Sticky Honey Soy Baked Chicken Recipe

Honey Soy Baked Chicken is an effective one for busy weeknights and lazy Sundays. Simply combine up a easy honey-soy-garlic sauce, pour it over chicken and bake within the oven. Out comes a candy, salty, sticky chicken dinner – simply the kind of flavours all people loves!

Fast-to-prepare baked chicken recipes like Balsamic Chicken, Honey Mustard Chicken and this sticky soy chicken are nice again pocket recipes as a result of they’re simply made with pantry staples. Finger licking good!

One of the best ways to make Honey Soy Chicken is to marinate it for twenty-four – 48 hours, adopted by fixed basting whereas cooking on the range or BBQ and serving it with a shiny honey soy garlic sauce. And right here’s the recipe for learn how to make it that manner – when you’ve got the time!

This recipe is the baked model that’s easy, with fully hands-off cooking. It’s ever-so barely tailored from this Baked Sticky Honey Soy Sesame Chicken by Claire from Sprinkles and Sprouts, a fellow Australian meals blogger.

The glaze is ideal. Sturdy in flavour, however there’s not an awesome quantity of it – simply sufficient to coat the chicken which is all you want. And it’s as a result of the glaze has such nice flavour that you simply don’t even have to marinate the chicken.

Simply throw a handful of components in a pan, bake it, and that is what you get:

Right here’s what you’ll want to make this dish:

• Chicken thighs – This recipe requires bone-in, skin-on thighs to allow them to be within the oven for the 50 to 60 minutes required for the sauce to scale back down and caramelise.

  It may also be made with drumsticks and chicken marylands with out altering the recipe.

  For boneless thighs and breasts, the chicken shall be within the oven for considerably much less time so I’d give the sauce a head begin within the oven first to start out decreasing earlier than including the chicken.

• Purple onion – That is lower into wedges and used because the mattress on which the chicken is baked. The onion provides an additional ingredient of flavour into the sauce, very similar to the best way so many savoury recipes begin by sautéing onion.

• Garlic – Flavour! We’re an enormous fan of garlic in (virtually!) all the pieces savoury!

• Honey – That is the sweetness within the sauce which makes it a glaze that coats the chicken.

• Soy sauce – That is the salt within the sauce. The recipe requires all function soy sauce, however mild soy sauce can be utilized too. DO NOT use darkish soy sauce (flavour is much too intense) or candy soy sauce like kecap manis (too candy and too sturdy). See right here for extra on totally different soy sauces, and when you possibly can interchange.

• Cider vinegar – Important to steadiness out the candy and savoury.

• Sesame oil – I like sesame oil for the flavour it provides to something it’s utilized in, whether or not a dressing (like this Asian Sesame Dressing) or into soups (like Scorching & Bitter Soup).

Combine the sauce > pour over chicken > bake.

The rest you’ll want to know?? 😂 (Simply joking!!)

1. Sauce – Combine the honey, soy sauce, garlic, vinegar, sesame oil and pepper.

2. Line pan – Line a pan with each foil AND baking paper (parchment paper). This can be a jammy glaze now we have right here, and in case you simply use baking paper, you’ll be struggling by means of a critical scrubbing session like I did!

   Then unfold the onion out within the pan.

3. Pour sauce over chicken – High with chicken the other way up (ie pores and skin aspect down) and pour the sauce over. We begin with the pores and skin aspect all the way down to get a little bit of color on the underside (as a result of color = flavour) in any other case the underside is simply stewing within the sauce the entire time.

4. Bake 25 minutes – Bake the chicken for 25 minutes at 200°C / 390°F (180°C fan).

5. Flip and baste – Flip the chicken and spoon the pan juices over the chicken.

6. Bake 25 – 35 minutes – Bake for an additional 25 to 35 minutes till the chicken is properly browned. Hopefully, the sauce shall be decreased all the way down to a syrup and require no adjustment, however generally it is going to nonetheless be too skinny. If it’s too skinny, it’s a straightforward repair: take away chicken to a plate, pop pan again into oven. It is going to thicken fairly rapidly.

   The rationale it’s arduous to say whether or not your sauce shall be completely syrupy straight of the the oven is because of various elements comparable to pan dimension (more room round chicken = sooner discount), juiciness of chicken (juicier = leaches extra water = thins sauce extra), if the chicken was frozen (tends to drop extra water) and the way evenly head circulates within the oven.

7. Squidge! Flip the chicken over and squidge the chicken pores and skin into the syrupy sauce. And sure, “squidge” is an actual phrase. See?

8. Baste – Spoon the sauce over the chicken to coat it extra. Sprinkle with sesame seeds and one thing inexperienced if you wish to fairly it up a contact (coriander/cilantro leaves, inexperienced onion, parsley, chives). And serve!

Within the photograph above, the chicken is pictured with plain rice. Despite the fact that there’s not a ton of sauce, what you do have has a reasonably intense flavour so slightly goes a great distance when combined by means of rice.

Select from: white rice, jasmine, basmati, brown rice or (simply in case you’re doing the low carb factor) attempt cauliflower rice. Really, it is a good one for cauliflower rice as a result of the sauce flavour is kind of sturdy so it is going to disguise any remnant of cauliflower flavour!

If you wish to elevate the bar, attempt it with a aspect of flavoured rice! Listed here are some choices:

Buttery Seasoned Rice – tremendous economical, tremendous tasty!

Coconut Rice (fluffy, not gluey!)

Coconut Coriander/Cilantro Lime Rice

Greek Lemon Rice

Rice Facet Dishes

Like to know what you suppose in case you do that chicken dish. And inform me what you served on the aspect!