Korean sticky chicken with Asian style rice

Korean Sticky Chicken with Asian Rice Salad Recipe

30 Minutes
Serves: 2
Chicken thighs marinated in a mixture of ginger, garlic, soy sauce and honey roasted in the oven and served with a mixed vegetable brown rice salad dressed in an orange sesame soy sauce.

Recipe Ingreds

Chicken

  • 4 portions chicken thighs
  • 1 tbsp sesame seeds

Marinade

  • black pepper (to taste)
  • 2 cm fresh ginger
  • 1 cloves garlic
  • 1 tbsp honey
  • salt (to taste)
  • 1 tbsp soy sauce
  • 10 ml white wine
  • 0.75 tbsp white wine vinegar

Salad

  • 1 whole carrots
  • 6 sprig fresh coriander
  • 50 grams pak choi
  • 50 grams frozen peas
  • 1 packet microwave brown rice
  • 3 whole spring onions

Dressing

  • black pepper (to taste)
  • 2 cloves garlic
  • 0.75 tbsp honey
  • 1 tbsp olive oil
  • 0.5 whole orange
  • salt (to taste)
  • 2 tsp sesame oil
  • 1 tbsp soy sauce
  • 2 tbsp white wine vinegar

Recipe with pictures Steps

Step 1

  • peel and crush the garlic using the garlic crusher or chop finely
  • peel and grate the ginger
  • mix together the marinade ingredients in the rectangular pie dish

Step 2

  • place the chicken in the marinade
  • cover with cling film
  • refrigerate for at least two hours preferably overnight

Step 3

  • Take the chicken out of the fridge
  • set the oven to 200C 400F or gas mark 6
  • line baking tray with greaseproof paper
  • place the chicken on the baking tray
  • place in the oven and cook for 30 minutes
  • baste the chicken from time to time
  • add a little water to stop the sauce burning
  • while the chicken is cooking

Step 4

  • warm the precooked rice by following the instructions
  • add to the bowl
  • Leave to cool

Step 5

  • zest the orange
  • squeeze the orange
  • peel and crush the garlic using the garlic crusher or chop finely
  • mix the dressing ingredients together in a bowl

Step 6

  • peel and grate the carrots
  • shred the pak choi
  • wash and finely slice the spring onions
  • wash and finely chop the fresh coriander
  • warm the peas in the microwave or in a pan of boiling water
  • add the salad ingredients to the rice
  • set a side

Step 7

  • 10 minutes before the chicken is ready
  • sprinkle with sesame seeds
  • return to the oven

Step 8

  • check the chicken is cooked by piercing the chicken and checking the juices run clear
  • when the chicken is cooked
  • remove from the oven

Step 9

  • add the salad dressing to the rice salad
  • to serve, place the salad mixture in individual bowls
  • lay the chicken on the top

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 cling film
  • 1 Garlic crusher
  • 1 Garlic crusher
  • 2 grater
  • 1 grater
  • 1 grease proof paper
  • 2 large knife
  • 1 medium bowl
  • 1 rectangular pie dish
  • 1 small bowl
  • 1 squeezer

About our Korean sticky chicken with Asian Rice Salad Recipe

These succulent chicken thighs are coated in a sweet savoury sauce, baked in the oven and served with a delicious Asian rice salad. 

The chicken thighs are marinaded in ginger, garlic, vinegar, white wine, honey and soy sauce. The chicken is roasted in the oven till succulent and juicy and then sprinkled with sesame seeds.

The Korean chicken is served with a fresh rice salad with , carrot, pak choi, spring onions and peas. The rice salad is flavoured with garlic, orange, honey, sesame, vinegar  and soy sauce

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