Sticky Chili Chicken

Sticky Chili Chicken Asian Steakhouse Marinades Sticky Chili Chicken European Print This
Serves: 4
Nutrition facts: – calories – fat


1 tbsp vegetable oil

4 boneless chicken thigh fillets

1 bottle Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade (use my store locator to find out where to buy) OR 1 qty Chilli Ginger Marinade (recipe below)

Marinade (recipe below)

steamed rice to serve


Chilli Ginger Marinade:

4 large red chillies (about 50g/1.7oz), sliced

6 garlic cloves

6 cloves pickled garlic (you can also use pickled onion)

5cm piece ginger, roughly chopped

½ cup brown sugar

2 tsp onion powder

2 tsp garlic powder

2 tsp sea salt

½ cup white vinegar

3 tbsp soy sauce

¼ cup water


Cucumber Salad:

2 small cucumbers, cut into bite-sized pieces

¼ small red onion or 1 red shallot, sliced

roughly torn mint leaves

3 tbsp Marion’s Kitchen Sweet Chili Sauce

juice of 1 lime


For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.

In a large bowl, combine the chicken fillets and the marinade. Set aside to marinate for 10 minutes or overnight.

Preheat oven to 180°C/360°F.

Heat the oil in a large non-stick pan over medium heat. When the pan is hot, add the chicken pieces and cook 3-4 minutes each side or until just starting to char at the edges. Pour a little more marinade over the chicken as it cooks but keep at least a ¼ cup of the marinade to make a sauce later. Turn the heat off and transfer the chicken to a roasting tray (keep the residual marinade and cooking juices in the pan). Cover the chicken with foil and cook in the oven for about 10-15 minutes or until the chicken is cooked through.

Return the pan to a medium heat and pour in the remaining marinade. Cook for 2-3 minutes or until thickened slightly.

Meanwhile, make the cucumber salad by mixing the ingredients until combined.

Serve the chicken with rice and cucumber salad.

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