Chicken in Ginger, Honey and Oyster Sauce

2 reviews, 4.5 star(s). 100% would make again

Ready in 55 minutes

This is an easy, delicious recipe and quite fuss-free. If you don't like ginger, substitute it with garlic, or green onions. If you like it hot and spicy, add a chopped green chili or red pepper flakes.


8 chicken thighs; skin on
0.25 cup honey
.5 cup oyster sauce
1 tablespoon fresh ginger; finely chopped
1 tablespoon lemon juice
1 black pepper; freshly grated
1 tablespoon cornflour
3 tablespoons Water

Original recipe makes 4



Wash and pat chicken thighs dry. Make diagonal slashes on fleshy part to let sauce permeate. Place in an oven dish big enough to hold all thighs comfortably, side by side, bone side up. Mix the honey, oyster sauce, ginger, lemon juice and pepper, tasting as you go. Pour over the chicken. Cover and keep in refrigerator at least two hours, turning once. Preheat oven to 250C. Leave chicken out to come to room temperature before placing in oven. Cover tightly with foil and bake for 20 minutes, take out, turn the chicken over, cover again and place back in oven for another 15 minutes, basting once with the sauce. Take it out again, turn over so fleshy side is up, place back in oven, uncovered for 10 minutes or until chicken is slightly crispy and brown. Remove chicken and set aside, reserve sauce. Dissolve cornflour in water. Put the sauce in a pan, heat gently and add cornflour mixture and stir till slightly thickened. Place chicken in a large serving platter, pour sauce over chicken, and serve surrounded by your choice of steamed vegetables and rice.

Verified by stevemur
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Comment or review

Easy to make and very tasty. I was doubtful about the 250c cooking, but it was spot on. My daughter loved it
Jane47 4y ago

The biggest key to getting this right is to taste the marinade and adjust as you go. [I posted this recipe.]
Neepa 6y ago

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