Soy-Glazed Chicken

4.67 from 89 votes
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Soy-Glazed Chicken โ€“ the best soy-glazed chicken recipe ever. Made with soy sauce, five spice powder and sugar, this sticky and savory chicken is crazy good!

Easy and quick Asian soy-glazed chicken made with soy sauce, five spice powder and sugar served on top of rice in a bowl.
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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.

Easy healthy homemade soy-glazed chicken serve on top of steamed rice in a bowl with a pair of chopsticks and a side of red dipping sauce.

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.

Tasty soy-glazed chicken on top of steamed rice garnished with chopped scallions and sesame seeds, ready to serve.

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

How many calories per serving?

This recipe is only 467 calories per serving.

Easiest and best soy-glazed chicken recipe.

What To Serve With Soy Glazed Chicken

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.67 from 89 votes

Soy-Glazed Chicken

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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
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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

You may use boneless and skinless chicken thighs, chicken breasts, or chicken drumsticks. I used low sodium soy sauce. If your sauce mixture is too salty, add some water to dilute or more sugar to taste.

Nutrition

Serving: 4people, Calories: 467kcal, Carbohydrates: 8g, Protein: 29g, Fat: 35g, Saturated Fat: 12g, Cholesterol: 167mg, Sodium: 760mg, Fiber: 1g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





59 Comments

  1. Sierra says:

    4 stars
    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.

    1. Bee Yinn Low says:

      Hi Sierra, thanks for trying my recipe. You can totally skip 5-spice powder if you don’t like the taste.

  2. MaryAnn says:

    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

    1. Rasa Malaysia says:

      It is usually made of Chinese cinnamon (cassia), star anise, fennel seeds, Sichuan peppercorn, and cloves. The best alternative is ground allspice.

  3. MaryAnn says:

    I would love to try this dish but I can’t find five-spice powder. Can you help me?

    1. Rasa Malaysia says:

      Amazon is my go to when I can’t find it in my local asian markets.

  4. Beth says:

    This is very good, but I had to cook it much longer to get the caramelizationโ€ฆabout 30 minutes. I served it with an Asian salad.

    1. Bee Yinn Low says:

      Awesome sounds yummy!

  5. Jackie from Sabah says:

    Hi Bee! This recipe is a keeper. I’ve tried it twice. Thanks for sharing!

    1. Bee Yinn Low says:

      Thanks.

  6. Meg says:

    5 stars
    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!

    1. zufahmi says:

      Resep yang lumayan lezat patut buat di coba dirumah

  7. Nikki says:

    5 stars
    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.

  8. Nikki says:

    5 stars
    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.

  9. LP says:

    4 stars
    Hi, I struggled to reduce the sauce. Any tips on this?

    1. Rasa Malaysia says:

      Just turn up the heat to reduce the sauce. There is no way it won’t reduce.

  10. Jenny says:

    5 stars
    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!!!

    1. Rasa Malaysia says:

      Yummy soy-glazed chicken, sounds so good.

    2. Chris says:

      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.