Go Back
–+ servings

Korean Sticky Chicken with Asian Rice Salad Recipe

Oven-roasted chicken thighs marinated in ginger, garlic, soy sauce, and honey, served alongside a mixed vegetable brown rice salad tossed in a zesty orange sesame soy dressing.
Print Recipe Pin Recipe
Total Time 30 minutes
Course Main Course
Cuisine Korean asian fusion
Servings 2

Ingredients
  

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

Instructions
 

  • 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
  • place the chicken in the marinade, cover with cling film, refrigerate for at least two hours preferably overnight
  • 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
  • warm the precooked rice by following the instructions, add to the bowl, Leave to cool
  • 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
  • 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
  • 10 minutes before the chicken is ready, sprinkle with sesame seeds, return to the oven
  • check the chicken is cooked by piercing the chicken and checking the juices run clear, when the chicken is cooked, remove from the oven
  • add the salad dressing to the rice salad, to serve, place the salad mixture in individual bowls, lay the chicken on the top
Keyword Korean Sticky Chicken with Asian Rice Salad Recipe
Tried this recipe?Let us know how it was!