Table of Contents
- Sweet and salty honey and soy sauce chicken glaze that caramelises into a sticky coating
- How To Cook Honey Soy Glazed Chicken Thighs
- How To Keep The Chicken Soft And Juicy
- The Combination Of Light And Dark Soy Sauce
- Sticky Umami Honey Soy Glaze Technique
- Similar Recipes on flaevor.com
- Recipe: Honey Soy Glazed Chicken Thighs
Sweet and salty honey and soy sauce chicken glaze that caramelises into a sticky coating
This simple and unforgettably tasty chicken dish is perfect for an easy lunch or dinner any day of the week. Rich umami flavours come from a combination of soy, oyster sauce and rice wine, seasoned with fresh ginger, garlic and Sriracha.
How To Cook Honey Soy Glazed Chicken Thighs
Many recipes exist online for honey soy glazed chicken thighs, most of which call for the meat to be roasted in the oven and marinated overnight to develop a deeper flavour. In this faster version, the chicken thighs are pan-fried until crispy, then the sauce is added and ‘poached’ into a sticky, thick glaze.
How To Keep The Chicken Soft And Juicy
Only use boneless chicken thighs with the skin on. They have the highest fat content and can withstand high temperature frying and slow cooking without drying out.
The Combination Of Light And Dark Soy Sauce
In Asian cooking, light and dark soy sauce are often mixed together. Light soy sauce has more umami flavour and often more salt than the darker version. Dark soy sauce is added for the attractive colour it adds to the finished dish and a hint of sweetness. Together, dark and light soy sauce make a great pairing.
Sticky Umami Honey Soy Glaze Technique
Simply combine all the sauce ingredients and pour over the chicken. Bring to the boil, then cover and turn to simmer for about 10-15 minutes or until the sauce has thickened to a thick glaze and coats the meat nicely. Any sauce left in the pan can be served on the side or used on cooked vegetables such as broccoli, beans or cabbage.
Similar Recipes on flaevor.com
- Basil Chicken Stir Fry
- Sticky Miso Chicken Strips and Coleslaw
- Karaage Chicken Schnitzel with Soy Celeriac Remoulade
Recipe: Honey Soy Glazed Chicken Thighs
Honey Soy Glazed Chicken Thighs
Ingredients
- 4 chicken thigh fillets, bone out and skin on
- 1 tbsp rice wine vinegar
- Sea salt flakes
- 1 heaped tbsp of cornflour
- Chopped chives or spring onion for garnish
Honey Soy Glaze
- 1.5 tbsp light soy sauce
- 1 tbsp dark soy sauce (*refer to recipe notes)
- 1 tbsp oyster sauce
- 2 tsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp sriracha (or tomato ketchup for a non-spicy version)
- 1 tbsp minced ginger
- 2 2 cloves garlic minced, or 2 tsp garlic powder
- 1/2 tsp black pepper
- 40 ml water
Suggested Side Dishes
- Rice
- Crispy Fried Eggs
- Cucumber Salad
Instructions
- Using a meat mallet, bang the chicken thighs down a little so that the meat is evenly thick. Sprinkle with rice wine vinegar and a little sea salt and massage the meat to coat. Add the cornflour and massage again to coat evenly.
- Prepare the honey soy glaze: Combine all glaze ingredients in a small bowl and stir to combine.
- Heat a frying pan over a medium heat, place the chicken thighs skin-side down and fry until crisp and golden brown. Turn the chicken with the skin side up and pour the honey-soy glaze over the chicken, basting the meat with the glaze. When hot and bubbling, cover and simmer for 10-15 minutes, basting the meat every few minutes until the sauce is thick and glossy.
- Remove the chicken from the pan. Allow to cool for a few minutes, then cut into thick slices. Serve with rice and sliced chives or spring onions. The chicken would also go well with crisp fried or soft boiled eggs and a fresh crunchy cucumber salad.