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Soy Glazed Chicken Recipe

Soy Glazed Chicken Recipe
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4.8 from 57 reviews

This easy Soy Glazed Chicken brings together juicy, pan-fried chicken thighs with a sticky, savory-sweet Chinese-inspired glaze. The dish is fragrant with five spice and garlic, and finished with scallions and sesame seeds for a delicious, weeknight-friendly main course. Serve with steamed rice and vegetables for a balanced meal.

Ingredients

Chicken

  • 5 boneless chicken thighs
  • 1/2 cup cornstarch
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp oil, for frying

Sauce

  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce (or substitute with regular soy sauce)
  • 1 tsp five spice powder
  • 2 cloves garlic, grated

Finishing

  • 2 tbsp unsalted butter
  • Sesame seeds, for garnish
  • 1 scallion, chopped, for garnish

Instructions

  1. Prep the Chicken: Pat the chicken thighs dry with a paper towel. Dry chicken ensures a crispier coating and even cooking.
  2. Coat the Chicken: Combine the cornstarch, kosher salt, and black pepper in a bowl. Dredge each chicken piece in the mixture, ensuring an even coating all over.
  3. Fry the Chicken: Heat 2 tbsp of oil in a large skillet over medium-high heat. Once hot, add the coated chicken and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove to a clean plate and set aside.
  4. Prepare the Pan: In the same skillet, add 2 tbsp unsalted butter. Let it melt, scraping up any browned bits from the bottom for extra flavor.
  5. Make the Soy Glaze: In a small bowl, whisk together honey, soy sauce, dark soy sauce, five spice powder, and grated garlic until smooth. Pour this sauce into the pan with the melted butter. Simmer over medium heat, stirring occasionally, for 5 minutes or until the glaze slightly thickens.
  6. Glaze the Chicken: Return the fried chicken thighs to the pan, tossing to coat them completely in the sticky soy glaze. Heat through until chicken is glossy and fully covered.
  7. Serve: Transfer the glazed chicken to a cutting board, slice if desired, and garnish with chopped scallion and sesame seeds. Serve hot with steamed rice and vegetables.

Notes

  • Boneless thighs cook quickly, but you can substitute with chicken breasts or wings. Adjust cooking time accordingly.
  • Customize your sauce with chili flakes for heat, grated ginger for extra aroma, or increase sauce quantities for drizzling over rice or noodles.
  • If you don’t have dark soy sauce, regular soy sauce is a fine substitute—the color may be lighter, but the flavor will still be delicious.
  • For extra-crispy chicken, double-coat in cornstarch or try shallow-frying in more oil.

Nutrition

Find it online: https://bitezly.com/soy-glazed-chicken-recipe/