In an ang mo (western) country, honey-soy seems to be an Asian or Oriental kind of dish. Funny thing is that Asians don’t really season stuff with honey soy that often.

They have honey-soy chips, honey-soy potatoes, honey-soy like everything… sounds so Chinese, but actually only found in western countries.

So here’s my take on the honey-soy, the Asian interpretation. It is going to taste Asian rather than the Western-Asian-wannabe.

Fast, easy, a little like char siew or really very much like char siew, minus the coloring. Also very similar to teriyaki chicken, minus the mirin. I made it very Asian this time round, the next time I cook this, I will crisp the skin.

Honey-soy Chicken

Honey-soy Chicken


5 Chicken Drumsticks (chicken maryland)

1 Tbsp Sesame Seeds, toasted


1/4 cup Light Soya Sauce

1/8 cup Honey

1 Tbsp Sesame Oil

1 Tbsp Shao Xing Wine

1 Tbsp Ginger, grated finely

1 tsp Cracked Black Pepper


  1. Mix the marinade ingredients into a pot.
  2. Add the chicken pieces to the marinade.
  3. You can marinade overnight, I normally don't.
  4. Heat up the pot with the chicken at medium heat.
  5. Lower heat and simmer till cooked.
  6. Remove chicken pieces and sprinkle with sesame seeds.
  7. Reduce the remaining marinade in the pot into a thick sauce.
  8. Drizzle over chicken.