Sticky Ginger Soy Chicken
Description
This Sticky Ginger Soy Chicken is the kind of easy midweek dinner that earns a regular spot on my menu. It’s quick to make, full of flavour, and has that glossy, golden finish that makes it look just a little bit fancy, even when dinner needs to happen fast.
The sauce is simple and delicious: fresh ginger, garlic, soy sauce, honey, brown sugar and rice wine vinegar, all simmered into a sticky glaze that coats juicy chicken thighs beautifully.
Serve it with jasmine rice for a classic, comforting meal, or pile it into crisp lettuce cups with grated carrot, spring onion, chilli and lime for something fresh and crunchy.
You can keep the flavours family-friendly or turn them up a notch, add extra ginger for more warmth, more chilli for heat, or a generous sprinkle of sesame seeds for crunch. It’s also delicious the next day, making it perfect for leftovers, lunches and easy dinners later in the week. It’s also freezer friendly, so future you can enjoy a very tasty dinner with minimal effort. Winner winner chicken dinner!
Ingredients
Method
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Toast the sesame seeds
Once the sesame seeds are toasted use the same pan for the whole recipe.
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Prep the chicken:
Pat chicken thighs dry with a paper towel. 800 g to 1 kg chicken thigh fillets butterflied, or cut into 3–4 cm chunks (best for maximum sticky sauce coverage). See Tips 1, 2, 3 and 4.
Brown the chicken:
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Heat 1 tbsp oil in a large frying pan over medium-high heat. Add chicken in a single layer (don't crowd the pan, do batches if needed).
Cook 3–4 minutes each side, until browned and cooked through. Then remove the cooked chicken from the pan.
+1 photos
Add the aromatics:
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Use the same pan, these browned bits are highly prized in cooking. They are rarely discarded and are usually the foundation for making delicious gravies or pan sauces.
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Turn heat down to medium. Add 2-3 tbsp grated ginger and 2 cloves diced garlic. Stir for 30 seconds until fragrant.
Make it sticky:
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Add ¼ cup soy sauce, 2 tbsp honey, 1 tbsp brown sugar, 2 tbsp rice wine vinegar and ½ cup water. Simmer 2–3 minutes.
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Mix 1 ½ tsp cornflour and 2 tbsp water into a paste to make the cornflour slurry. Stir in the cornflour slurry and simmer 1–2 minutes until the sauce turns glossy. See Tips 5, 6 and 7.
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Add half the sesame seeds, spring onions and chilli, the sauce should start to thicken and part slightly when you drag the wooden spoon or spatula across the pan.
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Add the chicken back to the pan and toss 1–2 mins until fully coated with the sauce. See Tip 8.
Finish and serve:
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Sprinkle with remaining sesame seeds, spring onions, chilli and any sauce still in the pan. Serve over rice with lime wedges.
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Now it's ready to enjoy.
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Meal prep win: Keeps up to 3 days in the fridge. The sauce gets even better overnight.
Freezer friendly - Happy future you! :)
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Watch How To Make Sticky Ginger Soy Chicken
It’s super easy... and looks like you've made a big effort.
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