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Thai Sticky Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)204.5887
Energy (kCal)2829.7254
Carbohydrates (g)24.4972
Total fats (g)210.0381
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim chicken of excess skin and fat; hack into smaller pieces (about 4-5 per quarter) with cleaver. | 2. Mix together marinade ingredients and pour over chicken in a large ziplock bag or shallow dish, coating chicken completely. | 3. Remove excess air from bag, and refrigerate for several hours; if using dish, stir occasionally to mix marinade on meat. | 4. Preheat oven to 375 degrees F. | 5. Bake chicken skin side up in a preheated oven for 30 minutes; then top with sauce and sprinkle with chopped peanuts, and bake 20 minutes more. | 6. Serve with hot rice or Asian noodle dishes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken leg 2 1/2 2425.3388 1.9267 185.5271 180.7671
    peanut 1/3 cup chopped 275.94 7.8499 12.556 23.9635
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    fish sauce 3 tablespoons 18.9 1.9656 2.7324 0.0054
    garlic 3 teaspoons minced 12.515999999999998 2.7769999999999997 0.5342 0.042
    ginger 2 teaspoons minced 3.2 0.7108 0.0728 0.03
    hoisin sauce 1 tablespoon 35.2 7.0528 0.5296 0.5424
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    soy sauce 1 tablespoon 16.96 1.5776 2.6048 0.1824
    fish sauce 2 tablespoons 18.9 1.9656 2.7324 0.0054
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    honey 2 tablespoons - - - -
    hoisin sauce 1 teaspoon 35.2 7.0528 0.5296 0.5424
    lime juice 1/2 1.8906 0.6368 0.0318 0.0053
    red pepper flake 1 1/2 1/2 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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