Chicken Spareribs Asian Style
Get ready to elevate your weeknight dinner game with this irresistible Chicken Spareribs Asian Style recipe—juicy chicken drumettes or wingettes coated in a sticky, flavorful glaze that's a perfect balance of sweet, savory, and umami. Featuring a marinade rich with soy sauce, hoisin, oyster sauce, honey, and aromatic garlic and ginger, this dish captures the essence of Asian-inspired comfort food. The chicken is seared to golden perfection, simmered in the thickened sauce, and finished with a sprinkle of toasted sesame seeds and fresh green onions for added texture and brightness. Ready in under an hour and ideal for entertaining or family meals, this one-skillet masterpiece pairs beautifully with steamed rice or stir-fried vegetables, making it a crowd-pleasing choice you’ll turn to again and again.
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Recipe Information
Ingredients
- 1.5 lbs Chicken drumettes or wingettes
- 0.25 cup Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame seeds, toasted
- 2 stalks Green onions, thinly sliced
Instructions
Rinse the chicken drumettes or wingettes under cold water and pat dry with paper towels.
In a medium mixing bowl, combine soy sauce, hoisin sauce, oyster sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Stir until well combined.
Add the chicken pieces to the bowl, toss to coat them thoroughly in the marinade, and cover the bowl with plastic wrap. Refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Remove the chicken from the marinade, reserving the marinade for later. Add the chicken to the skillet in a single layer and sear on all sides until golden brown, about 8-10 minutes.
While the chicken is searing, combine the cornstarch and water in a small bowl to create a slurry.
Pour the reserved marinade into the skillet and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce.
Continue to cook the chicken in the sauce for another 15 minutes, turning occasionally, until the sauce becomes sticky and coats the chicken evenly.
Remove the skillet from the heat and transfer the chicken to a serving platter.
Garnish with toasted sesame seeds and thinly sliced green onions before serving.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 11.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
