Sticky Honey Soy Chicken Bowls with Chili Crisp
If you’re in a season where dinner just needs to be easy but still feel really good—this is it. These sticky honey soy chicken bowls are one of those throw-it-together meals that tastes way more elevated than the effort required.
The chicken bakes in a simple sweet and savory sauce that turns glossy and caramelized in the oven. Serve it over sushi rice with crisp veggies and you’ve got a balanced, family-friendly dinner that everyone will actually eat. And for the adults, you can dress it up with a little chili crunch—adds that savory, spicy kick without you having to do a thing.
Ingredients you'll need
Chicken
- 1 ½ lbs boneless, skinless chicken thighs, trimmed and patted dry
- ¼ cup soy sauce
- ¼ cup honey
- 4 tsp mirin
- 2 tsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp grated fresh ginger
- 1 garlic clove, grated
For Serving
- Cooked sushi rice (recipe below)
- Sliced cucumbers
- Shredded carrots
- Shelled edamame
- Chili crisp honey (store-bought or homemade)
How to make Sticky Honey Soy Chicken Bowls with Chili Crisp
- Preheat oven to 450°F.
- Make the sauce:
In a baking dish, whisk together soy sauce, honey, mirin, rice vinegar, cornstarch, ginger, and garlic until smooth. - Add the chicken:
Toss the chicken thighs directly in the sauce until fully coated. - Bake:
Bake for about 20–25 minutes, until the chicken is cooked through and the sauce is bubbling. - Broil:
Broil for 2–4 minutes to caramelize the top and thicken the sauce slightly. - Rest & slice:
Let the chicken rest for a few minutes, then slice or shred. - Assemble bowls:
Serve over rice with cucumbers, carrots, edamame, and drizzle generously with chili crisp honey.
Ingredients for Sushi Rice
I found this sushi rice method on Allrecipes and haven’t looked back—it’s so easy and always comes out perfect.
- 2 cups uncooked sushi rice
- 2 cups water
- ¼ cup rice vinegar (or to taste)
- 1 tbsp vegetable oil
- ¼ cup white sugar (or to taste)
- 1 tsp salt
How to make yummy sushi rice
- Rinse rice until water runs clear. (optional)
- Combine rice and water, bring to a boil.
- Reduce to a gentle simmer, cover, and cook for 12 minutes.
- Remove from heat and keep covered for 10 minutes.
- Heat vinegar, sugar, and salt until dissolved.
- Pour over rice and fluff gently.
Notes
- If you like things extra saucy, double the sauce (highly recommend).
- You can swap chicken thighs for chicken breast, just reduce cook time slightly.
- Add avocado or a jammy egg for extra protein + richness.
- This is amazing for meal prep.
FAQs
Can I make this ahead of time?
Yes! You can make the chicken and rice ahead and store them separately in the fridge for up to 3–4 days. Reheat and assemble when ready to serve.
Can I double the sauce?
Absolutely—and I recommend it if you like things extra saucy. It’s great for drizzling over the rice and veggies.
Can I use chicken breast instead of thighs?
Yes, just reduce the cook time slightly to avoid drying it out. Chicken thighs will stay more tender and flavorful, which is why I gravitate towards using them.
What is chili crisp and do I have to use it?
Chili crisp is a spicy, crunchy oil that adds heat and texture. It’s optional, but highly recommended for extra flavor—especially for adults.
What vegetables go best with this?
Cucumbers, carrots, and edamame are perfect for a fresh, crunchy contrast, but you can use anything you have—like avocado, cabbage, or snap peas.
Can I make the rice ahead of time?
Yes! Making the rice earlier in the day makes this meal come together even faster at dinner time.
How do I store leftovers?
Store everything in separate containers if possible. Reheat the chicken and rice, then assemble fresh with toppings.
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Ingredients
Chicken
- 1 ½ lbs boneless skinless chicken thighs, trimmed and patted dry
- ¼ cup soy sauce
- ¼ cup honey
- 4 tsp mirin
- 2 tsp rice vinegar
- 1 tbsp cornstarch
- 1 garlic clove grated
- 1 tsp grated fresh ginger optional
For Serving
- Cooked sushi rice recipe below
- Sliced cucumbers
- Shredded carrots
- Shelled edamame
- Chili crisp honey store-bought or homemade
- Cilantro optional
- Sesame Seeds optional
Instructions
Preheat oven to 450°F.
Make the sauce:
- In a baking dish, whisk together soy sauce, honey, mirin, rice vinegar, cornstarch, ginger, and garlic until smooth.
Add the chicken:
- Toss the chicken thighs directly in the sauce until fully coated.
Bake:
- Bake for about 20–25 minutes, until the chicken is cooked through and the sauce is bubbling.
Broil:
- Broil for 2–4 minutes to caramelize the top and thicken the sauce slightly.
Rest & slice:
- Let the chicken rest for a few minutes, then slice or shred.
Assemble bowls:
- Toss the veggies with a little neutral oil, rice vinegar, salt, and a pinch of sugar for extra flavor, if desired. Finish with chili crisp honey, sesame seeds and cilantro.
Notes
- If you like things extra saucy, double the sauce (highly recommend)
- You can swap chicken thighs for chicken breast, just reduce cook time slightly
- Add avocado or a jammy egg for extra protein + richness