Description
This easy soy-glazed chicken is a quick and flavorful dish featuring tender chicken coated in a rich, glossy soy-based glaze. With a perfect balance of sweet, savory, and umami flavors, it’s a go-to recipe for busy weeknights. Serve it with rice and veggies for a complete meal.
Ingredients
Scale
For the Chicken
- 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
For the Soy Glaze
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp five-spice powder
- 2 cloves garlic, grated
For Garnish
- 1 scallion, chopped
- Sesame seeds
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture. In a bowl, mix the cornstarch, salt, and pepper. Coat each chicken thigh evenly in the cornstarch mixture, shaking off any excess.
- Cook the Chicken: Heat the vegetable oil in a large pan over medium-high heat. Once hot, place the chicken skin-side down and cook for 5-7 minutes until golden brown and crispy. Flip and cook for another 5 minutes until the chicken is fully cooked. Remove from the pan and set aside.
- Deglaze the Pan: In the same pan, melt the butter over medium heat, scraping up any browned bits from the bottom. These bits add incredible depth of flavor to the sauce.
- Make the Glaze: In a small bowl, whisk together soy sauce, dark soy sauce, honey, five-spice powder, and grated garlic until smooth. Pour the mixture into the pan and let it simmer for about 5 minutes, stirring occasionally, until thickened.
- Coat the Chicken: Return the cooked chicken to the pan and toss it in the glaze until fully coated. Let it cook for another 1-2 minutes, allowing the flavors to soak in.
- Serve and Garnish: Transfer the glazed chicken to a plate, slice it into bite-sized pieces, and garnish with sesame seeds and scallions. Serve hot with steamed rice and vegetables for a complete meal.
Notes
- Alternative Protein: Swap chicken for tofu or shrimp for a different take on this dish.
- Spice Level: Add chili flakes or sriracha if you prefer a bit of heat.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to refresh the glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian, Chinese-inspire
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320
- Sugar: 10g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg