Easy baked version of one of my most popular recipes | Baked Honey Garlic chicken

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index and sugar syrup is less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is a lower sodium alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is usually less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner while bone-in thighs are often cheaper.

Preheat the oven to 190°C (375°F).

In a medium-sized bowl, add 3 tablespoons of cornflour, 1/4 teaspoon each of salt and pepper, and 1/2 teaspoon each of garlic powder and paprika. Mix together.

Add 8 skinless chicken thigh fillets, chopped into bite-sized pieces, to the bowl and mix until the chicken is thoroughly coated with the cornflour mixture.

Drizzle 2 tablespoons of oil over the chicken and mix until the chicken pieces are well coated and a little sticky.

Place the chicken pieces onto two medium-sized baking dishes with sides at least 1 inch high, ensuring they are in a single layer without crowding.

Bake in the oven for 15 minutes until the chicken is crisped up.

In a jug, add 1 tablespoon each of rice vinegar and light soy sauce, plus 1 teaspoon of cornflour, and mix until the cornflour is completely dissolved.

Add 80 ml (1/3 cup) of chicken stock, 1 tablespoon of unsalted butter, 4 cloves of minced garlic, and 110 g (1/3 cup) of honey to the jug and mix together.

Remove the chicken from the oven and transfer it onto one tray.

Pour the sauce around the chicken (not directly on top) to maintain crispiness.

Return the tray to the oven and cook for a further 10 to 12 minutes until the sauce is thick and bubbly.

Remove the tray from the oven and stir the chicken into the sauce to coat it.

Serve with egg fried rice, topped with chopped spring onions and chili flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens