Honey Soy Chicken
Make easy Honey Soy Chicken for a fuss-free dinner! Savory, sticky-sweet, and tender, this Japanese recipe uses simple pantry staples.
- Total time
- 1 hr
- Active time
- 15 min
- Yield
- 3
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints3 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Garlic
2 cloves garlic ((crushed))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Toasted Sesame Seeds
2 tsp toasted white sesame seeds ((divided for marinade and garnish))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Green Onion/Scallion
1 green onion/scallion ((chopped; or use chives))
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Details and source
Additional ingredient notes
Ingredients for Honey Soy Chicken
Chicken wings – drumettes and flats, or use other cuts or chicken (see below) Sake Honey Garlic cloves Soy sauce Salt Black pepper Toasted white sesame seeds Green onion/scallion or chives – optional, for garnish Shichimi togarashi (Japanes
JUMP TO RECIPE Substitutions Chicken wings: I used flats and drumettes here, but you can use other cuts like drumsticks, thighs, and breasts. See the recipe card for marinating and cooking times. Sake: If you don’t have it, substitute dry white wine (like sauvignon blanc or pinot grigio), dry sherry, or Chinese rice wine. Soy sauce: For gluten free, use tamari or GF soy sauce.
Substitutions
Chicken wings: I used flats and drumettes here, but you can use other cuts like drumsticks, thighs, and breasts.
See the recipe card for marinating and cooking times. Sake: If you don’t have it, substitute dry white wine (like sauvignon blanc or pinot grigio), dry sherry, or Chinese rice wine. Soy sauce: For gluten free, use tamari or GF soy sauce.
Variations and Customizations
Use different chicken parts.
Drumsticks, chicken thighs, or boneless chicken breast work beautifully! Try it with beef or pork.
Ingredients US CUSTOMARY METRIC 1X 2X 3X
1½–2 lb chicken wings (flats/drumettes) (12–20 pieces, depending on size; or other chicken parts like drumsticks or breasts) 2 Tbsp sake (or dry white wine (e.g., sauvignon blanc and pinot grigio), dry sherry, or Chinese rice wine) For the
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
What can I use instead of honey?
You can easily substitute granulated white sugar for the honey.
If you try another type of sweetener like brown sugar, agave syrup, or date sugar, please let us know how it turns out!
Method Overview
Structured method notes that are separate from the step timeline.
Bake
Preheat to 400ºF (200ºC) and place chicken pieces on a baking sheet lined with parchment paper.
Cook for 30 minutes, flipping halfway. It’s finished cooking when golden brown and caramelized.
Nami’s Recipe Tips
Marination matters – Wings need 3+ hours, but larger cuts like drumsticks should marinate overnight in the fridge for deeper flavor.
Prick or pound – Poke chicken skin with a fork for faster marination, or pound breasts to an even thickness for even cooking. Don’t crowd the pan – Space the wing pieces apart so they cook and caramelize well.
Can I make this recipe ahead of time?
Marinate the chicken overnight (up to 24 hours) and bake the next day.
You’ll get a lot of flavor from the long marination and save time on cooking day.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
45 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr
Total time from the source recipe card.
Step 1
Before You Start: Please note that this recipe requires at least 3–4 hours (and up to 24 hours) of marination time. If you use drumsticks, marinate them overnight.
Step 2
Gather all the ingredients. Nami's Tip: Prick the skin of the wings with a fork for faster marination. If you're using boneless, skinless chicken breasts, pound them to an even thickness.
Image detailsGather all the ingredients.Nami's Tip: Prick the skin of the wings with a fork for faster marination. If you're using boneless, skinless chicken breasts, pound them to an even thickness.Just One Cookbook · Honey Soy Chicken (Video) はちみつ醤油チキンDev reference Inputs and tools1
Uses
- 1½–2 lb chicken wings (flats/drumettes)
Step 3
Add 1½–2 lb chicken wings (flats/drumettes) and 2 Tbsp sake to a large bowl. Toss well to coat (I use my hands). Set aside for 10 minutes, turning the wings halfway through. Nami's Tip: The sake removes odors and tenderizes the chicken.
