Description
Sticky Maple Garlic Chicken: Proof you don’t need a full pantry to create magic.
Ingredients
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			Sticky Maple Garlic Chicken
- 6 chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- 1 cup flour (or Panko crumbs—see note below)
Sauce:
- 5 ml soy sauce
- 5 ml maple syrup
- 5-10 ml minced garlic (store-bought is fine!)
- 25 ml Teriyaki marinade/sauce
- ~50 ml treacle brown sugar
- 5 ml ginger paste
- 125 ml sweet and sour chili sauce
- 1/4 onion, thinly sliced
- 10 ml white sesame seeds

Instructions
- Preheat your oven to 400°F (200°C). Lightly oil a baking dish and set it aside.
- Season the chicken thighs with salt, pepper, and whatever spices you’re in the mood for. Don’t overthink it, just go with your favorites.
- Beat the eggs in a shallow bowl.
- Dip each chicken piece into the eggs, then coat it in flour (or Panko, if you’ve got it handy). Use your hands to press the coating on so it sticks.
- Lay the chicken in the oiled dish and pop it in the oven for about 15–20 minutes. You want them golden and crispy.
- While the chicken’s cooking, mix up the sauce. Throw everything into a saucepan, bring it to a boil, then let it simmer. Keep stirring until it thickens into a glossy, sticky masterpiece.
- When the chicken is ready, pour that sauce over it.
- Sprinkle sesame seeds on top for a little crunch and pop the dish back in the oven for another 5 minutes.
- Serve it up hot and enjoy. This dish is messy, sweet, garlicky perfection, you won’t want to share.
Note:
I used plain flour because it’s what I had, but next time, I’m sticking with Panko. It’s lighter, crispier, and just better all around.
Equipment
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Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 2 drumsticks
- Calories: 728
- Sugar: 31.6 g
- Sodium: 1194.2 mg
- Fat: 17 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 69.4 g
- Fiber: 2.2 g
- Protein: 70.3 g
- Cholesterol: 404.1 mg
 
		





