Ingredients

1.25 – 1.5 kg (2.5 – 3 lb) skinless boneless chicken thighs or breast

1 tbsp vegetable oil (for cooking)

1/2 cup soy sauce (all purpose or light, not dark)

2/3 cup honey (or maple syrup)

1/3 cup cider vinegar (or rice vinegar)

1/4 cup Chinese cooking wine or dry sherry

1 tbsp toasted sesame oil

1 1/2 tbsp garlic, finely minced

1/3 cup water

1 1/2 tsp cornflour (cornstarch)

Green onion, finely sliced (for garnish)

Sesame seeds (for garnish)

Instructions

Step 1: In a jug, combine soy sauce, honey, cider vinegar, Chinese cooking wine, sesame oil, and minced garlic. Mix well until the honey is completely dissolved.

Step 2: Reserve 1/4 cup of the mixture for basting and refrigerate. Reserve 2/3 cup separately for the serving sauce and refrigerate.

Step 3: Pour the remaining marinade over the chicken in a container. Coat the chicken thoroughly, cover, and refrigerate for 24 to 48 hours, or at least 3 hours.

Step 4: To prepare the serving sauce, mix the cornflour with water until smooth. Place the reserved sauce in a small saucepan, then stir in the cornflour mixture.

Step 5: Simmer the sauce over medium heat for 5 minutes, stirring regularly, until it thickens to a syrupy consistency. Keep warm. If it becomes too thick, add a little more water.

Step 6: Heat a BBQ plate, grill, or large skillet over medium-high heat and brush with vegetable oil.

Step 7: For thighs: Cook chicken on the BBQ for 2 minutes on the first side, then flip and brush with reserved basting sauce. Continue cooking, flipping and basting every minute, for about 10 minutes total or until an internal temperature of 75°C (165°F) is reached.

Step 8: For breast: Cook first side for 2 minutes, flip and baste. Cook 2 more minutes, then flip and baste every 45 seconds for about 8 minutes total, until internal temperature reaches 66°C (151°F).

Step 9: Transfer the cooked chicken to a serving plate, cover loosely with foil, and let it rest for 5 minutes.

Step 10: Serve the chicken garnished with sesame seeds and sliced green onion, alongside the warmed sauce for dipping.

Tips & Variations

Use maple syrup as a natural substitute for honey for a slightly different sweetness.

Chinese cooking wine or dry sherry is key to authentic flavor—avoid skipping this ingredient.

Marinating chicken longer (up to 48 hours) deepens the flavor and tenderness.

Adjust the sweetness or acidity by tweaking honey and vinegar quantities to suit your taste.

For a gluten-free version, use tamari or gluten-free soy sauce.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but tend to cook faster and can dry out more easily. Follow the shorter cooking time and internal temperature guidelines for best results.

What if I don’t have Chinese cooking wine or dry sherry?

If unavailable, you can substitute dry white wine or omit it, though the flavor may be less authentic. Adding a splash of rice vinegar can help balance the taste.