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Sticky Bacon Glazed Chicken with Fried Rice starts with tender chicken cooked in a ginger honey sauce, then finished with crispy bacon and a sticky glaze.
Sticky Bacon Glazed Chicken with Fried Rice brings together tender ginger honey chicken, crispy bacon, and a sticky honey Worcestershire glaze for a memorable family dinner. Paired with savoury mushroom egg fried rice, this easy slow cooker chicken dinner is perfect for weeknight meals, comfort food cravings, and Asian inspired dinner ideas.
Additional Information
- Can I use boneless chicken? Yes. Boneless thighs work particularly well, but they’ll likely cook faster, so check the internal temperature early.
- Can I use chicken breasts? You can, but they’re leaner and can dry out more easily. Boneless chicken thighs are my first choice.
- Does the rice have to be made the day before? It’s strongly recommended because cold, day-old rice fries better and is less likely to turn mushy.
- Can I make the glaze ahead? You can prepare the bacon ahead, but make the honey Worcestershire glaze just before brushing it onto the chicken.
- Can I skip the grill? You can, but the chicken won’t have the same sticky caramelized finish. If you don’t have a grill setting, use a very hot oven for a few minutes and watch carefully.
- Why add water to the slow cooker? The extra 1/2 cup water helps create enough cooking liquid and keeps the sauce from becoming overly thick during the slow cooking process.
- Can this be frozen? Yes. The cooked chicken can be cooled completely, placed in an airtight freezer container, and frozen for up to 3 months. The fried rice can also be frozen separately, although the texture of the mushrooms and rice may soften slightly after thawing. For best results, freeze the chicken and rice separately.
- How long can it be stored and how? Store leftover chicken and fried rice in separate airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of cooking. Reheat until piping hot throughout, and only reheat portions once.
Substitute suggestions
- Ginger honey: Use regular honey plus an extra 1 tsp grated fresh ginger.
- Molasses: Use dark corn syrup or maple syrup for a milder flavour.
- Brown sugar: Coconut sugar can work, although the flavour will be slightly different.
- Soya sauce: Use tamari for a gluten-free option, checking that all other ingredients are also gluten-free.
- Sriracha: Use another chili sauce or a pinch of chili flakes.
- Peanut oil: Vegetable, canola, or avocado oil will work.
- Sesame oil: Skip it if you don’t have it, although you’ll lose some of that lovely toasted sesame flavour.
- Mixed chicken pieces: Chicken thighs are my preferred substitute for a mixed tray because they stay juicy during slow cooking.
- Mushrooms: Use white, cremini, or a combination of your favourite mushrooms.
Why You Will Love and Enjoy This Sticky Bacon Glazed Chicken with Fried Rice
- The chicken is packed with flavour: Ginger honey, molasses, brown sugar, soya sauce, and sriracha create a sweet and savoury sauce with a little kick.
- The bacon glaze takes it over the top: Crispy bacon and sticky honey Worcestershire glaze caramelize beautifully under the grill.
- The fried rice is simple but satisfying: Mushrooms, scrambled egg, sesame oil, and spring onion make an easy side that works perfectly with the chicken.
- It’s a great make-ahead dinner: You can prep the chicken and bacon ahead, then finish everything when you’re ready to eat.
Sticky Bacon Glazed Chicken with Fried Rice
- Prep Time: 25 minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 55 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Tender chicken is slow-cooked in a sweet ginger honey sauce, then finished under the grill with a sticky honey Worcestershire bacon glaze. Serve it with mushroom and egg fried rice, and you’ve got a proper dinner that feels a little special without making a huge fuss in the kitchen.
Ingredients
Units
Scale
Ginger Honey Chicken
- 4.4 lb – 1 tray mixed chicken pieces, about 1.5 to 2 kg
- 1/2 cup ginger honey
- 1/8 cup molasses
- 1/8 cup brown sugar
- 1/8 cup soya sauce
- 1 tsp sriracha
- 1 Tbsp grated fresh ginger
- 1 Tbsp cornstarch
- 1 Tbsp water
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1/2 cup water
Sticky Bacon Glaze
- 6 slices bacon
- 1/4 cup honey
- 3 Tbsp Worcestershire sauce
Mushroom and Egg Fried Rice
- 2 cups day-old cooked rice, cold
- 2 cups sliced mushrooms
- 2 eggs, beaten with 1 Tbsp water
- 1 Tbsp peanut oil or vegetable oil
- 1 tsp sesame oil
- 2 tsp light soya sauce
- 1 spring onion, thinly sliced
- 2 dashes white pepper
Instructions
Ginger Honey Sauce
- In a small bowl or cup, combine 1 Tbsp cornstarch and 1 Tbsp water to make a smooth slurry. Set it aside.
