Soy Glazed Chicken

After a long day of work, all I’d crave is a warm bowl of rice topped with a hefty amount of sticky, honey-soy glazed chicken. Pan-fried until golden, we coat the chicken in a sweet, garlicky sauce with five-spice for added flavor and aroma!

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Chicken: For this recipe, we’ll be using boneless chicken thighs since they cook faster than standard bone-in cuts. You can either do this yourself or check if your butcher can provide this for you.

Cornstarch: A little coating of starch on the chicken will help it crisp up while locking in its juices when glazing with the sauce.

Soy sauce, dark soy sauce, butter, honey, garlic: To make our savory, sticky, buttery sauce. Dark soy sauce gives the sauce its deeper flavor, but can be replaced with regular soy sauce if needed.

Five-spice powder: You can purchase five-spice powder in most Asian groceries. You can omit this powder if you’d like, though the glaze won’t be as aromatic.

Instructions

*The Recipe Card below includes all the full detailed instructions!

1. Coat the chicken in the cornstarch, salt, and pepper, and fry on both sides until cooked through. Set aside.
2. Melt the butter, then pour in the prepared sauce. Let simmer until thickened.
3. Add back the chicken, coating well with the sauce.
4. Garnish with sesame seeds and green onions.

FAQs (Frequently Asked Questions)

Can I use other kinds of chicken (breast, legs, wings)?

Yes! The recipe would remain the same, just account for extra cooking time to cook the chicken completely, depending on the thickness or if you’re using bone-in cuts.

Can I omit the five-spice powder?

Yes, you can omit the powder if desired, the sauce just won’t be as aromatic or floral in taste due to the lack of spices.

What do I serve this with?

This is best served with a side of rice, or steamed and sautéed vegetables, such as Chinese broccoli, bokchoy, or carrots.

How do I store leftovers?

Leftovers can be refrigerated for up to 3 days stored in an airtight container. To reheat, simply warm in the microwave or over stove top until fully warmed-through.

Here’s more similar recipes that you might love:

• Char Siu Chicken
• Pork Adobo
• Steak Donburi
• Sesame Chicken

Soy Glazed Chicken

Recipe by Ian

4.6 from 41 votes

Course: MainCuisine: Chinese

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

After a long day of work, all I’d crave is a warm bowl of rice topped with a hefty amount of sticky, honey-soy glazed chicken. Pan-fried until golden, we coat the chicken in a sweet, garlicky sauce with five-spice for added flavor and aroma

Cook Mode

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Ingredients

• 1/2 cup cornstarch

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 4 large boneless chicken thighs

• 2 tablespoons neutral oil

• Sauce

• 2 tablespoons unsalted butter

• 3 tablespoons honey

• 2 tablespoons soy sauce

• 1 tablespoon dark soy sauce

• 1 teaspoon five spice powder

• 2 cloves garlic, grated

• Garnish

• Toasted sesame seeds

• 1 green onion, chopped

Directions

• In a medium bowl, add the cornstarch, salt, and pepper, and mix well to combine. Toss in the chicken pieces and coat evenly with the seasoned cornstarch, packing it well to ensure sticking.
• Heat the oil in a medium pan over medium-high heat. Once hot, fry the coated chicken for about 5 to 7 minutes on each side, or until the skin is crisp and golden brown, and the chicken is cooked all the way through, set aside.
• In the same pan, melt the butter. Add in the honey, soy sauce, dark soy sauce, five spice powder, and garlic. Mix well to combine, then let simmer over medium heat for about 5 minutes, or until the sauce has thickened slightly. Add back the cooked chicken, and coat with the thickened sauce.
• Slice the glazed chicken into strips if desired, and top with sesame seeds and green onions. Serve with rice and steamed vegetables.

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