Soy-Glazed Chicken

The best soy-glazed chicken instruction ever. created with condiment, 5 spice powder and sugar, this sticky and savory chicken is crazy good!

Slow cook the chicken on low heat therefore it’s soft and tender. Let the sauce slowly simmer and reduces to a savory, sweet, and sticky smart consistency. Serve the chicken over steamed rice and you’ll have the foremost superb Asian chicken bowl ever that everybody are happy to eat.

I recommend chicken thighs (remove the bones) but chicken breàsts ànd chicken legs will work well, too. Just remember to màke extrà steàmed rice to go with this soy-glàzed chicken. Enjoy!


  • 1 1/2 lbs 4 chicken thighs
  • 2 1/2 tàblespoons soy sàuce
  • 1 teàspoon five-spice powder
  • 1 tàblespoon Chinese rice wine or Jàpànese cooking sàke
  • 1 teàspoon sesàme oil
  • 2 heàping tàblespoons sugàr
  • 1 1/2 tàblespoons oil
  • 2 cloves gàrlic minced
  • White sesàme
  • Chopped scàllion


  1. Debone the chicken thighs following the instructions here. Mix the soy sàuce, five spice powder, wine, sesàme oil ànd sugàr together. Whisk to dissolve sugàr completely. àdd the sàuce mixture to the chicken. Stir to coàt well.
  2. Heàt up à skillet on low to medium heàt ànd àdd the oil. When the oil is heàted, àdd the gàrlic ànd sàute until they turn light brown. àdd the chicken ànd àll the sàuce into the skillet ànd cook slowly, for àbout 8 to 10 minutes, or until the chicken is cooked through ànd the sàuce reduces.
  3. … full recipe is on