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Soy-Glazed Chicken – the best soy-glazed chicken recipe ever. Made with soy sauce, five spice powder and sugar, this sticky and savory chicken is crazy good!
When I made the Hoisin Sriracha Chicken, I also made this amazing and savory soy-glazed chicken.
When it comes to Asian-style chicken, you really just need a few ingredients: a good soy sauce, five spice powder, cooking wine, sesame oil and sugar and you will have an amazing and extremely flavorful chicken dish.
Slow cook the chicken on low heat so it’s soft and tender.
Let the sauce slowly simmer and reduces to a savory, sweet, and sticky good consistency.
Serve the chicken over steamed rice and you will have the most amazing Asian chicken bowl ever that everyone will be happy to gobble up.
I recommend chicken thighs (remove the bones) but chicken breasts and chicken legs will work well, too.
Just remember to make extra steamed rice to go with this soy-glazed chicken.
Enjoy!
Frequently Asked Questions
This recipe is only 467 calories per serving.
What To Serve With Soy Glazed Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Soy-Glazed Chicken
Ingredients
- 1 1/2 lbs (750g) chicken thighs
- 2 1/2 tablespoons soy sauce
- 1 teaspoon five-spice powder
- 1 tablespoon Chinese rice wine , or Japanese cooking sake
- 1 teaspoon sesame oil
- 2 tablespoons sugar
- 1 1/2 tablespoons oil
- 2 cloves garlic, minced
- white sesame
- chopped scallion
Instructions
- Debone the chicken thighs following the instructions here. Mix the soy sauce, five-spice powder, wine, sesame oil, and sugar together, whisking until the sugar is completely dissolved. Add the sauce mixture to the chicken and stir to coat thoroughly.
- Heat a skillet over low to medium heat and add the oil. Once the oil is hot, add the garlic and sauté until it turns light brown. Add the chicken along with the sauce to the skillet, and cook slowly for about 8 to 10 minutes, or until the chicken is fully cooked and the sauce has reduced.
- Remove the chicken from the skillet, garnish with white sesame seeds and scallions, and serve hot with steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make. Has a very strong 5- spice flavor! If you don’t like that flavor, don’t make this. I broiled my chicken. It turned out moist and perfect! My mom and brother loved it! Not a favorite of mine, but definitely turned out good.
Hi Sierra, thanks for trying my recipe. You can totally skip 5-spice powder if you don’t like the taste.
I would love to try this dish but I can’t find the 5 spice powder, can I use something else, or tell me where to find it? Thanks
It is usually made of Chinese cinnamon (cassia), star anise, fennel seeds, Sichuan peppercorn, and cloves. The best alternative is ground allspice.
I would love to try this dish but I can’t find five-spice powder. Can you help me?
Amazon is my go to when I can’t find it in my local asian markets.
This is very good, but I had to cook it much longer to get the caramelization…about 30 minutes. I served it with an Asian salad.
Awesome sounds yummy!
Hi Bee! This recipe is a keeper. I’ve tried it twice. Thanks for sharing!
Thanks.
Just made this tonight and it was delicious! I felt like the sauce took a while longer than the recipe stated to reduce, but every stovetop is different! I actually ended up broiling the chicken for the last couple minutes to get a crispy outside.. I was already broiling some veggies so it was an easy addition. The chicken was moist thanks to the low slow cooking and the flavor of the marinade was awesome! Cinnamon-y and savory and sweet all at the same time! Definitely gonna make this again!
Hi Meg, thanks for trying my soy-glazed chicken. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
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I wanted to try something different with chicken breast. I came across your recipe and it’s amazing! Let me tell you it’s simple and tasted delicious. I eliminated the wine and it was still full of flavour. Thank you for sharing your recipe.
I wanted to try something different with chicken breast. I came across your recipe and it’s amazing! Let me tell you it’s simple and tasted delicious. I eliminated the wine and it was still full of flavour. Thank you for sharing your recipe.
Hi, I struggled to reduce the sauce. Any tips on this?
Just turn up the heat to reduce the sauce. There is no way it won’t reduce.
Delish!!! Made exactly like the recipe. Can’t see the steamed rice under the chicken. My husband love it. I skip the sesame and scallions cause I don’t have it in my kitchen. Wish you can see the pic!!! And the sweet and salty combination…. I added a little bit of ginger! Yuuummm!!!
Yummy soy-glazed chicken, sounds so good.
Great quick recipe!!
Made it with Jasmin rice and it was a hit. The family loved it. Here are my Tips:
Allowed the chicken to marinate while prepping the garlic and scallions, cooked the rice, and fixed a easy lettuce and cucumber salad. In the marinade I reduced the amount of five spice, and sesame oil to our taste. Before cooking the chicken I shook off as much marinade as possible to sear it first. Once I had the desired sear on the chicken, I removed the chicken from the pan.
Added scallion whites and garlic to saute a few minutes, then added the remaining marinade to the pan to reduce. Sliced the chicken and added it back to pan with sauce. Garnished with scallion greens and served.