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Sticky Honey Soy Chicken Bowls with Chili Crisp

Sticky honey soy chicken bowls made with juicy baked chicken thighs, a simple honey soy sauce, and served over rice with fresh vegetables. A quick and easy weeknight dinner.
Print Recipe
Servings: 4
Course: Dinner
Cuisine: Asian Inspired
Ingredients Method Notes

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

Method
 

Preheat oven to 450°F.
    Make the sauce:
    1. In a baking dish, whisk together soy sauce, honey, mirin, rice vinegar, cornstarch, ginger, and garlic until smooth.
    Add the chicken:
    1. Toss the chicken thighs directly in the sauce until fully coated.
    Bake:
    1. Bake for about 20–25 minutes, until the chicken is cooked through and the sauce is bubbling.
    Broil:
    1. Broil for 2–4 minutes to caramelize the top and thicken the sauce slightly.
    Rest & slice:
    1. Let the chicken rest for a few minutes, then slice or shred.
    Assemble bowls:
    1. 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