honey soy chicken

This oven baked method produces perfect honey soy chicken thighs and legs with flavourful, crispy skin and a sticky glaze. No marinade necessary!

Oven Baked Honey Soy Chicken Thighs and Drumsticks

soy sauce

ginger

tbsp sesame oil

tbsp honey

Chinese 5 spice powder

oranges

chicken pieces (thighs and drumsticks)

green onions, sliced (optional)

tsp sesame seeds (optional)

Preheat the oven to 190C/375F. In a medium bowl combine the soy sauce, grated ginger, sesame oil, honey, Chinese 5 spice powder and the juice of 1 orange. Divide the sauce. Slice the other orange. Line a shallow roasting pan with parchment paper and arrange chicken pieces interspersed with orange slices on it, tucking orange slices under the chicken.&nbsp;

Brush the chicken thighs and drumsticks with half of the prepared honey soy sauce on both sides. Reserve the other half of the sauce for a later use. Bake in the oven for 20 minutes. Take out of the oven and baste the chicken pieces with the juices that collected at the bottom of the pan. Cook for additional 20 minutes until the chicken juices run clear if pierced and the skin is golden brown or the internal temperature registers at 73C/160F if tested with a meat thermometer.&nbsp;

Remove the chicken and orange slices to a platter and pour in the juices from the bottom of the pan into a saucepan together with the reserved honey soy sauce. Reduce on high heat until thick and syrupy for approximately 5-7 minutes. Watch carefully for the glaze not to burn. Brush the chicken thighs and legs with the honey soy glaze, then sprinkle with sliced green onions and sesame seeds.&nbsp;

This oven baked method produces perfect honey soy chicken thighs and legs with flavourful, crispy skin and a sticky glaze. No marinade necessary! 
Print out this recipe at https://vikalinka.com/oven-baked-chicken-thighs/
Ingredients
4 tbsp soy sauce
1 tbsp grated fresh ginger
1 tbsp sesame oil
3 tbsp honey
1 tsp Chinese 5 spice powder
2 oranges
8 chicken pieces (thighs and drumsticks)
2 green onions, sliced optional
1 tsp sesame seeds optional
#stickychicken

Honey Soy Chicken #honeysoychicken #bakedchicken

Recipe video above. This is my premium recipe for Honey Soy chicken, a step up from this quick Honey Garlic Chicken and easy Baked Honey Soy Chicken, neither of which call for marinating. One mixture is used as a marinade, for basting, and also to make a fabulous glossy sauce to drizzle over the chicken and everything on your plate. It&#039;s especially good for grilling! (More BBQ recipes here) Pictured with Pineapple Fried Rice.

Honey Soy Chicken - Marinade and Sauce (excellent grilled!)

vegetable oil (,

soy sauce (, all purpose

honey ((sub maple syrup))

cider vinegar rice

Chinese cooking wine

tbsp sesame oil (, toasted (Note 4))

tbsp garlic (, finely minced)

water

tsp cornflour/cornstarch

onion (, finely sliced)

Sesame seeds

Place ingredients in a jug and mix well until honey is completely dissolved.

Reserve 1/4 cup for Basting, refrigerate. (Note 5)

Reserve 2/3 cup for Serving Sauce, refrigerate.

Marinade Chicken: Pour remaining marinade over chicken in a container. Coat chicken thoroughly. Cover, refrigerate 24 to 48 hours (minimum 3 hrs).

Marinade Sauce:

Place reserved sauce in a small saucepan. Mix cornflour and water, then add into saucepan.

Simmer over medium for 5 minutes, stirring regularly, until it thickens to a syrupy consistency. Set aside and keep warm. (If it gets too thick, just add a bit more water)

Serving Sauce (Makes 1 cup):

Brush BBQ plate or grills with oil and heat to medium high. Or heat oil in a large skillet over medium high heat.

