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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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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.
I would like o know what is the five spice powder, or if I can make it or substitute it because I am not sure I can find it in my country. It looks so delicious that I can’t wait for you to reply to this so I can make it!
You can skip.
Exactly what spices are in the 5 spice powder? I don’t have that and I’m wondering if maybe I have them individually. Thanks!
Star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds. You may skip it.
Rasa Malaysia – This recipe (soy-glazed chicken) looks and sounds amazing. I am curious how you obtained that grilled/broiled/charred look on the chicken thigh tips and top while cooking this in a sautéed pan with sauce? Thanks.
I use skin on chicken thighs and deboned. Then I pan-fry the skin to become charred before adding the sauce!
I’ve made this the last three days in a row, it’s so good. I add a 1/4tsp ginger bc I like ginger, and 1/4tsp red pepper flakes for extra heat, and substitute gin for the rice wine because i don’t have rice wine on hand yet (at the suggestion of a couple of people). Can’t wait to try it with actual rice wine!
Hi Cara, I am so happy that you like my soy-glazed chicken recipe and have made it 3 days in a row. Ginger will be great, or garlic, and red pepper flakes sounds great. :)
Yum! This looks awesome =)
Yes very yummy!
oh my gosh looks amazing! What s your favorite soy sauce? I feel like that can make or break the dish sometimes. I always love recommendations!
San-J Tamari.
The pictures look so delicious. And recipe seems to be easy. I’ll definitely try this. Thanks for sharing it..!!
Yes, all my recipes are easy and delicious, including this soy-glazed chicken.
Beautiful photos. I’m drooling! I will be RUSHING to the store to pick up chicken and make this one.
Yes, it’s very tasty. I am sure you will love this soy-glazed chicken.
This recipe looks great. A question about the soy sauce in the recipe. I have some very nice aged style soy sauce but I also have dark soy sauce (standard type). Do you think that using the aged would be ok to try in a recipe like this? The aged has a strong taste that is brewed in flavor, rather like Kikkoman. Would I need to use the same amount? Thank you.
Yes, you want to use the aged ones and adjust the saltiness by adding some water or more sugar, or both. Aged soy sauce is usually saltier.
Suggestions ? MSG, for all of the UNLEARNED Talking-Heads, is Na Glutamate, a neurotransmitter and highly dangerous for anyone with disease linked to the autonomic NS. Efforts to find a high quality soy sauce free of MSG have proven difficult in the past and dangerous when products fail to list. As always, your offerings are exemplary – – – Thank you. You stand ‘Tall’….
Thanks BHF for your support. You can buy Japanese tamari for example: San-J. It’s MSG free. Some brands and labels have prints that it’s MSG free. :)
There is no proof that MSG is bad for your health. It is found naturally in many foods that you eat. Tomatoes, meat, and milk all have natural MSG.
Also any good quality soy sauce will only have soy beans, wheat, water and salt. The cheap processed soy sauces are the ones with added MSG. Most grocery stores sell a good brewed soy sauce.