Image detailsAdd 1½–2 lb chicken wings (flats/drumettes) and 2 Tbsp sake to a large bowl. Toss well to coat (I use my hands). Set aside for 10 minutes, turning the wings halfway through. Nami's Tip: The sake removes odors and tenderizes the chicken.Just One Cookbook · Honey Soy Chicken (Video) はちみつ醤油チキンDev reference Checks1
TimingInfoTimingfor 10 minutes
Target: 10 minute
Expected state: Set aside for 10 minutes, turning the wings halfway through.
Inputs and tools1
Uses
- 2 Tbsp sake ((or dry white wine (e.g., sauvignon blanc and pinot grigio), dry sherry, or Chinese rice wine))
Why and source
This step has reviewed source-backed guidance.
Step 4
Combine ¼ cup soy sauce, ¼ cup honey, ⅛ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper in an airtight container (I used my favorite stainless prep tray) or a large resealable plastic bag.
Image detailsCombine ¼ cup soy sauce, ¼ cup honey, ⅛ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper in an airtight container (I used my favorite stainless prep tray) or a large resealable plastic bag.Just One Cookbook · Honey Soy Chicken (Video) はちみつ醤油チキンDev reference Inputs and tools4
Uses
- ¼ cup honey ((80 g))
- ¼ cup soy sauce ((for gluten free, use tamari or GF soy sauce))
- ⅛ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
Step 5
Crush or mince 2 cloves garlic (I use a garlic press) and add to the marinade. Then, add 1½ tsp toasted white sesame seeds, saving the rest for garnish. Mix well together.
Image detailsCrush or mince 2 cloves garlic (I use a garlic press) and add to the marinade. Then, add 1½ tsp toasted white sesame seeds, saving the rest for garnish. Mix well together.Just One Cookbook · Honey Soy Chicken (Video) はちみつ醤油チキンDev reference Checks1
HoldingMain recipeSource holding instruction
Crush or mince 2 cloves garlic (I use a garlic press) and add to the marinade. Then, add 1½ tsp toasted white sesame seeds, saving the rest for garnish. Mix well together.
Inputs and tools2
Uses
- 2 cloves garlic ((crushed))
- 2 tsp toasted white sesame seeds ((divided for marinade and garnish))
Why and source
This step has reviewed source-backed guidance.
Step 6
Pat the wings dry with a paper towel and add to the marinade.
Step 7
Toss the wings in the marinade to coat well. Seal and marinate in the refrigerator for at least 3–4 hours (and up to 24 hours). Nami's Tip: For drumsticks, marinate them overnight.
Image detailsToss the wings in the marinade to coat well. Seal and marinate in the refrigerator for at least 3–4 hours (and up to 24 hours).Nami's Tip: For drumsticks, marinate them overnight.Just One Cookbook · Honey Soy Chicken (Video) はちみつ醤油チキンDev reference Checks1
TimingInfoTiming3–4 hours
Target: 180-240 minute
Expected state: Seal and marinate in the refrigerator for at least 3–4 hours (and up to 24 hours).
Why and source
This step has reviewed source-backed guidance.
Step 8
Flip the wings a few times while marinating, as the marinade won't cover the wings completely in the container. If you're using a resealable plastic bag, rub the chicken in the bag a few times, making sure it is coated well with the marinade.
Step 9
Preheat the oven to 400ºF (200ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Prepare a baking sheet lined with parchment paper. Remove the wings from the marinade and place them on the baking sheet in a single layer, spaced apart. Do not add the marinade, as the honey can burn easily.
Step 10
Bake for 30 minutes, flipping them halfway through. Optional: Cover loosely with foil for the first 15 minutes if you're using a smaller oven or if your wings charred too quickly in the past. Then, uncover to finish cooking and let the glaze caramelize. Nami's Tip: Drumsticks usually take 45 minutes. Boneless chicken thighs take 25–30 minutes, while boneless chicken breasts need 20–25 minutes.
Image detailsBake for 30 minutes, flipping them halfway through. Optional: Cover loosely with foil for the first 15 minutes if you're using a smaller oven or if your wings charred too quickly in the past. Then, uncover to finish cooking and let the glaze caramelize.Nami's Tip: Drumsticks usually take 45 minutes. Boneless chicken thighs take 25–30 minutes, while boneless chicken breasts need 20–25 minutes.Just One Cookbook · Honey Soy Chicken (Video) はちみつ醤油チキンDev reference Checks1
TimingInfoTimingfor 30 minutes
Target: 30 minute
Expected state: Bake for 30 minutes, flipping them halfway through.
