Enjoy this delicious sticky Asian glazed chicken recipe over a bed of rice and with your favorite steamed vegetables as a quick, easy, and healthy meal. This chicken also reheats very well making it a great option for meal prep!
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Quick and easy recipes are always in season if you ask me and this one is no exception. It is delicious served any time of year and for just about any occasion.
Lately, I have been obsessed with chicken thighs. Not only are they so much more flavorful than chicken breast, but they don't tend to get dry as easily making leftovers great. Some of my favorite chicken thigh recipes (other than this one of course 😉) are Greek Chicken, Crispy Chicken Thighs, and a low carb take on Filipino Pancit!
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Ingredients and Substitutions
The ingredients for this tasty Asian-inspired chicken dish are very versatile so feel free to change things up a bit to suit your preferences.
- Boneless Skinless Chicken Thighs - I love chicken thighs, but you could also use chicken breast or legs. I don't suggest using skin-on chicken, however. Due to the cooking method, the skin would become soggy.
- Avocado Oil or any other mild-flavored oil that is suitable for high heat.
- Rice Vinegar - apple cider vinegar or balsamic vinegar would also work.
- Soy Sauce, liquid aminos, or coconut aminos
- Brown Sugar, brown sugar substitute, or honey
- Chili Garlic Sauce - sub with sriracha or dried chili flakes to taste plus additional minced garlic or garlic powder
- Garlic and Ginger - Of course, fresh is best, but you can substitute powdered garlic and ginger (about 1 teaspoon of each)
- Sesame Seeds and Green Onion are both optional for garnish
See the recipe card for quantities.
How to Make Sticky Asian Glazed Chicken Thighs
As I've mentioned, this recipe is so easy and takes hardly any time at all. To make it start out by combining the ingredients for the glaze in a small bowl. Then set it aside.
Hint: I suggest serving this chicken with steamed rice and you're favorite steamed or roasted vegetables (try my recipe for Asian Roasted Vegetables!) I recommend that you start cooking the sides just before browning the chicken so everything will finish cooking around the same time.
Next, heat the oil in a large skillet over high heat. Add the chicken thighs and cook them for 2-3 minutes on each side just to brown them.
Tip: Be sure not to overcrowd your pan when browning the chicken thighs. Each piece of chicken should have a bit of space around it. If not the chicken will not brown properly. If your skillet is too small to fit all of your chicken, then you can brown it in batches. (It's ok if the chicken is crowded for the next step)
After all of the chicken is browned, pour the glaze mixture over the chicken and bring it to a boil. Reduce the heat to low and simmer for 15-20 minutes or until the chicken is cooked through (165° minimum internal temperature) and the glaze has thickened.
If you find that the glaze isn't thick enough after the chicken is done cooking, you can remove the chicken from the skillet (leaving the liquid) and increase the heat to medium. Stir the sauce constantly until it is thick and sticky.
Serve the chicken coated in the glaze and topped with sesame seeds and sliced green onions if desired.
Variations
I have mentioned several ways to change the recipe in the ingredients and substitutions section but here are a few other ways to change this dish:
- Instant Pot - To make this recipe in an instant pot, simply add all the ingredients to the liner of the instant pot (except for the green onion and sesame seeds). Cook on high pressure for 8 minutes with a natural pressure release. Once the pin drops, remove the lid and remove the chicken from the pot, and set it aside. Use the saute function on high to thicken the glaze, stirring frequently to prevent it from burning. Coat the chicken in the glaze before serving.
- Vegan - Swap the chicken for extra firm tofu for a delicious vegan dish. I suggest cooking the glaze and the tofu separately and waiting to coat the tofu just before serving. I use this recipe for crispy tofu!
- Low Carb - To make this recipe low carb and keto-friendly simply swap the brown sugar for your favorite brown sugar substitute (I like Lakanto Golden!)
Be sure to check out my recipe for Honey Butter Chicken which is very similar to this glazed chicken!
Equipment
This recipe required little to no special equipment. You only need measuring cups and spoons, a large skillet, a cooking spoon or whisk, and tongs or a long fork for handling the chicken in the skillet.
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Storage
This chicken can be stored in the fridge for up to 5 days, or in the freezer for 6 months. This recipe makes an excellent meal prep option since it reheats so well. I like to pack up containers with individual servings of the chicken, rice, and some vegetables for quick lunches or dinners.
To reheat simply cook in the microwave or in a hot skillet until heated through. If you are cooking from frozen, I suggest thawing it at least halfway before cooking for the best results.
FAQs
Chicken thighs tend to get rubbery when they are either overcooked or undercooked. To prevent this I suggest investing in a good meat thermometer and pulling your chicken from the heat as soon as it reaches temp (165 degrees Fahrenheit)
While you can make this recipe with bone-in chicken, boneless chicken thighs are certainly easier to eat. If you would like to debone a chicken thigh follow this simple tutorial.
Top tips:
- Be sure not to overcrowd your pan when browning the chicken thighs. Each piece of chicken should have a bit of space around it or it will not brown properly. If your skillet is too small to fit all of your chicken, then brown it in batches.
- I suggest serving this chicken with rice and vegetables. To make the most of your time, start the rice and vegetables just before browning the chicken.
📖 Recipe
Sticky Asian Glazed Chicken Thighs
Equipment
- Measuring Cups and Spoons
- Large Skillet
- Cooking Spoon or Whisk
- Tongs or Long Fork
Ingredients
- 2 lb Boneless Skinless Chicken Thighs
- 1 tablespoon Avocado Oil
- ⅓ cup Rice Vinegar
- ½ cup Soy Sauce
- ¼ cup Brown Sugar
- 1 tablespoon Chili Garlic Sauce
- 1 tablespoon Garlic minced
- 1 ½ tablespoon Ginger minced
- Sesame Seeds optional
- Green Onion sliced, optional
Instructions
- In a small bowl, combine the vinegar, soy sauce, brown sugar, chili garlic sauce, garlic, and ginger. Set aside.⅓ cup Rice Vinegar, ½ cup Soy Sauce, ¼ cup Brown Sugar, 1 tablespoon Chili Garlic Sauce, 1 tablespoon Garlic, 1 ½ tablespoon Ginger
- Heat the oil in a large skillet over high heat. Add the chicken thighs and cook them for 2-3 minutes on each side.1 tablespoon Avocado Oil, 2 lb Boneless Skinless Chicken Thighs
- Pour the vinegar and soy sauce mixture over the chicken and bring it to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes or until the chicken is cooked through (165° minimum internal temperature) and the glaze has thickened.
- If you find that the glaze has not thickened enough, remove the chicken from the skillet and set it aside. Increase the heat to medium and continue cooking the glaze, stirring constantly, until it has thickened to your liking.
- Serve topped with sesame seeds and sliced green onions if desired.Sesame Seeds, Green Onion
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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Lisa says
Beware. Use light soy sauce. Sauce reduces and regular soy becomes concentrated and too salty. I used nama shoyu. Reduced, the sauce was so salty the meal was inedible. Might be worth trying again w/light soy sauce but I think I'll just stick to more proven recipe for a good asian glaze
Kailey says
This has good flavor but was WAY too salty, especially once it reduces. The proportions seem off on the ingredients. I had to add hot water and more vinegar to the glaze to make it edible.
Margarita says
Really salty