Sticky Finger Licky Honey Soy Chicken
Some recipes and dishes are considered “classics” as are some flavour combinations. This is usually the case for very good reason! Food is subjected to trends, fads and fashions just like most other things in our world, especially these days. But, I love those things that you know you can come back to over and over again and still feel really happy about the decision. They’re like the little black dress of the kitchen. Honey Soy Chicken, for me, is one of those. There is no doubt it is a crowd pleaser. Who can resist that combination of sweet and salty when it’s gets all sticky and delicious. If you don’t lick your fingers I don’t want to know you quite frankly. And forget the knife and fork while you are at it. This is messy joy all the way. Embrace it!
As we enter into the festive (or crazy) season well and truly, we tend to focus on those specific Christmas recipes - you know the ones - the same old ones - the ones we only seem to do once a year and every time is like starting all over again! The stress of this time of year can send some of us a little bonkers. I just want to point out that, during the festive season we also have those times when you have the casual catch up or the last minute drop ins or the take a dish moments. It’s not all about one day. It’s about taking some down time to enjoy ourselves. This recipe is gifted to you with that vibe in mind. It’s not the full shebang but it’s yummy, easy, transportable, crowd pleasing and economical. Tick, tick, tick, tick and TICK!
Of course this type of recipe is brought to another level using your Combi-Steam. It’s an amazing way to show off the benefits of mixing that oven heat with some steam so we get that chicken juicy and tender while the outside is caramelised to perfection.
Give it a whirl and add it to the repertoire in your own royal kitchen - festive season or any season.
Ingredients:
6 chicken marylands (or 12 chicken drumsticks) - skin on
¾ cup soy sauce (salt reduce and/or GF if preferred)
⅓ cup honey
2 tsp rice wine vinegar (or other white/light vinegar)
1 tsp sesame oil
1 tsp minced ginger (or to taste)
1 tsp minced garlic (or to taste)
1 tsp minced chilli or chill flakes (optional)
Method:
Gently score the chicken pieces by gently cutting through the skin from one side to the other two or three times. Pat the pieces dry with some paper towel.
Place the soy, honey, vinegar, oil, ginger, garlic and chilli (if using) into an extra large zip lock bag (or a container/bowl). Seal the bag and swish around to combine.
Add the chicken to the bag (or container/bowl) and gently squeeze to remove as much air as you can. Seal the bag and push the chicken around to coat in the marinade. Place in the fridge for at least 1 hour if you have the time - otherwise set aside for at least 10 minutes.
Line a baking tray or baking dish with baking paper for easy clean up.
Select Combination Steam (Hot Air+Steaming) on your Combi-Steam. Set the temperature to 200°C. (For variable Steam set to 20%) Allow to preheat.
Arrange the chicken pieces on the lined tray/dish with space in between. (if you need to, use two trays/dishes so it’s not overcrowded)
Place the chicken into the preheated Combi-Steam. Cook for 15 minutes. Reduce the temperature to 180°C and cook for a further 30 minutes or until juices run clear from the chicken. (For drumsticks only it will likely only need 20 minutes at 180°C)
Remove and allow to rest for 10 minutes before serving, or refrigerate to serve cold if preferred
This is delicious served as a meal with some Asian style coleslaw or some blanched greens like boy choy, snow peas, sugar snaps etc. You could also do some simple steamed rice if you like. Check out my Everyday Foods printable instructions for “how to’s” on some of those basics.
But if you just want to lump it into the middle of a table and allow people to get stuck in, whilst they enjoy a drink and a casual chat, go for the drumstick option and serve with plenty of napkins (or wipes) to clean up afterwards.
Get sticky and enjoy. The festive season doesn’t have to be about stress and perfection. It should be about friends, family and fun. Don’t bite off more than you can chew in the kitchen. Keep it simple. Your guests would rather have a happy time without a fine dining menu than a host that’s on the edge of a royal breakdown!!
Happy Combi-Steaming my loyal ones!
Yours in the kitchen,
The CSQ. x