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).
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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
Pam H says
Tender and juicy! Love it!
Erren's Kitchen says
So glad you loved it, Pam!! Thank you for giving it a try and leaving feedback for us! 🥰
Jen says
This is one of those recipes where you make it, and want to eat more and more if it but you’re just too full! FABULOUS!
Erren Hart says
Thank you for the rave review! Happy cooking!
Jen says
I don’t know when the last time is I’ve made a new recipe that threw my taste buds into orbit. This certain dud!! I nade Asian Zudles on the sade thst was just as fabulous!!
Erren Hart says
I’m so glad to hear that you enjoyed the Sticky Chinese Chicken recipe! It’s great to hear that it was a hit with your taste buds. The idea of pairing it with Asian Zoodles sounds like a great combination – I may have to try that myself! Thanks for sharing your feedback and enjoy your future cooking adventures.
Kyle says
I made the sauce as a stand alone sauce and it may be the best sauce I’ve ever had. I just let it reduce in the pan and added some cornstarch water to thicken and it’s fantastic.
Erren's Kitchen says
Thank you for stopping by and letting me know Kyle, I love to hear this, glad you enjoyed it 🙂
Chris Simons says
I haven’t made this yet but I know it will be delicious You can’t go wrong with these ingredients.
Erren's Kitchen says
Thank you Chris, let me know how it goes when you do make it 🙂
Biviana Medina says
This recipe was delicious!!! Best chicken ever. I didn’t use dark soy sauce just light and I added garlic powder chili flakes and some Sazon for color it was so so yummy definitely going in my personal recipe book
Erren Hart says
Hi Biviana, thanks so much for taking the time to leave feedback. Glad you enjoyed the recipe so much! 🙂
Pickle ThiccSenpai says
yum i made it for the wiki staff they loved it
Erren's Kitchen says
Fantastic, I love to hear this 🙂
Ally Tan says
I just used chicken pieces and assembled every thing in roughly inaccordance with the recipe. After 10mins in the oven I transfered the coated chicken pieces onto a wire rack and gave them a further 10 minutes, so that the coating crispened up. The chicken was so moist & flaverful The only thing missing for me was a touch of chilli heat, but i will remember that for next time. Great recipe, many thanks.
Erren Hart says
I’m so glad you enjoyed it, Ally 🙂
MrBeast says
It so tasty and it’s easy to make
Erren's Kitchen says
Thank you, glad you liked it 🙂