Sticky Honey Soy Baked Chicken

Honey Soy Baked Chicken is a good one for busy nights and lazy Sundays. Just mix up a simple honey soy garlic sauce, pour it over chicken and bake in the oven. And out comes a sweet, salty, sticky chicken dinner – just the sort of flavours everybody loves! Quick to prepare baked chicken recipes... Get the Recipe The post Sticky Honey Soy Baked Chicken appeared first on RecipeTin Eats.

Sticky Honey Soy Baked Chicken

Honey Soy Baked Chicken is a good one for busy nights and lazy Sundays. Just mix up a simple honey soy garlic sauce, pour it over chicken and bake in the oven. And out comes a sweet, salty, sticky chicken dinner – just the sort of flavours everybody loves!

Quick to prepare baked chicken recipes like Balsamic Chicken, Honey Mustard Chicken and this sticky soy chicken are great back-pocket recipes because they’re made with pantry staples. Finger licking good!

Easy Baked Honey Soy Chicken

The best way to make Honey Soy Chicken is to marinade it for 24 – 48 hours, then baste constantly while cooking on the stove or BBQ and serve it with a glossy honey soy garlic sauce. And here’s the recipe for how to make it that way – if you have the time!

This recipe is the baked version that’s effortless with completely hands off cooking. It’s every so slightly adapted from this Baked Sticky Honey Soy Sesame Chicken by Claire from Sprinkles and Sprouts, a fellow Australian food blogger.

The glaze is 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:

Overhead photo of pan of Honey Soy Baked Chicken fresh out of the oven

What you need to make Baked Honey Soy Chicken

Here’s what you need to make this dish:

Honey Soy Baked Chicken ingredients
  • Chicken thighs – This recipe calls bone in, skin on thighs so they can be in the oven for the 50 to 60 minutes required for the sauce to reduce down and caramelise.

    It can also be made with drumsticks and chicken Marylands without altering the recipe.

    For boneless thighs and breasts, the chicken will be in the oven for substantially less time so I’d give the sauce a head start in the oven first to start reducing before adding the chicken.

  • Red onion – This is cut into wedges and used as the bed on which the chicken is baked. The onion adds an extra element of flavour into the sauce, much like the way so many savoury recipes start by sautéing onion.

  • Garlic – Flavour! We are a huge fan of garlic in (almost!) everything savoury!

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

  • Soy sauce – This is the salt in the sauce. The recipe calls for all purpose soy sauce, but light soy sauce can be used too. DO NOT use dark soy sauce (flavour is far too intense) or sweet soy sauce like kecap manis (too sweet and too strong). See here for more on different soy sauces, and when you can interchange.

  • Cider vinegar – Essential to balance out the sweet and savoury.

  • Sesame oil – I adore sesame oil for the flavour it adds to anything it’s used in, whether a dressing (like this Asian Sesame Dressing) or into soups (like Hot & Sour Soup).


How to make Honey Soy Baked Chicken

Mix the sauce > pour over chicken > bake.

Anything else you need to know?? ???? (Just jokes!!)

How to make Honey Soy Baked Chicken
  1. Sauce – Mix the honey, soy sauce, garlic, vinegar, sesame oil and pepper.

  2. Line pan – Line a pan with both 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!

    Then spread the onion out in the pan.

  3. Pour sauce over chicken – Top with chicken upside down (ie skin side down) and pour the sauce over. We start with the skin side down to get a bit of colour on the underside (because colour = flavour) otherwise the underside is just stewing the sauce the whole time.

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

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

  6. Bake 25 – 35 minutes – Bake for a further 25 to 35 minutes until the chicken is nicely browned. Hopefully, the sauce will be reduced down to a syrup and require no adjustment, but sometimes it will still be too thin. If it’s too thin, it’s an easy fix: remove chicken on a plate, pop pan back into oven. It will thicken quite quickly.

    The reason it’s hard to say whether your sauce will be perfectly syrupy straight of the the oven is due to factors such as pan size (more space around chicken = faster reduction), juiciness of chicken (juicier = leeches more water = thins sauce more), if the chicken was frozen (tends to drop more water) and how evenly head circulates in the oven.

  7. Squidge! Turn the chicken over and squidge the chicken skin into the syrupy sauce. And yes, “squidge” is a real word. See?

  1. Baste – Spoon the sauce over the chicken to coat it more. Sprinkle with sesame seeds and something green if you want to pretty it up a touch (coriander/cilantro leaves, green onion, parsley, chives). And serve!

Overhead photo of pan of Honey Soy Baked Chicken fresh out of the oven

Fork picking up piece of Honey Soy Baked Chicken set on rice

What to serve with Baked Honey Soy Chicken

In the photo above, the chicken is pictured with plain rice. Even though there’s not a ton of sauce, what you do have has a fairly intense flavour so a little goes a long way when mixed through rice.

