Crispy Sticky Asian Chicken {step by step}

10 May

Good Morning lovelies!

A big “Happy Friday” goes out to you all! And a very Happy Mothers Day to all the wonderful Mama’s out there

What do you have planned for the weekend!? I hope all the Mommies out there are being pampered and get to relax for once.

I am going to be making dinner for my Mama and the family and the rest of the time I think I will just relax and enjoy some time with my Mom. She has asked for a roast beef dinner with all the fixings because she doesn’t like making that herself. Ha! Well fair enough, its her one day to choose and I am happy to do it. I will try to take some photos along the way so you can see me make a complete roast beef dinner with Yorkshire puddings and all the rest of the yummy stuff you have along side the beef.

I have a long step by stepper ahead of me here so I am gonna cut the chit chat for today. I want to get some advice on Vegas so I will do more of a chit chatty post early next week.

Okay let’s go!


So this recipe is based off of a recipe I saw by my favorite celebrity chef, Jamie Oliver!

I changed the recipe quite a bit to suit what I had on hand (bone in chicken thighs instead of boneless) and I adjusted the quantity because we always have lots of mouths to feed for dinner. I also wasn’t concerned with keeping it a 15 minute meal so I added a few extra steps and ingredients to suit what I felt like that particular day.

You start with some bone in skinless chicken breasts. Mine had skin on and I had to take it off which I thoroughly dislike, so that is why they look kind of mangled.


And some chinese five spice and kosher salt.


Give them a good sprinkle of kosher salt.


Now sprinkle with the Chinese five spice.


And use a spoon to smear the spices evenly over the chicken.


Now flip them over.


And sprinkle again with salt.


And five spice.


Again spread the seasoning evenly over the chicken.


Using tongs, transfer the chicken thighs to a large ziplock bag.


And seal it up.


Now place this into the fridge until you’re ready to cook. You can definitely do this step earlier in the day and then a big portion of the work is already done!

You’ll also need some extra ingredients to add some flavor to the sauce. So grab two Thai red chili peppers, more if you want it spicier or less if you’re a big wuss. Joking!


Now slice them up nice and fine.


Set those aside, and grab two cloves of garlic.


Mince ’em up nice and fine as well.


When you’re ready to cook take the chicken thighs out of the fridge and get your sauce ingredients ready. We will be using Thai Chili Sauce, the chilies and garlic you just cut up, as well as some sesame seeds and olive oil for frying.


Now get a large deep pan over high heat. Add some olive oil and heat until the oil is smoking hot!


Add the chicken to the pan, I had to do two batches with mine.


Now don’t move the chicken once you put it in, leave it for a good 5-6 minutes to get a good crust on the outside.


Once you can see the edges are beginning to cook like the photo above, the chicken should be ready to flip.


Look at that nice brown crust. Now leave it again for another 5-6 minutes. The chicken should be browned all over at this point but it will NOT be cooked through. Remove it to a plate and set aside for a moment. Repeat the cooking process with the remaining chicken.


There should be some excess oil left in the pan, leave the pan on the heat and add the garlic and chilies.


Stir them around a bit and be careful, the combination of the chilies hitting the hot pan will probably make you cough!


You just want them to basically get coated in the oil, then add the chicken back in.


Lower the heat to medium and cover.


Allow the chicken to cook the rest of the way through, this will take about 12-15 minutes.


Once the chicken is cooked through, you can pour over some of that Thai chili sauce over each piece of chicken.


I’m horrible at taking action photos.


Now flip the pieces over and back to get them fully coated in the sauce.


Now sprinkle with the sesame seeds.


Look how purty!


Let the excess sauce in the pan bubble up for about 2-3 minutes, and then you’re done!

Remove the chicken to a serving dish.


Drizzle the extra sauce over the chicken.


And top with some finely chopped (I used kitchen scissors cause its just way easier) chives!


Jamie serves his with some flavorful noodles but I think this was just as tasty with some plain steamed jasmine rice. Mmmm!

Enjoy everyone, and have a wonderful weekend. I will see you all back here on Monday!

Miss Delish asks:

What are you doing for Mother’s day?

If you had to choose one meal you would like someone else to make for you, what would it be??

Crispy Sticky Asian Chicken

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 6

2 chicken thighs

Crispy Sticky Asian Chicken


  • 12 bone-in skinless chicken thighs
  • 2 tbsp kosher salt
  • 3 tbsp Chinese five spice
  • 3 tbsp olive oil
  • 2 Thai red chilies(or more if you like it spicy!) finely sliced
  • 2 garlic cloves, minced
  • 1/2 cup Thai chili sauce
  • 2 tbsp sesame seeds
  • 2 tbsp finely minced chives


Season chicken thighs on both sides with the kosher salt and Chinese five spice, make sure the chicken pieces are all evenly coated with the seasonings. Transfer the chicken to a large ziplock and refrigerate until ready to cook. Or you can skip the bag and cook right away.

In a large deep pan, heat the olive oil over high heat until smoking hot. Add the chicken and cook 5-6 minutes, then flip and cook another 5-6 minutes. Remove to a plate and repeat with the remaining chicken if necessary.

With the remaining oil in the pan, leave it over the high heat and add the chilies and garlic, stir just to coat with the oil and then add the chicken back to the pan in a single layer if possible. Reduce the heat to medium and cover the pan with a lid. Cook for 12-15 minutes until the chicken is cooked through.

Drizzle the chicken with the Thai chili sauce and then flip over and back to coat. Sprinkle with the sesame seeds and then allow the sauce to bubble up for 2-3 minutes. Remove the chicken to a serving dish and drizzle with the remaining sauce. Garnish with the chives and serve over steamed jasmine rice.

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