Baked Honey Ginger Chicken

I invented a recipe which i was dying to share with you all but between the job and the fall crazies, i’ve barely had time to keep up with my little baby – my blog! so apologies, but im promising you, i will knock your socks off with this one.

My mom was over the other day and I whipped up two Chinese dishes, being on the quest for eating healthy, I didn’t want to indulge in fried chicken – so I tried my hand at baking the chicken with a rich honey-ginger sauce that makes up for the absence of flavor. GREAT SUCCESS! I ate so much because it was totally guilt-free!

The dish is very easy, especially for busy people who don’t have tons of time to slave over stove-tops. You can marinate the chicken and then chuck it in the oven and just dress it up at the end – you can’t go wrong!


For the marination

  • 1 kg chicken  -cut into long strips lenghtwise
  • 1/2 cup light soy sauce
  • 1 tsp ginger garlic paste
  • 2 tsp olive oil

Marinate the chicken strips for half an hour so that all of this goodness is incorporated.

Line your baking tray with foil and pre-heat the oven at 250 for ten minutes.

Lay the strips on the tray vertically and cover with the leftover marinade mixture – don’t waste any of it, the chicken will cook in this. Chuck this in the oven for forty minutes and forget about it.

Meanwhile make the sauce:

  • 1 cup stock
  • 1 heaped tsp crushed ginger
  • 2 tbsp honey
  • 2 tbsp sweet chili sauce (I used Mama Sita’s)
  • 1 tsp flaked chilli
  • 1 tbsp cornflour mixed with some cold water

Some sesame seeds and sliced green chili to garnish

Combine all the ingredients in a  saucepan (except cornflour) and bring to boil. Add the cornflour. The sauce should thicken up nicely.

Once the forty minutes are up, Turn up the grill in the oven and cook till chicken seems dry and looks golden. Cover the chicken with the sauce and cook for additional ten minutes.

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Garnish with sesame seeds and sliced green chili and serve hot with a pile of steaming boiled rice!

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Note: oven time might take longer, wait till the chicken is well roasted and isn’t watery anymore before adding the sauce.

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