If there’s one recipe that feels like a hug in food form, it’s this Soy Glazed Chicken. Imagine tender, golden-brown chicken thighs coated in a sweet and sticky glaze that clings to every bite. This dish is the perfect balance of savory soy sauce, fragrant five-spice powder, and a touch of sweetness from honey. Plus, it’s ridiculously easy to make—so much so that it’s become my go-to for weeknight dinners and lazy Sunday meal prep sessions.
The first time I made this dish, I was craving something bold yet comforting. I had a few chicken thighs sitting in my fridge and a pantry stocked with everyday essentials like soy sauce and honey. In less than 30 minutes, I whipped up this glorious recipe, and let me tell you—it was love at first bite. The glaze is so rich and flavorful that it could make cardboard taste good (but don’t worry, no cardboard required).
This recipe is also super versatile. You can serve it over fluffy white rice, alongside roasted veggies, or even stuffed into a wrap for a quick lunch. Whether you’re a seasoned cook or a total beginner, this Soy Glazed Chicken will leave you feeling like a kitchen rockstar.
Why You’ll Love This Recipe
First off, let’s talk about how easy it is. You don’t need any fancy equipment or hard-to-find ingredients—just a skillet and a handful of staples you probably already have. The cooking process is straightforward, and you’ll have dinner on the table in under 30 minutes.
The flavors are absolutely next-level. The soy glaze is a beautiful mix of sweet, savory, and slightly tangy notes, with a hint of warmth from the five-spice powder. It’s the kind of sauce that makes you want to lick your plate clean.
This dish is also perfect for meal prepping. The chicken stays juicy and flavorful even after reheating, making it an ideal option for those busy weekdays when you need something quick and delicious. And let’s not forget that it’s kid-approved—my little ones love the slightly sweet sauce, and I love that they’re eating a wholesome meal.
Preparation Time and Servings
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
Chicken
- 5 boneless chicken thighs (about 1.5 pounds)
- ½ cup cornstarch (for a crispy coating)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (like canola or vegetable oil) for frying
- 2 tablespoons unsalted butter (for added richness)
- Sesame seeds and chopped scallions (optional, for garnish)
Sauce
- 3 tablespoons honey (for sweetness)
- 2 tablespoons soy sauce (regular)
- 1 tablespoon dark soy sauce (for deeper color and flavor)
- 1 teaspoon Chinese five-spice powder (adds a warm, aromatic kick)
- 2 garlic cloves, grated or finely minced
Step-by-Step Instructions
Prepare the Chicken
Start by patting the chicken thighs dry with a paper towel. This step helps the cornstarch stick and ensures a crispy finish. In a shallow bowl, mix the cornstarch, salt, and pepper. Coat each chicken thigh in the mixture, shaking off any excess.
Pan-Fry the Chicken
Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering but not smoking, add the chicken thighs in a single layer. Fry for 5–7 minutes per side, or until the exterior is golden and crispy, and the chicken is fully cooked through (165°F internal temperature). Avoid overcrowding the pan; cook in batches if needed. Once done, transfer the chicken to a plate and set aside.
Prepare the Soy Glaze
In the same skillet, melt the butter over medium heat, making sure to scrape up any browned bits from the bottom of the pan. These bits are full of flavor and will enhance your sauce. While the butter melts, mix the honey, soy sauce, dark soy sauce, five-spice powder, and grated garlic in a small bowl. Pour this mixture into the skillet and let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Glaze the Chicken
Return the cooked chicken thighs to the skillet, turning them over a few times to ensure they’re fully coated in the sticky glaze. Let the chicken cook in the sauce for an additional 2–3 minutes to absorb all that delicious flavor. Remove the skillet from the heat.
Garnish and Serve
Slice the chicken thighs if desired, then sprinkle with sesame seeds and chopped scallions for a pop of color and texture. Serve immediately with your favorite sides—rice, steamed vegetables, or even a simple salad.
How to Serve
This Soy Glazed Chicken is versatile and pairs beautifully with so many sides. Here are a few ideas to make your meal complete:
- Serve over steamed white or jasmine rice to soak up all the flavorful glaze.
- Pair with stir-fried vegetables like broccoli, snap peas, or bell peppers for a balanced meal.
