Best Amys Easy Soy Sauce Honey Chicken Recipes

HONEY SOY CHICKEN DRUMSTICKS

Steps:

• Wash and pat dry the drumsticks with a kitchen towel. Place in a 10.6 x 7 inch baking dish and season with salt and pepper. Preheat oven to 375F.
• In a medium bowl, combine all marinade ingredients. Pour over chicken and massage for 5 minutes. Cover the baking dish with aluminum foil and leave 30 minutes to marinate.
• Remove aluminum foil and place the baking dish in the middle of the oven. Cook for 40 minutes until drumsticks are nicely brown.
• Remove from the oven and garnish with green onions and sesame. Serve with the pan juices and your favorite side dish.

AMY'S EASY SOY SAUCE HONEY CHICKEN

Steps:

• Heat oven to 350 degrees.
• Whisk liquid ingredients together.
• Put chicken parts in a pyrex baking dish and pour liquid over it.
• Sprinkle chicken with garlic, paprika and salt.
• Bake for 1 hour.

SOY SAUCE CHICKEN

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

HONEY & SOY CHICKEN

Steps:

• Using a sharp knife, score the chicken thighs twice through the skin, season and transfer to a bowl.
• Whisk the honey with the soy, lemon juice, ketchup, ginger, garlic, chilli flakes and fennel seeds. Pour this over the chicken, making sure that each piece is coated, then cover and marinate in the fridge for at least 2-3 hrs, or overnight if you have time.
• Heat the oven to 200C/180C fan/ gas 6. Line a large roasting tin with foil and put in the oven to heat up for 10 mins. Gently shake the excess marinade off the chicken thighs, reserving the bowl of leftover marinade, then carefully arrange in a single layer in the hot tin. Drizzle with the oil and roast for 10 mins.
• Meanwhile, pour the reserved marinade into a small pan and bring to the boil over a medium-low heat, stirring often. Cook for 7-10 mins, or until thick and syrupy.
• Remove the chicken from the oven and carefully pour any juices from the tin into the pan with the syrupy sauce and continue to cook for 5 mins until the sauce is the consistency of double cream.
• Spoon the sauce over the chicken, then return the roasting tin to the oven for 10-15 mins more, or until the thighs are sticky and tender, and the juices run clear when pierced with a knife. Slice some spring onions along their length and scrape a knife along the shreds to curl them, if you like, then scatter over the chicken. Serve warm or at room temperature with rice and salad or steamed greens.