Sweet chilli and Soy baked chicken
Most delicious sticky sweet chilli and soy baked chicken served with fragrant coconut rice will quickly become a family favorite.
Every night while I’m cooking dinner the twins come into the kitchen and ask me what I’m making. And every night they say “Sticky chicken?” before I get to answer. Most nights they are disappointed because even though I love sticky chicken, I can only eat it so many times before I turn into a sticky chicken. But when it comes to this sticky soy and sweet chili baked chicken, I’m just as eager as they are.
How to make sticky baked chicken thighs
It’s no secret that I love Asian flavours and so when I was faced with chicken thighs a few nights ago with very little inspiration, I decided to make a glaze filled with Asian flavours to bake them in. I started by making a chilli syrup to which I added fish sauce, soy sauce, ginger and garlic. I cooked this down to a delicious syrup and then coated the chicken in it. If you aren’t a fan of spicy food, you can of course leave the chilli out or add a smaller quantity. Alternatively, the Soy & Honey glaze I put on these pork chops will work just as well.
The trick to getting the chicken thighs coated in their sticky glaze is to continuously glaze them with the syrup as they are baking. I try to do it every 15 minutes. This builds up a shellac of sticky, spicy coating that is so good, you’ll be licking your fingers AND the plate.
I served the chicken with the most scrumptious coconut rice which I made with Jasmine rice and coconut milk which I steamed together in the microwave oven. Disclosure… This is the easiest way to cook rice. My mom did it this way and I still make rice this way when I am in a rush/can’t be bothered to worry about it on the stove. I have a pyrex dish with a fitted lid which works just perfectly. Fluffy rice, everytime! And with that gorgeous sticky glazed chicken? Weeknight dinner perfection!
Have you tried this baked chicken recipe? Rate the recipe and comment below.
Sweet chilli and Soy baked chicken
for the chicken
- 2 cups water
- 1 cup soft brown sugar I used Demerara sugar
- 3/4 cup vinegar
- 1/3 cup dark soy sauce You could use Tamari if you're gluten free, always double checking the label
- 1/3 cup fish sauce
- 2 garlic cloves crushed
- 2 teaspoons ginger finely grated
- 1-2 chillies finely chopped (depending on how spicy you like it)
- 8 fresh chicken thighs
for the coconut rice
- 1 mug around 350-400ml capacity jasmine rice
- 1 x 400ml coconut milk
- 1 mug use the rice mug chicken stock/water
- 1 teaspoon salt
- fresh lime wedges
- steamed green beans
- To make the glaze for the chicken, combine the sugar and water together in a saucepan and allow to come to a simmer over high heat.
- When the sugar has dissolved, add the chillies, vinegar, soy sauce, fish sauce, ginger and garlic. Allow to simmer for 15-20 minutes uncovered, until the glaze has reduced and is thick and syrupy. If you are using previously frozen chicken, you'll need to cook it down more as the chicken will release a lot of water when it's cooking, diluting the glaze.
- Pre-heat the oven to 180°c and line a roasting tray with foil.
- Place the chicken thighs in the roasting tray then pour over the glaze.
- Place in the oven and allow to bake for 30 minutes-45 minutes, spooning the glaze in the pan over the chicken every 15 minutes, until the chicken is dark and sticky and cooked through.
- To make the rice, combine the rice, coconut milk, chicken stock/water and salt in a small pot and bring to a simmer over medium heat. Cook to packet instructions until rice is cooked through and fragrant.
- Serve the chicken with the rice, lemon wedges and steamed green beans.