Description
This Honey Soy Chicken recipe features tender, juicy chicken thighs or breasts marinated in a flavorful blend of soy sauce, honey, cider vinegar, Chinese cooking wine, sesame oil, and garlic. The chicken is quickly grilled or pan-cooked with a delicious basting sauce, resulting in a sticky, sweet, and savory glaze. Perfect as a main dish, it’s garnished with sesame seeds and green onions, served with a luscious thickened sauce on the side for added richness.
Ingredients
Scale
Chicken
- 1.25 – 1.5 kg (2.5 – 3 lb) skinless boneless chicken thighs OR breast
- 1 tbsp vegetable oil (for cooking)
Marinade & Sauce
- 1/2 cup soy sauce (all purpose or light, not dark)
- 2/3 cup honey (can substitute with maple syrup)
- 1/3 cup cider vinegar (or rice vinegar)
- 1/4 cup Chinese cooking wine or dry sherry
- 1 tbsp toasted sesame oil
- 1 1/2 tbsp finely minced garlic
- 1/3 cup water
- 1 1/2 tsp cornflour (cornstarch)
Garnish
- Green onion, finely sliced
- Sesame seeds
Instructions
- Prepare Marinade Sauce: In a jug, combine soy sauce, honey, cider vinegar, Chinese cooking wine, toasted sesame oil, and finely minced garlic. Stir well until the honey completely dissolves.
- Reserve Sauce Portions: Set aside 1/4 cup of the marinade for basting later and refrigerate it. Also reserve 2/3 cup for the serving sauce; refrigerate this as well.
- Marinate Chicken: Pour the remaining marinade over the chicken in a container. Make sure the chicken is thoroughly coated. Cover and refrigerate for at least 3 hours, preferably 24 to 48 hours for best flavor penetration.
- Make Serving Sauce: Pour the reserved 2/3 cup sauce into a small saucepan. Mix cornflour and water until smooth and add to the sauce. Simmer over medium heat for about 5 minutes, stirring regularly, until the sauce thickens to a syrupy consistency. Adjust thickness by adding a bit more water if needed. Set aside and keep warm.
- Preheat Grill or Skillet: Brush a BBQ plate or grill with vegetable oil and heat to medium-high heat. Alternatively, heat the oil in a large skillet over medium-high heat.
- Cook Chicken – Thighs: Place chicken thighs on the BBQ or skillet. Cook first side for 2 minutes, then flip and brush with reserved basting sauce. Continue cooking, flipping and basting every 1 to 2 minutes, for a total of about 10 minutes or until the internal temperature reaches 75°C (165°F).
- Cook Chicken – Breasts: Cook the first side for 2 minutes, flip and baste, cook the other side for 2 minutes, then continue flipping and basting approximately every 45 seconds for a total of around 8 minutes or until the internal temperature reaches 66°C (151°F).
- Rest Chicken: Transfer the cooked chicken to a serving plate, cover loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
- Serve: Garnish the chicken with sesame seeds and sliced green onions. Serve with the warm thickened sauce on the side for dipping or drizzling.
Notes
- Use boneless skinless chicken thighs for juicier, more flavorful results; breasts also work for a leaner option.
- Light soy sauce is preferred over dark to maintain a balanced flavor and color.
- Chinese cooking wine or dry sherry is essential for authentic flavor; do not omit.
- Toasted sesame oil adds a nutty aroma but use sparingly to avoid overpowering the dish.
- Marinating for 24-48 hours yields the best flavor absorption, but a minimum of 3 hours is acceptable.
- If the serving sauce gets too thick upon cooling, stir in a little water to loosen the consistency.
- Use a meat thermometer to ensure the chicken reaches the safe internal temperature for optimal tenderness and safety.
