This chicken is so tasty and satisfying with no effort required- just marinade the chicken and whack it in the oven. As you can maybe already tell- I LOVE coleslaw, and this asian slaw I invented is the perfect refreshing accompaniment to the sticky chicken. I usually have leftovers of this dish so I just shred the chicken and mix it with the coleslaw- making a cold salad, the perfect lunch for the next day. If you have not heard of siracha before, its an asian hot sauce made from chilli peppers- named after the city of Si Racha in eastern thailand.
Just a note about the asian sauces used in this recipe eg. sesame oil, fish sauce etc. A lot of my friends usually don’t have all of these, however soy sauce, fish sauce, oyster sauce, rice wine vinegar and sesame oil are the staple ingredients to asian cooking, so I reccomened buying a bottle of each- they can be a bit pricey but they last a long time, and you can find cheaper ones in an asian supermarket.
Ingredients: (serves 3-4)
- 6 chicken thighs (thighs are the best to use for this recipe as the meat is more tender, so find these- boneless and skinned)
- Sesame seeds, to sprinkle on top
- A few spring onions, for garnish
- Cornflower, to thicken the sauce
For the chicken marinade
- 2 tbsp soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Honey
- 1 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 1 Lime, juice and zest
- 3 cloves of garlic, crushed
- Piece of ginger, grated
For the asian slaw
- A handful of red cabbage, shredded
- A chunk of cucumber, peeled into ribbons using a veg peeler
- 1 large red onion, sliced
- A few spring onions, cut lengthways
- 3 small carrots, cut into ribbons with a veg peeler
- A handful of coriander
- A few slices of red chilli, optional
For the sriracha mayo
- 3 tbsp mayo
- 2 tbsp greek yoghurt
- 2 tsp sugar
- A splash of rice wine vinegar
- 2 tbsp sriracha sauce
- Juice of 1/2 lime
- Preheat the oven to 200 degrees.
- Mix the chicken thighs with all of the marinade ingredients. Mix so that all the chicken is coated well. Ideally leave this to marinade for a few hours or overnight.
- Put the chicken into a tray and then the pre heated oven for 35 minutes.
- Halfway through, get a spoon and baste the chicken (collect the cooking juices with a spoon and pour over the chicken to coat). Return to the oven. Once cooked remove the chicken from the sauce underneath.
- Put the tray with the rest of the sauce on the hob on high heat. Put 1 teaspoon of cornflour in and whisk until encorporated. Do this again. Keep doing this until the sauce is thick and sticky.
- Then pour the sauce back over the chicken and top with sesame seeds and spring onion.
- For the slaw, mix together the cabbage, cucumber, onion, spring onion, carrot, coriander and red chilli.
- In a separate bowl mix the sriracha mayo ingredients together. Pour this into the slaw. Mix well and season to taste. Add some more sriracha sauce if you want it more spicy.
- Serve the chicken with the slaw!