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.
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
Sticky Asian Glazed Chicken
- 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
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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.
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.
Made this with a few changes.
-Didn’t have fresh ginger so used powder ginger.
-Added fish sauce, siracha sauce, Chinese rice wine, onion powder, and garlic powder.
-Didn’t have green onion so I used onion powder in the sauce.
-Didnt use red chili flakes, sesame seeds or lime (had lime but forgot to add)
-Boiled the sauce for 10+ mins so that it got sticky.
Result was really good! I will be uses this instead of take out.
the flavour was what i was expecting but i did not get much of a ‘sticky’ sauce…
any recommendations for that?
Mine was not sticky either. Nice flavor though
If you reduce the sauce long enough, it will thicken!
This was excellent. All the flavors combined made for a nice sticky glaze. Cook the thighs on a skillet to get a nice brown sear. It did require a lot of sugar, so be careful if you are counting calories. It still provided a great source of protein from the chicken. This meal will become a regular now. We are considering swapping half the brown sugar with monk fruit to cut back on the sugar. Overall though, this was excellent!! The green onion at the end added a nice finish.
This recipe is easy and amazingly delicious. My hubby loved it! The sauce is very versatile. We used it for our Pot Stickers. I can see using this sauce in the future on a variety of different meats.