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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.
Absolutely delicious! I like making the chicken extra crispy before putting the sauce in, makes such a difference!
Can you cook this in a slow cooker? If yes, would you alter anything?
Thanks
The best!!!
Super good, just made it with noodles and there is nothing left!!! Awesome recipe!!!
I’ve made this twice in the past two weeks and my younger sister said it was the best thing she’s ever eaten. Instead of chicken I used thick, fried potato slices. Great vegan dish. Served it on rice!
Oh my… This is the perfect Asian sauce and exactly what I’ve been looking for, so delicious!! I did use liquid aminos (in place of soy sauce), and also added broccoli (as I love my veggies). Next time, I’m going to add cabbage! Thank you so much for the delicious recipe!!
This recipe was super simple and quick to make! I love to cook, and had all of the ingredients already…with the exception of brown sugar! I quickly searched for a substitute…molasses and white sugar! Paired with some Jasmine Rice, it was divine!
Thank you!
Just so delicious, definitely make it again and easy that’s important for me ?
Made this for a dinner party and it was a huge hit! Super simple and quick too.
I used sliced chicken breast and this recipe was really good. Next time I will reduce the amount of sugar – it was a bit too sweet, but still very good.
I served this over brown rice with stirfried broccoli and matchstick carrots.
This is a keeper for my recipe box. Pretty easy to make. I had all the ingredients except lime. Used 1/2 lemon instead. Always have lemons for iced tea! Was also a bit short in fresh ginger, added powdered ginger. Had 3 lbs of boned, skinned thighs, doubled recipe and it was plenty of sauce. Next will try drumsticks, chilled after for road tripping snacks. Wish I could post a pic, it came out so purdy. Keep them recipes coming.
Loved this. Somehow skipped the hoisin sauce (my bad; just didn’t see it), and still loved it. When I do it again, I’ll remember the hoisin, and have sweet chili sauce, which I ended up making from scratch) on hand. Served it with sticky rice and Chinese cucumber salad, and was a big hit. Definitely a repeat.
Can i marinate the chicken in this sauce?
Yes, that is a great idea!
Super good. I didn’t have hoisin sauce so put some raspberry chipotle sauce. Probably could have skipped that.
I loved your article…
Absolutely delicious! I have made it a few times now and I cut back slightly on the sugar and add a dash of sesame oil. Great with wings and spare ribs too.