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Sticky Ginger Soy Glazed Chicken Recipe

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4.2 from 9 reviews

This Sticky Ginger Soy Glazed Chicken recipe offers juicy boneless, skinless chicken thighs marinated in a flavorful blend of brown sugar, soy sauce, garlic, and fresh ginger. After marinating, the chicken is pan-seared to a golden brown and finished with a sticky, thick soy glaze made from the marinade. Garnished with green onions and sesame seeds, this easy skillet-cooked dish balances sweet, savory, and spicy notes perfect for a quick weeknight meal.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Marinade

  • ¼ cup brown sugar
  • 3 Tbsp soy sauce
  • 2 garlic cloves, minced
  • 1 Tbsp fresh ginger, grated
  • Freshly cracked black pepper (about 15 cranks)
  • 1 Tbsp cooking oil

Chicken

  • 8 boneless, skinless chicken thighs (about 1.75 lbs total)
  • ½ Tbsp cooking oil

Garnishes (Optional)

  • 2 green onions, sliced
  • 1 tsp sesame seeds

Instructions

  1. Prepare the Marinade: Mince the garlic and grate the ginger using a fine-holed cheese grater or box grater. In a small bowl, stir together the brown sugar, soy sauce, minced garlic, grated ginger, freshly cracked black pepper (about 15 cranks), and 1 Tbsp cooking oil to create the marinade.
  2. Marinate the Chicken: Place the chicken thighs in a shallow dish or gallon-size zip-lock bag. Pour the marinade evenly over the chicken and turn to coat all pieces thoroughly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for more flavor.
  3. Preheat the Skillet: When ready to cook, heat a large skillet over medium heat. Once the skillet is hot, add ½ Tbsp cooking oil and swirl it around to coat the bottom evenly.
  4. Cook the Chicken: Add half of the chicken thighs to the skillet. Cook until well browned and cooked through on each side, about 6-8 minutes per side depending on thickness. Remove cooked chicken to a clean plate. Repeat with the remaining chicken thighs.
  5. Make the Glaze: Pour the leftover marinade into the hot skillet. Bring it to a boil and whisk continuously to dissolve browned bits from the pan. Let it boil until reduced and thickened into a sticky glaze.
  6. Coat the Chicken: Turn off the heat and return the cooked chicken thighs to the skillet. Coat them thoroughly by dredging in the thickened glaze, ensuring every piece is sticky and flavorful.
  7. Garnish and Serve: Garnish the glazed chicken with sliced green onions and sesame seeds if desired. Serve immediately for the best flavor and texture.

Notes

  • For best results, marinate the chicken for at least 2 hours to allow the flavors to deeply penetrate.
  • You can substitute chicken thighs with chicken breasts, but thighs generally stay juicier and more tender.
  • Adjust the amount of brown sugar based on your preference for sweetness.
  • Use low sodium soy sauce if you want to control the salt level.
  • If the glaze becomes too thick or sticky, add a splash of water to loosen it.
  • Serve with steamed rice and sautéed vegetables for a complete meal.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Halal

Find it online: https://dishiary.com/sticky-ginger-soy-glazed-chicken-recipe/