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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.
That sauce was so good I could have just eaten by the spoonfuls out of the pot. I have not only used it on chicken but also ribs. Next I’m going to try it on shrimp. Which I know will really be good.
The sauce on this chicken was EXCELLENT! Good flavor and consistency, easy to make…saved some for another dish. Just the right amount of sweet and spicy..thank you!
Hi ?
Will the sauce “survive” if I make it early afternoon – let it cool and reheat it for dinner?
I have never made this type before – therefore no experience – please advice me.
It looks absolutely delicious and I am looking very much forward to tasting it.
Alle the best,
Jette
Yes, this will be good reheated. Just slowly reheat the sauce so it does not burn or over cook,
I made the sauce in the morning, stuck it in the refrigerator, and then used as directed in the recipe. Still very, very good.
Been looking for sticky recipe and method for chicken ribs, might try some flour on chicken before cooking.
I guess my pinch of pepper flakes was too small. If I try it again, I will spice it up more. Seemed a little too soy sauce-ish to my husband and I. I did cut the brown sugar in half also, so maybe not a fair review. It did come out thick and sticky though, just reducing it by cooking longer. (just the sauce so that I didn’t overcook the chicken)
So yummy! I like spicy stuff so i added a little more ginger and red crushed peppers. Thanks for this recipe ? I seriously can’t get enough
Absolutely lovely! The sauce had just the right amount of spice for me, and there was a generous amount of it. Will definitely be making this again.
Terrific- easy prep but mine took a long time to thicken up to “sticky”. I didn’t have lime so improvised with orange – only a eighth wedge of the whole orange but still very watery sauce mixture- also only had 1/2 tablespoon of sweet chilli sauce on hand. it was OK just needed much longer to thicken but tasted great! Will use recipe again and try to have lime on hand.
It’s like a better orange chicken, really! Great idea! 🙂
Wow! I cooked breasts in the oven and cut them into strips, Cooked them down in your absolutely delicious sauce and served them over a salad, sprinkled with sesame seeds. Great recipe….so glad I found your site!
That is great to hear! Thank you so much for following along with me!
Is there a way to make this recipes for a person that has fish allergies. The Hoisen sauce and the oyster sauce and sometimes the soy sauce has fish in it.? It sounds perfect as is but our toddler is very allergic to peanuts and mildly allergic to fish so I am having to really read ingredient lists
That is a hard one. I am sorry to hear that about your toddler. I am thinking that leaving out those ingredients, that leaves out the flavoring. Teriyaki sauce is really the only other options to carry out the flavor and still have an asian taste to it. I am not sure if that has fish in it though.
I made this last night. Used Chicken Breast and next time will try it with boneless thighs. It was good, everyone liked it. I just had to make up a baking powder slurry to get the glaze to thicken up. I didn’t have the hoisin sauce and used Oyster sauce instead. It was a tad more spicier than I liked but still pretty good! I do recommend!
This sauce is amazing in flavour and so simple to make. Thank you
This is a recipe that I will be using as a “go to” for a quick, delicious chicken entree. Both my husband and I loved it. It’s easy to make and I liked the idea of the “one skillet” preparation. Saving this one for sure!
Very delicious recipe, I’ve made it twice.
Can this be done in an instant pot? If so does any ingredient amounts change? Thank you
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!
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.
Yes! That is correct! Enjoy your chicken! These are a real fave! XOXO
What Can I use in place of hoisen sauce? I don’t have any on hand but I have everything else.
You can make a hoisin sauce in your cupboard by google searching the recipe or you can use a bbq or an oyster sauce if you have that on hand. Hope that helps! XOXO
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.