Asian Chicken (Soy-Ginger Baked Chicken Thighs)
This Asian Chicken recipe uses a simple soy-ginger-garlic marinade with honey, sesame oil, and rice vinegar for juicy, flavorful baked chicken thighs or breasts. It’s weeknight-friendly, flexible, and perfect with rice, noodles, or veggies.
Ingredients
- 2 pounds boneless skinless chicken thighs or chicken breasts for a leaner option
- 1/3 cup low-sodium soy sauce or regular soy sauce; use tamari or coconut aminos for gluten-free
- 2 tablespoons rice vinegar seasoned rice vinegar is fine; or use apple cider vinegar in a pinch
- 2 tablespoons honey or brown sugar; adjust to taste for sweetness
- 1 tablespoon toasted sesame oil for nutty sesame flavor
- 1 tablespoon neutral oil such as canola, avocado, or grapeseed oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 1 teaspoon sriracha or other chili sauce optional, for mild heat; add more for spicier chicken
- 1 teaspoon cornstarch optional, for thickening the pan sauce
- 2 green onions 2–3 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds 1–2 tablespoons, for garnish
- steamed jasmine rice, brown rice, or rice noodles for serving
- steamed or stir-fried vegetables such as broccoli, snap peas, bell peppers, or carrots, for serving
- lime wedges for serving, optional
Instructions
- In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, toasted sesame oil, neutral oil, minced garlic, grated ginger, and sriracha (if using). Taste and adjust: add a little more honey for sweetness or a splash more vinegar for extra tang. The marinade should taste bold and slightly salty, as the flavor will mellow once it coats the chicken.1/3 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon neutral oil, 3 cloves garlic, 1 tablespoon fresh ginger, 1 teaspoon sriracha or other chili sauce
- Pat the chicken thighs dry with paper towels to help them brown well. Place the chicken in a large zip-top bag or shallow glass dish. Pour the marinade over the chicken, turning pieces so they are evenly coated. Press out excess air and seal the bag, or cover the dish tightly.2 pounds boneless skinless chicken thighs
- Refrigerate the marinating chicken for at least 30 minutes and up to 8 hours. If you are short on time, even about 20 minutes at room temperature will add decent flavor (do not leave out for more than 1 hour). For deeper, restaurant-style flavor, aim for 4–6 hours in the fridge.
- When ready to cook, preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil a baking dish to make cleanup easier.
- Remove the chicken from the marinade and arrange the pieces in a single layer on the prepared baking sheet or in the baking dish. Leave a little space between pieces to encourage browning. Reserve the remaining marinade for the optional pan sauce.2 pounds boneless skinless chicken thighs
- Bake the chicken for 18–22 minutes, or until the internal temperature reaches 165°F (74°C). Thicker thighs may need a few extra minutes, while thinner breasts may be done closer to 16–18 minutes. For deeper color and lightly caramelized edges, you can broil for the last 2–3 minutes, watching carefully to prevent burning.
- While the chicken rests, pour the reserved marinade into a small saucepan. Bring it to a gentle boil over medium heat and cook for 2–3 minutes to safely cook the raw chicken juices. If you’d like a thicker, glossy sauce, whisk the cornstarch with 1 tablespoon cold water to make a slurry, then whisk it into the simmering sauce. Continue cooking, stirring, until slightly thickened.1 teaspoon cornstarch
- Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes to retain its juices. Slice into strips or leave the pieces whole, depending on how you plan to serve them.
- Serve the chicken over steamed jasmine rice, brown rice, or rice noodles with steamed or stir-fried vegetables on the side. Spoon some of the warm pan sauce over the top, then garnish with sliced green onions, toasted sesame seeds, and a squeeze of lime if desired.2 green onions, 1 tablespoon toasted sesame seeds, steamed jasmine rice, brown rice, or rice noodles, steamed or stir-fried vegetables, lime wedges
Notes
Variations: For garlic-sesame chicken, double the garlic and add an extra teaspoon of sesame oil. For citrusy ginger chicken, add the zest and juice of 1 lime or 1 small orange to the marinade. For an Asian chicken stir fry, slice the marinated chicken into thin strips and stir fry with vegetables in a hot skillet or wok until cooked through. For a grilled version, cook the marinated chicken over medium-high grill heat until nicely charred and cooked to 165°F.
Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. You can also freeze raw chicken in the marinade and thaw overnight before cooking. Reheat gently in a covered skillet with a splash of water or broth, or in the microwave using short bursts so it doesn’t dry out.
Thighs vs. breasts: Thighs stay juicier and give a more classic takeout-style texture; breasts are leaner but can dry out if overcooked, so monitor the internal temperature closely.
Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. You can also freeze raw chicken in the marinade and thaw overnight before cooking. Reheat gently in a covered skillet with a splash of water or broth, or in the microwave using short bursts so it doesn’t dry out.
Thighs vs. breasts: Thighs stay juicier and give a more classic takeout-style texture; breasts are leaner but can dry out if overcooked, so monitor the internal temperature closely.
Nutrition
Calories: 350kcal
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