Sticky Spiced Chicken Traybake

Our Szechuan Hot & Sour Cup Soup really adds some zing to this simple and delicious tray bake. Perfect for a mid-week supper or a lazy lunch. If you like things spicy add some sliced red chilli rings in with the spring onions.


Preheat the oven to 200C/180C fan/gas 6.

In a small baking tray approximately 28cm x 30cm mix together the sesame oil, honey, Szechuan hot and sour soup powder, garlic and water. Add the chicken and toss to coat in the mixture. Leave to marinade in the fridge for at least 30 min.  Season with salt and pepper and bake skin-side up, for 35 mins, basting at least once.

Sprinkle over the sesame seeds and spring onions. Return to the oven for 5 – 8 mins more until the skins are sticky and golden and the chicken is cooked through.

Enjoy with couscous, rice or noodles.



  • 8 chicken thighs, skin on and bone in
  • 1 tbsp sesame oil
  • 2 tbsp runny honey
  • 2 x packets Ainsley Harriott Szechuan Hot and Sour cup soup
  • 2 garlic cloves, grated
  • 4 tbsp water
  • salt and pepper
  • bunch of spring onions, chopped into 1.5cm chunks
  • 1 ½ tsp sesame seeds