- Wrap in a tortilla with some shredded lettuce and carrots for a quick and tasty chicken wrap.
- Add a side of garlic noodles or fried rice for a restaurant-style experience at home.
Tips for Success
- Pat the chicken dry: Removing excess moisture ensures the cornstarch sticks better, giving you that crispy exterior.
- Don’t skip the butter: It adds richness to the glaze and enhances the overall flavor of the dish.
- Taste and adjust: Before glazing the chicken, taste the sauce. If you want it sweeter, add a touch more honey. For more saltiness, add a dash of soy sauce.
- Use dark soy sauce wisely: It’s more intense than regular soy sauce, so a little goes a long way.
- Customize the spice level: If you like heat, sprinkle some red chili flakes into the sauce or garnish with sliced red chilies.
Recipe Variations
This recipe is a great base that can be easily customized to suit your taste or dietary needs.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is gluten-free.
- Spicy Soy Glazed Chicken: Add a teaspoon of sriracha or chili paste to the sauce for a spicy kick.
- Vegetarian Version: Swap the chicken for firm tofu or cauliflower florets. Coat them in cornstarch, fry until crispy, and glaze as directed.
- Low-Sodium Option: Use low-sodium soy sauce and reduce the amount of added salt in the recipe.
Storing and Reheating
If you have leftovers (lucky you!), this Soy Glazed Chicken stores beautifully.
- Refrigerate: Place the chicken in an airtight container and store it in the fridge for up to 3 days.
- Reheat: Gently warm in a skillet over low heat, adding a splash of water if needed to loosen the glaze. You can also microwave it in 30-second intervals until heated through.
Special Equipment
You don’t need much to make this recipe shine, but here are a few tools that can make the process even smoother:
- Large skillet: A heavy-bottomed skillet distributes heat evenly for perfectly cooked chicken.
- Tongs: For flipping the chicken without breaking the crispy crust.
- Microplane: Makes grating garlic a breeze and ensures even distribution of flavor.
FAQ
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts cook faster and can dry out more easily. Pound them to an even thickness for best results.
Can I make the sauce ahead of time?
Absolutely! You can prepare the soy glaze up to 3 days in advance. Store it in the fridge and reheat it gently before using.
What’s the purpose of dark soy sauce?
Dark soy sauce adds a deeper, richer color and flavor to the dish. If you don’t have it, you can substitute regular soy sauce, though the glaze will be slightly lighter in appearance.
Is five-spice powder necessary?
Five-spice powder adds a unique depth of flavor, but if you don’t have it, you can omit it or substitute it with a pinch of ground cinnamon and star anise.
This Soy Glazed Chicken is the kind of recipe that makes dinner feel special without requiring hours in the kitchen. Give it a try, and don’t forget to share your results—I’d love to see how it turns out!
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Soy Glazed Chicken Recipe: A Sweet and Savory Delight
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Soy Glazed Chicken recipe features crispy pan-fried chicken thighs coated in a sweet and savory soy glaze made with honey, garlic, and five-spice powder. It’s quick, easy, and perfect for busy weeknights or meal prep!
Ingredients
- Chicken:
- 5 boneless chicken thighs
- ½ cup cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons neutral oil (for frying)
- 2 tablespoons unsalted butter
- Sesame seeds and scallions for garnish (optional)
- Soy Glaze:
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon five-spice powder
- 2 garlic cloves, grated
Instructions
- Prepare Chicken: Pat chicken dry, season with salt and pepper, and coat with cornstarch.
- Pan-Fry Chicken: Heat oil in a skillet and fry chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside.
- Make Glaze: In the same pan, melt butter and stir in honey, soy sauce, dark soy sauce, five-spice powder, and garlic. Simmer for 5 minutes.
- Glaze Chicken: Return chicken to the pan and coat evenly in the glaze. Cook for 2–3 more minutes.
- Serve: Garnish with sesame seeds and scallions. Serve over rice or with vegetables.
Notes
- Use boneless thighs for a faster cooking time.
- Adjust sweetness or saltiness by modifying the honey or soy sauce amounts.
- Add chili flakes for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Asian-Inspired