You’re stuck in a dinner rut, same old chicken dishes, boring sauces, and family members politely chewing while dreaming of take‑out. What if you could transform plain chicken into a glossy, flavour‑packed dish that tastes like your favourite takeaway, but with cleaner, grass‑fed meat? That’s exactly why the honey soy chicken recipe matters.
Using premium, free‑range chicken from Gingin Grass Fed gives you nutrition, taste, and peace of mind. In this blog post, you’ll learn step‑by-step how to make a sticky, delicious honey soy chicken, why grass‑fed chicken matters, and how this recipe solves your weeknight dinner problem.
Ingredients You’ll Need for Honey Soy Chicken
Before you get started, gather these essentials.
For the Chicken
Use high‑quality chicken from Gingin Grass Fed. Ideally, thigh fillets or bone‑in, skin‑on thighs.
For the Glaze / Sauce
The magic of honey-soy chicken lies in its sticky glaze. You’ll need:
- Honey, for sweetness and a sticky caramelised finish.
- Soy sauce, for saltiness and umami richness.
- Garlic (or garlic paste / minced), to add depth and warmth.
- (Optional) Rice vinegar or a splash of ordinary vinegar, for a little tang and balance.
- (Optional) Sesame oil, chilli, or other flavour enhancers, if you like a bit more complexity or heat.
For Serving
To complete the dish, consider:
- Steamed rice or white rice for a simple base to soak up the sauce.
- Lightly steamed or stir‑fried vegetables. E.g. broccoli, to add freshness and balance.
- Garnishes like sesame seeds or sliced spring onions, optional, but they add nice texture and a bit of colour.
How to Cook: Step‑by‑Step Honey Soy Chicken Recipe
Here’s a simple, effective method you can follow for reliably delicious results.
- Prep the chicken. If you’re using thigh fillets, cut them into bite‑sized pieces. If bone‑in thighs or drumsticks, you can leave them whole.
- Mix the glaze. In a small bowl, whisk together honey, soy sauce, minced garlic (and optional vinegar or sesame oil). Set aside.
- Coat or season the chicken (optional). Some versions dust the chicken with cornflour (cornstarch) or flour before frying to give the outside a light crisp. Useful if you like a slight textural contrast.
- Sear or fry the chicken. Heat a little oil (or peanut oil) in a pan over medium-high heat, then cook the chicken until it gets golden on the outside. It doesn’t need to be fully cooked, just browned.
- Add the glaze. Pour the honey‑soy mixture over the chicken, reduce the heat to low or medium‑low, and stir gently so each piece gets coated.
- Simmer to thicken. Let the sauce bubble and reduce until it becomes thick and sticky, clinging to the chicken. This usually takes a few minutes.
- Check doneness. If using bone‑in chicken, ensure it’s cooked thoroughly (internal temperature ~75 °C or until juices run clear). If using fillets, ensure no pink remains.
- Serve immediately. Spoon the sticky chicken and glaze over rice, add some steamed veggies, and garnish with sesame seeds or green onions, if using.
Tip: Avoid doubling the glaze too much
If you double the glaze ingredients, the sauce may end up too thin to reduce properly. That risks ending up with a less sticky finish, so scale ingredients with care.
Common Mistakes & How to Avoid Them
Even a great recipe can go wrong if you miss these tips:
- Using too much glaze: That can make the sauce too thin to reduce and end up with a watery sauce instead of a sticky glaze. Make sure proportions are balanced.
- Overcrowding the pan: This prevents the chicken from browning and stops proper caramelisation. Cook in batches if needed.
- Neglecting cooking time for bone‑in pieces: Bone‑in chicken takes longer. Always check doneness for safety.
- Skipping resting time: Letting the cooked chicken sit for a couple of minutes helps juices redistribute and keeps the meat moist.
Follow these guidelines, and you’ll get the sticky, glossy result every time.
Final Thoughts from Gingin Grass Fed
I’m confident that this honey soy chicken recipe will become one of your go-to meals. The sticky glaze, the tender meat, the quick prep, it all comes together beautifully. And because you use premium, free‑range chicken from Gingin Grass Fed, you get more than just delicious flavour, you’re serving up nutritious, ethically raised meat too.
If you want to enjoy real, wholesome chicken for your meals, try this recipe with our free‑range chicken. You’ll taste the difference and feel good about what’s on your plate.
For top‑quality meat and easy home delivery, order online now and get your free‑range chicken delivered straight to your door.
FAQs
How long does this honey soy chicken recipe take from start to finish?
From prep to plate, expect about 30–40 minutes. If you include marinating time (optional), budget longer, but the cooking itself is quick.
Can I use chicken breast instead of thighs?
Yes, you can. Chicken breast will work, but it tends to be leaner and can dry out more easily. Thighs or drumsticks generally give juicier, more flavourful results.
Is this recipe suitable for kids or picky eaters?
Definitely. Many people find the sweet-savoury balance of honey soy glaze appealing to kids and adults alike. If you want less salt, just reduce the soy sauce a little.
Can I make a gluten‑free version?
Yes, replace regular soy sauce with tamari and use cornstarch instead of flour/cornflour if coating the chicken.
Does using Gingin Grass Fed chicken make a noticeable difference?
Yes. Because the chicken is free‑range, hormone‑free, and grass‑fed, it tends to be leaner, richer in nutrients (like omega‑3s and vitamins), and has a cleaner, more natural flavour, all of which elevate the final dish.