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Homemade Sticky Asian Glazed Chicken photo

Sticky Asian Glazed Chicken

This Sticky Asian Glazed Chicken is a flavor-packed delight! Juicy chicken thighs in a sweet and savory glaze—perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless chicken thighs juicy and flavorful, perfect for absorbing the glaze
  • 1 tablespoon olive oil for searing the chicken
For the Glaze:
  • ¾ cup brown sugar adds sweetness and helps create sticky glaze
  • ½ cup low-sodium soy sauce provides salty umami flavor
  • 2 tablespoons hoisin sauce adds depth and richness
  • 1 tablespoon sweet chili sauce adds heat and sweetness
  • 1 tablespoon freshly grated ginger for an aromatic kick
  • 1 teaspoon minced garlic enhances flavor profile

Equipment

  • Large skillet
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Juicer

Method
 

Directions:
  1. Step 1: Prepare the Chicken - Pat the boneless chicken thighs dry with a paper towel. Season both sides with salt and pepper to taste.
  2. Step 2: Sear the Chicken - In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
  3. Step 3: Make the Glaze - In the same skillet, reduce heat to medium. Add brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, garlic, and lime juice. Whisk until brown sugar dissolves and sauce bubbles.
  4. Step 4: Combine Chicken and Glaze - Return chicken to skillet, coating with glaze. Simmer for about 3-4 minutes until glaze thickens and becomes sticky.
  5. Step 5: Add Heat - Sprinkle dried red pepper flakes over chicken according to spice preference. Stir to combine and cook for an additional minute.
  6. Step 6: Serve - Remove from heat and serve over rice or noodles, drizzling with extra glaze. Enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze in a freezer-safe bag for up to 3 months; thaw overnight before reheating.
  • Adjust spice level by varying the amount of red pepper flakes.