Easy Soy-Glazed Chicken

Name: Easy Soy-Glazed Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 5 boneless, skin-on chicken thighs; ½ cup cornstarch; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp vegetable oil (for frying); 2 tbsp unsalted butter; 3 tbsp honey; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tsp five-spice powder; 2 cloves garlic, grated; 1 scallion, chopped; Sesame seeds

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There’s something incredibly comforting about a bowl of rice topped with tender chicken coated in a rich, glossy, and slightly sticky soy glaze. I remember the first time I made a soy-glazed chicken dish—it felt like magic how a handful of pantry staples transformed into something so flavorful. The best part? It was incredibly easy, even for a beginner like me at the time.

This easy soy-glazed chicken is perfect for anyone who wants a quick yet impressive homemade meal. With simple ingredients and a no-fuss cooking process, this dish is ideal for busy weeknights or meal prepping. Plus, its balance of sweet and savory flavors makes it a crowd-pleaser for both kids and adults.

Why This Recipe is Special

Beginner-Friendly: No complicated techniques or hard-to-find ingredients.

Quick & Convenient: Ready in under 30 minutes, making it great for weeknight dinners.
Rich, Umami Flavor: The combination of soy sauce, honey, and spices creates an addictive glaze.
Customizable: Swap ingredients based on your preferences or dietary needs.

Ingredients & Their Roles

Main Ingredients

Chicken Thighs – Boneless, skin-on chicken thighs work best because they stay juicy and tender. You can also use bone-in thighs or chicken breasts if preferred.
Cornstarch – Helps create a light, crispy exterior while sealing in moisture.
Vegetable Oil – For frying the chicken to golden perfection.

Unsalted Butter – Adds richness and helps deglaze the pan for extra flavor.

For the Soy Glaze

Soy Sauce – The base of the glaze, providing deep umami and savoriness.
Dark Soy Sauce – Adds a darker color and slightly sweeter undertone. If unavailable, use additional regular soy sauce with a pinch of sugar.

Honey – Balances the saltiness with natural sweetness. Maple syrup or brown sugar can be used as substitutes.
Five-Spice Powder – A warm, aromatic blend that enhances the glaze. If you don’t have it, try a mix of cinnamon, star anise, and clove.
Garlic – Brings a sharp, savory depth. Freshly grated garlic is best, but garlic powder works too.

Optional Garnishes

Sesame Seeds – Adds a subtle nuttiness and visual appeal.
Scallions – Provides a fresh, mild onion flavor.

Step-by-Step Instructions

Step 1: Pat the chicken thighs dry with a paper towel to remove excess moisture. This helps achieve a better sear.

Step 2: In a bowl, mix cornstarch, salt, and black pepper. Coat each chicken thigh evenly in the mixture, shaking off any excess.

Step 3: Heat oil in a pan over medium-high heat. Once hot, place the chicken skin-side down and cook for 5-7 minutes per side, or until golden brown and fully cooked. Remove the chicken and set aside.

Step 4: In the same pan, melt the butter and scrape up any flavorful bits stuck to the bottom.

Step 5: In a small bowl, whisk together soy sauce, dark soy sauce, honey, five-spice powder, and grated garlic. Pour the sauce into the pan and simmer for about 5 minutes, stirring occasionally, until thickened.

Step 6: Return the cooked chicken to the pan, tossing to coat evenly in the glaze. Let it cook for another 1-2 minutes, allowing the flavors to meld.

Step 7: Slice the chicken, sprinkle with sesame seeds and scallions, and serve hot with steamed rice and vegetables.

Beginner Tips and Notes

Cooking Tips

How to Know When Chicken is Done: Use a thermometer—chicken is safe to eat at 165°F (75°C). If you don’t have a thermometer, cut into the thickest part—if the juices run clear, it’s done.
Avoid Soggy Chicken: Don’t overcrowd the pan; cook in batches if necessary to ensure a crisp texture.
Customize the Sauce: Love heat? Add chili flakes or sriracha. Prefer more sweetness? Increase the honey.

Common Mistakes & Fixes

Sauce too thick? Add a splash of water to loosen it.
Chicken browning too fast? Lower the heat slightly to prevent burning.
No five-spice powder? Try allspice or a mix of cinnamon and star anise.

Serving Suggestions

Best Side Dishes

Steamed Jasmine Rice – The perfect base to soak up the delicious sauce.
Garlic Green Beans – A crisp, fresh contrast to the rich chicken.
Asian Slaw – Adds crunch and a hint of acidity for balance.

Storage & Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: While possible, the texture of the chicken may slightly change after thawing.
Reheating: Warm in a pan over low heat, adding a splash of water if needed to refresh the sauce.

Ready to Try This Easy Soy-Glazed Chicken?

This soy-glazed chicken is proof that simple ingredients can create incredible flavors. Whether you’re a beginner in the kitchen or just looking for a quick and satisfying meal, this recipe will not disappoint.

Give it a try and let me know how it turned out in the comments below. What did you serve it with? Did you add any twists? I’d love to hear your take! Happy cooking!

FAQ About Soy-Glazed Chicken

Can I use chicken breast instead of thighs?

Yes! Chicken breast works well, but it can be drier than thighs. To keep it juicy, cook it for a shorter time and consider marinating it beforehand.

Can I make this recipe gluten-free?

Absolutely! Swap regular soy sauce for tamari or a gluten-free soy sauce alternative to keep the flavors intact while avoiding gluten.

What can I use instead of five-spice powder?

If you don’t have five-spice, try a mix of cinnamon, star anise, and clove, or simply omit it for a more basic soy-glazed flavor.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part—if the juices run clear, it’s ready.

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