I enjoy this recipe because it comes together quickly using everyday ingredients while still delivering bold flavor. The combination of honey, soy sauce, garlic, and five spice powder creates a rich glaze that tastes sweet, savory, and slightly aromatic all at once.
Another reason I make this recipe often is that it works well for busy weeknights and meal prep. The chicken stays flavorful and juicy even after reheating, and I can easily customize the sauce depending on what I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 boneless chicken thighs
½ cup cornstarch
Kosher salt to taste
Freshly ground black pepper to taste
Sesame seeds for garnish
1 chopped scallion for garnish
2 tablespoons oil for frying
2 tablespoons unsalted butter
For the sauce:
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon five spice powder
2 cloves garlic, grated
Directions
I begin by patting the chicken thighs dry with paper towels so they crisp up nicely during frying.
In a bowl, I combine the cornstarch, salt, and black pepper. Then I coat each chicken piece evenly in the mixture.
I heat the oil in a large pan over medium-high heat. Once hot, I fry the chicken for about 5 to 7 minutes per side until golden brown, crispy, and fully cooked through.
After cooking, I transfer the chicken to a plate and set it aside while preparing the glaze.
In the same pan, I melt the butter and scrape up all the flavorful browned bits from the bottom of the pan.
In a small bowl, I whisk together the honey, soy sauce, dark soy sauce, five spice powder, and grated garlic until smooth.
I pour the sauce into the pan and let it simmer for about 5 minutes until slightly thickened and glossy.
Once the glaze is ready, I return the chicken to the pan and coat every piece thoroughly in the sauce.
Before serving, I slice the chicken and garnish it with sesame seeds and chopped scallions.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I sometimes use chicken breast instead of thighs when I want a leaner option. I usually pound the chicken slightly so it cooks evenly and stays tender.
For extra heat, I like adding chili flakes or a spoonful of chili garlic sauce to the glaze. When I want deeper flavor, I mix in grated ginger or a little finely chopped onion.
I also enjoy using this same glaze with chicken wings or even crispy tofu for a vegetarian variation.
storage/reheating
I store leftover Soy Glazed Chicken in an airtight container in the refrigerator for up to 4 days. The sauce thickens slightly as it sits, making the leftovers even more flavorful.
When reheating, I prefer warming the chicken in a skillet over low heat with a splash of water to loosen the glaze. I can also microwave it for a quick meal, though the stovetop helps keep the chicken crispier.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I can use chicken breasts, but I like pounding them slightly so they cook evenly and stay juicy.
What does dark soy sauce do in this recipe?
Dark soy sauce gives the glaze a deeper color and slightly richer flavor, but regular soy sauce also works well.
Can I make the sauce ahead of time?
Yes, I often mix the sauce ingredients ahead of time and store them in the refrigerator until ready to cook.
How do I know when the chicken is fully cooked?
I make sure the chicken reaches an internal temperature of 165°F and is no longer pink inside.
What sides go best with Soy Glazed Chicken?
I love serving it with steamed rice, noodles, stir-fried vegetables, or even a fresh cucumber salad.
Conclusion
This Soy Glazed Chicken is one of my favorite quick dinner recipes because it combines crispy chicken with a rich, sticky glaze that tastes sweet, savory, and comforting. I love how simple the preparation is while still delivering restaurant-style flavor at home. Whether I make it for a weeknight meal or meal prep for the week, this recipe always turns out delicious and satisfying.
Sweet and savory Soy Glazed Chicken with crispy chicken thighs coated in a rich honey soy sauce glaze. A quick and easy dinner recipe perfect for busy weeknights.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Pan-Fried
Cuisine:Chinese-Inspired
Ingredients
Chicken
5 boneless chicken thighs
½ cup cornstarch
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons oil, for frying
2 tablespoons unsalted butter
Sauce
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon five spice powder
2 cloves garlic, grated
Garnish
Sesame seeds
1 scallion, chopped
Instructions
Pat the chicken thighs dry using paper towels.
In a shallow bowl, combine cornstarch, salt, and black pepper.
Coat the chicken evenly in the cornstarch mixture.
Heat oil in a large skillet over medium-high heat.
Fry the chicken for 5–7 minutes per side until golden brown, crispy, and cooked through.
Remove the chicken from the pan and set aside.
In the same pan, melt the butter while scraping up the flavorful browned bits from the bottom.
In a small bowl, whisk together honey, soy sauce, dark soy sauce, five spice powder, and grated garlic.
Pour the sauce into the skillet and simmer over medium heat for about 5 minutes, until slightly thickened.
Return the cooked chicken to the pan and coat thoroughly with the soy glaze.
Slice the chicken if desired and garnish with sesame seeds and chopped scallions.
Serve hot with rice and steamed vegetables.
Notes
Boneless chicken thighs cook faster and stay juicy, but chicken breast or wings can also be used.
Pound chicken breasts evenly for quicker and more even cooking.
Add chili flakes or sriracha for a spicy kick.
Extra sauce pairs perfectly with rice, noodles, or stir-fried vegetables.
If dark soy sauce is unavailable, substitute with regular soy sauce.
