Sticky Asian Glazed Chicken

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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 awesome!

The sticky glaze sauce on the chicken is a favorite of ours.  While we love the Asian flavor, we also like to mix up the flavors of the glaze.  Some of my other glazed chicken recipes like Honey Orange Glazed Chicken, Cider Glazed Chicken, Glazed Lemon Honey Garlic Chicken are also insanely delicious.

Asian glazed chicken cooking in a skillet garnished with onions and sesame seeds.

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 that we can get. But, if there is one thing that I always try to do, its 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 really love when I am able to 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. My favorite food is Chinese and I have been able to create restaurant quality dishes in my kitchen.

This meal instantly became one of my top five Asian recipes with the first bite!

Asian Chicken Ingredients:

The sticky and sweet sauce on these bad boys is absolutely incredible. It is made with a delicious sauce of soy sauce, hoisin sauce, sweet chili sauce, brown sugar and a squeeze of a fresh lime. Don’t all of those flavors combined sound amazing? I love how thick and sticky the sauce is glazed over the chicken.

And the very best part… it is ready in just 30 minutes. So you are able to bring a delicious Asian inspired meal to your family in no time at all!

  • 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:

Our family absolutely loved this meal! Everything about this meal turned out perfect. From the tender and juicy chicken to the sticky and sweet Asian sauce. All you need to do is garnish with some sesame seeds and chopped green onions and you have an easy restaurant quality meal right at home!

  1. Heat a large skillet: Place skillet over medium high heat and add 1 Tbs of olive oil. Add the chicken and salt and pepper.
  2. Cook chicken: Let chicken cook about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side.
  3. Remove Chicken: Set chicken aside on plate.
  4. 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.
  5. Bring to a boil: Let sauce cook over medium heat for 1-2 minutes until sauce thickens.
  6. Add chicken: Place chicken back into the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions.

Cooking chicken in a skillet then adding the seasoning and making a sticky asian glaze. Lastly adding the chicken back into the asian glaze sauce.

Tips for Making Asian Glazed Chicken:

  • 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!

Sticky asian glazed chicken cooking in a skillet with scallions and sesame seed garnished on top.

What to Serve with Asian Chicken:

Be sure to try it with Easy Fried Rice, Egg Rolls, and an Asian Kale Salad for a complete Asian theme night.

Asian chicken in skillet with a brush basting sticky glaze overtop of the chicken.

How to Store Chicken:

When you are finished with this meal you will be lucky if you have any leftovers.  If so, here are some things to remember when you are storing your chicken:

  • Let chicken cool completely before storing
  • Within two hours of cooking, wrap chicken tightly with aluminum foil or put in a shallow airtight container
  • Refrigerate on the top shelf (when correctly wrapped and stored it should last in the refrigerator for about 3 days)
  • To extend the length of time you can store your chicken you can freeze it for 2-6 months

Sticky asian glazed chicken in a skillet garnished with scallions and sesame seeds.

More Traditional Asian Recipes:

Sticky asian glazed chicken on a plate with a lime halved and garnished with scallions and sesame seeds.



Sticky Asian Glazed Chicken

4.84 from 37 votes
Sticky Asian Glazed Chicken are tender and juicy chicken breasts that get coated in a sticky sweet asian sauce. This meal is ready in just thirty minutes and the flavor is awesome! 
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 4 people


  • 1 Pound thinly sliced Chicken Breasts or boneless chicken thighs*
  • 1 Tablespoon Olive Oil
  • ¾ cup brown sugar
  • 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.
  • 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 sauce thickens. **
  • Add chicken back to the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onions.



Updated on May 6, 2020
Original Post on: March 13, 2016


Serves: 4

Calories357kcal (18%)Carbohydrates48g (16%)Protein27g (54%)Fat7g (11%)Saturated Fat1g (5%)Cholesterol73mg (24%)Sodium1395mg (58%)Potassium525mg (15%)Fiber1g (4%)Sugar45g (50%)Vitamin A34IU (1%)Vitamin C1mg (1%)Calcium46mg (5%)Iron1mg (6%)

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.

Course Main Course
Cuisine Asian American, Chinese
Keyword asian glazed chicken, sticky asian glazed chicken
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Leave a reply
    1. I have not made this in an instant pot but I would love to know how you cooked it! That sounds like a quick and easy way to make this chicken! Hope that it turns out well for you!

  1. Hi, i’m somewhat of a novice when it comes to cooking so wanted to ask a question. If i wanted to cook 3 lbs worth of boneless thighs than would i just just multiply each ingredient by 3 for the marinade? i.e instead of 3/4 cup brown sugar i would use 2.25 cups? Thanks and recipe looks delish.

  2. This is an incredible amount of sugar for one recipe. You can use 2 teaspoons of sugar and get the same result. I have and it is delicious without the massive sugar load. Reduce the sugar and it’s a 5.

  3. 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!

  4. 5 stars
    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.

  5. 5 stars
    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!

  6. 5 stars
    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!!!!

    1. 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

  7. 5 stars
    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!

  8. This chicken recipe is my family’s new favorite. Super easy to make and double, or triple. Delicious. Thanks for sharing.

  9. 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

  10. 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!

  11. 5 stars
    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?

    1. 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.

    2. 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

      1. @Shelley…“Let it reduce while you have wine.” You’re my new best friend!??

    3. 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.

    4. 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

  12. 5 stars
    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!

  13. 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.

    1. 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.

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