Sticky Soy Ginger Chicken

Ingredients

• 5 cloves Garlic (4–6 cloves)
• 1 tbsp Fresh ginger (Thinly sliced; alternatively use 1/2 tsp ground ginger)
• 0.5 tsp Ground ginger (Alternative to fresh ginger)
• 1 Apple or pear (Core removed; Asian pear is mentioned as an alternative)
• Black pepper (A little, to taste)
• 1.5 tbsp Hot sauce (Optional; transcript specifies Sriracha)
• 0.5 cup Soy sauce
• 0.5 tsp Sesame oil
• 1.5 tbsp Balsamic vinegar (Or another vinegar; description gives 1–2 tbsp)
• 2.5 tbsp Honey
• 5 Boneless, skinless chicken thighs (4–6 thighs; about 2–3 lb)
• 1.5 tbsp Sesame seeds (Optional; description gives 1–2 tbsp)
• 2 tbsp Oil (For the chicken marinade; the video also uses a little oil on the vegetables)
• 1 tsp Cornstarch
• Savoy cabbage (Core removed and thickly sliced; amount not stated)
• 0.5 Onion (Roughly chopped)
• Broccoli florets (Break large florets in half; amount not stated)
• Oil (A drizzle for coating the vegetables; amount not stated)
• Salt (A light pinch for the vegetables)
• Cooked rice or cooked ramen noodles (For serving; choose one)
• Green onion (For serving; amount not stated)
• Chili crisp (For serving; amount not stated)

Steps

1. 1

   Place the garlic, ginger, cored apple or pear, and black pepper in a food processor. Pulse briefly to give the ingredients a head start.

2. 2

   Add the hot sauce, soy sauce, sesame oil, balsamic vinegar, and honey. Process until the marinade is smooth.

3. 3

   Put the boneless, skinless chicken thighs in a zip-top bag. Add the marinade, sesame seeds, oil, and cornstarch, then seal the bag and turn it to coat the chicken evenly.

4. 4

   Set the sealed bag in a bowl or baking pan to catch any leaks. Refrigerate to marinate; the source does not specify a marinating duration.

5. 5

   Remove the core from the Savoy cabbage and thickly slice it. Roughly chop the onion, and break any oversized broccoli florets in half.

6. 6

   When ready to cook, heat the oven to 450°F (230°C). Line a half-sheet tray or cookie sheet with foil or parchment paper, then arrange the chicken on the tray.

7. 7

   Roast the chicken for about 25–30 minutes, until fully cooked and caramelized with a little char. A convection fan is noted as helpful. If needed, finish it briefly under a low broiler to add char.

8. 8

   While the chicken roasts, drizzle oil over the cabbage, onion, and broccoli, add a light pinch of salt, and toss until coated. Spread the vegetables on a tray and roast in the same oven.

9. 9

   As the vegetables begin to char, stir or turn them, then return them to the oven to finish roasting.

10. 10

    Serve the sticky chicken and roasted vegetables over rice or cooked ramen noodles. Finish with green onion and chili crisp.

Notes

The source does not specify the marinating duration or exact quantities for the vegetables, their oil and salt, or the serving toppings. The description says 4–6 thighs (about 2–3 lb); the transcript calls them boneless and skinless. Parchment paper is used in the video at 450°F; a commenter cautions that parchment can scorch at high temperatures.

Nutrition per serving

• main
• dinner
• oven-roasted
• marinated
• East Asian-inspired
• with vegetables
• serves with rice
• serves with ramen