Choose from: white rice, jasmine, basmati, brown rice or (just in case you’re doing the low carb thing) try cauliflower rice. Actually, this is a good one for cauliflower rice because the sauce flavour is quite strong so it will disguise any remnant of cauliflower flavour!

If you want to raise the bar, try it with a side of flavoured rice! Here are some options:

Love to know what you think if you try this chicken dish. And tell me what you served on the side! – Nagi x


Watch how to make it

Close up photo of freshly baked Honey Soy Baked Chicken
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Sticky Honey Soy Chicken – baked

Recipe video above. This is still the best, EASIEST sticky honey soy chicken recipe I have come across. And I'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's salty and sweet with a lovely hit of sesame.
Course Chicken, Dinner
Cuisine Asian influence
Keyword Baked chicken, honey soy chicken
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 5 – 6 people
Calories 492cal
Author Nagi | RecipeTin Eats

Ingredients

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

Glaze

  • 3 cloves garlic , minced
  • 3 tbsp honey
  • 3 tbsp soy sauce (Note 2)
  • 1 tbsp apple cider vinegar or ordinary white vinegar
  • 1 tsp sesame oil
  • 1/2 tsp black pepper

Garnish (optional)

  • Sesame seeds
  • Fresh coriander/cilantro leaves (or other green things like green onion, parsley, chives)

Instructions

  • 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'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 onto 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.

Notes

1. Chicken – Bone in, skin on thighs work best because the sauce should reduce down to a syrup in the same time it takes for the chicken to cook. Drumsticks also work, without any alteration to the recipe.
Boneless skinless thighs and breast – Pour sauce over onion, bake 15 to 20 minutes until syrupy. Place boneless thighs in, turn to coat. Bake at 220°C/425°F for 20 minutes, basting once or twice, until chicken is cooked through. Caramelisation won’t be as good as pictured (need skin).
2. Soy sauce – Use ordinary, all purpose soy sauce. Sub light soy sauce (though sauce colour will be slightly paler).
Do not use dark soy sauce or sweet soy sauce. 
3. Sauce thickness – Factors such as pan size, space around chicken, how much juice the chicken leeches in the oven (sometimes chicken is injected with brine, frozen is more watery etc), how evenly you oven circulates heat will all affect exactly how thick the sauce is at the end of the bake time. 
However, it’s an easy fix – just take the chicken out then return the pan into the oven. It reduces really quickly.
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!
4. Nutrition per chicken, assuming all sauce is consumed.

Nutrition

Serving: 207g | Calories: 492cal | Carbohydrates: 12g | Protein: 34g | Fat: 34g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 658mg | Potassium: 471mg | Fiber: 1g | Sugar: 10g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

Recipe originally published in 2016. Update was long overdue with the addition of a new recipe video and most importantly, a Life of Dozer section!

More simple baked bone-in chicken thigh recipes

More mix > pour > bake recipes!

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Life of Dozer

Excuuuuuse me! Some privacy please!!!

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The post Sticky Honey Soy Baked Chicken appeared first on RecipeTin Eats.

Source : Recipe Tin Eats More   

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Irani Chai, Hyderabadi Dum tea in Instant pot

Irani Chai, Hyderabadi style Dum tea in Instant pot. You can make this in pressure cooker as well. Satisfying taste, must try for tea lovers! Making tea in Instant pot is hassle free, no baby sitting, no overflowing, perfect for bachelors or when you want to just make tea relaxingly planning ahead. This makes it... Read More The post Irani Chai, Hyderabadi Dum tea in Instant pot appeared first on Raks Kitchen.

Irani Chai, Hyderabadi Dum tea in Instant pot

Irani Chai, Hyderabadi style Dum tea in Instant pot. You can make this in pressure cooker as well. Satisfying taste, must try for tea lovers!

Irani chai in Instant pot

Making tea in Instant pot is hassle free, no baby sitting, no overflowing, perfect for bachelors or when you want to just make tea relaxingly planning ahead.

This makes it perfect for get togethers, when you just want to keep the chai ready, while you chill with your friends. The amazing flavor and taste will sure surprise and treat your guests/ yourself or your family.

This is slightly a combination of regular masala chai sans the whole spices but just cardamom and condensed milk tea a bit, and pairs well with any snack.

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About

Known by various names, Dum tea or Irani chai is very famous in Hyderabad. Vj have been living in Hyderabad for a while and keeps telling about the wonderful place.

But since he is not a tea person, he told he have not tried this. I have seen in many Youtube street food videos showing how the dum chai is made.

