To create the marinade sauce, start by combining the soy sauce, honey, cider vinegar, chicken broth, toasted sesame oil, and minced garlic in a jug. Mix well until the honey is fully dissolved. Now, isn’t that satisfying? Reserve 1/4 cup for basting and 2/3 cup for the serving sauce—both should find a nice home in the refrigerator.

Next, pour the remaining marinade over the chicken pieces in a container. Make sure that each piece is coated thoroughly. Cover the chicken and let it rest in the refrigerator for anywhere between 3 to 48 hours—allowing the flavors to steep into the meat.

For your serving sauce, take the reserved marinade and place it in a small saucepan. Now, mix the cornflour with water until dissolved, and then add it to the saucepan. Simmer this delightful mix over medium heat for about 5 minutes, stirring regularly until it thickens to a lovely syrupy consistency. Set this aside when done.

It’s time to cook! Preheat your barbecue or heat oil in a skillet over medium-high heat. If you’re using thighs, cook the first side for 2 minutes, then flip and baste with your reserved marinade. Total cooking time should be around 10 minutes or until the internal temperature reaches 75°C/165°F. For breast, cook for about 8 minutes, reaching an internal temperature of 66°C/151°F.

After cooking, transfer your chicken to a serving plate. Cover it loosely with foil and allow it to rest for 5 minutes.

Now, serve your Honey Soy Chicken garnished with sesame seeds and finely sliced green onion, accompanied by the serving sauce on the side. Doesn’t that sound mouthwatering