Sticky Honey Soy Chicken
Easy
This is the best, EASIEST sticky honey soy chicken recipe I have come across, ever. And I've tried many over the years! It's salty and sweet with a lovely hit of sesame.
Prep
5m
Cook
50m
Gallery
| Category: | Main Dish Poultry |
| Cuisine Type | Asian |
Ingredients
For
6
Person(s)
Ingredients
| 6 Chicken Breast or Thighs (bone and skin on) |
| 1 Red onion cut into wedges |
Glaze
| 3 tbsp Garlic minced |
| 3 tbsp Honey |
| 3 tbsp Regular Soy sauce |
| 1 tbsp Cider Vinegar |
| 1 tsp sesame oil |
| 1 tsp Black pepper |
| 2 tsp sesame seeds toasted |
Garnish
| Sesame Seeds (toasted) |
| Cilantro, chopped |
Sticky Honey Soy Chicken Directions
- Preheat the oven to 180C/350F (fan forced) or 200C/390F for conventional.
- Line a baking dish with foil then baking paper. The baking tray should fit the chicken comfortably, not too spaced apart (glaze will dry out), not too snug (glaze won't thicken enough). (Note 2)
- Mix the Glaze ingredients together.
- Place onion and chicken in the baking dish skin side down, then pour the Glaze over.
- Bake for 25 minutes, then turn and bake for a further 25 to 30 minutes, until the chicken is cooked through and the glaze is sticky. If the glaze is not syrupy, remove the chicken onto a plate and put the pan back in for a few minutes.
- Tilt baking dish and spoon out excess fat. Turn chicken skin side down and squidge around in the glaze to coat it.
- Serve with rice and steamed greens, sprinkled with sesame seeds and fresh cilantro/coriander leaves.
Notes
- This recipe requires ordinary, all purpose soy sauce. Not light or dark or sweet soy sauce (check the label, if it has any of these words on it, it's not suited to this recipe!). I use Kikkoman soy sauce.
- I've made this recipe quite a number of times using various cuts of chicken and using different baking dishes. Using a baking tray didn't work because the glaze dried out too much because there is too much space between the chicken. Using a very small baking dish where I had to squeeze the chicken in didn't work either because there was not enough space between the chicken to allow the Glaze to reduce and thicken.
It is safer to make this in a smaller rather than large pan, then if the Glaze hasn't reduced enough at the end, take the chicken out and put the pan back in the oven, it should thicken very quickly. Then return the chicken to the pan and roll in the Glaze.
This works very well with skinless boneless chicken thigh fillets, though I like my glaze really thick so I took the chicken out at about 40 minutes then returned the dish to the oven for 5 or so minutes to reduce the glaze.
It doesn't work as well with drumsticks because the shape of them restricts the ability to coat into the Glaze, and also they aren't as juicy as thigh so the glaze dried out too much. - This recipe doesn't make stacks of sauce, which is the way it is supposed to be because it is quite strong in flavour. It reduce to a jammy sticky glaze, enough to coat the chicken. That's all you need!
