Mary Berry Sticky Chicken

This one surprised me.

The first time I made Mary Berry’s Sticky Chicken, I thought, “This’ll be one of those quick weeknight things—fine, not thrilling.” But I was wrong. I didn’t expect the sauce to pack that much flavour—or to nearly lose half of it because I walked away during the final boil. Rookie move. It caramelised fast.

So yes, I nearly burnt the glaze. And yes, I now keep my eye on it like it’s a crème brûlée under the grill. But when I got it right the second time? Absolute magic. Sweet, salty, just enough heat, and juicy chicken that actually stays juicy. Let me show you how I fixed it—and why this one’s earned a permanent spot in my dinner rotation.

WHAT MAKES THIS RECIPE SPECIAL

I’ve made a fair few sticky chicken recipes, and honestly, most taste more like a stir-fry accident than anything clever. But Mary’s version does a few quiet things right:

• She roasts, not fries – That oven time gives the glaze a chance to thicken and cling beautifully without cloying.
• It’s balanced – A proper hit of dark soy brings depth, while the honey softens everything without tipping into syrupy mess.
• That final boil – This step scared me at first (nearly ruined it, remember?), but it’s crucial. Reduces the sauce to the good kind of sticky—thick but pourable, glossy but not gloopy.

INGREDIENTS + WHY THEY MATTER

• Chicken Breasts – Lean but still juicy if you don’t overbake. I used ones about 170g and trimmed off the sinew.
• Red Peppers – Sweet, roastable, and they soak up the glaze beautifully. I used pointy Romano peppers once—gorgeous but slightly too soft.
• Dark Soy Sauce – Brings umami depth. Don’t swap for light soy or it’ll taste salty without flavour.
• Sesame Oil – Adds that warm, nutty backbone. I once forgot it—flat as anything without it.
• Runny Honey – Sweetens and glazes. I tried set honey once in desperation. Don’t. It clumps and burns.
• Fresh Ginger + Chili – The zing and heat keep it from being too rich. Fresh really matters here—powdered ginger won’t cut it.

WANT TO CHANGE IT UP

I’ve fiddled a little—here’s what actually works:

• Thighs instead of breasts – Juicier and slightly more forgiving. I reduced cooking time by 3–5 mins.
• Mild chili or none at all – Great for kids. I’ve done it with just ginger and it still sings.
• Gluten-free soy sauce – Works fine. No impact on flavour.
• Vegan version? I tried tofu. Tastes decent but doesn’t soak the glaze quite the same. Use firm tofu, press it well, and double the sauce.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce burnt on the hob	I walked away during the final boil	Stay close and stir constantly
Chicken turned dry	I overcooked by 5 minutes	Check at 20 mins—use a meat thermometer
Peppers went soggy	I cut them too small	Keep chunks chunky—about 2-inch pieces

HOW TO MAKE MARY BERRY’S STICKY CHICKEN

1. Preheat your oven to 200°C (180°C fan) / Gas 6 and grease a large roasting tin with oil. I use a metal tin—ceramic didn’t caramelise as well.
2. Place the chicken breasts and red pepper chunks into the tin. Season well with salt and pepper.
3. Make your glaze – stir together soy sauce, sesame oil, honey, chopped ginger, and chili in a jug. It should smell spicy-sweet and slightly punchy.
4. Pour the glaze over the chicken and peppers. Use a spoon to coat everything well.
5. Roast for 25 minutes, basting halfway through. Your kitchen will smell amazing by this point.
6. Transfer chicken and peppers to a plate to rest. Set the tin over high heat on the hob.
7. Boil the leftover glaze for 3–4 minutes. Watch it. Stir constantly. You’re looking for thick and glossy, not black and bitter.
8. Pour the reduced sauce back over the chicken and peppers. Sprinkle with chopped parsley and serve hot.

TIPS FROM MY KITCHEN

• I always line the tin with foil under the glaze—easier clean-up, no flavour loss.
• My fan oven runs hot, so I pull it at 22 minutes and check.
• If using thighs, I trim off excess fat or it pools in the sauce.
• That last glaze boil? I use a silicone spatula to scrape the edges clean as I go.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight tub.
• Freezer: Freeze cooled chicken and sauce for up to 2 months. Thaw overnight in fridge.
• Reheat: Oven covered with foil is best—15 mins at 180°C. Microwave works, but sauce thins out.
• Serve with: Rice, noodles, or a crisp green salad. I love it with sesame-roasted broccoli on the side.

FREQUENTLY ASKED QUESTIONS

Q: Can I use chicken thighs instead of breasts?
A: Yes, and honestly they stay juicier. Just watch the cook time—they may finish quicker.

Q: Is this recipe spicy?
A: Mildly. The chili gives warmth, not heat. You can skip it or use half for kids.

Q: Can I prep it ahead?
A: Yep. Mix the glaze and marinate the chicken in the morning—roast when ready to eat.

Q: Do I need to boil the sauce at the end?
A: It’s optional—but I highly recommend it. That thick, sticky finish makes the dish.

Q: Can I double the recipe?
A: Yes, but use two tins so the chicken isn’t crowded. Otherwise, it’ll stew, not roast.

Try More Recipe:

• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Chicken and Asparagus Fricassee
• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Venison Casserole
• Mary Berry Spatchcock Poussin