Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This is different from any other honey-ginger chicken recipe I have seen on here. It has 1/3 cup hot sauce in it has a little KICK! The sweet and the hot work fabulously together and always impress company! This is a favorite of mine ever since my late aunt first cooked it for me 15 years ago. Brown or white rice works well on the need something to help soak up all the yummy sauce!

Ingredients Nutrition


  1. Heat oven to 425. Melt Crisco and butter in 9x13 pan in oven.
  2. Combine flour, salt, ginger, pepper. Dredge chicken pieces in flour mixture.
  3. Add chicken to hot pan, skin side down. Bake for 30 minutes.
  4. Turn pieces over and bake an additional 15 minutes.
  5. Whisk together honey, hot sauce, soy sauce.
  6. Drain butter/fat from pan and pour honey mixture over the chicken and bake 15 more minutes, basting often.
  7. Serve hot, or refrigerate and serve chilled. (I prefer it hot next too some fluffy rice!).


Most Helpful

Great, flavorful recipe! I made a few changes, due to preferences. First, I only used butter in the pan & increased it to 4 Tbs. I also added 1/4 tsp basil, 1/4 tsp garlic powder, and 1/4 tsp paprika to the dredge. I used chicken breast (about 2lbs) and cut it up into bite size pieces. Due to the amount of chicken, I cooked on one side for 20 minutes, then turned over the pieces to cook an additional 12 minutes. Two out of three people here don't like spicy foods (including myself), so I omitted the hot sauce. I also replaced the soy sauce with Worcestershire sauce, and increased the honey to 1/2 cup. I baked it the same 15 minutes after adding the honey sauce. Served hot with rice & broccoli. It was great!<br/>Although the chicken wasn't salty, I felt like I could've cut the salt down from 3/4 tsp to 1/2 tsp without losing flavor. This was probably because I used less meat. Still, this recipe is a winner!

Honeybunnygal November 05, 2013

Great recipe! So flavorful! I used 5 lbs. of thighs and experimented by use some with skin and some skinless. I only used 1 T. each of butter and Crisco, doubled the dredge and made the sauce as instructed. There was enough sauce for all 5 lbs. The cooking time was perfect and they looked and tasted perfect. DH ate the skin-on and I went skinless and be both thought they were fantastic. Thanks for sharing this keeper recipe!

Lucky in Bayview April 26, 2013

I thought this was excellent. using ground ginger was great also. I did not use hot pepper sauce. Thanks

Chef Stiles April 07, 2013

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