This recipe for Sticky Chinese Chicken makes deliciously sticky, chicken with a honey soy glaze that everyone will love. This dish is perfect for casual entertaining.
Serve with my Best Ever Fried Rice for a better than takeout dinner at home.
I love Asian food. It’s packed full of flavor and simple to make. What better combination is there? I had some drumsticks which I planned to use to make my Oven Fried Chicken recipe with but didn’t realize I was out of breadcrumbs.
I had to think fast so I took a quick inventory of what I had on hand and decided to try making my Slow Cooker Honey Soy Glazed Chicken with chicken on the bone and baking it instead of using the crock-pot.
My Sticky Chinese Chicken recipe was born. I know you’re going to love this as much as I do!
Why This Recipe Works
- Fresh ginger adds a delicious kick to the sauce.
- Honey helps make the sauce a silky texture and gives you a lip-smacking glaze that can’t be beat
- Using low sodium soy sauce cuts the saltiness and balances the flavors perfectly.
How to make sticky chinese chicken
- Sear the chicken, brown on both sides.
- Bake the chicken for 15 minutes.
- Make the sauce.
- Add the baked chicken to the sauce.
- Serve and enjoy!
Step by Step Instructions
Sear the chicken.
Brown the meat on all sides.
Once the chicken brown on all sides, remove it from the pan and bake them in a separate pan for 15 minutes.
While the chicken bakes make the sauce and then coated the chicken, return it to the oven and bake for another 15 minutes (turning it once and covering it a second time with the sauce 1/2 way through).
It’s that easy! Serve and enjoy!
Winner, Winner Chicken Dinner
FAQs
Soy sauce is high in sodium, which is associated with an increased risk of high blood pressure but is lower in sodium than table salt. I like to use a low sodium brand which makes it healthier.
You can store the sticky chinese chicken in an airtright container in the fridge for up to three days. Freeze in an freezer-safe container for up to four months (defrost thoroughly before reheating).
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Sticky Chinese Chicken
Ingredients
- 1-2 tablespoons vegetable oil
- 12 chicken legs or thighs
- 3 tablespoons cornstarch
- 2 cloves garlic chopped
- ½ inch fresh ginger peeled and grated
- 4 green onions sliced into rounds
- ¼ cup honey
- ¼ cup light soy sauce or low-sodium soy sauce
- ¼ cup dark soy sauce true dark soy sauce should not be salty it’s more for color & some flavor
- ¼ cup rice wine vinegar
- ¼ cup brown sugar
- freshly ground black pepper
- 1 cup cold water
Instructions
- Preheat oven to 400F/200C
- Coat the chicken in the cornstarch and season chicken with a salt and pepper.
- Heat 1 tablespoon of oil over medium-high heat in a large frying pan. Brown the chicken on all sides. Remove from the pan and place the chicken in a baking dish and bake for 15 minutes.
- While the chicken is baking, start the sauce in the same pan you brown the chicken in. If needed, add the rest of the oil to the pan. Quickly saute the green onions, garlic, and ginger together for about a minute just to soften and release the flavors.
- Lower the heat and add the honey, dark & light soy sauce, rice wine vinegar, and black pepper. Mix until combined. Slowly add the water and stir to combine. Mix in the brown sugar stirring until dissolved. Bring the mixture to a boil to thicken. Once thickened, remove from heat.
- After the chicken bakes for 15 minutes, pour the sauce over the chicken and coat thoroughly.
- Return the chicken to the oven and bake another 15 minutes, turning the chicken and cover with sauce again if needed halfway through.
- After 15 minutes, make sure the chicken is cooked through. If not, turn again, cover with the sauce and bake until the chicken is cooked through.
- Serve and enjoy.
Nutrition Information:
Are you making this recipe? I love to see your creations so please tag @ErrensKitchen on Instagram and hashtag it #ErrensKitchen
Wanda Villamil says
I love this receive
Erren's Kitchen says
Thank you Wanda, I’m so pleased you enjoyed it!
Marla Lee says
Easy to make and super tasty. Paired with a vegetable fried rice. Will definitely make it again.
Erren's Kitchen says
Good choice of side to have with it Maria, I’m glad you liked it!
Julia says
I just makethis recuperacion for a Chinese teenager boy..
is delicious.! Wao! Love it.
Erren's Kitchen says
So glad you enjoyed it 🙂
Julian says
amazing chicken recipe!!! tried it last night.
Erren's Kitchen says
I’m glad you enjoyed it, Julian!
Drea says
The recipe tastes heavenly. However, I had trouble caramelizing the chicken in the oven. I used a baking tray that’s probably about 1.75 inches high. I even raised the temp of my oven to 425 and then to 450 but no luck. I’ve tried other recipes where the sauce is supposed to caramelize in the oven and still have the same issue. So it must be something I’m doing wrong. If I had to guess my level as a homecook, I’d say I’m an “advanced beginner” if this helps you gauge where I’m at haha. The lack of caramelizing does not take away with how amazing this dish is though!
Erren Hart says
Hi Drea, it could be oven temp or the pan is too deep. I’s use less sauce and add ad you go to compensate. Hope this helps!
Gail says
Fantastic recipe and crowd pleaser! Will definitely be making this again. Thank you 😊
Erren says
So glad to hear it, Gail! 🙂
Rebecca says
Is it suppose to be 1 cup of rice wine vinegar?
Maureen says
There is a MISTAKE with this recipe. Cup of rice vinegar makes the sauce too runny. Please tell us the correct amount. 1/4? I want to make this tonight.
Erren says
Hi Maureen. I’m so sorry about this. I just updated all of my recipe cards to be more functional and show nutritional values and something must have went wrong in the process on this recipe that was missed. Yes, it’s 1/4 cup.
Maureen says
Thank you. Will make tonight!
Jay says
Erren – this is only gluten free if using soy sauce marked gluten free as normal soy sauce contains gluten.
Same applies to cornstarch.
Erren says
Hi Jay. I’m confused. What led you to think it was gluten free?
Leighann says
Cooking this as I type. My sauce has been boiling away but is not thickening, will give it a little more time and may have to add some corn flour. I do want mine to be sticky and thick, like the picture, not water logged as the sauce looks right now.
Well it’s reduced so I guess this is as thick as it’s going to get as I’m nervous that if I let it go much longer it will be to powerful in taste.signing off till after we eat…to be continued
Erren says
Hi Leighann, I’m sorry you had trouble with the sauce. How did it turn out?
Leighann says
Ohh yes sorry i did mean to come back with my finale review. I did just love this recipe as did my family. I think my sauce was a little runny because my baking dish is very deep so this (i think) is why my sauce just didnt reduce enough. So after i plated the chicken i did use a little cornflour and water and thicken more. Flavour was perfect.We will use this recipe again. Thankyou for the share….cheers
laughingspatula says
This is really good…and sticky! Great photo’s as well!
bob Currer says
May try that tonight. I love cooking Oriental food as well…