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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.
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.