Sticky Soy Chicken with Baked Rice & Crispy Chilli Oil

Name: Sticky Soy Chicken with Baked Rice & Crispy Chilli Oil
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 6 Boneless Skinless Chicken Thighs; 300g Jasmine Rice; 500ml Chicken Stock; 3 tablespoons Light Soy Sauce; 1 tablespoon Dark Soy Sauce; 2 tablespoons Honey; 1 tablespoon Rice Vinegar; 1 tablespoon Sesame Oil; 3 Garlic Cloves, finely grated; 20g Fresh Ginger, finely grated; 1 tablespoon Vegetable Oil; 4 Spring Onions, finely sliced; 2 tablespoons Crispy Chilli Oil; 1 tablespoon Sesame Seeds, toasted; 1 Lime, cut into wedges; 10g Fresh Coriander, roughly chopped; Black Pepper, to taste

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Serves 6 500 kcal per serving Prep 15 min Cook 40 min

Ingredients

6 Boneless Skinless Chicken Thighs
300g Jasmine Rice
500ml Chicken Stock
3 tablespoons Light Soy Sauce
1 tablespoon Dark Soy Sauce
2 tablespoons Honey
1 tablespoon Rice Vinegar
1 tablespoon Sesame Oil
3 Garlic Cloves, finely grated
20g Fresh Ginger, finely grated
1 tablespoon Vegetable Oil
4 Spring Onions, finely sliced
2 tablespoons Crispy Chilli Oil
1 tablespoon Sesame Seeds, toasted
1 Lime, cut into wedges
10g Fresh Coriander, roughly chopped
Black Pepper, to taste

Instructions

Preheat the oven to 200°C.
Mix the light soy sauce, dark soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
Place the chicken thighs in a bowl, pour over half of the soy mixture, and turn until evenly coated.
Heat the vegetable oil in a large ovenproof casserole or deep frying pan over medium-high heat.
Add the chicken thighs and cook for 2–3 minutes on each side until lightly caramelised, then transfer to a plate.
Rinse the jasmine rice under cold running water until the water runs mostly clear, then drain thoroughly.
Add the rice to the same pan and stir for 1 minute, scraping up the caramelised bits from the base.
Pour in the chicken stock and the remaining soy mixture and stir well.
Arrange the browned chicken thighs over the rice and bring the liquid to a gentle simmer.
Cover tightly with a lid and transfer to the oven.
Bake for 20 minutes, then remove the lid and brush the chicken with some of the cooking juices.
Return to the oven uncovered for another 8–10 minutes until the rice is tender and the chicken is deeply glazed and cooked through.
Remove from the oven and leave for 5 minutes, then gently fluff the rice around the chicken with a fork.
Spoon the crispy chilli oil over the chicken and scatter with spring onions, toasted sesame seeds, and fresh coriander.
Serve immediately with lime wedges for squeezing over.

Tips

Rinse the jasmine rice thoroughly before cooking to remove excess surface starch and keep the finished grains light and separate.
Brown the chicken before baking to develop the caramelised flavour that gives the soy and honey glaze extra depth.
Add the crispy chilli oil only after baking so its crunchy texture and aromatic chilli flavour remain distinct.

Variations

Extra-Spicy Version: Add sliced fresh red chilli to the soy glaze and finish with an extra spoonful of crispy chilli oil.
Ginger and Lime Chicken: Increase the fresh ginger and finish the baked chicken with finely grated lime zest for a brighter, fresher flavour.

Storage

Store leftover sticky soy chicken and rice in an airtight container in the refrigerator for up to 2 days. Cool the rice promptly after cooking and reheat thoroughly until piping hot. Add fresh crispy chilli oil and spring onions after reheating.

Serving Suggestions

Serve with steamed pak choi or tenderstem broccoli dressed with a little sesame oil.
Add a crisp cucumber salad with rice vinegar and lime for a fresh contrast to the sticky soy glaze.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes, but chicken thighs remain juicier during baking. If using chicken breast, choose evenly sized pieces and check them earlier to avoid overcooking.

What is crispy chilli oil?

Crispy chilli oil is a condiment made from chilli-infused oil combined with crunchy aromatic ingredients. It adds heat, savoury flavour, and texture to the finished dish.

Why is the chicken cooked on top of the rice?

Cooking the chicken over the rice allows its seasoned juices to flavour the rice as everything cooks together, while the final uncovered baking helps the chicken develop a sticky glaze.