sticky chicken
I don’t really have exact measurements for this yummy, messy, sticky dish. When it comes to most Asian cooking, if I were to ask my grandma or my mum for the exact measurement of ingredients in a dish, they will always say, “agak-agak” 🙂 – this means “just estimate” in Malay.
Anyway, here’s what you’ll need…
whole chicken cut in quarters (or just use chicken wings)
honey
dark soya sauce
a dash of sesame seed oil
lots of grated ginger
diced garlic
ground white pepper
fresh chilli paste (optional)
coarse ground black pepper
What to do next…
1. Soak the chicken in a bath of all the ingredients above – make sure you taste it before hand so you have the right balance of taste…sweet & salty…again, use the “agak-agak” theory :). Marinade for about 2 hours or preferably overnight (the longer…the better!)
2. Arrange on a baking tray & roast at 180 degree heat for 25 to 30 mins with all the marinade juices.
3. Remove from oven, let it rest for 10 mins, spoon the caramalised marinade onto the sizzling chicken and serve on a bed of rice with a side of stir fried vegetables.
stir fried veg with garlic & shallots
sticky chicken with a side of vegetables & rice
Sticky finger licking good! 🙂
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I think all of us use the agak- agak theory 🙂 it’s so true! The recipe sounds delicious, I think I should share my chicken wings too. Very inspiring!
Thank you! Yeah as you can see most of my dishes doesn’t have measurements haha! I feel it’s more rustic that way and that was how I was taught how to cook from both my mother, grandmother and aunt! Just cook with great abandon and according to your own taste😃