We eat a lot of chicken – legs, breasts, thighs, whole, wings – so I am constantly looking at ways to tweak the experience. I might add I am also a BIG fan of Chinese cuisine, something about those late night runs to Foo Hong back in the Victoria days.

The sauce recipe below is good for about a half dozen thighs, 8 – 10 legs, four breasts or about 25 wings. I find that 400 degrees for about 40 – 45 minutes is just about right when baking to get that juicy, sticky texture.

The modus operandi is dead simple (no pun intended). Plop the thawed chicken in an open roasting pan, pour the sauce over top to cover all the pieces, pop into the oven at 400 for 45 minutes et voila, Honey Garlic Chicken. It also works well with thick pork chops if you want to go that route.


  • 3/4 cup Ketchup
  • 1/4 cup Honey
  • 1/4 cup Soya Sauce
  • 2 Tbsp Tamari Sauce (optional)
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Crushed Garlic (be generous!)


  • Mix all the ingredients except the honey in a microwave safe bowl.
  • Spoon the honey into the mixture.
  • Microwave on High for about 45 seconds to melt the honey.
  • Give the works a good stir to mix it up again.
  • Pour over your chicken.
  • Into the oven and wait – the aroma in the kitchen is marvie btw.

And that’s it!

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