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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.
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!
How Many Calories per Serving?
This recipe is only 467 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Soy-Glazed Chicken
Ingredients
- 1 1/2 lbs. 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. Whisk to dissolve sugar completely. Add the sauce mixture to the chicken. Stir to coat well.
- Heat up a skillet on low to medium heat and add the oil. When the oil is heated, add the garlic and saute until they turn light brown. Add the chicken and all the sauce into the skillet and cook slowly, for about 8 to 10 minutes, or until the chicken is cooked through and the sauce reduces.
- Remove the chicken from the skillet, garnish with white sesame and scallion, serve hot with steamed rice.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
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.
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://rasamalaysia.com/recipe-index-gallery/
Resep yang lumayan lezat patut buat di coba dirumah
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.