Honey Soy Baked Chicken

This Honey Soy Baked Chicken is perfect for hectic weeknights and leisurely Sundays alike. A sweet, salty, sticky chicken meal is served – precisely the flavors that everyone enjoys! Make a basic honey-soy-garlic sauce, pour it over the chicken, and bake.

Because they’re created with pantry ingredients, baked chicken dishes like Balsamic Chicken, Honey Mustard Chicken, and this sticky soy chicken are terrific back-pocket foods. It’s good enough to lick your fingers!

What you need to make Baked Honey Soy Chicken

Bone-in, skin-on chicken thighs — This recipe asks for bone-in, skin-on thighs so that the sauce can decrease and caramelize in the oven for 50 to 60 minutes.

It may also be made with drumsticks and chicken Marylands without changing the recipe.

Because the chicken will be in the oven for a shorter time with boneless thighs and breasts, I’d start the sauce in the range first to reduce it before adding the chicken.

The red onion is chopped into wedges and used as a bed for the chicken to bake on. The onion provides a layer of flavor to the sauce, similar to how many savory dishes begin with sautéing onions.

Garlic has a lot of flavors. We love garlic in virtually everything savory!

Honey – The sauce’s sweetness transforms it into a glaze covering the chicken.

The salt in the sauce is called soy sauce. All-purpose soy sauce is called for in the recipe, although light soy sauce can also be used. DO NOT USE DARK SOY SAUCE (it has an overpowering flavor) OR SWEET SOY SAUCE (such as kecap manis) (too sweet and too strong). More information on different soy sauces and when they can be used interchangeably can be found here.

Cider vinegar — A must-have for balancing the sweet and savory flavors.

Sesame oil — I enjoy sesame oil for the flavor it imparts to any dish, whether it’s a salad dressing (like this Asian Sesame Dressing) or a soup (like this Hot & Sour Soup).

How to make Honey Soy Baked Chicken

Honey Soy Baked Chicken

  • Honey, soy sauce, garlic, vinegar, sesame oil, and pepper should all be included in the sauce.
  • Line the pan – Use both foil and baking paper to line the pan (parchment paper). We’ve got a jammy glaze here, and if you only use baking paper as I did, you’ll be in for a long cleaning session!
  • The onion should next be spread out in the pan.
  • Pour sauce over chicken — Place the chicken on top of the sauce and turn it upside down (skin side down). We start with the skin side down to obtain some color on the underside (since color = flavor) because otherwise, the bottom would simmer in the sauce the entire time.
  • Bake for 25 minutes at 200°C / 390°F (180°C fans) – Bake the chicken for 25 minutes at 200°C / 390°F (180°C fans).
  • Turn and baste – Toss the chicken around and spoon the pan juices over it.
  • 25—35 minutes in the oven – Bake for another 25–35 minutes, or until the chicken is well browned. It’ll thicken up quite rapidly. Ideally, the sauce will be reduced to a syrup and require no adjustments, although it may still be too thin occasionally. Transfer the chicken to a platter and return the pan to the oven if it’s too narrow.
  • Because of variables such as pan size (more space around chicken = faster reduction), the juiciness of chicken (juicier = leaches more water = thins sauce more), if the chicken was frozen (tends to drop more water), and how evenly the heat circulates in the oven, it’s difficult to say whether your sauce will be perfectly syrupy straight out of the range.

Ingredients

  • 5–6 pieces bone-in, skin-on chicken thighs (1.2kg / 2.4lb) OR drumsticks (1.2kg / 2.4lb) (Note 1)
  • One peeled red onion, cut into wedges

Glaze

  • Three garlic cloves, minced
  • 3 tbsp honey
  • Three tablespoons soy sauce (Note 2)
  • 1 tbsp white vinegar (apple cider vinegar or regular vinegar)
  • One teaspoon sesame oil
  • A half teaspoon of black pepper

Garnish (Optional)

  • Seeds of sesame
  • coriander/cilantro leaves, fresh (or other green things like green onion, parsley, chives)

Instructions

  • Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit) (180 degrees Fahrenheit fan).
  • Line a baking dish with foil, then parchment paper. The chicken should fit easily in the baking tray, not too close together (glaze will dry out), and not too loose (glaze won’t thicken enough). (Observation 3)
  • Glaze: Combine all of the Glaze ingredients in a mixing bowl.
  • Place the onion and chicken skin side down in the baking dish, then pour the glaze over them.
  • Bake for 50–60 minutes: Bake for 25 minutes, then turn and bake for another 25–35 minutes, or until the chicken is golden brown and the glaze is sticky. Remove the chicken to a platter and return the pan to the oven for a few minutes if the ice isn’t syrupy (it will reduce quickly).
  • Squidge/coat chicken — Turn the chicken over and squidge it in the glaze, then spoon it on top.
  • Serve with steamed greens and sesame seeds, as well as fresh cilantro/coriander leaves.

Recipe Notes:

Honey Soy Baked Chicken

  1. Bone-in, skin-on chicken thighs are excellent since the sauce should reduce to syrup in the same amount of time as the chicken cooks. Drumsticks can also be used without making any changes to the recipe.
  2. Thighs and breasts, boneless and skinless – pour sauce over onion, bake 15 to 20 minutes until syrupy. Place the boneless thighs in the pan and toss to coat. Cook for 20 minutes at 220°C/425°F, basting once or twice until chicken is cooked through. Caramelization will not be as excellent as shown (need skin).
  3. Soy sauce – Use regular soy sauce for this. Light soy sauce can be used instead (though the sauce color will be slightly paler). Use light soy sauce instead of dark or sweet soy sauce.
  4. Sauce thickness – The size of the pan, the amount of space around the chicken, how much juice the chicken leaches in the oven (sometimes chicken is injected with brine, frozen chicken is more watery, etc. ), and how evenly your oven circulates heat will all affect how thick the sauce is at the end of the bake time.
  5. However, it’s a simple fix: remove the chicken and return the pan to the oven. It goes down quite rapidly. This recipe makes a small amount of sauce, which it should be because it has a robust flavor. It should reduce to a thick, sticky glaze that coats the chicken. That’s all there is to it!
  6. Nutritional information per chicken, if the entire sauce is eaten.

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