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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!!!
Lisa
Sticky, Saucy, and Absolutely Irresistible!
- Just Right: This glaze is magic—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.
- 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
This sticky glazed Asian chicken is to die for! If you want to try out more tasty Asian recipes then you are in luck! Here are some major favs:
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Easy Sticky Asian Glazed Chicken
Sweet, savory, and boldly flavorful—this Sticky Asian Glazed Chicken is a quick, go-to dinner with an irresistible caramelized glaze.
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
Updated on April 7, 2025
Originally Posted on March 13, 2016
Nutrition
Calories: 425kcalCarbohydrates: 35gProtein: 21gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 111mgSodium: 1033mgPotassium: 364mgFiber: 0.5gSugar: 31gVitamin A: 89IUVitamin C: 0.4mgCalcium: 43mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
General tso’s chicken
Hi, I’m not sure if you’re asking for our General tso’s chicken recipe, but here is the link.
Cooking chicken for 3-4 minutes will potentially kill you.
Hi Gareth, thank you for your comment. Here is what my instructions say about cooking the chicken. Let chicken cook about 3 minutes on each side or until thermometer reads 165 degrees and brown on each side. I like to give an internal temperature that the chicken needs to reach to be considered safe. Not everyones stove top, pan, heat are the same, so as long as you get that internal temperature right, you should be safe. I also feel like a lot of people over cook chicken and it ends up being tough, dry and not enjoyable. The 3-4 minute mark might work for some but not for others. Happy cooking!
This is the most fabulous dish but 3 minutes on each side is very undercooked as I discovered. Made it again and put it in oven on 180 for 40 minutes after frying over! It then became sticky and amazing!!!
This sauce would be good on a flip flop! Put it in a cup with a straw and go to town!! This is now my go-to recipe for a great sauce! I have my Cornish Game Hens marinating in it! AWESOME RECIPE!!
I made the sticky asian glazed chicken tonight. It wad a hit! Definitely a keeper.
Sorry previous post was wrong email
This was delicious! Will definitely make it again. Only had chicken legs so I finished it up in a 425 degree oven!
This was awesome! I only had chicken legs so I finished it up in a 425 oven. Will definitely make again
This is a nice recipe, with a lot of fresh ginger, but I was disappointed in how salty it is. I made it today with reduced sodium soy sauce and even tho I love salty foods, it was still very salty for my tastes. If I make it again, I’ll use less soy sauce and salt the chicken very lightly if at all. The other issue I had was getting the sauce to thicken. Maybe I did something wrong… Mine was more of a sauce, than thick and sticky, even after boiling it for much longer than directed. Even with these issues, it’s a very tasty recipe.
Fast and delicious, this was a favorite for the whole (very picky) family!
The best!
Made this tonight and it was delicious!
I made this tonight and it was excellent! I did also reduce the amount of brown sugar (and it was plenty sweet!) and subbed sesame seed oil for the olive oil. It was delicious and will be added to the rotation. Thanks!
Really good recipe, thanks!. But I wonder if the amount of brown sugar is a mistake?
I doubled everything except used 1/2 cup of brown sugar total and it was more than sweet enough. I would use less next time. Added cauliflower mixed with chicken over rice.
Yum!
Any greens recommendations (to make complete meal)?
PS for questions about “how to make sticky” answer is honey, corn syrup, or another syrup (such as sweet chili sauce) or sugar based sauce.
You can serve this with some Garlic Edamame some Easiest Vegetable Stir Fry or some delicious Air Fryer Frozen Broccoli
Taste like it was take out!!! So good!!! I didnt have Hoisen Sauce so made it homemade. Doubled the sauce to make another batch at another time.
People said it didn’t get sticky. I cooked at a strong simmer for a good 15 min or so. It got sticky! Lol
Totally recommend! Even shared to FB. Love when a recipe does what it says it will lol
I didn’t add as much sweet chili sauce so my 4 year old would eat it but it came out okay. I pressed the double recipe button and it suggested to add 1.5 cups of brown sugar. I only used 3/4c and it was still sickly sweet. Mine also boiled for quite some time but didn’t get sticky. I’d make it again but add in the other ingredients like someone suggested.