Japanese Sticky Chicken
User Reviews
3.8
27 reviews
Good
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
566 kcal
-
Course
Main Course
-
Cuisine
Asian
Japanese Sticky Chicken
Report
Japanese Sticky Chicken is packed with flavor and perfect for anyone wanting an easy to prepare, family friendly meal!
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Ingredients
- 1 tablespoon minced fresh ginger
- 1/4 cup mirin
- 1/4 cup honey
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon togarashi spice blend, optional
- 2 bone-in, skin-on chicken breasts
- 4 bone-in, skin-on chicken legs
- 3 scallions, chopped
Instructions
- In a large zipper bag or in 13 x 9 baking dish, whisk the first 7 ingredients.
- Add the chicken to the sauce, turning the pieces so they are completely coated. Marinate 1 hour in the refrigerator or up to overnight.
- Preheat the oven to 450F.
- Bake Chicken, skin side up, for 30 minutes or until golden brown.
- Serve sprinkled with scallions.
Nutrition Information
Show Details
Calories
566kcal
(28%)
Carbohydrates
26g
(9%)
Protein
42g
(84%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
178mg
(59%)
Sodium
855mg
(36%)
Potassium
574mg
(16%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
286IU
(6%)
Vitamin C
2mg
(2%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 26g | 9% |
| Protein | 42g | 84% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 178mg | 59% |
| Sodium | 855mg | 36% |
| Potassium | 574mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
27 reviews
Good
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