Why and source
This step has reviewed source-backed guidance.
Step 11
Take out the baking sheet halfway through cooking, close the oven door, and flip the chicken. This prevents the oven temperature from dropping.
Step 12
After flipping, put the chicken back into the oven to finish cooking. Nami's Tip: From this point, watch closely since honey can burn quickly. On the other hand, if the chicken isn’t browning enough, switch to the broil setting for a few minutes once it’s cooked through.
Image detailsAfter flipping, put the chicken back into the oven to finish cooking.Nami's Tip: From this point, watch closely since honey can burn quickly. On the other hand, if the chicken isn’t browning enough, switch to the broil setting for a few minutes once it’s cooked through.Just One Cookbook · Honey Soy Chicken (Video) はちみつ醤油チキンDev reference Visual cue
once it’s cooked through.
Checks1
Visual cueInfoVisualonce it’s cooked through.
Expected state: once it’s cooked through.
Why and source
This step has reviewed source-backed guidance.
Step 13
Remove from the oven once the chicken is cook through, nicely browned, and charred in spots.
Image detailsRemove from the oven once the chicken is cook through, nicely browned, and charred in spots.Just One Cookbook · Honey Soy Chicken (Video) はちみつ醤油チキンDev reference Visual cue
once the chicken is cook through, nicely browned, and charred in spots.
Checks1
Visual cueInfoVisualonce the chicken is cook through, nicely browned, and charred in spots.
Expected state: once the chicken is cook through, nicely browned, and charred in spots.
Why and source
This step has reviewed source-backed guidance.
Step 14
Transfer to a plate. Sprinkle toasted sesame seeds, optional chopped green onions or chives, and optional shichimi togarashi (Japanese seven spice) for a spicy kick. Enjoy!
Image detailsTransfer to a plate. Sprinkle toasted sesame seeds, optional chopped green onions or chives, and optional shichimi togarashi (Japanese seven spice) for a spicy kick. Enjoy!Just One Cookbook · Honey Soy Chicken (Video) はちみつ醤油チキンDev reference Inputs and tools2
Uses
- 2 tsp toasted white sesame seeds ((divided for marinade and garnish))
- shichimi togarashi (Japanese seven spice) ((for a spicy kick))
Step 15
Transfer the cooled leftovers to an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. To reheat, warm in a toaster oven or oven until heated through.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Assemble
Transfer to a plate and top with sesame seeds, chopped green onions, and optional shichimi togarashi.
What to Serve with Honey Soy Chicken
This honey soy chicken recipe is great to make year-round.
Pair it with: As a main dish – Serve a bowl of comforting Easy Miso Soup and steamed rice to complete the meal. With salad – Add a refreshing crunch with Yamitsuki Cabbage.
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Storage and Reheating Tips
To store: Keep the cooled chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for a month.
To reheat: Warm in a toaster oven or oven until heated through. Avoid microwaving too long, as it may dry the chicken.
For the Marinade
¼ cup honey (80 g) ¼ cup soy sauce (for gluten free, use tamari or GF soy sauce) ⅛ tsp Diamond Crystal kosher salt ⅛ tsp freshly ground black pepper 2 cloves garlic (crushed) 2 tsp toasted white sesame seeds (divided for marinade and garnis
For the Garnish (optional)
shichimi togarashi (Japanese seven spice) (for a spicy kick) 1 green onion/scallion (chopped; or use chives).
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
So delicious! – The aromatic and sweet-savory seasonings pair so well with the succulent chicken wings.
It beats takeout anyday! Easy steps – It’s a failproof recipe that’s perfect for beginners or anyone looking to cook a tasty yet simple dish.
Marinate
Toss chicken with sake and soak for 10 minutes.
Mix honey, soy sauce, crushed garlic, salt, pepper, and sesame seeds. Coat chicken and refrigerate for 3–24 hours in a tray or large plastic bag, flipping occasionally.
Article photos
Photos used with the article notes.
Source: Honey Soy Chicken (Video) はちみつ醤油チキン
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
3
Garnish
Source step 5 creates or uses garnish.
Marinade
Source step 5 creates or uses marinade.
Sauce
Source step 4 creates or uses sauce.
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Source and Origin
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Adapted from source
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Copy risk: Unchecked
Honey Soy Chicken (Video) はちみつ醤油チキン
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