Sticky Soy Sauce & Honey Glazed Chicken
Sticky Soy Sauce & Honey Glazed Chicken
Ingredients
For the Chicken
- 4 chicken thighs
For the Marinade
- 1/4 cup soy sauce, as needed for marinade
- 20 ml Shaoxing cooking wine
- 1/2 teaspoon sesame oil, a dash
- 1/4 teaspoon MSG, a pinch
For the Glaze
- 1 tablespoon butter, a knob
- 2 tablespoons soy sauce, as needed for glaze
- 1 teaspoon oyster sauce
- 3 cloves garlic, diced
- 2 tablespoons honey, as needed for glaze
- 2 teaspoons rice vinegar
For Serving
- 4 servings white rice, cooked
- 1 cup greens, steamed or sautéed, as needed
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1/4 cup soy sauce, 20ml Shaoxing cooking wine, 1/2 teaspoon sesame oil, and 1/4 teaspoon MSG. Mix well to ensure the chicken is fully coated. Marinate for at least 30 minutes, or longer if time permits (up to 4 hours in the refrigerator).
⏱️ 5 min
- 2
Heat a large pan or skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down if applicable. Fry until a nice golden-brown crust forms on both sides and the chicken is almost cooked through, about 5-7 minutes per side.
⏱️ 15 min
- 3
Remove the chicken from the pan and set aside on a plate. Reduce the heat to medium.
⏱️ 1 min
- 4
Add 1 tablespoon of butter to the pan, allowing it to melt and deglaze any browned bits from the bottom. Stir in 2 tablespoons of soy sauce, 1 teaspoon of oyster sauce, 2 teaspoons of rice vinegar, the 3 diced garlic cloves, and 2 tablespoons of honey. Whisk continuously until the sauce begins to bubble and slightly thicken.
⏱️ 3 min
- 5
Return the chicken thighs to the pan, turning them to coat evenly in the glaze. Continue to cook for another 5-7 minutes, spooning the sauce over the chicken frequently, until the chicken is fully cooked through and the sauce has thickened to a sticky glaze consistency.
⏱️ 7 min
- 6
Serve the sticky soy sauce and honey glazed chicken immediately over cooked white rice, accompanied by your choice of greens.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Soy Sauce & Honey Glazed Chicken
For the Chicken
- 4 chicken thighs
For the Marinade
- 1/4 cup soy sauce, as needed for marinade
- 20 ml Shaoxing cooking wine
- 1/2 teaspoon sesame oil, a dash
- 1/4 teaspoon MSG, a pinch
For the Glaze
- 1 tablespoon butter, a knob
- 2 tablespoons soy sauce, as needed for glaze
- 1 teaspoon oyster sauce
- 3 cloves garlic, diced
- 2 tablespoons honey, as needed for glaze
- 2 teaspoons rice vinegar
For Serving
- 4 servings white rice, cooked
- 1 cup greens, steamed or sautéed, as needed
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1/4 cup soy sauce, 20ml Shaoxing cooking wine, 1/2 teaspoon sesame oil, and 1/4 teaspoon MSG. Mix well to ensure the chicken is fully coated. Marinate for at least 30 minutes, or longer if time permits (up to 4 hours in the refrigerator).
⏱️ 5 min - 2
Heat a large pan or skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down if applicable. Fry until a nice golden-brown crust forms on both sides and the chicken is almost cooked through, about 5-7 minutes per side.
⏱️ 15 min - 3
Remove the chicken from the pan and set aside on a plate. Reduce the heat to medium.
⏱️ 1 min - 4
Add 1 tablespoon of butter to the pan, allowing it to melt and deglaze any browned bits from the bottom. Stir in 2 tablespoons of soy sauce, 1 teaspoon of oyster sauce, 2 teaspoons of rice vinegar, the 3 diced garlic cloves, and 2 tablespoons of honey. Whisk continuously until the sauce begins to bubble and slightly thicken.
⏱️ 3 min - 5
Return the chicken thighs to the pan, turning them to coat evenly in the glaze. Continue to cook for another 5-7 minutes, spooning the sauce over the chicken frequently, until the chicken is fully cooked through and the sauce has thickened to a sticky glaze consistency.
⏱️ 7 min - 6
Serve the sticky soy sauce and honey glazed chicken immediately over cooked white rice, accompanied by your choice of greens.
⏱️ 2 min