Honey Soy Baked Chicken
Honey soy is a popular flavour combination that is used in many different types of cuisines around the world. This flavour has a sweet and salty taste that is perfect for dishes like stir-fry, marinades, and glazes.
The origins of honey soy can be traced back to Asia, where it is commonly used.
In China, honey soy is used in many different dishes, including stir-fry and steamed buns. The sauce is made by combining soy sauce, honey, and other ingredients like garlic, ginger, and sesame oil. The sweet and savory flavour of honey soy is a staple in Chinese cuisine and is enjoyed by people all over the world.
In Korea, honey soy is used in dishes like bulgogi, which is a type of Korean barbecue that is marinated in a mixture of soy sauce, sugar, and other ingredients. This dish has become popular in many countries and is often served in Korean restaurants and food trucks.
In addition to Asian cuisine, honey soy has become popular in Western cuisine as well. In the United States, honey soy is often used as a glaze for chicken wings and other types of poultry.
The sauce is made by combining honey, soy sauce, and other ingredients like garlic, sesame oil, and sometimes ginger or chilli.
There are many different ways to use honey soy in cooking, and it can be used in everything from marinades to dipping sauces. Some popular dishes that use honey soy include stir-fry, teriyaki, bulgogi, chicken wings, and meatballs. The versatility of this flavour makes it a favourite of many home cooks and professional chefs.
In this recipe, we baste the chicken with the honey soy sauce, making it dark and giving it some char. This cooking method makes very flavourful chicken skin and pairs perfectly with rice and steamed vegetables.Â
Honey Soy Baked Chicken
Equipment
- 1 large oven proof baking dish
Ingredients
- 8 bone in, skin on, chicken thighs (note 1)
- 4 cloves of garlic (finely chopped)
- 3 tbsp honey
- 2 tbsp light soy sauce (note 2)
- 2 tbsp dark soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- ½ tsp white pepper ground
- 2 tsp cornflour mixed with 4 tsp water to make a cornflour slurry
Instructions
- Add all ingredients (except cornflour slurry ingredients) into a large bowl and let marinate, at least 30 mins, best 24hrs,
- Preheat oven to 200℃/395℉. Centre oven shelf. Add the chicken (skin side up) and all the sauce to baking dish. Cover the chicken in the sauce. Bake for 20 mins. Baste. Cook for another 20 mins. Baste. Cook for another 20 mins. Remove chicken from pan and out onto your serving plates, leaving the soy juices in the pan.
- Mix cornflour and water together. Then mix this with the soy juices in the pan very well. Add back to the oven, cooking until the mixture is bubbling and thickened. Spoon sauce over the chicken.
- Serve with rice and steamed vegetables.