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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!!!
Sticky, Saucy, and Absolutely Irresistible!
- Just Right: This glaze is magic. It’s 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. My cashew chicken and Coca-Cola chicken are other sticky chicken recipes worth trying.
- 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
Serve this amazing chicken up with my delicious vegetable stir fry for a complete meal. If you want another Asian-inspired chicken recipe, you have to make me hoisin chicken! Here are a few more recipes to try:
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Easy Sticky Asian Glazed Chicken
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
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. 🙂