. Combine the garlic, chilli, soy sauce, oil and honey in a small bowl, mix well and set aside.

2. Preheat the oven to 180C.

3. In a large baking tray, mix the chicken thighs with the soy and honey mixture and massage well into the meat.

4. Place the marinated chicken thighs in the preheated oven for 30 minutes, or until completely cooked through.

5. Transfer to a board and slice. 

 

To Serve: 

When you’re ready to serve, divide the sliced chicken across four bowls with a portion of rice and your choice of veg. Garnish with sesame seeds and lime wedges on the side.