A sticky chicken recipe made a bit more complex with the addition of Dr Pepper and smoky chipotle sounds fabulous but when you have the option of using an oven or a slow cooker? Incredible.
Sticky chicken is a mouthwatering, often underused, method of making chicken that isn’t boring. It generally has catsup, sugar, and soy sauce as a base, and may be grilled, baked, or made in a slow cooker — there are benefits to each method.
- Slow Cooker – Positive: Easy, meat stays moist. Negative: The sauce stays very liquid.
- Grilled – Positive: Fast, sauce sticks to meat, has “grilled” flavor. Negative: Can be dry.
- Baked – Positive: Relatively fast, sauce gets “sticky”. Negative: Can be dry.
I usually bake mine. I just like the way that the sauce finishes better. Here’s the recipe. Tips and chit-chat below.
Tips for Perfect Sticky Chicken
- Using the less expensive boneless thighs will give more flavor to the dish.
- Toasted sesame oil gives it a slightly smoky flavor. Use regular if you prefer.
- You can seal the raw chicken and marinade in a freezer bag and cook it later. You’ll need to make more marinade though.
- Don’ use an aluminum pan or aluminum foil — I think it gives a weird flavor to the chicken. Always use a glass casserole dish.
- Squeeze the juice of one lime over the top before serving for an added burst of flavor.
- Leftovers make great sandwich wraps!
- Try a Riesling or an Unoaked Chardonnay with sticky chicken
I like to serve it with lemon butter Brussels sprouts and rice. A crunchy sourdough baguette works great, too. If you are doing dessert stick with something light like fresh grilled pineapple or other fresh fruit. One of the reasons I love this dish is it is so versatile and is great summer or winter. It’s just one of those no-brainer go to dishes for me, especially when I am craving Chinese chicken. I know, this is a horribly Americanized version of Asian sticky chicken recipes but what can I say? It’s delicous!
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