Soy glazed chicken is one of the best chicken recipes you’ll ever make. It’s simple, quick, and so incredibly delicious.

After a long day of work, all I’d crave is a warm bowl of rice topped with a hefty amount of chicken glazed in that sticky savory sauce!

As with most Asian cooking, the ingredients to make the sauce are basic staples you can find in an Asian pantry. Ingredients like soy sauce, honey, and five-spice powder are just some of the few you’ll need to make the most addictive sauce to pour all over your chicken, rice, and even veggies.

For this recipe we’ll be using boneless chicken thighs. You can either debone them yourself or ask your butcher to do it for you.

We then coat the chicken in cornstarch and fry it on both sides until crispy and cooked all the way through.

To make it even more rich, a tablespoon or two of butter in the same pan helps to deglaze some of the fond stuck to the bottom. Pour in your sauce, and let it simmer gently until it’s thickened, bubbly, and sticky. Coat the chicken in that glorious sauce and you’ll have yourself one of the most addictive chicken bowls to ever exist!

Instructions for Soy Glazed Chicken

Pat the chicken pieces dry with a paper towel.

Combine the cornstarch, salt, and pepper, and mix well until combined. Coat the chicken pieces evenly with this cornstarch mixture.

Add the 2 tbsps of oil to your pan over medium-high heat. Once hot, fry the coated chicken for about 5-7 minutes on each side, or until the skin is crispy and golden brown. Once the chicken is cooked all the way through, set aside.

In the same pan, add in the unsalted butter until melted, being sure to scrape off any fond stuck to the bottom of your pan.

Mix together all the ingredients for the sauce until smooth. Pour the sauce into the pan, and let simmer over medium heat for about 5 minutes, or until the sauce has thickened slightly.

Add back the cooked chicken, coating completely with the soy glaze. Cut the glazed chicken into slices, and top with sesame seeds and scallions. Serve with rice and steamed vegetables, enjoy!

FAQs

Can I use other kinds of chicken (bone-in, breast, legs, wings, etc.)?

Definitely. The only reason I like to use boneless thighs is, apart from dark meat being one of the juiciest/most flavorful cut, it also cooks significantly faster than if I were to cook with bone-in. Otherwise, the recipe would remain the same, just be sure to fry the chicken adequately to ensure that the meat cooks all the way through.

Can I customize the sauce?

The best part about this recipe is that the sauce can easily be customizable depending on your preferences. Feel free to add ingredients such as chili flakes for spice, maybe grated ginger and onion for added aromatics, or even double the ingredients to make extra sauce for your rice and veggies.

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