Baked Spicy Sesame Chicken with Coconut Ginger Sticky Rice
I make a ton of chicken recipes and I have to say this one is on my top ten “most loved list”.
Sweet, spicy and no deep frying required. If you love chicken bites coated with a glossy, sticky sauce this is the recipe for you.
When I create a recipe, it usually starts with ingredients that I have in my pantry and fridge. I guess you could say that a forage of THAI & KOREAN based sauces make a wonderful flavour fusion and you really can’t mess up. I mean, you could, but you won’t with this recipe because I have already tested it out for you and IT IS REALLY GOOD.
Lately, I have been opting for thighs instead of breasts in my recipes. The good news is that you can use either breasts or thighs here and you will still have the same outcome. I’m just finding that thighs really take the heat and they tend to be juicer even if you get distracted – they just don’t seem to dry out.
You can serve this chicken dish over rice, noodles, veggies or any sides you desire HOWEVER, my favourite side dish is always a good ol’ coconut ginger sticky rice.
Speaking of rice, I’m sure you want to hear another story of mine so here goes.
We have a favourite THAI restaurant that we either go to for dine-in or takeout. They have THE BEST STICKY RICE that I always order as a side dish. It looks like a square block of rice and it is SUPER sticky. I literally will not eat my meal without that rice.
I’m getting to the story now.
When we ordered takeout last week and unpacked our bags there were three containers of rice in there. WHY? Because Steve ordered two main dishes that came with a side of rice. Thus the two containers that were clearly marked – jasmine rice. The third container was “supposed” to be MY STICKY RICE. Well, it wasn’t. It was marked coconut rice. Please note that there was no mention of STICKY on the container but I shrugged it off as a TYPO.
BUT NO.
They threw in a plain rice and there was nothing sticky about it. Imagine the disappointment I had when I took the top of the container off and there was a bunch of fluffy white rice staring up at me sans the stickiness.
Now.
There are more problems in the world than not having my order of sticky rice and I’m quite aware of this however, I wanted my rice.
As a sidenote, I unhappily scarfed down the majority of that container of boring white rice with my meal.
But wait.
I also called and got a free STICKY rice for next time so I could sleep that night.
Moving on.
With this home-style, healthier version of a classic takeout dish it’s sure to please everyone’s tastes. Who can turn down tender pieces of chicken tossed in this heavenly sauce? Oh, and the best part? You don’t have to worry about anyone messing up your order. The sticky rice is guaranteed to be in the bag (or on the stove in this case). Watch how to make this here -> Baked Spicy Sesame Chicken
- 6 boneless / skinless chicken thighs cut into bite size cubes
- 1 egg, beaten with 1 tbls water
- ½ cup AP flour mixed with a ½ tsp salt & ¼ tsp black pepper
- 2 cups broccoli florets, steamed
- Sauce:
- ½ cup fresh orange juice
- ⅓ cup low sodium soy sauce
- ⅓ cup sweet Thai chilli sauce
- 2 tablespoons Gochujang sauce
- 2 tablespoons honey
- ½ cup fresh orange juice + 1 tablespoon cornstarch for slurry
- Preheat oven to 475F
- Dip chicken into egg to coat and then into flour to coat. Place chicken on a parchment line baking sheet. Bake for 13 minutes, flip and bake for another 4 minutes. Meanwhile, prepare your sauce by mixing together the first 5 ingredients in a large non stick skillet. Mix ½ cup orange juice mixed with the tablespoon of cornstarch for the slurry and set aside. Heat sauce over medium high heat until bubbly. Add your chicken and steamed broccoli into the pan. Coat, stir and let it come to a slow boil. Add the orange juice slurry. Continue cooking until sauce has thickened. Plate your rice, chicken mixture and sprinkle toasted sesame seeds and scallions if desired.
- Watch how to make it here ->REEL
- 1 cup sticky rice, rinsed
- 400ml coconut milk
- 1 teaspoon minced ginger
- 1 cup water
- Add rice, milk and ginger into a small pot, bring ti a boil, cover and cook for 12 minutes. Uncover, add water bring to a slow boil, cover again and cook until rice is tender. Keep warm.
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