There are nights when all I want is a quick dinner that feels comforting but doesn’t chain me to the stove for hours. This sticky Asian glazed chicken is exactly that kind of meal. The glaze is sweet, savory, and just a little spicy — perfect spooned over a big bowl of fluffy rice with some crunchy vegetables on the side.
Chicken thighs have become my go-to protein for recipes like this. They stay juicy, reheat beautifully, and honestly taste better the next day. This is the dish I’ll make on a Sunday night, then pack up in little containers with rice and broccoli for quick lunches through the week.
Ingredients and What Works Best
Here’s what goes into the dish, along with a few tricks I’ve picked up over the years:
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Chicken thighs – Boneless, skinless thighs are my pick because they hold onto moisture. If you only have chicken breasts, slice them into strips so they soak up more glaze. I don’t use skin-on thighs here, as the skin turns floppy instead of crisp.
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Oil – Any high-heat oil works. I often reach for avocado oil, but I’ve also used sunflower oil when that’s what I had in the pantry.
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Rice vinegar – This gives the glaze its little tang. If I run out, I’ve swapped in apple cider vinegar and it worked fine.
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Soy sauce – Regular soy sauce for depth, or coconut aminos if I’m cooking for a friend who avoids soy.
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Brown sugar – I’ve done it with honey too, which gives the glaze a slightly floral sweetness.
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Chili garlic sauce – I like mine with a spoonful of this for heat, but if you’re cooking for kids, try sriracha or just red pepper flakes.
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Fresh garlic and ginger – These two really make the sauce sing. In a pinch, powdered works, but I promise grating a little fresh ginger is worth the effort.
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Sesame seeds and green onions – I toss these on top at the end. They’re technically optional, but they add freshness and crunch that balances the sticky glaze.
How I Cook It
Here’s how I make this on a busy weeknight:
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Mix the glaze. I stir everything together in a measuring cup so it’s ready to go.
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Brown the chicken. I heat oil until shimmering, then quickly brown the thighs on both sides. Don’t skip this step — that golden crust adds so much flavor.
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Simmer with the glaze. Once the chicken is seared, I pour the sauce right over it, lower the heat, and let it simmer. The house fills with that gingery-sweet smell that always pulls everyone into the kitchen.
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Thicken the glaze. If the sauce looks too thin at the end, I pull the chicken out and let the sauce bubble for a few extra minutes until it gets sticky enough to cling to the spoon.
My little tip: Don’t crowd your skillet. If you put too many thighs in at once, they’ll steam instead of brown. I’ve learned the hard way — it’s better to do them in two batches and keep that nice crust.
Variations I Love
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Instant Pot version – Perfect when I don’t want to babysit the stove. Just cook everything together, then use sauté mode to thicken the glaze.
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Vegan swap – Crisp up cubes of tofu in the oven or skillet, then toss them in the sauce right before serving.
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Low-carb tweak – Use a brown sugar substitute or even monk fruit sweetener. I’ve made it that way when prepping for friends who eat keto.
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Extra vegetables – Sometimes I toss in bell peppers or broccoli florets during the last few minutes so they soak up the glaze.
Equipment You’ll Need
Nothing fancy here: a good skillet, a whisk or spoon, and tongs. If you don’t own tongs, grab a long fork — I’ve flipped plenty of chicken that way. I use a cast iron skillet most often, but any heavy-bottomed pan will work.
Storing and Reheating
This chicken keeps in the fridge for about five days and reheats beautifully. I usually pack it in containers with rice and vegetables so lunches are ready to go. If I freeze it, I try to thaw it in the fridge overnight, then reheat in a skillet so the glaze doesn’t turn watery.
Common Questions
How do I keep chicken thighs from turning rubbery?
That happens if they’re undercooked or left too long on the heat. A quick-check thermometer is a lifesaver — I pull them off at 165°F and they stay juicy.
Can I use bone-in thighs?
You can, but I usually debone them because the glaze clings better. If you’ve never done it before, slip a sharp knife along the bone and it comes out pretty clean.
My Best Tips
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Brown the chicken in batches if needed — it’s the key to deep flavor.
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Start your rice or veggies just before you sear the chicken so everything finishes together.
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Taste the glaze as it cooks. Some days I add a little extra vinegar if it feels too sweet, or an extra spoon of chili sauce if I’m craving more heat.
Simple Asian Glazed Chicken Thighs
Tender chicken thighs coated in a glossy, savory-sweet glaze with a gentle kick of spice—this dish is as comforting as it is satisfying. Perfect over a bed of fluffy rice with some steamed veggies on the side, it’s a weeknight dinner that feels restaurant-worthy yet comes together with ease. Bonus: it reheats beautifully, making it great for meal prep too!
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp avocado oil (or any neutral oil)
- ½ cup soy sauce
- ⅓ cup rice vinegar
- ¼ cup brown sugar
- 1 tbsp chili garlic sauce (adjust to taste)
- 1 tbsp fresh garlic, minced
- 1 ½ tbsp fresh ginger, minced
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Instructions
- Whisk together the soy sauce, rice vinegar, brown sugar, chili garlic sauce, garlic, and ginger in a small bowl and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and sear them for a couple of minutes per side until lightly browned.
- Pour the prepared sauce over the chicken, letting it come to a gentle boil. Reduce the heat to medium-low and allow the chicken to simmer, uncovered, until fully cooked through (165°F internal temperature) and the sauce thickens into a shiny glaze—this usually takes 15–20 minutes.
- If the glaze isn’t as thick as you’d like, simply remove the chicken and let the sauce simmer a few extra minutes while stirring until it reaches the right consistency.
- Return the chicken to the pan (if removed), coat it well in the sauce, then serve hot. Garnish with sesame seeds and green onions for a fresh finishing touch.
Notes
- A little extra simmering gives you that thick, glossy glaze.
- Don’t skip the ginger—it adds a wonderful zing to balance the sweetness.
- This dish pairs beautifully with rice or even noodles.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 516Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 277mgSodium: 2228mgCarbohydrates: 17gFiber: 2gSugar: 11gProtein: 59g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This sticky Asian glazed chicken is one of those recipes I keep coming back to. It’s quick enough for a Tuesday night but still feels special enough to serve to friends. I’ve made it dozens of times and it always gets cleaned off the plate. If you’re looking for something that’s simple, flavorful, and makes leftovers worth getting excited about, this is the one.
Try other Asian recipes:
