Sweet, salty, sticky chicken – dinner just got real easy! Just throw it all in a pan and bake, then be a rockstar when you serve up this incredible Sticky Honey Soy Baked Chicken that kids and grown ups will go nuts over!
I’ve tried quite a number of honey soy chicken recipes over the years but never found a keeper. Until my friend Claire from Sprinkles and Sprouts, a fellow Australian food blogger, posted her Oven Baked Sticky Honey Soy Sesame Chicken.
I tried this recipe the day after it landed in my inbox. As soon as I took it out of the oven, I knew it was the recipe I’d been waiting for.
The glaze was perfect. Strong flavour, but there’s not an overwhelming amout of it – just enough to coat the chicken which is all you need. And it’s because the glaze has such great flavour that you don’t even need to marinate the chicken.
Just throw a handful of ingredients in a pan, bake it, and this is what you get.
One key tip that she emphasises that I made the mistake of ignoring the first time – line the baking dish with foil AND baking paper (parchment paper)! This is a jammy glaze we have here, and if you just use baking paper, you’ll be suffering through a serious scrubbing session like I did!
I learnt my lesson the hard way – never again! 🙂
Before I sign off, I want to share some of my favorites from Sprinkles & Sprouts. Claire’s food is very similar to mine – fuss free food with big flavours, everyday ingredients, with a focus on dinners. We both agree that potatoes are one of the greatest foods on this planet and are yet to come across a way with potatoes we don’t like. In fact, Claire is so obsessed with potatoes that she’s created an entire Potato recipe collection! (Psst! Her Smashed Crispy Potatoes are so good I included them in my latest feature in Super Food Ideas magazine!)
MY PICKS FROM SPRINKLES & SPROUTS
This Sticky Honey Soy chicken tops the list. 🙂 – Nagi x
- 6 bone in , skin on chicken thighs, about 2 lb/1kg
- 1 red onion , cut into wedges
- 3 cloves garlic , minced
- 3 tbsp honey
- 3 tbsp soy sauce (Note 1)
- 1 tbsp apple cider vinegar or ordinary white vinegar
- 1 tsp sesame oil
- 1 tsp ground black pepper
- 2 tsp sesame seeds (optional)
- Sesame seeds
- Fresh coriander/cilantro leaves
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.
1. 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.
2. 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.
3. 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!