Sticky honey chili chicken
GF, DF
Crispy chicken glazed in a sticky honey chili sauce and on the table in 30 minutes. This is a one pan wonder that is both delicious and a breeze to make. A weeknight winner!
This is one of those low effort, high reward recipes that pack a punch of flavour. Your’e going to love this one! It’s all baked in a single pan which is what I love for weeknight meals.
The chicken is a little spicy so feel free to leave out the chili if serving to children or adults who can’t take the heat.
I like to serve this chicken on a bed of white long grain rice and topped with toasted sesame seeds and sliced fresh chili. Also goes well with steamed bok choy or Asian greens to cut through the richness of the sauce.
What's in this recipe?
Sticky honey chili sauce
Honey
Honey is what gives the sauce its sticky sweetness. It really makes this recipe addictive and delicious and refined sugar free! I would not recommend substituting with another sweetener.
Soy sauce
Soy sauce gives this glaze its deep rich colour and umami flavour. Please use gluten free soy sauce or tamari if serving to those with gluten intolerances.
Gochujang
Gochujang is a Korean fermented chili bean paste. It adds a beautiful subtle heat to the sauce and reinforces the umami flavour - a secret weapon in this recipe! Can be found at most big supermarkets or Asian grocery stores.
Sesame oil
Sesame oil adds a lovely, toasted flavour and nuttiness to this sauce. It rounds out all the bold flavours and is just delicious! Just leave out if you don’t have it on hand as other oils will not substitute on flavour.
Lemon juice
Fresh lemon juice adds acidity to the sauce and cuts through all the saltiness of the soy sauce. Can be substituted with fresh lime juice. Please don’t use juice from a packet!
Garlic
Fresh garlic gives this sauce a real flavour boost! Please use fresh garlic as the stuff in the jar is sickly sweet and will overpower the flavours in this sauce.
Black pepper
A touch of black pepper adds a subtle heat and a little crunchy texture to the sauce.
Chicken
Chicken thigh
Boneless, skinless chicken thighs are diced in this recipe before being baked. I prefer chicken thighs over breast as they are juicer and will not dry out as breast will.
Cornflour
Cornflour is used to coat the chicken before being baked. It allows it to get crispy edges before being glazed with the sauce. It also helps to thicken the sauce at the end of the recipe to create the sticky glaze. Bonus is its gluten-free! Can be substituted with regular flour however I believe cornflour produces crispier chicken and a thicker sauce.
Garlic powder
Garlic powder gives the chicken a boost of flavour. I prefer powder here as the flavour spreads more evenly.
Chili flakes
Chili flakes add a touch of heat to the chicken however feel free to add less or leave them out if sensitive to chili.
Salt & pepper
Because you need it! Salt and pepper bring out the flavours and make this chicken moreish!
Olive oil
I prefer to use extra virgin olive oil to cook the chicken as it is a healthy oil. Feel free to use another neutral tasting oil (canola or vegetable oil).
Step-by-step photos
Chicken gado gado salad with satay sauce
Ingredients
- 3 Tbsp smooth natural peanut butter
- 2 tsp red curry paste
- 2 tsp soy sauce (gf)
- 1 tsp honey
- 1 clove garlic (crushed)
- 1/4 cup coconut milk
- 1/4 cup water
- 1 Tbsp lime juice
- 1/2 red capsicum (sliced)
- 1/2 cup fresh green beans
- 1 cup bean sprouts
- 250g cooked shredded rotisserie chicken
- 1/4 cucumber (sliced)
- 2 eggs (soft boiled)
- 1/4 cup roasted peanuts (roughly chopped)
- 1 long red chili (sliced)
- Fried shallots
- Coriander
Instructions
- Spra
- P
Notes
Serving suggestion
I like to
Storing
Froz
Nutrition Facts
Calories
667Fat
42 gSat. Fat
13 gCarbs
24 gFiber
6 gNet carbs
18 gSugar
12 gProtein
55 gSodium
1028 mgCholesterol
284 mg