Sweet chilli and Soy baked chicken
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
584 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Sweet chilli and Soy baked chicken
Description
This recipe uses a simmered glaze combining brown sugar, water, vinegar, dark soy sauce, fish sauce, ginger, garlic, and fresh chilies to create a sticky, flavorful coating for chicken thighs. The glaze is prepared by dissolving sugar and reducing the mixture until thick and syrupy. Baking the chicken in this glaze allows the flavors to caramelize on the surface while keeping the meat tender and juicy. Regularly spooning glaze during baking enhances the sticky texture and depth of flavor.
The accompanying coconut rice cooked with jasmine rice, coconut milk, and chicken stock introduces a creamy, mildly sweet contrast complementing the glaze’s intensity. Steamed green beans add freshness and color to the plate.
Serving with fresh lime wedges offers an acidic brightness to cut through the richness. This dish works well for dinners featuring balanced sweet, savory, and mildly spicy profiles with a comforting side that soaks up the glaze.
Adjusting glaze simmer time and baking temperature may be necessary when using frozen chicken as it releases more moisture, impacting thickness and cooking duration.
Ingredients
for the chicken
- 2 cups water
- 1 cup brown sugar I used Demerara sugar, soft
- 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 crushed, cloves
- 2 teaspoons ginger finely grated
- 1-2 chilies finely chopped (depending on how spicy you like it
- 8 chicken thighs fresh
for the coconut rice
- 1 mug around 350-400ml capacity jasmine rice
- 1 coconut milk 400ml
- 1 mug use the rice mug chicken stock/water
- 1 teaspoon salt
to serve
- lime fresh, wedges
- green beans steamed
Instructions
- 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.
Notes
- If using frozen chicken, simmer the glaze for an additional 5 minutes to thicken before baking.
- Increase baking temperature for frozen chicken to compensate for moisture release and achieve sticky glaze consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 38g | 13% |
| Protein | 33g | 66% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 188mg | 63% |
| Sodium | 1896mg | 79% |
| Potassium | 532mg | 11% |
| Sugar | 36g | 72% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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