Transform your dinner routine with this irresistible sticky chicken thighs recipe that’s sure to make your taste buds dance with delight. Let me guide you through creating a savory and sweet masterpiece that will leave you questioning why you didn’t try this sooner.

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I love to make dishes that are simple yet flavorful, like my Sticky Chicken. This recipe uses bone-in, skin-on chicken thighs, which are delicious, and makes a glaze that is part soy sauce, part honey, and part brown sugar, with just a hint of ginger.

That’s going to give you all the umami and fragrant sweetness you want. Then I stirred in a bit of sriracha for heat (not mandatory; you can also use a chili paste, or leave out the heat altogether) and some garlic for depth.

We finish all this off with a drizzle of toasted sesame oil (impossible to overstate the importance of this ingredient) and serve the whole thing with a shower of green onions, which are not only beautiful but also nutritious.

Sticky Chicken Recipe Ingredients

Ingredients photo for Sticky Chicken Recipe

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  • Chicken Thighs: Rich in protein and essential amino acids; offers tender, juicy meat.

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  • Soy Sauce: Adds a savory umami flavor; low in calories yet high in sodium.

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  • Honey: Natural sweetener that balances savory flavors; provides carbohydrates.

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  • Brown Sugar: Enhances sweetness; adds depth with a hint of molasses flavor.

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  • Sriracha: Optional spicy kick; contains capsaicin, promoting metabolism boost.

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  • Ginger: Offers a zingy warmth; known for anti-inflammatory and digestive benefits.

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  • Sesame Oil: Nutty aroma; contains heart-healthy fats and adds depth to flavors.

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  • Garlic: Boosts savory flavor; contains compounds with medicinal properties.

    • Sticky Chicken Recipe Ingredient Quantities

    • 1.5 lbs (680g) chicken thighs, skin-on and bone-in

    • 1/2 cup soy sauce

    • 1/4 cup honey

    • 2 tablespoons brown sugar

    • 2 tablespoons rice vinegar

    • 1 tablespoon sesame oil

    • 3 cloves garlic, minced

    • 1 inch piece of ginger, grated

    • 1 teaspoon sriracha or chili paste (optional)

    • 2 tablespoons water

    • 1 tablespoon cornstarch

    • 2 green onions, chopped, for garnish

    • Sesame seeds, for garnish

    How to Make this Sticky Chicken Recipe

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    1. In a sizable mixing bowl, blend soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger (grated), and sriracha (if using). Stir well to mix all the ingredients.

    2. Put the chicken thighs in the bowl, ensuring each piece is well covered with the marinade. Encase the bowl in cling film and refrigerate for a minimum of half an hour, or for optimal results, marinate overnight.

    3. Set your oven to 400°F (200°C) to preheat.

    4. Prepare the baking dish by lining it with aluminum foil or parchment paper to catch drippings and to allow for easier cleanup. Put the marinated chicken thighs in the dish, arranging them so that the skin side is up.

    5. Discard any leftover marinade and place the chicken breasts in the marinade. Then, place the chicken in the baking dish.

    6. Cook the chicken in a 375°F oven for 35-40 minutes, or until the chicken is cooked all the way through and the skin is golden brown and crunchy.

    7. About 5 minutes prior to the chicken finishing cooking, mix the water and cornstarch in a small bowl. Stir until the mixture is smooth.

    8. Take the baking dish out of the oven and with care, pour the juices into a small saucepan. There should be nothing but juice in the pan; any vegetable bits that managed to make it into the dish should be left behind in the dish. Place the pan over medium heat and bring the juice to a simmer.

    9. Stir the cornstarch mixture into the sauce that is simmering slowly, and whisk it in until the sauce is thickened. After the sauce thickens, pour it back over the chicken and the sauce in the baking dish.

    10. Before serving, top the sticky chicken with chopped green onions and sesame seeds. Dig in and enjoy your sticky, flavorful chicken!

    Sticky Chicken Recipe Equipment Needed

    1. Sizable mixing bowl
    2. Grater
    3. Cling film
    4. Oven
    5. Baking dish
    6. Aluminum foil or parchment paper
    7. Small bowl
    8. Small saucepan
    9. Whisk

    FAQ

    • Q: Can I use chicken breasts instead of thighs?A: Yes, you can use chicken breasts instead of thighs, but watch the cooking time. Breasts may cook faster than thighs.

    • Q: How can I make this dish gluten-free?A: Substitute normal soy sauce with tamari or a gluten-free soy sauce, and you can make the dish gluten-free.

