Sticky Baked Chicken with Honey and Soy


Honey Soy Baked Chicken is a good choice for busy weeknights and lazy Sundays. Simply mix up a simple honey-soy-garlic sauce, pour it over the chicken, and bake. The result is a sweet, salty and sticky chicken dinner – just the kind of flavors everyone loves!

Quick baked chicken recipes like Balsamic Chicken, Honey Mustard Chicken, and this Sticky Soy Chicken are great pocket sized recipes because they’re just made with pantry staples. So good!

Close up photo of freshly cooked honey soy chicken

Easy to cook Honey and soy chicken

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

This recipe is the effortless baked version, with completely hands-off cooking. It’s very slightly adapted from that Baked Sticky Honey Sesame Soy Chicken by Claire from Asparagus and sproutsanother Australian food blogger.

The icing is perfect. Strong in flavor, but not overwhelming – just enough to coat the chicken, that’s all you need. And that’s because the glaze has such flavor that you don’t even have to marinate the chicken.

Just throw a handful of ingredients into a pot, cook it, and here’s what you get:

Overhead shot of a freshly baked Honey Soy Baked Chicken Casserole

What You Need to Make Baked Soy Honey Chicken

Here is what you need to make this dish:

Ingredients Baked chicken with honey and soy
  • Chicken thighs – This recipe calls for bone-in and skin-on thighs so they can be in the oven for the 50-60 minutes it takes for the sauce to reduce and caramelize.

    You can also do it with drumsticks and chicken marylands without altering the recipe.

    For boneless thighs and breasts, the chicken will be in the oven for much less time, so I would 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 cooked. The onion adds an extra element of flavor to the sauce, much like how so many savory recipes start with sautéing the onion.

  • Garlic – Flavor! We are big fans of garlic in (almost!) anything salty!

  • Dear – It’s the sweetness of the sauce that makes it a glaze that coats the chicken.

  • Soya sauce – It’s the salt in the sauce. The recipe calls for all-purpose soy sauce, but light soy sauce can also be used. DO NOT USE dark soy sauce (the flavor is way too intense) or sweet soy sauce like kecap mani (too sweet and strong). See here to learn more about the different soy sauces and when you can swap them.

  • Cider vinegar – Indispensable to balance sweet and salty.

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

How to Make Honey Soy Chicken

Mix sauce > pour over chicken > cook.

Anything else you need to know? ? 😂 (Just kidding!!)

How to Make Honey Soy Chicken
  1. sauce – Mix honey, soy sauce, garlic, vinegar, sesame oil and pepper.

  2. Line pan – Line a pan with aluminum foil AND parchment paper (parchment paper). It’s a jammy icing we have here, and if you only use parchment paper, you’ll suffer from a serious scrub session like I did!

    Then spread the onion in the pan.

  3. Pour the sauce over the chicken – Top with chicken upside down (i.e. skin down) and pour the sauce over it. We start with the skin side down to get some color on the underside (because color=flavor) otherwise the underside is simmering in the sauce all the time.

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

  5. Turn and water – Turn the chicken over and pour the cooking juices over the chicken.

  6. Bake 25 – 35 minutes – Cook another 25 to 35 minutes until the chicken is golden brown. Hopefully the sauce will reduce to a syrup and not need any adjustment, but sometimes it will still be too runny. If it’s too thin, it’s an easy fix: remove the chicken to a plate, return the dish to the oven. It will thicken fairly quickly.

    The reason it’s hard to tell if your sauce will be perfectly syrupy straight from the oven is due to various factors such as the size of the pan (more space around the chicken = faster reduction), the juiciness of the chicken (more juicy = leaches more water = thins the sauce more), whether the chicken was frozen (tends to leach out more water) and how evenly the head circulates through the oven.

  7. Squid! Flip the chicken and place the chicken skin in the syrupy sauce. And yes, “squidge” is a real word. To see?

  1. Water – Pour the sauce over the chicken to coat it more. Sprinkle sesame seeds and something green if you want to spruce it up (cilantro/coriander leaves, green onion, parsley, chives). And serve!

