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My Sticky Asian Glazed Chicken is one of those dinners I keep coming back to. It’s sweet, a little savory, and full of flavor—but honestly, it’s the caramelized glaze that seals the deal. It’s SO GOOD!
A Reader’s Review
Super good, just made it with noodles and there is nothing left!!! Awesome recipe!!!
Lisa
Sticky, Saucy, and Absolutely Irresistible!
- Just Right: This glaze is magic—perfectly balanced with just the right amount of sweet and savory. Not too salty, not too bland… it hits the spot every time.
- Weeknight Easy, Guest-Worthy Fancy: It comes together super fast (like, totally doable on a busy weeknight), but the flavor makes it feel like you went all out.
- Secret Ingredient: Shhh… It’s the sweet chili sauce that takes sticky Asian glazed chicken from good to absolutely incredible!
Sticky Asian Glazed Chicken Ingredients
- Swap the Chicken: I love using thighs for the flavor and budget-friendly price. But chicken breasts work too! Just cook them for less time before adding them to the sauce, about 6-8 minutes total.
- Flavor Boost: Hoisin sauce is like teriyaki’s bolder cousin—thicker, saltier, and full of flavor. Use store-bought or try my homemade version.
- Soy-Free Substitution: Got a Soy allergy? Use tamari or coconut aminos for a delicious, soy-free alternative that still brings the flavor.
How to Make Sticky Asian Glazed Chicken
Get ready for a flavor-packed dish that’s easier to make than you’d think! With just a few simple steps, you’ll have juicy chicken that tastes like it came straight from your favorite takeout spot.
- Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken, salt, and black pepper.
- Cook the Chicken: Cook the chicken for about 3 minutes on each side until browned on each side. Set the chicken aside on a plate.
- Make the Sauce: In the skillet, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic, and lime juice. Bring to a boil over medium heat for 1-2 minutes until the sauce thickens. If you want it thicker, just add 2 teaspoons of cornstarch.
- Finish and Garnish: Add chicken back to the sauce and coat each side with the glaze. Garnish with sesame seeds and chopped green onions.
Cooking Chicken FAQs
- Why pat the chicken dry? Drying the chicken helps it sear—giving it that golden crust and sealing in flavor before the glaze goes on.
- Can I cook all the chicken at once? Only if your pan’s big enough! Overcrowding traps steam and prevents browning. For best results, cook in batches so each piece gets crispy and caramelized.
- How do I know when the chicken’s done? Use a meat thermometer—165°F at the thickest part means it’s good to go. No thermometer? Just poke it! Clear juices = done. Pink juices = needs more time.
How to Store Leftovers
Lucky you—leftovers of this sticky Asian glazed chicken are just as delicious the next day! Here’s how to keep them fresh and flavorful:
- In the Refrigerator: Let the chicken cool completely, then wrap it tightly in foil or store it in an airtight container. It’ll stay fresh in the fridge for up to 3 days.
- In the Freezer: For longer storage, freeze the cooled chicken in an airtight container or freezer bag for up to 6 months. Thaw it in the fridge overnight before reheating it on the stove.
More Delicious Asian Recipes
This sticky glazed Asian chicken is to die for! If you want to try out more tasty Asian recipes then you are in luck! Here are some major favs:
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Easy Sticky Asian Glazed Chicken
Sweet, savory, and boldly flavorful—this Sticky Asian Glazed Chicken is a quick, go-to dinner with an irresistible caramelized glaze.
Equipment
- Large Skillet
- Meat Thermometer
- Serving Plate
- Whisk
Ingredients
- 1 pound boneless chicken thighs
- 1 tablespoon olive oil
- salt and pepper to taste
- ½ cup brown sugar
- ⅓ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sweet chili sauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon minced garlic
- juice of one lime
- dried red pepper flakes to taste
Instructions
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1 pound boneless chicken thighs with salt and pepper to taste and add it to the skillet.
- Cook the chicken for 4-5 minutes on each side until the internal temperature is 165 degrees Fahrenheit. Set the chicken aside.
- In the skillet, whisk together ½ cup brown sugar, ⅓ cup low-sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon sweet chili sauce, 1 tablespoon freshly grated ginger, 1 teaspoon minced garlic, juice of one lime, and dried red pepper flakes to taste. Bring the sauce to a boil, then reduce the heat to low.
- Add chicken back to the pan with the sauce and coat each side with the sauce. Simmer the chicken in the sauce until it thickens.
- Remove the pan from heat and garnish with sesame seeds and chopped green onions.
Video
Notes
Updated on April 7, 2025
Originally Posted on March 13, 2016
Nutrition
Calories: 425kcalCarbohydrates: 35gProtein: 21gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 111mgSodium: 1033mgPotassium: 364mgFiber: 0.5gSugar: 31gVitamin A: 89IUVitamin C: 0.4mgCalcium: 43mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Dear Alyssa..
I’ve been prinitng and preparing many of your recipes for almost as long as you’ve been publishing ..
I keep your “link” at the top of my “list of recipes” and often refer to it when I’m either stuck for something quick and rewarding or when I want to lean on your shoulders, as inspiration for a something that I am “making up” purely out of my own fantasy.
As as professional photographer who in the past has shot many cook book covers as well as contents, I compliment you on not only your photography, but the styling as well.
Your site all fantastic (but then I’m not telling you anything you don’t already know).
Marshall Berman
Why salt when you already have soya sauce. Does not make sense.
Hi Andrew, you are welcome to leave out the salt!