Sticky Asian Glazed Chicken

Annelien Pienaar – Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist)

Sticky Asian Glazed Chicken is tender and juicy chicken coated in a sticky sweet Asian sauce with a tweak on the sauce. I infused the sauce with orange and honey for an added shine and glaze. This meal is ready in just thirty minutes, and the flavour is incredible!

I love a glazed sticky sauce with chicken and a combination of flavours like adding some warm elements with Impala Vleis™ Jalapeño Sauce, it is the perfect complement just to do so.

My life at this stage before winter is very busy and planning for the freezer is important. That is why I love browsing through the Impala Vleis™ online shop to do my weekly and monthly planning and budget.

I would rather spend more constructive time chatting and gathering around the table with my family than dreading preparing a meal while everyone else is busy on their phones or in front of the TV.

How to prepare the chicken recipe in advance for freezing!

This Sticky Asian Glazed Chicken recipe can be prepared in advance with all the ingredients added to the chicken and frozen uncooked! Once needed, take out of the freezer, thaw for an hour and pop into a cold oven. Once the oven reaches the correct baking temperature, take the time and complete the cooking process as in the recipe.

Rice can also be prepared in advance to be frozen. If you parboil rice until it is tender – rinse it under cold water and add some olive oil to prevent clumping. Then the rice can be frozen successfully. When needed, reheat the rice (in bag) in the microwave oven for 5 minutes.

It’s that easy!


1 kg Deboned Chicken Thighs 
2 tbsp Olive Oil
¾ cup Treacle Sugar
3 tbsp Honey 
½ cup Soy Sauce
¼ cup Impala Country Sweet Chilli Squeeze
1 tbsp Fresh Ginger – Grated
1 tsp Fresh Crushed Garlic
1 cup Orange Juice
1-2 tbsp Impala Jalapeño Atchar Mild 
2 tbsp Lemon Juice
Salt ‘n Pepper to taste
Cooked Rice


Preheat oven to 180°C

Heat a cast iron frying pan over medium high heat and add olive oil. Add the chicken pieces and salt and pepper. Cook chicken about 3 minutes on each side. Set chicken aside on plate

Add to the frying pan brown sugar, soy sauce, sweet chili sauce, ginger, jalapeño sauce, garlic, lemon and orange juice. Bring to a boil over medium heat for 1-2 minutes until sauce thickens.

Add chicken into the sauce and coat each side with the sauce.

Garnish with sesame seeds and chopped green onions.

Place into oven and bake for 20 minutes and uncover and increase the heat to 220°C to brown the pieces. Spoon over pan juice every 5 minutes for 15 minutes.

Serve hot with rice.

Serve 4-6 portions