Description
This Honey Soy Chicken recipe features tender, juicy chicken thighs or breasts marinated in a flavorful blend of soy sauce, honey, vinegar, and Chinese cooking wine. The marinade doubles as a delicious sauce, making it perfect for grilling or stovetop cooking. Finished off with green onions and toasted sesame seeds, this dish offers a perfect balance of sweet, savory, and tangy flavors that’s quick and easy to prepare for weeknight dinners.
Ingredients
Scale
Chicken
- 1.25 – 1.5 kg (2.5 – 3 lb) skinless boneless chicken thighs OR chicken breast
- 1 tbsp vegetable oil (for cooking)
Marinade and Sauce
- 1/2 cup soy sauce (all purpose or light soy sauce, not dark)
- 2/3 cup honey (can substitute with maple syrup)
- 1/3 cup cider vinegar (or rice vinegar)
- 1/4 cup Chinese cooking wine or dry sherry (key ingredient)
- 1 tbsp toasted sesame oil
- 1 1/2 tbsp garlic, finely minced
- 1/3 cup water
- 1 1/2 tsp cornflour (cornstarch)
Garnish
- Green onion, finely sliced
- Sesame seeds
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, honey, cider vinegar, Chinese cooking wine, toasted sesame oil, and minced garlic until well combined. This mixture serves as both marinade and sauce.
- Marinate the Chicken: Place the chicken thighs or breasts in a large bowl or ziplock bag and pour the marinade over them. Allow the chicken to marinate for at least 30 minutes to 1 hour in the refrigerator to absorb the flavors deeply.
- Cook the Chicken: Heat the vegetable oil in a grill pan or skillet over medium-high heat. Remove chicken from marinade, reserving the marinade. Cook chicken for about 6-8 minutes on each side or until browned and cooked through.
- Make the Sauce: While the chicken cooks, take the reserved marinade and combine the water and cornflour in a small bowl to create a slurry. Pour this mixture into a saucepan along with the reserved marinade and bring to a boil, stirring constantly until thickened into a glossy sauce.
- Toss and Garnish: Once the chicken is cooked, toss it in the thickened sauce until well coated. Garnish with finely sliced green onions and a sprinkle of sesame seeds before serving.
Notes
- Use skinless, boneless chicken thighs for juicier results; chicken breast also works but may be drier.
- Use light or all-purpose soy sauce—avoid dark soy sauce as it alters the flavor and color.
- Chinese cooking wine or dry sherry adds authentic depth; avoid skipping this for best flavor.
- Toasted sesame oil adds a nutty aroma; it is used in the marinade and should not be swapped with regular sesame oil.
- Marinate chicken for at least 30 minutes; longer marination up to 4 hours intensifies flavor.
- This recipe works well on both grill pans and stovetop skillets.
