Go Back
Homemade Sticky Asian Glazed Chicken photo
Print Recipe Save it for later

Sticky Asian Glazed Chicken

Tender chicken thighs glazed in a sticky, sweet-savory Asian sauce.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless chicken thighs
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper to taste
  • 1/2 cup brown sugar
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon minced garlic
  • 1 lime juice of
  • dried red pepper flakes to taste

Instructions

  • Pat the chicken thighs dry and season both sides with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the chicken to the hot skillet and cook 4–5 minutes per side until an instant-read thermometer registers 165°F (74°C). Remove the chicken and set aside.
  • In the same skillet, whisk together 1/2 cup brown sugar, 1/3 cup low-sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon sweet chili sauce, 1 tablespoon grated ginger, 1 teaspoon minced garlic, and the juice of 1 lime; add red pepper flakes to taste.
  • Bring the sauce to a boil over medium heat, then reduce to low and simmer until it thickens slightly, about 2–4 minutes.
  • Return the chicken to the skillet and coat both sides with the sauce. Simmer briefly until the sauce is sticky and clings to the chicken, about 1–2 minutes more.
  • Remove from heat and transfer to a serving plate; garnish as desired (sesame seeds and chopped green onions are optional).

Equipment

  • Large Skillet
  • Whisk
  • Meat Thermometer
  • Serving Plate

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Adjust red pepper flakes for desired heat level.
  • Grate fresh ginger for best flavor.
  • Low-sodium soy sauce keeps the glaze from becoming too salty.