HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Glazed Chicken
Honey Soy-Glazed Chicken

Honey Soy-Glazed Chicken

with Asian Slaw & Sesame Fries

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We love chicken thighs as they’re full of flavour and stay tender and juicy during cooking. Here, this versatile cut gets a sticky honey-soy coating that caramelises in the pan. Served next to your new favourite side dish – golden sesame fries – this meal will keep you coming back for more!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


½ sachet

mixed sesame seeds


2 clove


2 bunch

spring onion

1 packet

chicken thigh

1 packet

garlic aioli


1 bag

slaw mix

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


2 tsp

vinegar (rice wine or white wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2350 kJ
Fat23.5 g
of which saturates3.8 g
Carbohydrate46.1 g
of which sugars16.5 g
Dietary Fibre0 g
Protein38 g
Cholesterol0 mg
Sodium1200 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries and mixed sesame seeds (see ingredients list) on an oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the potato to size so it cooks in time!


While the fries are baking, finely chop the garlic. Thinly slice the spring onion.


In a medium bowl, combine the garlic, soy sauce, honey and 1/2 the vinegar. Add the chicken thigh and toss to coat. In a large bowl, combine the garlic aioli with the remaining vinegar. Set aside.


In a large frying pan, heat a drizzle of olive oil over a medium heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Cook the chicken, turning often, until browned and cooked through, 10-14 minutes. In the last 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly.

TIP: The marinade will darken and caramelise‚ this adds to the flavour!


Add the slaw mix and spring onion to the aioli dressing. Season with salt and pepper and toss well to combine.


Divide the honey soy-glazed chicken between plates and spoon over any remaining glaze from the pan. Serve with the sesame fries and Asian slaw.