Firstly the tea decoction is simmered for 45 mins in a special vessel which allows to lock the flavor. Spices, sugar are added along the tea powder and put in ‘Dum’ that is no escaping of flavor as the tea brews.

It is just opposite to some rules of making tea where we just want to infuse the tea in hot water, no boiling. Rather, here it is simmered for more time making it strong in flavor and taste.

Another important factor that makes it more Irani style is the thick milk. At some places, even malai is added on top while serving.

The name is Irani chai, because it is served Irani Cafe and is well known in Hyderabad and Mumbai.

Ingredients

I have adapted this method and made as one pot in Instant pot. Since it is supposed to brew longer, I chose slow cook mode to do a bit of justice.

irani-chai-recipe
Dum tea
  • I used Lipton yellow label tea for this recipe. (tea dust)
  • Sugar can be adjusted as per personal preference.
  • A dash of condensed milk in this because the milk is thick in the authentic recipe. So it will provide the richness and smoothness.

See recipe card for other ingredients & quantities.

Substitutions

If you want to omit condensed milk, it is just an addition to enhance taste.

Want to cut down sugar or use natural sweetener? Go ahead, you can use jaggery, brown sugar too but suggest to add after filtering and mix it to avoid curdling.

You can also go for low fat milk. In that case you can even use fully milk rather than using water in the recipe.

Variations

Don’t own Instant pot? To make in pressure cooker see this Dum tea by ArchKC which is my inspiration in first place.

I have not tried this in any other mode in Instant pot. But definitely will try and update if there is a quicker version.

Video

Is video more your thing? Watch quick video for Dum chai.

Storage

I made this 3 times already and this time I had some leftover and I reheated it. It was tasting perfectly fine for me, no bitterness or weird taste.

So you can refrigerate the leftover and use it up for a serving later. I do not recommend more than a day but. Use it up within 24 hrs.

Related posts

  • Masala chai
  • Ginger cardamom tea
  • Adrak hari mirch chai

Recipe card

irani-chai-dum-tea recipe
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Irani Chai, Dum tea in Instant pot

Irani Chai, Hyderabadi style Dum tea in Instant pot. You can make this in pressure cooker as well. Satisfying taste, must try for tea lovers!
Course Drinks
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2

Equipments (Amazon Affiliate links)

  • Instant pot Duo 7 in 1, 6 Quart

Ingredients

  • 1 cup Milk
  • ¾ cup water
  • 1 tbsp Tea powder
  • 1 tbsp Sugar
  • 2 Cardamom crushed
  • 1 tbsp Condensed milk or as per need
Prevent your screen from going dark

Instructions

  • Start instant pot in Slow cook mode in Normal for 30 mins
  • After that add water to the inner pot. Then add tea powder.
    ¾ cup water, 1 tbsp Tea powder
  • Following it, sprinkle sugar, crushed cardamom Pour milk to it. No need to stir.
    1 cup Milk, 1 tbsp Sugar, 2 Cardamom
  • Close the lid and wait until the timer is up. For me no pressure was built so I opened immediately as such.
  • If there is any pressure, you can quick release it and open.
  • Add condensed milk according to your taste preference. If you do not want it too sweet add less. If you are sweet tooth you can add upto 2 tbsp.
    1 tbsp Condensed milk
  • Mix well and filter.
  • Enjoy immediately as it will cool sooner.

Video

Notes

  • If you want to omit condensed milk
  • You can use jaggery, brown sugar too but suggest to add after filtering and mix it to avoid curdling.
  • Low fat milk can also be used.
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InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Stepwise potos

1. Start instant pot in Slow cook mode in Normal for 30 mins

2. After that add ¾ cup water to the inner pot. Then add 1 tbsp of tea powder.

Step1 add tea powder
Dum tea in Instant pot

3. Following it, sprinkle 1 tbsp of sugar, crushed cardamom.

add crushed cardamom, sugar
Instant pot tea

4. Pour milk to it. No need to stir.

adding milk
add milk to it

5. Close the lid and wait until the timer is up. For me no pressure was built so I opened immediately as such.

after adding milk
Before

6. If there is any pressure, you can quick release it and open.

dum tea ready
after opening instant pot lid

5. Add condensed milk according to your taste preference. If you do not want it too sweet add less. If you are sweet tooth you can add upto 2 tbsp.

add condensed milk
Add according to you preference

6. Mix well and filter.

mix well
thick, smooth and rich tea

7. Enjoy immediately as it will cool sooner.

instant pot tea ready
Ready to enjoy the tea

Serve with Onion samosa or simply rusk or Osmania biscuits which is best match for this.

dum-tea-recipe in instant pot
Serve Dum tea with biscuits

The post Irani Chai, Hyderabadi Dum tea in Instant pot appeared first on Raks Kitchen.

Source : Rak's Kitchen More   

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