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Sticky Asian glazed chicken is tender and juicy chicken coated in a sticky-sweet Asian sauce. This meal is ready in just thirty minutes, and the flavor is incredible!
A sticky glaze sauce on chicken is SO good. While I love the Asian flavor, we also like to mix up the glaze flavors. Try some of my other glazed chicken recipes like this honey orange, or this yummy lemon honey garlic chicken!
Sticky Asian Glazed Chicken
Isn’t life just so dang busy? And now that it is starting to warm up outside, we soak up the sun any chance we can get. But, if there is one thing that I always try to do, it’s to have a meal ready for my family each night. We really do enjoy coming together at the dinner table and talking and joking around. So, I love when I can create an easy and delicious meal!
You have probably noticed by now that I love Asian flavored meals on the blog. Some of my most popular recipes are Asian-inspired dishes, and they are to die for. I love creating restaurant-quality dishes in my own kitchen, and this recipe is no exception! This meal instantly became one of my top five Asian recipes with the first bite!
Asian Chicken Ingredients
The sticky and sweet sauce on this Asian glazed chicken is absolutely incredible. It is made with a delicious soy sauce, hoisin sauce, sweet chili sauce, brown sugar, and a squeeze of fresh lime! See the recipe card at the bottom of the post for exact measurements.
- Chicken Breasts or boneless chicken thighs: Choose thighs for a juicer softer chicken and a chicken breast for a lower fat option.
- Olive Oil: This oil is used to cook the chicken and keep it from sticking to the pan.
- Brown Sugar: The molasses in this sugar adds to the rich sweetness of the glaze.
- Soy Sauce: This salty sauce adds to the deep savory flavor of this chicken dish.
- Hoisin sauce: Look for hoisin sauce in the international food isle. It is a much thicker, saltier version of Teriyaki sauce.
- Sweet Chili Sauce: Stores in the pantry for 1 month. Refrigerate to keep this ingredient fresh for 6-9 months.
- Ginger: Ginger is easy to peel and grate using the back of a spoon and fork.
- Dried red pepper flakes: Add to taste
- Minced garlic: Chop the garlic yourself or use a garlic press to release intense, immediate flavor.
- Juice of one lime: This equates to about 2 tablespoons of lime juice.
How to Make Asian Glazed Chicken:
Not only is this delicious but the very best part is that it’s is ready in just 30 minutes. All you need to do is garnish with some sesame seeds and chopped green onions, and then you have an easy restaurant-quality meal right at home!
- Heat a large skillet: Place skillet over medium high heat and add 1 Tbs of olive oil. Add the chicken and salt and pepper.
- Cook chicken: Let chicken cook about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side.
- Remove Chicken: Set chicken aside on plate.
- Wisk together sauce: In the same skillet whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice.
- Bring to a boil: Let sauce cook over medium heat for 1-2 minutes until sauce thickens.
- Add chicken: Place chicken back into the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions.
Quick Tips
This sticky Asian glazed chicken is the best of the best! Here are a few tips that I came up with to help yours turn out perfectly!
- Soy Allergy: Use tamari or coconut aminos to replace the soy sauce if you have a soy allergy.
- Chicken: My favorite way to cook this insanely delicious meal is to use chicken thighs instead of chicken breasts. Chicken thighs give you the crispy skin on the outside and juicy flavorful chicken on the inside.
- Drumsticks: A great variation I loved with this recipe is drumsticks. The bone in chicken takes about twice as long to cook depending on the thickness but was an instant favorite!
How to Store Leftovers
When you are finished with this sticky Asian glazed chicken, then you will be lucky if you have any leftovers. If so, here are some things to remember when you are storing your chicken!
- In the Refrigerator: Let chicken cool completely before storing. Then, wrap chicken tightly with aluminum foil or put in a shallow airtight container and refrigerate on the top shelf. It should las for about 3 days.
- To Freeze: To extend the length of time you can store your chicken in the freezer instead for up to 6 months. Let it thaw in the fridge before reheating it on the stove.
A Reader’s Review
Super good, just made it with noodles and there is nothing left!!! Awesome recipe!!!
