eMom Recipe Wiki | Oriental Sticky Braised Chicken

Oriental Sticky Braised Chicken

  • 4 large chicken legs, skin removed
  • 5 cm piece of fresh root ginger, thinly sliced
  • 90 mL dry sherry
  • 4 star annis
  • 500 mL chicken stock
  • 100 mL fresh or concentrated orange juice
  • 1 tbsp tamarind paste
  • 3 tbsp chopped Thai basil leaves
  • 2 tbsp roasted cashew nuts


  • 2 lemongrass sticks, finely chopped
  • 1 small red chili, chopped
  • 3 tbsp ketchap manic (Indonesian soy sauce)
  • 1 tbsp honey

To make marinade, mix all ingredients together in a large bowl. Add chicken legs, mix well, and leave for 2 hours.

Remove chicken legs from marinade. Add a little oil to frying pan and heat. Add chicken legs, cook 4-5 mins until golden, then remove from pan.

Add ginger, sherry to the pan and boil 2 mins. Add the marinade and all the remaining ingredients except basil and cashews.

Cook over high heat 5-6 mins, then return chicken legs to the sauce. Cover with a lid and cook for 10 mins until sauce is reduced and sticky. Remove the star annis. Sprinkle with Thai basil and nuts.


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