Soy Garlic Glazed Chicken
Equipment
- Tongs
Ingredients
- 2 boneless chicken thighs, see note 1
Dredging Mixture:
- 1/4 cup cornstarch
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Salt to taste
Sauce:
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 3 tbsp honey
- 1 tsp vinegar
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 tsp cornstarch + 1 tbsp water, slurry
- 2 tbsp water
Optional Garnish:
- Steamed greens
- Sesame seeds
Instructions
- Season the chicken with a little salt, then coat it evenly in the cornstarch, garlic powder, and pepper mixture.
- Heat some oil in a pan over medium-high heat. Add the chicken and cook for about 4–5 minutes per side until golden brown and crispy. Remove and set aside.
- In the same pan, lower the heat and add soy sauce, honey, sesame oil, vinegar, garlic, ginger, and water. Stir and bring it to a simmer.
- Add the cornstarch slurry to the sauce and stir until thickened and glossy.
- Toss the crispy chicken back into the pan and coat with the sauce until everything’s well glazed.
- Serve hot with steamed rice and greens. Garnish with sesame seeds if you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Soy Garlic Glazed Chicken Recipe
- Why This Garlic Soy Glazed Chicken Is So Addictive
- A Quick & Crispy Take on a Takeout Favorite
- Ingredients for Soy Garlic Glazed Chicken
- How to Make Soy Garlic Glazed Chicken
- The Secret to Keeping It Crispy
- How to Serve Soy Garlic Glazed Chicken
- Tips and Variations
- Frequently Asked Questions
- More Recipes to Try
Why This Garlic Soy Glazed Chicken Is So Addictive
Soy Garlic Glazed Chicken is one of those recipes that never lets me down. The combination of soy sauce, honey, sesame oil, garlic, and ginger creates a sticky glaze that’s equal parts sweet, salty, garlicky, and tangy. It clings to every bite of chicken, making each mouthful rich, flavorful, and satisfying. Whether you pan-fry, air-fry, or even bake the chicken, the glaze always delivers restaurant-level flavor in just minutes.
A Quick & Crispy Take on a Takeout Favorite
This crispy soy garlic chicken is my lazy-day go-to: minimal prep, pantry-staple ingredients, and a cooking process that’s easy enough for a weeknight. The chicken is dredged in a light cornstarch coating for crunch, then tossed in a glossy glaze that’s ready in minutes. It’s the kind of meal that satisfies a takeout craving without the delivery wait or price tag.
Ingredients for Soy Garlic Glazed Chicken
- 2 boneless chicken thighs
Dredging Mixture:
- 1/4 cup cornstarch
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Salt to taste
Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons honey
- 1 teaspoon vinegar
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 teaspoon cornstarch + 1 tablespoon water, slurry
- 2 tablespoons water
Optional Garnish:
- Steamed greens
- Sesame seeds
How to Make Soy Garlic Glazed Chicken
Step-by-Step Instructions
Season the chicken with a little salt, then coat evenly in the cornstarch, garlic powder, and pepper mixture.
Heat oil in a pan over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown and crispy. Remove and set aside.
Lower the heat and add soy sauce, honey, sesame oil, vinegar, garlic, ginger, and water to the same pan. Bring to a simmer.
Add the cornstarch slurry, stirring until the sauce thickens and turns glossy. Toss the crispy chicken in the glaze until fully coated.
The Secret to Keeping It Crispy
The key to keeping that crunch even after saucing is the cornstarch dredge. It creates a thin, delicate crust that holds up against the glaze, so every bite keeps that crispy-meets-sticky contrast. A heavier batter can get soggy fast, but this method locks in texture.
How to Serve Soy Garlic Glazed Chicken
Serve it over fluffy white rice, garlic fried rice, or noodles for a comforting main dish. Add quick stir-fried bok choy, steamed broccoli, or any vegetables you have on hand for a balanced plate. It’s also great chopped into lettuce wraps or sprinkled over a salad for an easy lunch.
Tips and Variations
To make it spicier, add a spoonful of gochujang or a sprinkle of chili flakes to the sauce. For a lighter version, air-fry the chicken instead of pan-frying. You can also swap chicken for tofu or shrimp, the glaze works beautifully on both.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breast, cook slightly less time to avoid drying out.
Can I make the sauce ahead of time?
Definitely. You can prepare the glaze up to 3 days in advance and store it in the fridge. Reheat before tossing with the chicken.
Will this still be crispy if reheated?
It’s best fresh, but you can reheat it in the air fryer or oven to help crisp it back up.
Can I double the sauce?
Yes! It’s great drizzled over vegetables, rice, or noodles. Just keep the same ratios.
What can I serve this with?
Rice and steamed greens are classic, but it’s also delicious with kimchi, cucumber salad, or even mashed potatoes for a fusion twist.
More Recipes to Try
• Try my Char Siu Chicken for another sweet-savory glazed favorite that’s also made in the Air Fryer.
• Make my Crispy Pork Belly for another crispy crowd favorite!
• If you love chicken just as much as I do, try my Chicken Bulgogi!
