Let’s think past Christmas for just a moment, OK? Like New Year’s Eve. Many of our NYE celebrations have included Chinese food, it seems that way for many folks around here as the Chinese restaurants are bustling that night, and their takeout business is over the moon busy. So here is a delicious dish that is easy to make and feeds a crowd. But the best part, no reservations needed.
Sticky Asian Chicken
1 cup butter, yes butter
1 1/2 cups self-rising flour
3 eggs, whisked
3.5-4 pounds boneless/skinless chicken thighs, excess fat removed
12 ounces plus 1 cup teriyaki marinade and finishing sauce**
1/2- 1 tsp. red pepper flakes, optional
1 bunch green onions, sliced, green only
3 cups of basmati rice, cooked according to package directions
Dip thighs in eggs then flour, shaking off excess flour. Fry in butter in a large skillet over medium high heat. Fry each side until golden. Drain on paper towels. Pour 12 ounces of teriyaki sauce in a bowl and stir in pepper flakes then dip each fried piece of chicken in the sauce coating each side well. Shake off excess sauce. Place each piece of chicken on a well greased foil-lined large jelly-roll pan. Bake in 400 degree oven for 20 minutes. Remove from oven and slice each piece and plate over a bed of rice. Heat one cup teriyaki sauce and pour over chicken, sprinkle with green onion slices and serve immediately. Serves 12.
**Your teriyaki sauce must be thick like a barbecue sauce. I used a pineapple ginger teriyaki marinade and finishing sauce, thick, glossy, and delicious.
For an appetizer, make Crab Rangoon. And for your side dish, make Broccoli Ramen Salad, come back tomorrow for its recipe.
Come back tomorrow for Day 21.
Robin Sue
12 Comments
YUM!!!!! This is my first time at your blog (I have a red kitchen too, but I'd have to call mine "Tiny Red Kitchen!) and I thank you for sharing this recipe because it looks delicious. And you are right, this would be perfect for New Year's Eve. Happy Holidays and have fun!
Best regards,
Gloria
Looks like a great dish for a crowd!
For years I find it necessary to eat Chinese food on New Year's Eve.
This was absolutely delicious on Sat!! =) Btw, my roommate sent me a recipe for sour cream muffins and low and behold, it was yours!!!
Hannah- Thanks, Sat night was fun! Now that is funny about the muffins. See you at CF tonight!
Did this last night when I had my own family to feed, and later on the Murphy boys showed up and I knew they'd be hungry. Terrific! And not hard to do. This is an absolute keeper. Looks pretty, too.
Margaret- That's a whole lot of people to feed! Glad you liked the chicken!
made this last night for hubby and I…it was FANTASTIC! Served with a side of steamed broccoli..we couldn't stop eating it! Thank you so much for sharing!
Love the looks of this recipe! Any idea if this wouls still work with cornstarch? I have a 4 year old celiac in the house. Love your recipes and many of them are naturally gluten free or easily adapted! Thanks for posting all these fabulous recipes!
Yes cornstarch will work fine for this. Thank you!!
Robin
Can this be made with chicken breast? Is there an alternative to the butter?
As is this recipe is 532 calories per serving including 25.9g total fat (12.5g saturated, .8g polyunsaturated, 4.5g monounsaturated, 0g trans), 186mg cholesterol, 1645mg sodium, 35mg potassium, 45.2g carbs, 29.2g protein.
I know this isn’t perfectly accurate as the flour isn’t used in it’s entirety and the marinade isn’t, either. The calories are in the butter, chicken and marinade. I can figure a more accurate calorie count after I have made it the first time.
Overall, under 500 for a meal isn’t bad! I might try this a few different ways to see if I can get it any lower.
Yes you can do this with chicken breasts, fry it in olive oil, there are always good ways to decrease the calories. This is why I only make this once a year;-)