Recipe Index

Thai | Thai Sticky Chicken

Posted on May 9, 2011

A blend of sweet, sour, and salty. You can use whatever pieces of chicken that you like. I served it with brown rice, egg rolls, and a salad tossed with an oil and rice vinegar dressing.

Yield: 2 to 4 servings

Thai sticky chicken


2 to 4 chicken breast cutlets

2 tablespoons fresh ginger, finely chopped

1 tablespoon coriander seeds, toasted and ground

2 cloves of garlic, finely chopped or microplaned

2 tablespoons dark soy sauce

1 tablespoon fresh lime juice

1 teaspoon sesame oil

1 tablespoon brown sugar

kosher sea salt, to taste

freshly ground pepper, to taste

lime wedges, for garnish

cilantro, for garnish



Blend ginger, coriander, garlic, soy sauce, lime juice, sesame oil, and brown sugar together. Add chicken and marinate a few hours or overnight.

Grill chicken.

Serve garnished with lime wedges and cilantro leaves.


(Ref. "Sticky Chicken Wings" recipe, submitted by John.)