    • Q: Can I cook this in an oven instead of on the stovetop?A: Yes, it is possible to bake it. Set the oven to 400°F (200°C) to preheat, and then bake for approximately 25-30 minutes until the chicken is cooked all the way through and sticky.

    • Q: What can I use as a substitute for rice vinegar?If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.

    • Q: How long can I store leftovers?A. Put any remaining food into a container that won’t let air inside, and then put that container in the fridge. You can keep the food in there for up to 3 days. After that, it has to go in the trash or worm composter.

    • Q: Is there a way to make it spicier?A: According to taste, you can increase the spice level by adding more sriracha or chili paste.

    Sticky Chicken Recipe Substitutions and Variations

    Tamari, coconut aminos, or low-sodium soy sauce work well in place of soy sauce, which can be used in more diluted forms.
    Honey: Substitute maple syrup or agave nectar for a vegan alternative.
    Coconut sugar or granulated sugar may be used in place of brown sugar if necessary.
    Rice vinegar can be replaced with apple cider vinegar or white wine vinegar.
    Sesame Oil: If you need to substitute sesame oil, use olive oil or canola oil, though you’ll get a different flavor profile.

    Pro Tips

    1. Marinating Time: For maximum flavor infusion, marinate the chicken thighs overnight rather than the minimum half-hour. This allows the marinade to deeply penetrate the meat, enhancing the overall taste.

    2. Crispy Skin Tip: Before placing the marinated chicken in the baking dish, pat the skin dry with a paper towel. This helps achieve a crispier skin. You can also brush the skin with a bit of extra honey for added caramelization.

    3. Consistent Cooking: Instead of using different temperatures for preheating and cooking, preheat the oven to 400°F (200°C) and cook the chicken at the same temperature. This ensures the skin becomes crispy while the inside remains juicy.

    4. Balancing Flavors: If the sauce is too sweet or too salty for your taste after thickening, adjust by adding a little more rice vinegar to cut sweetness or a dash of soy sauce for more saltiness. Always taste and adjust before pouring over the chicken.

    5. Serve with Style: Gently toast the sesame seeds in a dry pan over low heat until they are fragrant and slightly golden. This enhances their flavor and adds a nutty aroma to your dish when used as a garnish.

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    Sticky Chicken Recipe

    My favorite Sticky Chicken Recipe

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    Equipment Needed:

    1. Sizable mixing bowl
    2. Grater
    3. Cling film
    4. Oven
    5. Baking dish
    6. Aluminum foil or parchment paper
    7. Small bowl
    8. Small saucepan
    9. Whisk

    Ingredients:

    • 1.5 lbs (680g) chicken thighs, skin-on and bone-in

    • 1/2 cup soy sauce

    • 1/4 cup honey

    • 2 tablespoons brown sugar

    • 2 tablespoons rice vinegar

    • 1 tablespoon sesame oil

    • 3 cloves garlic, minced

    • 1 inch piece of ginger, grated

    • 1 teaspoon sriracha or chili paste (optional)

    • 2 tablespoons water

    • 1 tablespoon cornstarch

    • 2 green onions, chopped, for garnish

    • Sesame seeds, for garnish

    Instructions:

    1. In a sizable mixing bowl, blend soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger (grated), and sriracha (if using). Stir well to mix all the ingredients.

    2. Put the chicken thighs in the bowl, ensuring each piece is well covered with the marinade. Encase the bowl in cling film and refrigerate for a minimum of half an hour, or for optimal results, marinate overnight.

    3. Set your oven to 400°F (200°C) to preheat.

    4. Prepare the baking dish by lining it with aluminum foil or parchment paper to catch drippings and to allow for easier cleanup. Put the marinated chicken thighs in the dish, arranging them so that the skin side is up.

    5. Discard any leftover marinade and place the chicken breasts in the marinade. Then, place the chicken in the baking dish.

    6. Cook the chicken in a 375°F oven for 35-40 minutes, or until the chicken is cooked all the way through and the skin is golden brown and crunchy.

    7. About 5 minutes prior to the chicken finishing cooking, mix the water and cornstarch in a small bowl. Stir until the mixture is smooth.

    8. Take the baking dish out of the oven and with care, pour the juices into a small saucepan. There should be nothing but juice in the pan; any vegetable bits that managed to make it into the dish should be left behind in the dish. Place the pan over medium heat and bring the juice to a simmer.

    9. Stir the cornstarch mixture into the sauce that is simmering slowly, and whisk it in until the sauce is thickened. After the sauce thickens, pour it back over the chicken and the sauce in the baking dish.

    10. Before serving, top the sticky chicken with chopped green onions and sesame seeds. Dig in and enjoy your sticky, flavorful chicken!

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