Preheat oven to 200°C/390°F (180°C fan).
Line pan: Line a baking dish with foil then baking paper. The baking tray should fit the chicken comfortably, not too spaced apart (glaze will dry out), not too snug (glaze won’t thicken enough). (Note 3)
Glaze: Mix the Glaze ingredients together.
Pour glaze over chicken: Place onion and chicken in the baking dish skin side down, then pour the Glaze over.
Bake 50 – 60 minutes: Bake for 25 minutes, then turn and bake for a further 25 to 35 minutes, until the chicken is browned and the glaze is sticky. If the glaze is not syrupy, remove the chicken onto a plate and put the pan back in for a few minutes (it will reduce quickly).
Squidge/coat chicken – Turn chicken and squidge in the glaze, then also spoon it over.
Serve! Serve with rice and steamed greens, sprinkled with sesame seeds and fresh cilantro/coriander leaves.
Boneless skinless thighs and breast – Pour sauce over onion, bake 15 to 20 minutes until syrupy. Place boneless thighs in, turn to coat. Bake at 220°C/425°F for 20 minutes, basting once or twice, until chicken is cooked through. Caramelisation won’t be as good as pictured (need skin).
2. Soy sauce – Use ordinary, all purpose soy sauce. Sub light soy sauce (though sauce colour will be slightly paler).
Do not use dark soy sauce or sweet soy sauce.
3. Sauce thickness – Factors such as pan size, space around chicken, how much juice the chicken leeches in the oven (sometimes chicken is injected with brine, frozen is more watery etc), how evenly you oven circulates heat will all affect exactly how thick the sauce is at the end of the bake time.
However, it’s an easy fix – just take the chicken out then return the pan into the oven. It reduces really quickly.
This recipe doesn’t make stacks of sauce, which is the way it is supposed to be because it is quite strong in flavour. It reduce to a jammy sticky glaze, enough to coat the chicken. That’s all you need!
4. Nutrition per chicken, assuming all sauce is consumed.