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Flavorful Sticky Asian Chicken

Featured in: Easy Dinner Recipes

This Asian glazed sticky chicken turns ordinary chicken parts into an amazing meal in only 30 minutes. The meat gets browned until golden, then drenched in a thick, clingy sauce blending brown sugar, soy sauce, and Asian seasonings. Zesty ginger, garlic, and lime add bright notes, while chili sauce and pepper flakes give it mild warmth. The mix cooks down to a shiny coating that hugs every chicken piece beautifully. It's a fancy-looking dish that's actually super easy to make at home, perfect for hectic evenings when you need something fast but impressive.
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punchofyummy
Updated on Sun, 06 Apr 2025 18:37:13 GMT
Tender sticky Asian glazed chicken coated in a sweet and savory sauce. Pin it
Tender sticky Asian glazed chicken coated in a sweet and savory sauce. | pinchofyummy.com

This delectable chicken recipe turns basic ingredients into a shiny, golden-brown treat. The key is letting the sauce cook down to just the right sticky texture while ensuring the chicken stays moist and flavorful. Every mouthful offers a balanced mix of Asian tastes that perfectly coat the meat.

While testing this dish, I found that reducing the sauce before adding the chicken back creates the perfect coating without drying out the meat.

Key Ingredients

  • Chicken thighs: Pick ones similar in size for even cooking
  • Good soy sauce: Creates rich savory foundation
  • Fresh ginger root: Look for young pieces with shiny, thin skin
  • Hoisin sauce: Adds depth and helps thicken naturally
  • Brown sugar: Makes everything caramelize beautifully
  • Fresh lime juice: Wakes up all the flavors
  • Sweet chili sauce: Brings gentle heat and thickness
  • Top-notch sesame oil: For the final touch
  • Green onions: Fresh and crunchy for topping

Cooking Steps

Getting Chicken Ready:
Thoroughly dry chicken with paper towels for better browning. Season well and let it reach room temp while you grab other stuff. Cut everything the same size so it cooks evenly.
Making the Sauce:
Mix sauce items in the right order, starting with brown sugar to help everything else dissolve. Stir until completely smooth without any sugar chunks. Let it cook down until it coats a spoon.
Building the Glaze:
Put chicken back in with the thickened sauce, turning pieces often to build up coatings of glaze. Look for when the sauce turns glossy and sticks to the meat.
Final Touches:
Sprinkle with sesame seeds and green onions right before serving so they stay fresh and crunchy.
Tasty Asian glazed chicken with a thick, golden soy and honey coating. Pin it
Tasty Asian glazed chicken with a thick, golden soy and honey coating. | pinchofyummy.com

My grandma from Asia always taught me to add a little rice vinegar at the end - it really cuts through the sweetness.

Stunning Serving Ideas

Put your glazed chicken on a nice plate, letting some sauce pool around the edges. Make it look fancy by placing chicken on a bed of fluffy jasmine rice or noodles. Top with a mix of black and white sesame seeds, thin-sliced green onions cut at an angle, and maybe some fresh red chilies for a pop of color. You can also add baby bok choy or broccoli around the sides for looks and nutrition.

Tasty Twists

Change up this dish while keeping that perfect sticky coating. For heat lovers, throw in some sambal oelek or gochujang. Want a citrusy kick? Add orange zest and juice. For extra crunch, try coating the chicken in cornstarch before frying. Some folks like mixing in veggies like bell peppers or snap peas during the final glazing.

Keeping Leftovers

Keep extra chicken in a sealed container for up to three days, with sauce on the side if possible. When warming up, add a splash of chicken broth or water to thin the sauce. It's better to reheat in a pan instead of the microwave to keep the glaze's texture. If planning meals ahead, make the sauce early but cook the chicken fresh for best results.

Tender chicken with a thick, zesty Asian glaze topped with sesame seeds. Pin it
Tender chicken with a thick, zesty Asian glaze topped with sesame seeds. | pinchofyummy.com

Sticky Asian glazed chicken hits that perfect spot between sweet, savory, and umami flavors. After making it countless times, I've learned that taking your time with the sauce reduction makes all the difference. The way the glaze hugs each piece while keeping the chicken juicy makes this a go-to dish for family dinners and guests alike. Served over rice or noodles, you'll get restaurant-quality food right in your own kitchen.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?
Absolutely, boneless thighs are a great option and usually end up juicier than breasts. Just cook them until they hit 165°F inside.
→ How do I know when the sauce is thick enough?
The sauce should stick to your spoon and stay separated when you draw your finger through it. Don't worry if it seems a bit thin - it'll get thicker as it cools down.
→ Can I make this dish less sweet?
You can cut the brown sugar down to ½ cup and still get that nice sticky coating on your chicken.
→ What can I serve with this chicken?
It goes really well with plain rice, veggie stir-fry, or some noodles. Don't forget to drizzle that extra sauce over everything!
→ Can I make the sauce ahead of time?
For sure, you can mix up the sauce three days early and keep it in the fridge. Just warm it up gently when you're ready to use it.

Sticky Asian Chicken

Cook up mouthwatering Asian glazed sticky chicken with juicy meat bathed in a tangy-sweet sauce, done in just half an hour.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Amelia


Difficulty: Easy

Cuisine: East-West Blend

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ For the Chicken

01 Thin-cut chicken breasts or skinless thighs (1 pound)
02 Regular oil (1 tablespoon)
03 Salt and pepper as needed

→ For the Sticky Glaze

04 Dark sugar (¾ cup)
05 Dark soy (⅓ cup)
06 Rich hoisin (2 tablespoons)
07 Spicy sweet sauce (1 tablespoon)
08 Grated root ginger (1 tablespoon)
09 Hot pepper flakes as needed
10 Crushed garlic (½ teaspoon)
11 Squeezed juice from one lime

Instructions

Step 01

Pour oil into your big pan over medium-high flame. Sprinkle chicken with salt and pepper, then fry about 3 minutes each side until golden and reaches 165°F inside.

Step 02

Take chicken out of the pan. Using that same skillet, mix dark sugar, dark soy, rich hoisin, spicy sweet sauce, ginger, hot flakes, garlic, and lime juice together. Let it bubble up and cook for a minute or two until it gets sticky.

Step 03

Put chicken back in the pan and roll it around to get completely covered in that sticky sauce. Throw on some sesame seeds and green onions if you want.

Notes

  1. You can swap in thighs instead of breasts
  2. Your sauce gets thicker as it cools down
  3. Last tweaked March 9, 2022

Tools You'll Need

  • Big frying pan
  • Food thermometer
  • Dinner plate
  • Mixing tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy stuff (in dark soy and hoisin)
  • Wheat products (found in soy and hoisin sauces)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 357
  • Total Fat: 7 g
  • Total Carbohydrate: 48 g
  • Protein: 27 g