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Prep 40 hours
Total 1 hour
Serves
US | Metric
Ingredients
  • 9 Chicken thighs, bone in, skin on
  • Cooking oil
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic minced
  • 120 ml cup Soya sauce
  • 60 ml Oyster Sauce
  • 2 tbsps Shaoxing Wine
  • 2 tbsps Brown Sugar
  • tsp White Pepper
  • 1 Large red chilli chopped fine
  • 4 Spring Onions chopped fine
  • 1 tsp Sesame Oil
  • 180 ml Water
  • GRANISH: Toasted sesame seeds, Chopped spring onions and sliced red chillis
BEANSPROUT SALAD
  • 1 packed Beansprouts
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds
  • 1 tbsp Soya sauce
  • 2 Spring Onions finely chopped
STIR FRIED GREENS
  • Oil of Choice - I used Avocado Oil
  • 400 g of Green Veg - I used Spring Greens (middle stem removed and green part cut into strips), Kale, Green Beans and Sugar Snap Peas
  • 225 g Tinned bamboo shoots
  • 4 Garlic cloves sliced thin
  • 3 tbsps Soya Sauce
  • 2 tbsps Butter
  • White Pepper
Crispy Skin Sticky Soya Chicken Crispy Skin Sticky Soya Chicken
Crispy Skin Sticky Soya Chicken
with a Crunchy Green Goodness Stir-fry & Beansprout Salad

Seriously the speediest and most delicious dinner, no waiting around, no marinade required and minimal prep.  Those of you wanting a bit of a quick home cooked Oriental fix this one’s for you! 


Bone in chicken thighs are pan seared to get a bit of colour then transferred to an oven dish, in that same saucepan make your sticky soy sauce with just a handful of pantry ingredients.  Once the sauce is bubbling just pour it in the bottom of the dish and pop into the oven for 30 minutes while you stir fry some fresh green veg and make the rice.  The result is the crispiest chicken skin with the most juicy, flavourful, finger-lickingly delish chicken you could imagine with that sticky sweet soy that is poured over the steamed rice.


METHOD FOR CHICKEN

  1. Pre-heat oven to 180℃
  2. In a frying pan on medium high heat heat some oil and place chicken in hot oil skin side down for 3-4 minutes until skin is crisp and golden, flip chicken and cook for a further 2 minutes
  3. Remove chicken to a large oven dish and place each piece skin side up
  4. In the same saucepan using the fat that rendered off the chicken make the sauce
  5. If needed add a little more oil to the pan and sauté the ginger and garlic for a minute until fragrant then add all the remaining ingredients, bring to a boil and turn the heat down to a simmer
  6. Simmer the sauce for about 10 minutes until slightly thickened
  7. Pour the hot sauce into the bottom of the oven dish without touching the chicken skin and roast in the oven for 30 minutes until the sauce is bubbling and the chicken is cooked through with a crisp and golden skin
  8. Serve chicken and sauce with steamed rice, pickled bean sprouts and stir fry green vegetables 
  9. Enjoy hot with your favourite chilli sauce or chill oil


METHOD FOR BEANSPROUT SALAD

  1. Blanch bean sprouts for 2 minutes in boiling water, drain and run through cold water for a minute
  2. Transfer the bean sprouts to a bowl, add the sesame oil, soya sauce, sesame seeds and spring onion, mix well
  3. Serve at room temperature or refrigerate until ready to serve


METHOD FOR STIR FRY GREENS

  1. In a wok on high heat add a little oil and stir fry the kale and spring greens first for a couple of minutes 
  2. Add the kale and garlic continue cooking for another minute constantly tossing the veggies in the hot oil almost blistering them 
  3. Add the bamboo shoots, green beans and sugar snaps, stir fry for another 2 minutes 
  4. Finally add the butter and soya, if the veggies are still undercooked put a lid on the pan for 2 mins so the veggies steam a bit
  5. Add a little pepper, taste, adjust seasonings to your liking and add remove into a serving dish
  6. Enjoy hot with your favourite chilli sauce or chill oil


Crispy Skin Sticky Soya Chicken Crispy Skin Sticky Soya Chicken
Crispy Skin Sticky Soya Chicken
with a Crunchy Green Goodness Stir-fry & Beansprout Salad

Seriously the speediest and most delicious dinner, no waiting around, no marinade required and minimal prep.  Those of you wanting a bit of a quick home cooked Oriental fix this one’s for you! 


