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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.
Hello
Do you think leaving a chicken marinated in „soya sauce” all night its good idea?
Regards
Aneta
Yeah, you can marinate overnight.
Delicious! I cooled the chicken, sliced it thin, and served it on a bed of spinach with fruit and nuts — fabulous! Thank you.
Hi Susan, yes this soy glazed chicken is amazing.
This recipe was absolutely delicious. It will be added to one of my family’s favorites. Thank you for sharing.
Thanks Heather, so happy you liked it.
How long does it have to marinade for?
No marinade time, just cook per the method.
This looks great! I would really want to make it, how do I figure out the quantities? The video that I can see (I don’t know if its just my problem) is of a brownie butter cake. Also, I saw another comment about a slow cooker, is it also possible to make this without one? Thank you!!
Click on JUMP TO RECIPE for the quantities.
Dear Rasa, would you be able to provide alternatives for the alcohol usdd, as I dont consume alcohol. Thank you
Skip it.
Trying this tomorrow!! Just curious, what is the red sauce in the smaller bowl ?
Sriracha.
This is really great work. Thank you for sharing such a good and useful information here in the blog for students.
Hi Rasa Thanks for your recipes. I will buy these ingredients tomorrow to make this but just wondering, how would this work cooking on low in a slow cooker after obviously firstly browning the chicken and garlic??
I have a slow cooker but never used it. I only like chicken. Your recipes that use red meat will they taste the same using chicken? I will definitely look for liw sodium soy sauce and. No msg as msg I immediately get a migraine the only time I get one. Thanks again ??? Libby from Australia
This looks so yummy! Where can I find rice wine or is there a substitute? Your recipes ALL look tasty and easy to follow! Thank you?
You can use dry sherry. You can buy rice wine online or from Asian stores. Thanks for loving my recipes. :)