More Delicious Asian Recipes
This sticky glazed Asian chicken is to die for and it’s are to become your families favorite! If you want to try out more delicious Asian recipes then you are in luck! I have rounded up some of my most popular recipes that every family will love!
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Sticky Asian Glazed Chicken
Equipment
- Large Skillet
- Meat Thermometer
- Serving Plate
- Whisk
Ingredients
- 1 Pound thinly sliced Chicken Breasts or boneless chicken thighs*
- 1 Tablespoon Olive Oil
- ¾ cup brown sugar
- ⅓ cup soy sauce
- 2 Tablespoons hoisin sauce
- 1 Tablespoon Sweet Chili Sauce
- 1 Tablespoons ginger peeled and grated
- Pinch of dried red pepper flakes to taste
- ½ teaspoon minced garlic
- Juice of one lime
Instructions
- Heat a large skillet over medium high heat and add 1 Tbs of olive oil. Add the chicken and salt and pepper. Cook chicken about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side. Set chicken aside on plate.
- Add chicken back to the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
General tso’s chicken
Hi, I’m not sure if you’re asking for our General tso’s chicken recipe, but here is the link.
Cooking chicken for 3-4 minutes will potentially kill you.
Hi Gareth, thank you for your comment. Here is what my instructions say about cooking the chicken. Let chicken cook about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side. I like to give an internal temperature that the chicken needs to reach to be considered safe. Not everyones stove top, pan, heat are the same, so as long as you get that internal temperature right, you should be safe. I also feel like a lot of people over cook chicken and it ends up being tough, dry and not enjoyable. The 3-4 minute mark might work for some but not for others. Happy cooking!
This is the most fabulous dish but 3 minutes on each side is very undercooked as I discovered. Made it again and put it in oven on 180 for 40 minutes after frying over! It then became sticky and amazing!!!
This sauce would be good on a flip flop! Put it in a cup with a straw and go to town!! This is now my go-to recipe for a great sauce! I have my Cornish Game Hens marinating in it! AWESOME RECIPE!!
I made the sticky asian glazed chicken tonight. It wad a hit! Definitely a keeper.
Sorry previous post was wrong email
This was delicious! Will definitely make it again. Only had chicken legs so I finished it up in a 425 degree oven!
This was awesome! I only had chicken legs so I finished it up in a 425 oven. Will definitely make again
This is a nice recipe, with a lot of fresh ginger, but I was disappointed in how salty it is. I made it today with reduced sodium soy sauce and even tho I love salty foods, it was still very salty for my tastes. If I make it again, I’ll use less soy sauce and salt the chicken very lightly if at all. The other issue I had was getting the sauce to thicken. Maybe I did something wrong… Mine was more of a sauce, than thick and sticky, even after boiling it for much longer than directed. Even with these issues, it’s a very tasty recipe.
Fast and delicious, this was a favorite for the whole (very picky) family!
The best!
Made this tonight and it was delicious!
I made this tonight and it was excellent! I did also reduce the amount of brown sugar (and it was plenty sweet!) and subbed sesame seed oil for the olive oil. It was delicious and will be added to the rotation. Thanks!
Really good recipe, thanks!. But I wonder if the amount of brown sugar is a mistake?
I doubled everything except used 1/2 cup of brown sugar total and it was more than sweet enough. I would use less next time. Added cauliflower mixed with chicken over rice.
Yum!
Any greens recommendations (to make complete meal)?
PS for questions about “how to make sticky” answer is honey, corn syrup, or another syrup (such as sweet chili sauce) or sugar based sauce.
You can serve this with some Garlic Edamame some Easiest Vegetable Stir Fry or some delicious Air Fryer Frozen Broccoli
Taste like it was take out!!! So good!!! I didnt have Hoisen Sauce so made it homemade. Doubled the sauce to make another batch at another time.
People said it didn’t get sticky. I cooked at a strong simmer for a good 15 min or so. It got sticky! Lol
Totally recommend! Even shared to FB. Love when a recipe does what it says it will lol
I didn’t add as much sweet chili sauce so my 4 year old would eat it but it came out okay. I pressed the double recipe button and it suggested to add 1.5 cups of brown sugar. I only used 3/4c and it was still sickly sweet. Mine also boiled for quite some time but didn’t get sticky. I’d make it again but add in the other ingredients like someone suggested.