Bone in chicken thighs are pan seared to get a bit of colour then transferred to an oven dish, in that same saucepan make your sticky soy sauce with just a handful of pantry ingredients.  Once the sauce is bubbling just pour it in the bottom of the dish and pop into the oven for 30 minutes while you stir fry some fresh green veg and make the rice.  The result is the crispiest chicken skin with the most juicy, flavourful, finger-lickingly delish chicken you could imagine with that sticky sweet soy that is poured over the steamed rice.

favorite
print
like
Prep 40 hours
Total 1 hour
Serves
US | Metric
Ingredients
  • 9 Chicken thighs, bone in, skin on
  • Cooking oil
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic minced
  • 120 ml cup Soya sauce
  • 60 ml Oyster Sauce
  • 2 tbsps Shaoxing Wine
  • 2 tbsps Brown Sugar
  • tsp White Pepper
  • 1 Large red chilli chopped fine
  • 4 Spring Onions chopped fine
  • 1 tsp Sesame Oil
  • 180 ml Water
  • GRANISH: Toasted sesame seeds, Chopped spring onions and sliced red chillis
BEANSPROUT SALAD
  • 1 packed Beansprouts
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds
  • 1 tbsp Soya sauce
  • 2 Spring Onions finely chopped
STIR FRIED GREENS
  • Oil of Choice - I used Avocado Oil
  • 400 g of Green Veg - I used Spring Greens (middle stem removed and green part cut into strips), Kale, Green Beans and Sugar Snap Peas
  • 225 g Tinned bamboo shoots
  • 4 Garlic cloves sliced thin
  • 3 tbsps Soya Sauce
  • 2 tbsps Butter
  • White Pepper

METHOD FOR CHICKEN

  1. Pre-heat oven to 180℃
  2. In a frying pan on medium high heat heat some oil and place chicken in hot oil skin side down for 3-4 minutes until skin is crisp and golden, flip chicken and cook for a further 2 minutes
  3. Remove chicken to a large oven dish and place each piece skin side up
  4. In the same saucepan using the fat that rendered off the chicken make the sauce
  5. If needed add a little more oil to the pan and sauté the ginger and garlic for a minute until fragrant then add all the remaining ingredients, bring to a boil and turn the heat down to a simmer
  6. Simmer the sauce for about 10 minutes until slightly thickened
  7. Pour the hot sauce into the bottom of the oven dish without touching the chicken skin and roast in the oven for 30 minutes until the sauce is bubbling and the chicken is cooked through with a crisp and golden skin
  8. Serve chicken and sauce with steamed rice, pickled bean sprouts and stir fry green vegetables 
  9. Enjoy hot with your favourite chilli sauce or chill oil


METHOD FOR BEANSPROUT SALAD

  1. Blanch bean sprouts for 2 minutes in boiling water, drain and run through cold water for a minute
  2. Transfer the bean sprouts to a bowl, add the sesame oil, soya sauce, sesame seeds and spring onion, mix well
  3. Serve at room temperature or refrigerate until ready to serve


METHOD FOR STIR FRY GREENS

  1. In a wok on high heat add a little oil and stir fry the kale and spring greens first for a couple of minutes 
  2. Add the kale and garlic continue cooking for another minute constantly tossing the veggies in the hot oil almost blistering them 
  3. Add the bamboo shoots, green beans and sugar snaps, stir fry for another 2 minutes 
  4. Finally add the butter and soya, if the veggies are still undercooked put a lid on the pan for 2 mins so the veggies steam a bit
  5. Add a little pepper, taste, adjust seasonings to your liking and add remove into a serving dish
  6. Enjoy hot with your favourite chilli sauce or chill oil