Sweet chilli and soy baked chicken

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. 
Course Asian, Chicken, Dinner
Cuisine Asian
Keyword Baked chicken, Dinner, easy recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Calories 584
Author Alida Ryder


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

to serve

  • 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.


If using frozen chicken, boil the glaze for an extra 5 minutes and bake the chicken at a higher temperature, as the chicken will release a lot of moisture and will result in a runnier glaze consistency.


Calories: 584kcal | Carbohydrates: 38g | Protein: 33g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 1896mg | Potassium: 532mg | Sugar: 36g | Vitamin A: 220IU | Vitamin C: 11.1mg | Calcium: 60mg | Iron: 2mg