Sticky honey-soy glaze caramelizes on crisp chicken skin while the leg pieces remain juicy and tender beneath. The sauce is sweet, savory and slightly tangy with warm notes of garlic and ginger. Quick stir-fried sesame bok choy adds a bright, crunchy contrast and a toasted sesame finish. Serve this as a weeknight dinner or for casual guests with steamed rice or noodles.
Ingredients
- Bone-in, skin-on chicken Leg pieces (4, about 1.5 lb)
- Kosher salt (1 tsp) and black pepper (1/2 tsp)
- Neutral oil (2 tbsp)
- Garlic cloves (3, minced)
- Fresh ginger (1 tbsp, grated)
- Honey (1/3 cup)
- Soy sauce or tamari (3 tbsp)
- Rice vinegar (1 tbsp)
- Sesame oil (1 tsp)
- Cornstarch (1 tsp) and cold water (1 tbsp) for slurry
- Baby bok choy (1 lb, halved lengthwise)
- Scallions (2, thinly sliced)
- Toasted sesame seeds (1 tbsp)
- Red pepper flakes (optional, pinch)
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken leg pieces dry and season both sides with salt and pepper.
- Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and sear 6–8 minutes until the skin is deeply golden and crisp; flip and cook 1–2 minutes more.
- Transfer the skillet to the oven and roast 12–15 minutes, or until an instant-read thermometer reaches 165°F (74°C). Remove chicken to a plate and tent with foil.
- While the chicken roasts, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger and sesame oil in a small bowl. Set aside.
- Carefully pour off excess fat from the skillet, leaving browned bits. Return to medium heat, add the honey-soy mixture and bring to a simmer.
- Mix cornstarch with cold water to make a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until glossy and slightly thickened.
- Return the roasted chicken to the skillet and spoon the glaze over each piece, simmering 1–2 minutes to coat and warm through.
- Meanwhile, heat 1 tsp oil in a separate skillet over medium-high. Add a clove of minced garlic, then place bok choy cut-side down and sear 2–3 minutes until charred; toss, add a splash of soy and 1/2 tsp sesame oil, and cook until tender-crisp, 1–2 minutes.
- Transfer chicken to a serving platter, spoon extra glaze from the pan over the top, and scatter sliced scallions and toasted sesame seeds. Serve alongside the sesame bok choy and steamed rice or noodles.