Overhead shot of a freshly baked Honey Soy Baked Chicken Casserole
Fork picking up a piece of chicken cooked in honey and soy on rice

What to Serve With Baked Soy Honey Chicken

In the photo above, the chicken is shown with plain rice. Even though there isn’t a ton of sauce, what you have has a pretty intense flavor, so a little goes a long way when mixed with rice.

Choose from: white rice, jasmine, basmati, brown rice or (just in case you do the low carb thing) try cauliflower rice. In fact, it’s a good choice for cauliflower rice because the flavor of the sauce is quite strong, so it will mask any remaining cauliflower flavor!

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

I love knowing what you think if you try this chicken dish. And tell me what you served on the side! –Nagi x

Watch how to do it

Want more? Subscribe to my newsletter and follow on Facebook, pinterest and instagram for all the latest updates.

Close up photo of freshly cooked honey soy chicken

Sticky Honey Soy Chicken – cooked

Servings5 – 6 persons

Tap or hover to scale

Video recipe above. This is still the EASIEST Sticky Honey Soy Chicken Recipe I’ve come across. And I’ve tried many over the years! Slightly adapted from this recipe by Asparagus and sprouts. The sauce is very thin when you put it together and gets even thinner as it cooks, but miraculously it suddenly thickens into an amazing glaze to crush the chicken. It’s salty and sweet with a nice touch of sesame.Please don’t double recipe or sauce, this will keep the sauce from reducing to the sticky glaze you see in the photo.


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

  • Line pan: Line a baking dish with aluminum foil and then with baking paper. The baking sheet should fit the chicken snugly, not too far apart (the glaze will dry out), not too tight (the glaze won’t thicken enough). (Note 3)

  • Icing: Mix the frosting ingredients together.

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

  • Bake 50 – 60 minutes: Bake for 25 minutes, then flip and bake another 25-35 minutes, until the chicken is golden brown and the glaze is sticky. If the glaze is not syrupy, place the chicken on a plate and return the pan to the pan for a few minutes (it will reduce quickly).

  • Squidge/coated chicken – Flip the chicken and calamari in the glaze, then spoon them in as well.

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

Recipe Notes:

1. Chicken – With the bones, the skin on the thighs works best because the sauce should reduce to syrup at the same time as the cooked chicken. Drumsticks also work, without any alteration to the recipe.
Boneless Skinless Thighs and Breast – Pour the sauce over the onion, bake for 15 to 20 minutes until syrupy. Place the boneless thighs, turning to coat. Bake at 220°C/425°F for 20 minutes, basting once or twice, until the chicken is cooked through. Caramelization will not be as good as pictured (needs skin).
2. Soy Sauce – Use regular all-purpose soy sauce. Sub-clear soy sauce (although the color of the sauce is slightly paler).
Do not use dark soy sauce or sweet soy sauce.
3. Sauce Thickness – Factors such as the size of the pan, the space around the chicken, the amount of juice the chicken leaches into the oven (sometimes the chicken is injected with brine, frozen is more watery, etc.), the how your oven circulates heat will all affect exactly how thick the sauce is. the end of the cooking time.
However, it’s an easy fix – just take the chicken out and then put the pan back in the oven. It shrinks very quickly.
This recipe doesn’t make a lot of sauce like it’s supposed to be because it’s quite strong in flavor. It reduces to a sticky jammy glaze, enough to coat the chicken. That’s all you need!
4. Food per chicken, assuming all the sauce is consumed.

Nutrition Information:

Portion: 207gcalories: 492callus (25%)Carbohydrates: 12g (4%)Protein: 34g (68%)Fat: 34g (52%)Saturated fat: 9g (56%)Trans fat: 1gCholesterol: 196mg (65%)Sodium: 658mg (29%)Potassium: 471mg (13%)Fiber: 1g (4%)Sugar: teng (11%)Vitamin A: 157UI (3%)Vitamin C: 2mg (2%)Calcium: 26mg (3%)The iron: 2mg (11%)

Recipe originally posted in 2016. The update was long overdue with the addition of a new recipe video and most importantly a Life of Dozer section!

Easier Baked Bone-In Chicken Leg Recipes

More mix recipes > for > bake!


The life of the bulldozer

Excuse me! A little privacy please!!!


Leave a Comment