Sticky Baked Chinese Chicken | Sweet, Savory & Irresistible
If you’re craving takeout flavors but want a homemade twist, this Sticky Baked Chinese Chicken is the perfect solution. Juicy chicken thighs are baked until tender, then coated in a glossy, sweet, and savory sauce that’s finger-licking good. With hints of garlic, ginger, soy sauce, and honey, this recipe captures all the flavors you love about Chinese-style sticky chicken—without the need for deep frying.
Perfect for weeknight dinners, meal prep, or even entertaining, this dish pairs beautifully with rice, noodles, or stir-fried vegetables.
Why You’ll Love This Recipe
Healthier than takeout – baked, not fried, but still loaded with flavor.
Sticky-sweet sauce – soy, honey, and garlic combine for irresistible flavor.
Family-friendly – kids and adults will love the sweet and savory taste.
Easy to prepare – minimal prep with simple pantry ingredients.
Ingredients You’ll Need
2 lbs chicken thighs (bone-in or boneless, skin-on recommended)
Salt & pepper, to taste
1 tbsp sesame oil (or olive oil)
For the sticky sauce:
1/3 cup soy sauce (low sodium recommended)
1/3 cup honey
2 tbsp hoisin sauce
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp chili flakes (optional, for heat)
1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
For garnish:
Sesame seeds
Sliced green onions
Step-by-Step Instructions
Preheat oven – Set oven to 400°F (200°C). Line a baking dish with foil or parchment for easy cleanup.
Season the chicken – Pat chicken thighs dry with paper towels. Rub with sesame oil, salt, and pepper. Arrange in the baking dish, skin-side up.
Bake the chicken – Roast for 30–40 minutes, depending on thickness, until the chicken reaches 165°F (74°C) internally and skin is crispy.
Make the sticky sauce – While the chicken bakes, whisk together soy sauce, honey, hoisin, rice vinegar, garlic, ginger, and chili flakes in a saucepan. Bring to a simmer over medium heat. Add cornstarch slurry and stir until thickened.
Coat the chicken – Remove chicken from the oven and brush generously with the sticky sauce. Return to the oven for 5–7 minutes to caramelize.
Serve – Garnish with sesame seeds and green onions. Serve hot over steamed rice, fried rice, or noodles.
Tips & Variations
Crispier finish: Broil the chicken for 2–3 minutes after saucing for extra caramelization.
Protein swap: Try this sticky sauce with wings, drumsticks, or even baked tofu.
Make it spicy: Stir in sriracha, chili paste, or extra red pepper flakes.
Meal prep friendly: Store leftovers in an airtight container for up to 3 days and reheat gently.
Add veggies: Roast broccoli, bell peppers, or snap peas alongside the chicken for a complete meal.
Final Thoughts
This Sticky Baked Chinese Chicken is sweet, savory, sticky, and absolutely addictive. It’s the perfect balance of crispy baked chicken and glossy Asian-inspired sauce, making it a fantastic alternative to takeout. With simple ingredients and easy prep, you’ll have a restaurant-worthy dish on the table in under an hour.