- In a saucepan, add 1/2 cup ginger honey, 1/8 cup molasses, 1/8 cup brown sugar, 1/8 cup soya sauce, 1 tsp sriracha, and 1 Tbsp grated fresh ginger. Bring the mixture to a gentle boil over medium heat, stirring so the brown sugar dissolves.
- Stir the 1 Tbsp cornstarch and 1 Tbsp water slurry again, then slowly pour it into the simmering sauce while stirring.
- Cook for about 1 to 2 minutes, until the sauce thickens enough to coat the back of a spoon. Remove from the heat.
Chicken
- Season 1 tray mixed chicken pieces with salt, black pepper, and 1 tsp garlic powder.
- If your chicken tray contains large pieces, try to keep the pieces similar in size so they cook more evenly.
- Line your slow cooker with a slow cooker liner or parchment paper if you like. This is optional, but it makes cleanup much easier.
- Add the seasoned chicken and pour over the ginger honey sauce.
- Add 1/2 cup water around the chicken.
- Cover and cook on High for about 2 1/2 hours, or until the chicken reaches a safe internal temperature of 165⁰F (74⁰C) at the thickest part.
- Cooking time can vary depending on the size of the chicken pieces and your slow cooker, so check with a meat thermometer rather than relying only on the clock.
- Once the chicken is fully cooked, carefully transfer the pieces to an ovenproof baking dish or lined baking sheet.
- Keep the cooking sauce in the slow cooker for serving, if you’d like to use it as a dipping sauce.
- Return the skillet with the 2 Tbsp bacon fat to low heat.
- Add 1/4 cup honey and 3 Tbsp Worcestershire sauce. Stir just until the mixture bubbles and becomes glossy, then remove it from the heat. Don’t overcook it, or the glaze can harden.
- Brush the cooked chicken generously with the honey bacon glaze, then scatter over the crumbled 6 slices bacon.
- Place the chicken under the grill and cook until the glaze is bubbling and caramelized, watching closely because honey can catch quickly. Turn the chicken, brush with more glaze, add any remaining bacon, and grill the other side until sticky and caramelized.
- If you want extra sauce for dipping, bring the reserved slow cooker sauce to a full boil in a saucepan before serving, then simmer briefly until hot and safe to serve.
Bacon Glaze
- While the chicken is cooking, fry 6 slices bacon in a skillet until crisp. Transfer the bacon to a paper towel lined plate, then chop or crumble it into small pieces.
- Carefully drain the bacon fat, leaving about 2 Tbsp bacon fat in the skillet. Don’t make the glaze yet. The honey can become very thick and sticky if it sits too long.
- Mushroom and Egg Fried Rice
- Heat 1 Tbsp peanut oil or vegetable oil in a large frying pan or wok over medium-high heat.
- Add 2 cups sliced mushrooms and cook until they’re lightly browned and just tender.
- Add 2 cups day-old cooked rice and stir well, breaking up any clumps.
- Cook until the rice is hot and well combined with the mushrooms.
- Push the rice and mushrooms to the sides of the pan to make a well in the centre. Pour in 2 eggs beaten with 1 Tbsp water and let them cook for a few seconds before gently scrambling them.
- Once the eggs are mostly cooked, stir them through the rice and mushrooms.
- Add half of the 1 sliced spring onion, 2 dashes white pepper, 1 tsp sesame oil, and 2 tsp light soya sauce. Toss everything together and cook for another minute or two.
- Taste and adjust the seasoning if needed.
- Garnish with the remaining 1/2 sliced spring onion and serve the mushroom and egg fried rice alongside the sticky bacon-glazed chicken.
Notes
Prepared, tried, and tested by Melanie
Recipe Card powered by
This chicken gets slow cooked, bacon glazed and grilled until beautifully sticky.
Sticky Bacon Glazed Chicken with Fried Rice delivers tender chicken, crispy bacon, a sticky honey Worcestershire glaze and savoury mushroom egg fried rice in one satisfying meal. The slow cooker keeps the chicken tender, while the final grill creates caramelized edges and a glossy finish that makes this dinner especially tempting. It’s a flavourful combination that turns an ordinary chicken dinner into something worth making tonight.
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Looks so delicious. A great meal to enjoy. Thanks for sharing. i am happy to feature your Sticky Bacon Glazed Chicken at Love Your Creativity.
Mwah, thank you so much for your kindness and shoutout. I will pop back on Monday. Enjoy your weekend.