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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.
I will definately make this again! We loved it! Thank you!
I made it today and it was delicious. Great recipe, I’ll cook this again:)
So when you use the chicken thighs do you cook it in the oven? Just clarifying since yu said you like to use chicken breasts when you are pan frying the chicken. Thanks!
This recipe was perfect for a quick but yummy weeknight meal. I did make a few tweaks but other than that the recipe was perfect for me! Thanks Alyssa:)
Tweaks: Instead of red chili sauce I used ketchup (did make it less spicy so I used a tad more pepper flakes). The sauce was also not thickening so I added a slurry of 1tbs of cornstarch and 1tbs of water.
This sauce was so delectable I was licking the spoon! I made it with bone-in thighs but also threw in some chicken wings. Next I will try in on some boneless breasts with skin on. Probably would be great with beef and pork too!
Delicious recipe!!! The sauce came out absolutely thick and sticky!!! I used half a cup of brown sugar because 3/4 cup seemed a lot but it still came out great! Do you think i can use the sauce on pork? Thank you very much, all the best!!!!
Yes, that sounds delicious! I am so glad the sauce came out so thick and sticky! Just the way it’s supposed to. Thanks so much for following along with me! XOXO
Delicious! Not quite as sticky as I thought it might be, I’ve just got to make a couple of tweaks to suit my equipment and pallet. Thanks so much!
Is the cooking time correct? Only cook the chicken 6 mins total? That’s nearly enough time to cook even thighs
This chicken recipe is my family’s new favorite. Super easy to make and double, or triple. Delicious. Thanks for sharing.
Its A great recipe if you want to thicken the sauce up I just add some of the sauce to a little bit of cornstarch in a bowl mix then add it to the pan I also bake mine in the oven and use whole breast also I add a little butter lol…..I make the sauce on the stove top then add the chicken back to the pan and bake yum yum thanks for the recipe
This recipe was great! 5 stars! I am making it a second time in three days! My whole family loved it!
The sauce in this recipe is delicious, only it has enough heat that you really don’t need to add any more red pepper flakes! My sauce didn’t get that thick, but still…VERY tasty!
Hi, I have made this a couple of times in the last few weeks. It is delicious! I have a problem getting it to thicken though. I cannot for the life of me figure out what I am doing wrong. The flavor is great, I just want it to coat the chicken better. Any advice?
Use either corn starch or all purpose flour at a thickener. So, what I would do is scoop a tablespoon of either flour and mix it with some water until both is well combined (it should be more liquidity then thick like a paste). Pour or scoop a small amount to your sauce, mix well–once it reaches to the thick constancy that you want, stop and turn off fire.
Instead of water use the sauce to mix with cornstarch
Slice your chicken and put it into a “slurry” of cornstarch and water 2:1. Fry chicken. Make her sauce but double the ingredients right away. Add water to it. Let it reduce while you have wine. Put the cooked chicken back into the sauce and voila
@Shelley…“Let it reduce while you have wine.” You’re my new best friend!??
Maybe you are not waiting for the sauce to reduce. You must wait for it to evaporate a little longer maybe 2-3 minutes before it gets thick.
Try adding some cornstarch to water and mixing. Then adding a little bit at a time to the dish whilst stirring. It thickens the sauce
The sauce in this recipe is scrumptious. I’m not used to cooking thighs and I was afraid I overcooked them a tad (or maybe the texture is just different from white meat). I can’t wait to try this recipe again. Truly delicious!
oh yummy!
Hi! Your recipe reads “pound thinly sliced chicken” breast or thighs, but you clearly have not done that in the photos. How does this discrepancy affect cooking times? Looks delicious.
I think it means you use 1 lb of chicken.
Sorry I should clarify that in the instructions. I like to use thinly sliced chicken breasts if I am pan frying them so they cook quickly and evenly. But in this recipe I used regular boneless chicken thighs.
Do you have to use green oinons and sesame seeds?
Nope. Just an optional garnish. 🙂