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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.
Made this with a few changes.
-Didn’t have fresh ginger so used powder ginger.
-Added fish sauce, siracha sauce, Chinese rice wine, onion powder, and garlic powder.
-Didn’t have green onion so I used onion powder in the sauce.
-Didnt use red chili flakes, sesame seeds or lime (had lime but forgot to add)
-Boiled the sauce for 10+ mins so that it got sticky.
Result was really good! I will be uses this instead of take out.
Thank you!
the flavour was what i was expecting but i did not get much of a ‘sticky’ sauce…
any recommendations for that?
Mine was not sticky either. Nice flavor though
If you reduce the sauce long enough, it will thicken!
This was excellent. All the flavors combined made for a nice sticky glaze. Cook the thighs on a skillet to get a nice brown sear. It did require a lot of sugar, so be careful if you are counting calories. It still provided a great source of protein from the chicken. This meal will become a regular now. We are considering swapping half the brown sugar with monk fruit to cut back on the sugar. Overall though, this was excellent!! The green onion at the end added a nice finish.
This recipe is easy and amazingly delicious. My hubby loved it! The sauce is very versatile. We used it for our Pot Stickers. I can see using this sauce in the future on a variety of different meats.
I rarely comment on recipients but This is an Amazing recipe. It’s going into my favorites. Didn’t have the sesame seeds but it rocked anyway. Served it with white rice mixed with cauliflower rice , awesome !! Thanks
This looks amazing! Could this be made with chicken thighs, skin on and bone-in?
Thank you!
I haven’t tried that but that should work fine! Let me know how they turn out!
This recipe is ridiculously great!!! I’ve made it many times and hubby and I just love it. I use bone-in skin-on chicken thighs. The sauce is great on salmon too, or as a dipping sauce for potstickers, and I’m sure many more things. My hubby would drink it if I’d let him.
This sauce is absolutely amazing! Made this with chicken thigh nuggets, and it is truly incredible and I absolutely recommend!
This was such an amazing recipe!
Made it midweek for my family and it was such a hit!
I made pearl barley and used the remaining sauce to drizzle over the barley – turned out delicious.
Only slight issue we had was even though we used a ‘less salt’ soy sauce it was still very salty but I think we may just have to find another less salt brand.
Thank you very much for the recipe.
Has become a family favorite! Extra napkins required, lol. Usually pair with steamed rice. Delicious ?
This sauce is superior! I’ve also used it on Panko chicken breasts. I want more!!!!
I’d like to make this for a large group, could I cook;the chicken on a cookie sheet in the oven?
That sounds like a great idea!
Hello! My grocery pickup substituted pork chops for the chicken thighs (???). Has anyone tried this with pork chops? Thanks in advance!
This was soooooo good it was a hit for me and my boyfriend and I’ll be making this often
Could you please advise in metric what the 3/4 cup brown sugar is and also 1/3 cup soy sauce, thank you.
This Sticky Asian Glazed Chicken is super delicious and so flavorful. Glad I found an authentic Asian low sodium soy sauce, hoisin sauce and sweet chili sauce in Karman Foods. Will defintely make this next weekend.
Great recipe and delicious Asian-inspired flavours! Quick and easy for a weeknight meal.
I adapted this to roast a whole 3 1/4 lb. guinea fowl on an electric rotisserie (Farberware Open Hearth). I made a marinade and basted the bird every 5 minutes. It became beautifully lacquered and shiny and a little charred in spots. Fantastic flavor. The marinade: 3 cloves crushed garlic, 1/4 cup Kwong Hung Seng sweet soy sauce, 2 T. hoisin sauce, 1/4 c. brown sugar, 1 oz. lime juice (could up to 2 oz.), 1/2 t. sesame oil, 1/4 t. white pepper, 1/4 cup shaoxing wine, 1/4 t. toban djan (could up to 1/2 t.).