THIGHS: Place chicken on BBQ. Cook the first side for 2 minutes, then flip and dab with reserved Basting Sauce. Cook for 2 minutes, flip and baste. Then flip/baste every 1 minute for total cook time of ~ 10 minutes or until a thermometer reads 75°C/165°F.

BREAST: Cook first side 2 minutes, flip, baste. Cook 2 minutes, then flip and baste every 45 sec or so for total cook time of ~8 minutes (internal temp 66°C / 151°F).

REST: Transfer to serving plate, cover loosely with foil and rest for 5 minutes.

SERVE chicken garnished with sesame seeds and green onion, with sauce on the side so people can help themselves.

Cook:

Recipe video above. This is still the best, EASIEST sticky honey soy chicken recipe I have come across. And I&#39;ve tried many over the years! Marginally adapted from this recipe by Sprinkles and Sprouts. The sauce is very thin when you put it together and gets even thinner while baking, but miraculously, it suddenly thickens into an incredible glaze to squidge the chicken in. It&#39;s salty and sweet with a lovely hit of sesame.Please do not double the recipe or sauce, this will prevent the sauce from reducing down to the sticky glaze you see pictured.

Sticky Honey Soy Chicken - baked

chicken

red onion (, peeled,

garlic (, minced)

tbsp soy sauce ((Note 2))

tbsp apple cider vinegar (or ordinary white vinegar)

tsp sesame oil

tsp black pepper

coriander/cilantro leaves ((or other green things

Preheat oven to 200°C/390°F (180°C fan).

Line pan: 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&#039;t thicken enough). (Note 3)

Glaze: Mix the Glaze ingredients together.

Pour glaze over chicken: Place onion and chicken in the baking dish skin side down, then pour the Glaze over.

Bake 50 - 60 minutes: Bake for 25 minutes, then turn and bake for a further 25 to 35 minutes, until the chicken is browned and the glaze is sticky. If the glaze is not syrupy, remove the chicken to a plate and put the pan back in for a few minutes (it will reduce quickly).

Squidge/coat chicken - Turn chicken and squidge in the glaze, then also spoon it over.

Serve! Serve with rice and steamed greens, sprinkled with sesame seeds and fresh cilantro/coriander leaves.

Honey Soy Chicken (GF)

chicken breasts

plain gluten free flour OR rice flour OR corn flour

Salt and pepper

olive oil

garlic,

tbsp white wine vinegar (OR cider vinegar)

tbsp gluten free tamari soy sauce

milliliters clear runny honey

First, make the honey "soy" sauce by combining...

First, make the honey "soy" sauce by combining the honey, tamari, white wine vinegar and garlic. Stir well until all the ingredients are combined, then set aside while you prep the chicken.

Mix the flour with a little salt and...

Mix the flour with a little salt and pepper and spread across a large plate or pasta bowl.

Take the chicken breasts and cut them in...

Take the chicken breasts and cut them in half along the thinner side carefully, with your hand pressed on top (as if you were butterflying the chicken breast but cutting right through so you have two separate pieces). See image below for what you are aiming for. Pop the chicken slices into the flour bowl and toss them until they are well coated.

Heat the olive oil in a large frying...

Heat the olive oil in a large frying pan over a medium heat. Then add the chicken pieces and cook for 2-3 minutes on each side (depending on thickness) until the chicken is just cooked through and slightly golden on the outside. Set the chicken aside on a clean plate to rest.

Give the pan a quick wipe to remove...

Give the pan a quick wipe to remove any flour/oil residue. Then pour the sauce into the pan and heat over a low flame for 5 minutes. It should be bubbling gently and will gradually thicken, until it has the consistency of a thick syrup. Reducing the sauce to this stage is important if you want it to coat the chicken in a nice glaze, rather than having a very liquid sauce.

Now carefully place the chicken pieces into the...

Now carefully place the chicken pieces into the sauce and turn heat up to medium. Cook for 30 seconds on each side, then remove from the pan and serve! There will be some excess sauce, which you can spoon over the chicken and sides - it is delicious :).

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