A simple, oriental sticky chicken dish . . .

This recipe was gleaned from those published in the Victoria Times Colonist, Victoria, BC.

The appointed food critic on the editorial floor, Erik Akis, pens notes on kitchen accomplishments

he considers collectable. We haven't tried many of Mr. Akis' recipes. For some reason

this one caught our eye and we did prepare it here in our home.

And it is indeed delicious. As a bonus, it is relatively quick and easy . . . 


       In this Asian-style chicken dish, thighs and drumsticks are baked and basted with a honey ginger glaze that’s also flavoured with other palate-pleasing ingredients.

       Simply toss and coat chicken thighs and drumsticks with this fairly fluid glaze mixture, place the chicken and the glaze left in the bowl on a baking sheet. The chicken is baked until cooked through.


        During the process baste the chicken a few times with the thickening glaze that has dripped into the pan.

       Beside the chicken serve steamed (flavoured) rice and steamed baby bok choy. 


Honey Ginger Glazed Chicken

Preparation time: 20 minutes      ;

Cooking time: 45 minutes

Makes: four servings


3 Tbsp honey

3 Tbsp brown sugar

2 Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp Dijon mustard

2 tsp finely chopped fresh ginger

1 large garlic clove, minced

4 large chicken drumsticks

4 large chicken thighs

1 Tbsp roasted sesame seeds


        Preheat your oven to 375 F. Line a sided baking sheet with parchment paper, ensuring the paper reaches a bit up the sides of the pan. Combine honey, sugar, soy sauce, rice vinegar, mustard, ginger and garlic in a bowl large enough to hold the chicken. Add the chicken and toss to coat.

        Set chicken on the baking sheet. Spoon remaining honey mixture in the bowl over chicken. Bake the chicken 20 minutes, then brush and baste each piece with the honey mixture that dripped into the bottom of the pan. Bake the chicken for 10 minutes more, baste again. Bake the chicken another 10 minutes, and then baste again. Bake chicken until cooked through.

        Arrange the chicken on a platter, drizzle each piece with the honey mixture left in the pan, sprinkle with sesame seeds and serve.